Hawaiian Chicken Pineapple Skewers (Print-Friendly Format)
Colorful chicken, pineapple, and peppers on skewers with a tangy marinade, grilled to irresistible tenderness.
# Required Ingredients:
→ Marinade
01 -
80 ml ketchup
02 -
70 g packed dark brown sugar
03 -
80 ml low-sodium soy sauce
04 -
60 ml canned pineapple juice
05 -
60 ml olive oil, divided, plus additional for brushing grill
06 -
20 ml rice vinegar
07 -
4 garlic cloves, minced (approx. 16 g)
08 -
15 g minced fresh ginger
09 -
2.5 ml sesame oil
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
→ Kebabs
12 -
800 g boneless, skinless chicken breast, cut into 3 cm cubes
13 -
3 heaping cups (approx. 510 g) fresh pineapple, cut into cubes
14 -
2 large green bell peppers, diced into 3 cm pieces
15 -
1 large red onion, diced into 3 cm pieces
# How to Make It:
01 -
In a mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, minced garlic, ginger, and sesame oil. Add black pepper and season with salt as needed.
02 -
Place chicken cubes in a large resealable bag. Reserve 120 ml of the marinade in the refrigerator. Pour remaining marinade over the chicken, seal bag, and refrigerate for 1 hour. Meanwhile, soak 10 wooden skewers in water for 1 hour to prevent burning.
03 -
Preheat grill to medium heat (200°C). Drizzle remaining 2 tablespoons olive oil over red onion, green pepper, and pineapple; toss to coat. Season the vegetables lightly with salt and pepper.
04 -
Thread red onion, green pepper, pineapple, and marinated chicken alternately onto soaked skewers, dividing ingredients evenly.
05 -
Brush grill grates with olive oil. Place skewers on the grill and cook for 5 minutes. Brush the kebabs with half of the reserved marinade, then rotate and brush with the remaining marinade.
06 -
Grill for an additional 4 minutes, or until chicken registers 75°C in the center. Remove from heat and serve immediately while warm.
# Additional Information:
01 -
Soak wooden skewers in cold water for at least 1 hour to prevent burning during grilling.
02 -
For optimal flavor and texture, use fresh pineapple rather than canned, as canned pieces are smaller and less flavorful.