Hawaiian Chicken Kabobs

This recipe for Hawaiian Chicken Kabobs is juicy chicken breast, pineapple and vegetables in a sweet and tangy sauce, threaded onto skewers and grilled to perfection. Serve with coconut rice for a taste of the tropics at home!

Course Main Course

Cuisine American

Prep Time 1

Cook Time 10

Total Time 1 10

Servings servings

Calories 362kcal

Author Sara Welch

Ingredients

For the marinade:
1/4 cup ketchup
2 tablespoons brown sugar
1/4 cup soy sauce
1/4 cup pineapple juice
1 tablespoon of rice vinegar
2 teaspoons of finely minced peeled ginger
2 teaspoons of toasted sesame oil
Salt and pepper to taste

To assemble:
1 1/2 tablespoons of olive oil
1 pound of boneless skinless chicken breast cut into 1 and 1/2 inch cubes
1 cup of pineapple chunks Canned is fine, approximately 1 to 1 and 1/2 inches in size
1 small red bell pepper cut into 1 inch pieces
1 small green bell pepper cut into 1 inch pieces
1 medium red onion cut into 1 inch pieces

Optional garnishes: chopped cilantro lime wedges
Optional side dish: coconut rice

Instructions

In a medium bowl combine the ketchup, brown sugar, soy sauce, pineapple juice, rice vinegar, ginger and sesame oil. Season to taste with salt and pepper.
Place the chicken in a large resealable bag and pour half of the over the chicken; reserve the remaining marinade in the refrigerator. Marinate the chicken for at least 1 hour or up to 4 hours.
Soak 4 long bamboo skewers in cold water for 20 minutes.
Heat a grill or grill pan over medium high heat.
Thread the chicken, pineapple, bell peppers and red onion alternately onto the skewers. Drizzle the skewers with the olive oil and season with salt and pepper.
Grill for 5 minutes on each side. Brush the marinade all over each kabob and grill for one minute more on each side. Serve immediately, garnish with cilantro and lime wedges if desired.

Notes

Adapted from www.cookingclassy.com

Nutrition