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Hawaiian Chicken Kebabs

Grilled Hawaiian chicken kebabs featuring marinated chicken, sweet pineapple, and colorful veggies for a tropical dinner experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Hawaiian, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 lbs Chicken Breast Tender, juicy chicken is the perfect canvas for the flavors.
  • 1 cup Pineapple Chunks Adds a tropical sweetness that beautifully balances the savory chicken.
  • 1 cup Bell Peppers, chopped Any color will do; they add crunch and vibrant color.
  • 1 medium Red Onion, chopped Adds a zesty bite that complements the sweetness.
Marinade ingredients
  • ΒΌ cup Soy Sauce For a rich, umami flavor.
  • 2 tbsp Honey Natural sweetness that caramelizes beautifully on the grill.
  • 2 cloves Garlic, minced Delivers a punch of flavor that ties everything together.
  • 1 tbsp Ginger, grated For a bit of spice and warmth.
  • 1 lime Lime Juice Brightens up the flavors and brings everything together.

Method
 

Preparation
  1. In a large bowl, whisk together soy sauce, honey, garlic, ginger, and lime juice. Add the chicken breasts, ensuring they are well coated. Let them marinate for at least 15 minutes (or refrigerate for up to 2 hours for extra flavor).
  2. While the chicken marinates, chop the bell peppers and red onion into bite-sized pieces.
Grilling
  1. Thread the marinated chicken pieces, pineapple chunks, bell peppers, and onion onto skewers, alternating for color and flavor.
  2. Preheat your grill (or grill pan) over medium-high heat. Grill the kebabs for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
  3. Remove from the grill, and let them rest for a couple of minutes. Serve with extra lime wedges on the side for that zesty finish.

Notes

Consider swapping chicken breast for tofu or shrimp for a delightful vegetarian or seafood rendition. Leftovers can be stored in an airtight container in the fridge for up to three days.