Hawaiian Turn Turn Chicken Kebabs (Printable)
Soy- and pineapple-marinated chicken skewers grilled with peppers and onion for a sweet, tangy tropical meal.
# What You'll Need:
→ Meats
01 - 1.5 lb boneless, skinless chicken breasts or thighs, cut into 1.25 inch cubes
→ Marinade
02 - 1/2 cup pineapple juice
03 - 1/4 cup soy sauce (use gluten-free if needed)
04 - 2 tbsp brown sugar
05 - 2 tbsp ketchup
06 - 1 tbsp rice vinegar
07 - 2 garlic cloves, minced
08 - 1 tsp fresh ginger, grated
09 - 1 tbsp vegetable oil
10 - 1/2 tsp freshly ground black pepper
→ Skewer Ingredients
11 - 1 large red bell pepper, cut into 1.25 inch pieces
12 - 1 large yellow bell pepper, cut into 1.25 inch pieces
13 - 1 red onion, cut into large wedges
14 - 1 medium pineapple, peeled, cored, and cut into 1.25 inch cubes
# Steps:
01 - In a mixing bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, vegetable oil, and black pepper until well combined.
02 - Add the chicken cubes to the marinade, tossing to ensure all pieces are thoroughly coated. Cover and refrigerate for at least 2 hours, or ideally overnight for deeper flavor penetration.
03 - Submerge wooden skewers in water for 30 minutes prior to assembly to prevent burning during grilling.
04 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
05 - Thread the marinated chicken, red bell pepper, yellow bell pepper, red onion wedges, and pineapple cubes onto the skewers in an alternating pattern, distributing ingredients evenly.
06 - Place the kebabs on the preheated grill and cook for 12 to 15 minutes, rotating every 4 minutes to achieve even charring on all sides, until the chicken is cooked through and reaches an internal temperature of 165°F.
07 - Remove the kebabs from the grill and allow them to rest for 2 minutes before serving hot alongside steamed rice, coconut rice, or a fresh salad.
# Expert Tips:
01 -
- The pineapple juice does double duty, tenderizing the chicken while building a caramelized crust that is absolutely irresistible.
- These kebabs look like you spent all day on them, but the hands on work is genuinely under thirty minutes.
02 -
- Save a few tablespoons of marinade before adding raw chicken so you can brush it on during grilling for extra sticky, flavorful edges.
- Do not crowd the skewers too tightly or the chicken will steam instead of char, and that caramelized crust is the whole point.
03 -
- Pat the pineapple cubes dry before threading them onto skewers so they char instead of steaming in their own juice.
- Cut all your vegetables and chicken the same size so everything cooks evenly and you are not stuck with raw chicken next to mushy pepper.