Tropical Hawaiian Chicken Pineapple Kebabs
Enjoy the flavors of the tropics with these juicy chicken and pineapple kebabs, perfect for summer cookouts and family gatherings.
Ingredients
For the kebabs
- 1 lb chicken breast, cubed Tender, juicy chicken that will soak up all the delicious marinade.
- 1 whole ripe pineapple, peeled and cubed The star ingredient that adds a tropical sweetness and refreshing flavor.
- 1 whole red bell pepper, cut into 1-inch pieces Adds a vibrant color and a slight crunch.
- 1 whole green bell pepper, cut into 1-inch pieces Complementing the red with its crisp texture and fresh flavor.
- 1 small red onion, cut into wedges Introduces a sweet and aromatic element.
- 3 tablespoons soy sauce A savory base that enhances all the flavors.
- 2 tablespoons honey Natural sweetness that balances the savory notes.
- 2 tablespoons olive oil Adds richness and helps with the grilling process.
- 1 teaspoon garlic powder Brings out a lovely depth of flavor.
- 1 teaspoon ginger powder Offers a hint of warmth and spice.
- 1 teaspoon black pepper For a touch of heat.
- to taste salt Enhances the overall flavors.
- Skewers (wooden or metal) Essential for threading the kebabs together.
Instructions
Preparation
- Soak skewers: If using wooden skewers, soak them in water for about 30 minutes to prevent burning.
- Make the marinade: In a mixing bowl, combine soy sauce, honey, olive oil, garlic powder, ginger powder, black pepper, and salt. Stir until well mixed.
- Coat the chicken: Add cubed chicken to the marinade, ensuring each piece is coated. Cover the bowl and refrigerate for at least 30 minutes.
- Preheat the grill: Preheat your grill or grill pan over medium-high heat.
Grilling
- Assemble the kebabs: Thread the marinated chicken, pineapple, bell peppers, and onion onto the skewers, alternating ingredients.
- Grill the kebabs: Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally until the chicken is fully cooked.
- Let them rest: Allow the kebabs to rest for a few minutes before serving.
Notes
For extra flavor, add chopped fresh herbs like cilantro or basil before grilling. You can also toss in chili flakes or diced jalapeños to the marinade for a spicy kick. Store leftovers in an airtight container; they can be refrigerated for about 3-4 days or frozen for up to 3 months before grilling.