Can I make Hawaiian Chicken Kebabs without a grill?

Yes, Hawaiian Chicken Kebabs can easily be made in the oven. Bake them at 400°F (200°C) for about 15–20 minutes, turning occasionally to ensure even cooking. You can also use a stovetop grill pan for a similar charred effect.

How long should I marinate Hawaiian Chicken Kebabs?

For the best flavor, marinate Hawaiian Chicken Kebabs for about 1 hour. This allows the chicken to absorb the marinade without becoming overly soft. Avoid marinating for too long, especially due to the acidity from pineapple juice.

Can I use canned pineapple for Hawaiian Chicken Kebabs?

While you can use canned pineapple, fresh pineapple is highly recommended for Hawaiian Chicken Kebabs. It provides better texture, brighter flavor, and caramelizes more effectively when grilled.

What is the best way to store leftover Hawaiian Chicken Kebabs?

Store leftover Hawaiian Chicken Kebabs in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or on a skillet to maintain their texture and flavor rather than using a microwave.

Hawaiian Chicken Kebabs Easy Recipe

Name: Hawaiian Chicken Kebabs
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 40 min
Cuisine: Hawaiian
Ingredients: 1 3/4 lb boneless skinless chicken breast, cut into 1 1/4-inch cubes; 3 cups fresh pineapple chunks; 1 1/2 large green bell peppers, cut into 1 1/4-inch pieces; 1 large red onion, cut into 1 1/4-inch pieces; 1/3 cup ketchup; 1/3 cup packed brown sugar; 1/3 cup low-sodium soy sauce; 1/4 cup pineapple juice; 4 tbsp olive oil, divided; 1 1/2 tbsp rice vinegar; 4 garlic cloves, minced; 1 tbsp fresh ginger, minced; 1/2 tsp sesame oil; 1/2 tsp salt; 3/4 tsp black pepper

Description

Hawaiian Chicken Kebabs are a delicious blend of sweet and savory flavors featuring juicy marinated chicken, fresh pineapple, and colorful vegetables grilled to perfection. This tropical-inspired dish is perfect for summer barbecues or easy weeknight dinners.

Ingredients

Scale

1 3/4 lb boneless skinless chicken breast, cut into 1 1/4-inch cubes
3 cups fresh pineapple chunks
1 1/2 large green bell peppers, cut into 1 1/4-inch pieces
1 large red onion, cut into 1 1/4-inch pieces
1/3 cup ketchup
1/3 cup packed brown sugar
1/3 cup low-sodium soy sauce
1/4 cup pineapple juice
4 tbsp olive oil, divided
1 1/2 tbsp rice vinegar
4 garlic cloves, minced
1 tbsp fresh ginger, minced
1/2 tsp sesame oil
1/2 tsp salt
3/4 tsp black pepper

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Instructions

In a large bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger, sesame oil, salt, and pepper to create the marinade.
Place the cubed chicken in a resealable bag and pour most of the marinade over it, reserving about 1/2 cup for later. Refrigerate for 1 hour.
Preheat the grill to 400°F (200°C) and lightly oil the grates.
Toss pineapple, bell peppers, and red onion with the remaining 2 tablespoons olive oil and lightly season with salt and pepper.
Thread chicken, pineapple, peppers, and onion onto skewers, alternating ingredients evenly.
Place skewers on the grill and cook for 5 minutes, then turn and brush with reserved marinade.
Continue grilling for another 4–5 minutes, turning occasionally, until chicken reaches an internal temperature of 165°F (75°C).
Remove from grill, let rest briefly, and serve warm.

Notes

Soak wooden skewers in water for at least 1 hour to prevent burning.
Use fresh pineapple for the best flavor and texture.
Do not marinate chicken for more than 1 hour to avoid mushy texture.
Cut all ingredients into similar sizes for even cooking.
You can bake the kebabs at 400°F for 15–20 minutes if grilling is not an option.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Hawaiian

Nutrition

Serving Size: 1 kebab
Calories: 262 kcal
Sugar: 17 g
Sodium: 443 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 1 g
Protein: 21 g
Cholesterol: 55 mg