Description
These Hawaiian Chicken Skewers are a vibrant and flavorful dish featuring marinated chicken, colorful bell peppers, red onion, and sweet pineapple chunks. The chicken is marinated in a tangy and slightly spicy mixture of soy sauce, pineapple juice, brown sugar, and fresh lime juice, then grilled to juicy perfection. Perfect for a summer barbecue or a tropical-themed meal, these skewers deliver a wonderful balance of savory, sweet, and zesty flavors with a smoky char from the grill.
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 mixture will tenderize and infuse the chicken with a sweet, tangy, and slightly spicy flavor.
- 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 massage gently to coat all the pieces evenly. Refrigerate for at least 2 hours, preferably overnight, turning occasionally to ensure even absorption.
- Preheat the Grill: Heat your grill to medium-high heat. If using wooden skewers, make sure they have been soaked in water for at least 30 minutes to prevent burning.
- Assemble the Skewers: Thread the marinated chicken pieces, red bell pepper chunks, yellow bell pepper chunks, red onion chunks, and pineapple chunks onto the skewers alternately for a colorful appearance.
- Grill the Skewers: Lightly oil the grill grates to prevent sticking. Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally. Cook until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are slightly charred and tender.
- Rest and Serve: Remove the skewers from the grill and let them rest for a few minutes. Serve immediately with additional pineapple on the side if desired, along with a serving of rice or a fresh salad for a complete meal.
Notes
- For gluten-free option, use tamari instead of soy sauce.
- Soak wooden skewers in water for at least 30 minutes prior to grilling to avoid burning.
- Marinate chicken overnight for deeper flavor.
- Ensure chicken is cooked through to an internal temperature of 165°F (74°C) for safety.
- Adjust red pepper flakes to control the level of heat.
- This recipe can be adapted for indoor grilling using a grill pan or broiler if an outdoor grill is unavailable.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
