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Hawaiian Chicken Kebabs

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  • Serves: 10
  • Complexity: medium
Hawaiian Chicken Kebabs

I love a good kebab recipe and what better entree to serve on a warm summer day than these Hawaiian Chicken Kebabs! One bite of these will leave you craving more, these kebabs are incredibly delicious! My husband and I absolutely loved them! 

Ingredients

  • 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
  • Step by Step Directions

    1. 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 gallon-size resealable bag. Reserve 1/2 cup of the marinade in the refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 hour (meanwhile soak 10 wooden skewer sticks in water for 1 hour).

      HCKingredCut the peppers, onion, and pineapple into cubes about the size of the chicken pieces.

       

       

       

       

       

       

       

       

       

       

       

    2. HCKredygrillPreheat a grill over medium heat to 400 degrees. 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 the chicken has been used. Brush grill grates with olive oil then place skewers on the grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to the opposite side and brush remaining 1/4 cup of the marinade on the opposite side and allow to grill about 4 minutes longer or until chicken registers 165 degrees in the center on an instant-read thermometer. Serve warm.

       

       

       

       

       

       

       

    3. RECIPE NOTES:

      The only thing I may change next time around is to do 1 1/2 of the sauce (marinade) recipe so I can have more for pouring over my rice (which you could also thicken up on the stovetop with just a little bit of cornstarch if you’d like). You can never have too much sauce, right?

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