Hawaiian Chicken Kebabs
Take your taste buds on a tropical trip with these Hawaiian Chicken Kebabs. Marinated chicken combines with bell peppers, onions, and juicy pineapple for a delicious meal idea!
Servings: 6 servings
Ingredients
Marinade
- ¼ cup soy sauce
- ¼ cup pineapple juice
- ⅓ cup ketchup
- ⅓ cup brown sugar
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon minced ginger
- 4 teaspoons minced garlic
- ½ teaspoon sesame oil
Kebabs
- 2 pounds boneless skinless chicken breast chopped into 1-1/2-inch cubes
- 3 cups cubed pineapple
- 2 large green peppers diced into 1-1/2-inch pieces
- 1 red onion diced into 1-1/2-inch pieces
Instructions
- Mix soy sauce, pineapple juice, ketchup, brown sugar, olive oil, rice vinegar, ginger, garlic, and
sesame oil in a medium bowl. Place chicken in a one-gallon zip-top resealable bag and pour the marinade
over the chicken. Seal and refrigerate for 1 hour or overnight. - Meanwhile, soak 12 skewers in water for at least 30 minutes to prevent burning.
- Thread bell pepper, red onion, pineapple, and chicken alternately 4-5 times per skewer.
- Grill over medium heat for 5 minutes, turn and cook for another 5 minutes or until an internal temperature of 165°F has been reached.
- Serve hot or cold and enjoy!
Notes
To bake in oven:
- Preheat oven to 450°F. Lightly spray a baking sheet with non-stick cooking spray. Place the kebabs on the prepared baking sheet.
- Bake for 10 minutes. Carefully turn the kebabs over. Continue to bake for 10-15 minutes longer or until the chicken is no longer pink and the internal temperature reaches 165°F.
Nutrition
Serving: 2skewers | Calories: 352kcal | Carbohydrates: 33g | Protein: 35g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 844mg | Potassium: 872mg | Fiber: 3g | Sugar: 26g | Vitamin A: 365IU | Vitamin C: 89mg | Calcium: 47mg | Iron: 1mg
