Hawaiian Chicken Kebabs
Easy Grilled Chicken Kebabs!
Equipment
- 10 Kebab Sticks Soak In Water for 1 Hour
Ingredients
Marinade
- 1/3 Cup Tomato Sauce
- 1/3 Cup Brown Sugar
- 1/3 Cup Soy Sauce
- 1/4 Cup Canned Pinapple Juice
- 4 Tbsp Olive Oil
- 1 1/2 Tbsp Rice Vinegar
- 4 Cloves Garlic
- 1 Tbsp Minced Ginger
- 1/2 Tsp Sesame Oil
- Salt And Pepper
Kebabs
- 1 Kilo Chicken Breast Cut Into 3cm Cubes
- 3 Cups Cubed Pineapple
- 1 1/2 Each Green Pepper Diced into 3cm Pieces
- 1 Large Red Onion Diced into 3cm Pieces
Instructions
- In a mixing bowl whisk together sauce, 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.
- Place chicken in a large 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).
- Preheat a grill over medium heat to 200°C. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, Green 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.
- 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.
- Allow to grill about 4 minutes longer, or until chicken registers 165°F (75°C) in centre on an instant read thermometer. Serve warm.