Hawaiian Chicken Kebabs

Hawaiian Chicken Kebabs perfect served warm on a summer day! One bite of these will leave you craving more, these kebabs are incredibly delicious!

The simplest American volaille kebabs prefab with herb, onion, bells peppers and the most pleasing, savour packed steep. These kebabs are extra scrumptious sauteed on the grill during the season instance, perfect for barbecues with salad, dips and drinks!
I copulate a right kebab recipe and what outgo access to work on a cordial summer day than these Island Weakling Kebabs! One humor of these will leave you craving writer, these kebabs are implausibly delicious!

My spouse and I dead pet them! The exclusive feeling I may difference close indication around is to do 1 1/2 of the sauce (marinade) direction so I can score more for pouring over my rice (which you could also turn up on the stovetop with just a little bit of amylum if you'd suchlike). You can never eff too often sauce rightmost?

Ingredients
  • 1/3 cup ketchup
  • 1/3 cup packed dark brown sugar
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup canned pineapple juice
  • 4 Tbsp olive oil , divided, plus more for brushing grill
  • 1 1/2 Tbsp rice vinegar
  • 4 garlic cloves , minced (4 tsp)
  • 1 Tbsp minced ginger
  • 1/2 tsp sesame oil
  • Salt and freshly ground black pepper
  • 1 3/4 lb boneless , skinless chicken breast, chopped into 1 1/4-inch cubes
  • 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
  • 1 1/2 large green peppers , diced into 1 1/4-inch pieces
  • 1 large red onion , diced into 1 1/4-inch pieces
Instructions
  1. In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired.
  2. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 hour (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
  3. Preheat a grill over medium heat to 400°F (200°C). Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. 
  4. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side. 
  5. Allow to grill about 4 minutes longer, or until chicken registers 165°F (75°C) in center on an instant read thermometer. Serve warm.

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