Hawaiian Chicken Kebabs
Time: 1 hour 25 minutes
Yield: 4 servings
Ready to fire up the grill? Hawaiian Chicken Kebabs are ready to get served up for summertime. Tender chicken is coated in a homemade sweet-and-savory marinade with bright citrus notes and vinegar tang. The delicious chicken is then threaded through kebab sticks along with juicy pineapple and crunchy onion and pepper. Hawaiian Chicken Kebabs contain unmatched tropical flavors, and they are the perfect dinner for a warm summer night!
In a large mixing bowl, combine the ketchup, honey, soy sauce, juice, 2 tablespoons of the olive oil, rice vinegar, garlic, sesame oil, salt, and pepper, whisking until well-combined.
Place the chicken breast into a large resealable bag or in an air-tight container.
Reserve 1/2 cup of the marinade for brushing and pour the rest over the chicken in the resealable bag.
Seal the bag, and gently move the chicken around until evenly coated.
Refrigerate and let it marinate for at least 1 hour.
Drizzle the remaining 2 tablespoons of olive oil over the pineapple, red peppers, and red onion.
Season the pineapples and veggies with salt and pepper, tossing until well coated.
Thread the marinated chicken, cubed pineapple, red peppers, and onion onto the skewers.
Brush the grill with the olive oil and preheat over medium-high heat.
Place the skewers onto the preheated grill.
Brush the skewers with the reserved marinade and grill for 5 minutes.
Flip the skewers and brush again with the marinade.
Cook until the chicken is cooked through at 165 degrees F, about 5-7 minutes.
Serve warm with any leftover marinade.