Food & Drink

Hawaiian Chicken Kebabs.

Most people refer to this time of year as summer but I like to think of it more along the lines of Kebab season! Sure, you can make them year round but they just taste better in the summer time!

Last summer I shared my favorite go to recipe for chicken & veggie kebabs marinade which is still one of my top favs! Today though I want to share my newest kebab obsession – Hawaiian chicken kebabs!

hawaiin chicken 2

These are so simple to make and honestly taste ah-maz-ing!!!! We have made them a few times to make sure we have the mixture right and really the only thing I may change next time is I think I will double the marinade for pouring over my rice (which you could also thicken up on the stove-top with just a little bit of cornstarch if you’d like). You can never have too much sauce right?

I won’t lie to you or tell you that I have found some master way around it… kebabs can be messy to make and it does take a bit of time to skewer them together but it is so worth it!

hawaiin chicken 1.jpg

If you are using wooden skewers, I do recommend soaking them in water for at least 30 minutes before packing them full of food and tossing them on the grill. Reason being, the water will get absorbed into the wood and prevent it from splintering into your food or sparking on fire. Avoid that disaster and just put them in some water to soak and forget about them while you’re chopping everything and by the time they are marinaded and ready to go, you’ll be fine.

Here is what you will need:

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

hawaiin chicken 3

Here is what you will need to do:

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 large resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate for at least an hour (This would be a good time to put your skewers in water if you haven’t already).

Preheat your BBQ or grill to medium heat (about 400°F or 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.

Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with the marinade. Rotate to opposite side and brush again with the 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.

I like to usually serve this with either rice or quinoa but really, anything goes!

What are you cooking up this summer?

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