Hawaiian Chicken Kebabs

07.28.2015

Hawaiian Chicken Kebabs | Cooking Classy

I love a good kebab recipe and what better entree to serve on a warm summer day than these Hawaiian Chicken Kebabs! One bite of these will leave you craving more, these kebabs are incredibly delicious! My husband and I absolutely loved them! The only thing I may change next time around is to do 1 1/2 of the sauce (marinade) recipe so I can have more for pouring over my rice (which you could also thicken up on the stovetop with just a little bit of cornstarch if you’d like). You can never have too much sauce right?

You will love the light sweetness of these paired with the pineapple, bell pepper and red onion. And the chicken turns out perfectly flavorful and tender thanks to the simple marinade. This is a recipe I will definitely make again. Yes threading everything onto the kebabs may take a little effort, but it’s well worth it. Plus, I love when I can cook my protein and veggie together, like so. These kebabs are a crowd pleaser, I mean who wouldn’t love them? Bring on that island feel tonight and get out and grill some of these island inspired kebabs! Your taste buds will thank you.

Hawaiian Chicken Kebabs | Cooking Classy Hawaiian Chicken Kebabs | Cooking Classy Hawaiian Chicken Kebabs | Cooking ClassyHawaiian Chicken Kebabs | Cooking Classy

Hawaiian Chicken Kebabs

Yield: About 9 - 10 kebabs

Hawaiian Chicken Kebabs

Ingredients

  • 1/3 cup ketchup
  • 1/3 cup packed dark brown sugar
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup pineapple juice
  • 4 Tbsp olive oil, divided, plus more for brushing grill
  • 1 1/2 Tbsp rice vinegar
  • 4 garlic cloves, minced (4 tsp)
  • 1 Tbsp minced ginger
  • 1/2 tsp sesame oil
  • Salt and freshly ground black pepper
  • 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
  • 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
  • 1 1/2 large green peppers, diced into 1 1/4-inch pieces
  • 1 large red onion, diced into 1 1/4-inch pieces

Directions

  • In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 - 2 hours (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
  • Preheat a grill over medium heat to 400 degrees. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer. Serve warm.
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/2015/07/hawaiian-chicken-kebabs/

 

60 comments

  • Liz: I am packing up this recipe to take to the cottage this weekend! This marinade/sauce sounds delicious – can’t wait to try it! *Grass skirt optional.

    Beautiful site and photos. Thanks! July 29, 2015 at 5:22am Reply

    • Jaclyn: Can’t wait to hear how it turns out Liz! July 29, 2015 at 3:56pm Reply

  • SaraLily: Oh gosh, my mouth is watering at the thought of how delicious these taste!! I love pineapple in recipes – yum yum! This would be a great recipe for a weekend dinner, when I can get my man out back to grill!! =) July 29, 2015 at 7:24am Reply

  • Medha @ Whisk & Shout: Love the rainbow of veggies, fruit, and protein! So tropical and so pretty :) July 29, 2015 at 9:42am Reply

  • Anne: These look yummy! July 29, 2015 at 2:52pm Reply

  • Kerrie: These look absolutely delicious, and I got more excited about them as I kept reading! Will definitely be trying these this weekend!! Thank you :) July 30, 2015 at 10:05am Reply

  • James F: kinda scared to do this. Last time I made pineapple and chicken skewers my chicken basically melted thanks to the pineapples breaking down the meat.

    Works okay on its own skewer, but don’t want to waste chicken again. July 31, 2015 at 9:33pm Reply

    • Jaclyn: Not sure why this would have happened to you, I’ve never had that happen before and I’ve put pineapple and chicken together on skewers many o times. Are you sure it wasn’t that you soaked the meat in an acidic marinade too long? That sounds much more likely than some pineapple just touching the meat and breaking it down :). August 5, 2015 at 11:35pm Reply

      • adriana: mine turned out mushy too! could it be the pinapple? i only soked it in the sauce for 3 hours. January 19, 2016 at 6:42pm Reply

        • Jeri: I had the same issue, twice. The chicken tasted powdery and strange. It was not the pineapple because the first time there was no pineapple used. Just the marinade. I left my chicken in it overnight. I am a bit afraid to try this again, but might with it just in the marinade for an hour or so. I loved it otherwise!! April 24, 2016 at 6:13pm Reply

          • Jaclyn: I don’t recommend marinating something overnight that has an acid ingredient like the vinegar here, that may be the issue. Glad you liked it anyway though :)! April 25, 2016 at 12:14am

          • Jen: This recipe is terrible! July 24, 2016 at 7:57pm

        • Abby: I only soaked it for an hour and that was plenty. It had great flavor! There is an enzyme in pineapple that helps tenderize but it can go to far, especially with something more tender like chicken. These were a huge hit with the whole family. May 11, 2016 at 12:30pm Reply

        • Jody W: I would cut the pineapple into larger chunks and use fresh pineapple and see if that helps. May 18, 2016 at 6:08pm Reply

        • Nancy Bell: I marinated for probably 45 mins in pineapple plus AC vinegar and spices and the texture was great, I think hours are too long for chicken/ July 18, 2016 at 6:43pm Reply

  • Barbara: I made these for dinner today . They are delicious will definitely make them again. August 2, 2015 at 2:23pm Reply

    • Jaclyn: I’m so glad you tried this recipe and enjoyed it Barbara! Thanks for your review! August 6, 2015 at 11:10pm Reply

  • Tiffany: I made these a few nights ago, and I loved them. The sauce is so much better than the bottled sauce I usually use for kebabs. Thanks for another great recipe. I paired them with pearl couscous. August 2, 2015 at 9:19pm Reply

    • Jaclyn: I’m so glad you loved them Tiffany! August 3, 2015 at 10:12am Reply

  • Jessica: Hi, could you use soy sauce instead of tamari sauce? August 14, 2015 at 9:14pm Reply

  • Deb: Has anyone tried this with chicken thighs? Just curious. Looks yummy. August 22, 2015 at 12:54pm Reply

  • Laura Casey: Fabulous dinner, used the marinade for chicken thighs, lemon rice and grilled veggies….WOW September 5, 2015 at 5:03pm Reply

    • Jaclyn: Glad you liked it!! September 5, 2015 at 5:10pm Reply

  • vivian: Made this tonight for dinner for the meat eaters in the family. They loved it. My son said the leftovers will make his workmates jealous. Thanks for a great, and easy, recipe. September 16, 2015 at 5:23pm Reply

    • Jaclyn: I’m glad your family liked them Vivian! September 16, 2015 at 9:02pm Reply

  • susan: Have you ever made ahead and kept in warm oven for 1 hr or 2 December 14, 2015 at 7:00pm Reply

    • Jaclyn: I don’t think I’d recommend it, it would probably dry them out. December 14, 2015 at 9:16pm Reply

  • dorothy: Definitely will try. looks wonderful! January 11, 2016 at 8:18am Reply

  • Katie: We loved everything about these. The marinade was wonderful, then delicious as a sauce!!!! Paired it with a jasmine rice side dish. YUMMM Thanks. Well do again and again. didn’t change a thing. March 4, 2016 at 6:58am Reply

    • Jaclyn: Thanks for your review Katie! I’m so glad you liked them! March 4, 2016 at 9:45am Reply

  • Harriet: Hello, I’m thinking I want to try this tomorrow! It looks delicious and I have all the ingredients in the fridge. Just curious to know, as I only have a few skewers at home and it would save me a trip to the shop; could I skip the skewering part and just cook it all in the marinade in an oven dish or deep frying pan? I really want to try them as kebabs, just maybe not tomorrow! Will save for a summer Barbie perhaps. March 22, 2016 at 3:55am Reply

  • Sue: I made these…they are delicious…will be making them for a family reunion this summer! March 30, 2016 at 10:59am Reply

    • Jaclyn: So great to hear Sue! April 4, 2016 at 11:43am Reply

  • Susan: This was Delicious!
    I will definitely make this again…and again …and….. April 8, 2016 at 7:40pm Reply

  • Kelly: I don’t grill, and I’m not a good cook, but this sounds delicious. How would you make this combo in the oven? Thanks! April 10, 2016 at 7:59am Reply

  • Linda Thompson: I made this last night for dinner but I didn’t have time to let it marinate for 3 hours. It tasted great after only 1 hour so I can only imagine it would awesome after 3 hours. I will be trying this again. April 14, 2016 at 8:02am Reply

  • Ann: Oh My Goodness! Those are making my mouth water. The season of baseball/softball practice is upon us here so I’m always on the hunt for a new recipe I can start ahead of time and finish quickly. I can’t wait to try these. April 21, 2016 at 10:21am Reply

  • Alcira: I’m making these today! The marinade smells awesome. I will make sure to not have the chicken in the sauce more than one hour. Besides the rice, what else goes well with this menu? May 2, 2016 at 11:02am Reply

  • Dara: I marinated mine for 3 hours and the feel of the chicken was off, like it had changed. And then after cooking it on the grill chicken was mushy…definitely recommend only marinating for an hour , or maybe even less! May 9, 2016 at 11:45am Reply

  • Sheryl: I marinated for only 30 min, and the texture of the chicken was too soft and pasty. Very strange. I did not enjoy this recipe. May 27, 2016 at 5:47pm Reply

  • McKinley: I cooked this tonight. It was excellent. I was concerned about the consistency of the chicken comments. I luckily didn’t experience this problem. Thanks so much for sharing! May 31, 2016 at 8:30pm Reply

    • Jaclyn: I’m glad you enjoyed it! Thanks for your comment! June 1, 2016 at 6:21pm Reply

  • Paige: Made this tonight and it was a huge hit!! We normally have leftovers but not tonight! I didn’t have any problems with the chicken getting mushy. I marinated the chicken for about 1 1/2 hours and that was plenty of time to get the chicken nice and flavorful. We also put all the chicken and veggies on their own skewers, to make things easier. This is the first time I’ve ever grilled fresh pineapple and it was outstanding!

    Will definitely make this again. Thanks for sharing! June 11, 2016 at 7:04pm Reply

  • Betty: Hi there, thinking of making this tonight. What do you think of doing this in the oven and basting? Maybe 400 degrees for 20 min?
    Thanks!! June 13, 2016 at 1:41pm Reply

    • Jaclyn: That should work as well, I’d check the temp of the chicken after 15 minutes to make sure it doesn’t get over cooked. I hope you love it! June 14, 2016 at 9:44pm Reply

  • Alyssa Webb: No complaints here!!! :) Made these yesterday for Father’s Day – they were amazing! I added red and yellow peppers, and included separate steak skewers in the same marinade. Everything was amazing! Thanks Jaclyn! June 20, 2016 at 3:20pm Reply

    • Jaclyn: So glad you loved it Alyssa! June 21, 2016 at 10:34am Reply

  • Toni: Toni Calhoun : This recipe sound delicious, I’m going to try this for my daughters graduation party this weekend, hope I don’t mess it up.
    Thanks Toni June 22, 2016 at 4:16pm Reply

  • Rick: Great recipe with an awesome mixture of flavors, but DO NOT over marinate the chicken. In fact, don’t marinate at all. Simply dip each piece of chicken in the marinade just prior to threading your kabobs. Baste the kabobs liberally with the marinade as you are cooking. This will give you all the flavor and keep the chicken firm and juicy. Marinating will result in chicken that feels like it has been partially masticated because the acids and enzymes of the marinade begin breaking it down. No need to tenderize chicken! June 30, 2016 at 7:46pm Reply

  • Brooke: Would I be able to make the marinade a day in advance? I won’t put the chicken in before but just wondering if the marinade would still be good? Thank you. July 2, 2016 at 12:17pm Reply

    • Jaclyn: That should be just fine. I hope you love them Brooke! July 2, 2016 at 1:43pm Reply

  • sweets: Can I use can pineapple chicks? July 17, 2016 at 12:32pm Reply

    • sweets: Canned pineapple chucks… July 17, 2016 at 12:33pm Reply

  • arlene: after the chicken was in the marinade, can you put it all together on the skewers and cook later July 19, 2016 at 1:26pm Reply

  • Tony: I am planning a party & plan on using this recipe, what sides do you normally prepare to go along with these. Thx July 23, 2016 at 6:39am Reply

  • Jen: What a disappointment and $. The chicken tasted awful. Do not waste your time or $. July 24, 2016 at 7:05pm Reply

  • Teresa: I have had this twice and it was fantastic both times. The chicken does get a little bit of a unique texture but it was very moist and tender and delicious. I don’t think it was a defect at all. I used a whole 2.5 lb bag of frozen breasts from Trader Joes and my entire family loved this recipe including my chef father in law. We soaked for a few hours and I love sesame oil so I used more of that and less Olive. Also Apple cider vinegar instead of wine. August 19, 2016 at 2:09pm Reply

    • Jaclyn: I’m glad you’ve enjoyed this recipe Teresa! Thanks for your comment! August 19, 2016 at 2:43pm Reply

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