Hawaiian Turn Turn Chicken Kebabs (Print Version)
Sweet-tangy marinated chicken skewered with peppers and pineapple, grilled until lightly charred for a tropical meal.
# What You Need:
→ Chicken
01 - 1½ lbs boneless, skinless chicken breasts or thighs, cut into 1¼-inch cubes
→ Marinade
02 - ½ cup pineapple juice
03 - ¼ 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 - ½ tsp freshly ground black pepper
→ Skewers
11 - 1 large red bell pepper, cut into 1¼-inch pieces
12 - 1 large yellow bell pepper, cut into 1¼-inch pieces
13 - 1 red onion, cut into large wedges
14 - 1 medium pineapple, peeled, cored, and cut into 1¼-inch cubes
# Directions:
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 the sugar dissolves and the mixture is smooth.
02 - Add the cubed chicken to the marinade, tossing to coat every piece evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight for maximum flavor penetration.
03 - If using wooden skewers, submerge them in water for 30 minutes to prevent them from catching fire on the grill.
04 - Set your outdoor grill or grill pan to medium-high heat and allow it to come to temperature before placing the skewers.
05 - Thread the marinated chicken pieces alternately with red bell pepper, yellow bell pepper, red onion wedges, and pineapple cubes onto the skewers, distributing the ingredients evenly.
06 - Place the skewers on the hot grill and cook for 12 to 15 minutes, rotating every 4 minutes to ensure 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 let them rest for 2 minutes to allow the juices to redistribute. Serve hot.
# Expert Tips:
01 -
- The sweet and tangy marinade does all the heavy lifting so you barely have to think once the skewers hit the grill.
- Pineapple on the grill is a hill I will die on because those caramelized edges will make a believer out of anyone who thinks fruit does not belong near barbecue.
02 -
- Always reserve a few tablespoons of marinade before the raw chicken touches it so you have a safe basting brush liquid for the grill.
- Do not skip the soaking step for wooden skewers because I once had one catch fire and it was both dangerous and deeply embarrassing in front of guests.
03 -
- Cut all your vegetables and pineapple to match the size of the chicken pieces so everything cooks evenly on the same skewer.
- Thread a folded piece of onion onto each end of the skewer to act as a natural handle that keeps the rest of the ingredients from spinning when you flip.