Description
Delight in the tropical flavors of these Hawaiian Chicken Skewers, featuring tender marinated chicken cubes grilled alongside vibrant bell peppers, red onion, and juicy pineapple chunks. Perfect for a quick and healthy meal, these skewers combine savory, sweet, and tangy notes with a hint of spice for an irresistible taste of the islands.
Ingredients
Scale
Marinade
- ¼ cup soy sauce (or tamari for gluten-free option)
- ¼ cup pineapple juice (freshly squeezed or from a can)
- 2 tbsp brown sugar (or honey)
- 1 tbsp olive oil
- 1 tbsp rice vinegar
- 1 tbsp fresh lime juice
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- ½ tsp red pepper flakes (optional, for heat)
Skewers
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 medium red bell pepper, cut into chunks
- 1 medium yellow bell pepper, cut into chunks
- 1 medium red onion, cut into chunks
- 1 cup fresh pineapple chunks
- Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes before grilling)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, olive oil, rice vinegar, lime juice, garlic, ginger, and red pepper flakes if using. This blend will infuse your chicken with sweet, tangy, and slightly spicy flavors.
- Marinate the Chicken: Place the chicken cubes in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal the bag, and gently massage to coat evenly. Refrigerate for at least 2 hours, preferably overnight, turning occasionally to ensure thorough marination.
- Preheat the Grill: Set your grill to medium-high heat and lightly oil the grill grates to prevent the chicken and vegetables from sticking during cooking.
- Assemble the Skewers: Thread the marinated chicken, red and yellow bell peppers, red onion, and pineapple chunks onto the skewers, alternating ingredients for a colorful and well-balanced presentation.
- Grill the Skewers: Place the skewers on the preheated grill. Cook for about 8-10 minutes, turning occasionally to achieve even cooking. The chicken should reach an internal temperature of 165°F (74°C), and the vegetables should be tender with slight char marks.
- Rest and Serve: Remove the skewers from the grill and let them rest for a few minutes to retain their juices. Serve immediately with additional fresh pineapple on the side, alongside rice or a fresh salad for a complete meal.
Notes
- Use tamari instead of soy sauce for a gluten-free variation.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Marinating overnight enhances the flavor but 2 hours is sufficient if short on time.
- Make sure chicken reaches internal temperature of 165°F to ensure it is safely cooked.
- For added smoky flavor, consider using a charcoal grill or adding wood chips.
