Description
Tropical Hawaiian Chicken Skewers are a vibrant, flavorful dish perfect for grilling season. Tender chicken breast cubes are marinated in a sweet and tangy blend of soy sauce, pineapple juice, honey, garlic, and ginger, then skewered with fresh pineapple chunks, colorful bell peppers, and red onion. Grilled to perfection, these skewers deliver a mouthwatering combination of smoky, sweet, and savory flavors that bring a taste of the islands to your table.
Ingredients
Scale
For the Skewers:
- 1 lb chicken breast, cubed
- 2 cups fresh pineapple, cubed
- 1 red bell pepper, cubed
- 1 green bell pepper, cubed
- 1 red onion, cubed
- Skewers (wooden or metal)
For the Marinade:
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 2 tbsp honey
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1/4 tsp chili flakes (optional)
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, pineapple juice, honey, olive oil, minced garlic, grated ginger, and chili flakes to create a flavorful marinade.
- Marinate the Chicken: Add cubed chicken to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, allowing the flavors to meld, up to 2 hours for the best taste.
- Assemble the Skewers: Thread the marinated chicken, pineapple chunks, red and green bell peppers, and red onion onto the skewers, alternating ingredients to create a colorful and appetizing display.
- Grill the Skewers: Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking. Place the skewers on the grill and cook for 10 to 12 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F and is cooked through with a slight char.
- Serve: Remove the skewers from the grill and serve hot. These skewers pair wonderfully with rice, fresh salad, or your favorite dipping sauce for a complete tropical meal.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- For a spicier version, increase the amount of chili flakes or add a splash of hot sauce to the marinade.
- Ensure even-sized pieces of chicken and vegetables for consistent cooking.
- Can be cooked under a broiler if a grill is unavailable, turning frequently to avoid burning.
- Leftover marinade should not be reused or served as a sauce unless boiled to ensure food safety.
