Hawaiian Chicken Kebabs

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Hawaiian Chicken Kebabs

Ingredients:

2 lbs (900 g) chicken breast or thighs, cut into 1-inch cubes

2 cups fresh pineapple chunks

1 red bell pepper, cut into chunks

1 green bell pepper, cut into chunks

1 red onion, cut into chunks

2–3 tbsp fresh parsley or cilantro, chopped (for garnish)

Wooden or metal skewers

For the marinade / glaze:

½ cup soy sauce

½ cup pineapple juice

¼ cup honey or brown sugar

2 tbsp ketchup

2 tbsp rice vinegar (or apple cider vinegar)

2 cloves garlic, minced

1 tsp grated fresh ginger (optional)

2 tbsp olive oil

½ tsp black pepper

Instructions:

1. Prep the marinade:
In a bowl, whisk together soy sauce, pineapple juice, honey (or brown sugar), ketchup, vinegar, garlic, ginger, olive oil, and black pepper.

2. Marinate chicken:
Place chicken cubes in a large zip bag or bowl, pour in ⅔ of the marinade (reserve the rest for glazing). Marinate in the fridge for at least 1 hour (up to overnight for best flavor).

3. Assemble kebabs:
Thread chicken, pineapple, bell peppers, and onion alternately onto skewers.

4. Cook (Grill or Oven):

Grill: Preheat to medium-high heat. Grill kebabs for 10–12 minutes, turning and brushing with reserved marinade until chicken is fully cooked (165°F/74°C inside).

Oven: Preheat oven to 425°F (220°C). Place kebabs on a lined baking sheet, bake 15–20 min, basting once or twice.

5. Finish & serve:
Brush with any leftover glaze during the last minute of cooking. Sprinkle chopped parsley or cilantro on top. Serve warm with rice or salad.