Description
These Hawaiian Chicken Kabobs are a delicious and easy-to-make dish perfect for a summer barbecue. Tender chicken pieces marinated in a sweet and savory pineapple soy sauce, threaded onto skewers with colorful bell peppers, onions, and juicy pineapple chunks, then grilled to perfection.
Ingredients
Units
Scale
Marinade:
- 1/4 cup soy sauce (or tamari)
- 1/4 cup canned pineapple juice
- 3 tablespoons honey (or brown sugar)
- 2 tablespoons sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup cold water whisked with 1 tablespoon corn starch
Other Ingredients:
- 4 boneless, skinless chicken breasts, trimmed and cut into 1 1/2-inch pieces
- 3–4 bell peppers, cut into 1 1/2-inch pieces (colors of your choice)
- 1 large red onion, cut into 1 1/2-inch pieces
- 2 cups pineapple chunks
- 1–2 tablespoons olive oil (or more sesame oil)
- Oil or grill cooking spray for grill grates
Instructions
- Create marinade: In a small saucepan over medium heat, whisk together soy sauce, pineapple juice, honey, sesame oil, garlic powder, ground ginger, salt, and pepper. Simmer and thicken with corn starch mixture. Set aside.
- Marinate chicken: Toss diced chicken in half of the marinade, refrigerate for at least 1 hour.
- Prepare skewers: If using wooden skewers, soak in water for 30 minutes. Preheat grill.
- Thread ingredients: Alternate chicken, peppers, onion, and pineapple on skewers. Brush with olive oil.
- Grill kabobs: Oil grill grate, cook kabobs over medium heat, turning and basting with marinade until done, about 15-20 minutes.
Notes
- Marinade can be made ahead and refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 kabob
- Calories: 280
- Sugar: 15g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
