Description
Juicy grilled Hawaiian chicken skewers with pineapple, peppers, and a sweet-savory marinade bursting with tropical flavor.
Ingredients
- 1 ½ pounds boneless, skinless chicken breast, cut into bite-sized cubes
- 2 cups fresh pineapple chunks
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- Bamboo or metal skewers
- ½ cup soy sauce (low-sodium recommended)
- ¼ cup pineapple juice
- 2 tablespoons brown sugar or honey
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- ½ teaspoon red pepper flakes (optional)
Instructions
1. In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, vinegar, olive oil, garlic, ginger, and red pepper flakes.
2. Add chicken to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes or up to overnight.
3. If using bamboo skewers, soak them in water for 20-30 minutes.
4. Thread chicken, pineapple, bell peppers, and onion onto skewers, alternating ingredients.
5. Preheat grill to medium-high heat and lightly oil the grates.
6. Grill skewers for 10-15 minutes, turning occasionally, until chicken reaches 165°F (74°C) and is slightly charred.
7. Brush with reserved clean marinade during the last few minutes of grilling if desired.
8. Remove from grill, garnish with cilantro or sesame seeds, and serve warm.
Notes
Use fresh pineapple for best caramelization and flavor.
Do not reuse marinade that has touched raw chicken unless boiled first.
Cut ingredients evenly for consistent cooking.
These skewers can also be cooked in a grill pan or broiled in the oven.
Nutrition
- Serving Size: 1 skewer
- Calories: 220
- Sugar: 10g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg