Description
A tropical-inspired grilled dish featuring juicy chicken chunks, sweet pineapple, and colorful bell peppers marinated in a tangy-sweet Hawaiian glaze. Perfect for summer BBQs and easy weeknight dinners.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch chunks
- 1 1/2 cups fresh pineapple chunks
- 1 red bell pepper, cut into 1.5-inch pieces
- 1 green bell pepper, cut into 1.5-inch pieces
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 2 tbsp brown sugar
- 2 tbsp ketchup
- 1 tbsp rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp olive oil (for brushing)
- Wooden or metal skewers
Instructions
- In a bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, vinegar, garlic, and ginger to create the marinade.
- Place chicken pieces in a resealable bag or bowl and pour in half of the marinade. Marinate in the refrigerator for at least 1 hour (up to overnight). Reserve the other half of the marinade for basting.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Thread chicken, pineapple, and bell peppers onto skewers, alternating pieces.
- Preheat grill (or grill pan) to medium-high heat. Lightly brush with olive oil.
- Grill skewers for 10–12 minutes, turning occasionally and basting with reserved marinade, until chicken is cooked through and lightly charred.
- Serve hot with rice or a side salad.
Notes
- Use fresh pineapple for the best flavor and caramelization.
- To make ahead, prepare skewers and keep refrigerated until ready to grill.
- Optional: thicken reserved marinade in a saucepan for a glaze before serving.
Nutrition
- Serving Size: 2 skewers
- Calories: 320
- Sugar: 13g
- Sodium: 640mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg
Keywords: Hawaiian chicken, pineapple skewers, grilled chicken, BBQ skewers, tropical recipe