Hawaiian Chicken Kebabs

07.28.2015

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?

Hawaiian Chicken Kebabs | Cooking Classy

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.

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Hawaiian Chicken Kebabs

5 from 12 votes

Hawaiian Chicken Kebabs perfect served warm on a summer day! One bite of these will leave you craving more, these kebabs are incredibly delicious!

Course: Main Course
Cuisine: American
Keyword: easy kebabs
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 9 -10 kebabs
Calories: 262 kcal
Author: Jaclyn

Ingredients

  • 1/3 cup ketchup
  • 1/3 cup packed dark brown sugar
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup canned 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

Instructions

  1. 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.

  2.  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 hour (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
  3. Preheat a grill over medium heat to 400°F (200°C). 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. 

  4. 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°F (75°C) in center on an instant read thermometer. Serve warm.

  5. Recipe source: Cooking Classy
Nutrition Facts
Hawaiian Chicken Kebabs
Amount Per Serving
Calories 262 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 55mg 18%
Sodium 443mg 18%
Potassium 512mg 15%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Sugars 17g
Protein 21g 42%
Vitamin A 3%
Vitamin C 54%
Calcium 2.9%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

124 comments

  • 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

  • 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

  • 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

          • J: If you follow the recipe, these are great. Marinate for an hour….not 24hrs. March 28, 2017 at 6:50pm

          • Catrina: Just put onion or peppers next to the chicken instead of the pineapple. August 2, 2017 at 11:48am

        • 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

    • Tamera Van Heukelom: Did you use fresh pineapple or canned? They recommend only using canned. September 2, 2017 at 4:03pm 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

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

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

  • 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

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