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Hawaiian Chicken Skewers

Hawaiian Chicken Skewers

Hawaiian Chicken Skewers offer a tantalizing taste of the tropics, perfect for grilling season or any time you crave a flavorful, easy-to-make meal that transports your taste buds. This recipe provides a delicious escape with minimal effort, making it an ideal weeknight dinner or impressive appetizer.
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Prep Time 20 minutes
Cook Time 12 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Hawaiian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs or breasts cut into 1-inch cubes
  • 1 (20-ounce) can pineapple chunks in juice drained (reserve juice for marinade)
  • 2 large bell peppers any color combination, cut into 1-inch pieces
  • 1 large red onion cut into 1-inch wedges
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup packed light brown sugar
  • 1/4 cup reserved pineapple juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic minced
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon red pepper flakes optional, for a touch of heat
  • 12-16 wooden skewers soaked in water for at least 30 minutes

Equipment

  • Grill
  • Medium Bowl
  • Indoor grill pan
  • Oven
  • Baking Sheet
  • Non-stick skillet

Method
 

  1. In a medium bowl, whisk together the soy sauce, brown sugar, reserved pineapple juice, rice vinegar, grated ginger, minced garlic, toasted sesame oil, and red pepper flakes (if using). Stir until the brown sugar is dissolved.
    1/2 cup low-sodium soy sauce, 1/4 cup packed light brown sugar, 1/4 cup reserved pineapple juice, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 2 cloves garlic, 1 teaspoon toasted sesame oil, 1/4 teaspoon red pepper flakes
  2. Add the cubed chicken to the marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavor. If marinating for longer than 2 hours, it's a good idea to remove the chicken from the marinade after 2 hours and refrigerate it in a clean container to avoid any potential issues with the acidity breaking down the chicken too much.
    2 pounds boneless, skinless chicken thighs or breasts
  3. While the chicken is marinating, thread the marinated chicken cubes onto the soaked wooden skewers, alternating with the drained pineapple chunks, bell pepper pieces, and red onion wedges. Aim for about 4-5 pieces of chicken per skewer, distributing the vegetables and pineapple evenly.
    2 pounds boneless, skinless chicken thighs or breasts, 1 (20-ounce) can pineapple chunks in juice, 2 large bell peppers, 1 large red onion, 12-16 wooden skewers
  4. Preheat your grill to medium-high heat. If you don't have a grill, you can also use an indoor grill pan or bake these in the oven at 400°F (200°C) for 20-25 minutes, turning halfway through, until the chicken is cooked through and the vegetables are tender-crisp.
  5. Lightly oil the grill grates to prevent sticking. Place the assembled skewers on the preheated grill. Cook for 8-12 minutes, turning occasionally, until the chicken is cooked through (internal temperature of 165°F or 74°C) and has nice char marks, and the vegetables are tender and slightly caramelized.
  6. Once cooked, remove the Hawaiian Chicken Skewers from the grill and let them rest for a few minutes before serving. This allows the juices in the chicken to redistribute, ensuring a more tender and moist result.

Notes

Store cooked skewers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on stovetop or in oven.