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Hawaiian Chicken Skewers with Pineapple and Peppers finished recipe

Hawaiian Chicken Skewers with Pineapple and Peppers

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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 skewers servings
Ingredients Method

Ingredients
  

For the Marinade
  • 1/2 cup pineapple juice
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons packed (38 g) light brown sugar
  • 2 tablespoons neutral oil such as avocado or canola oil
  • 1 tablespoon rice vinegar
  • 3 garlic cloves finely minced
  • 1 tablespoon freshly grated ginger
For the Skewers
  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch (4 cm) pieces
  • 2 cups fresh pineapple chunks about 1 1/2 inches (4 cm) each
  • 1 large red bell pepper about 6 ounces (170 g), cut into 1 1/2-inch (4 cm) pieces
  • 1 large yellow bell pepper about 6 ounces (170 g), cut into 1 1/2-inch (4 cm) pieces
  • 1 medium red onion about 7 ounces (200 g), cut into 1 1/2-inch (4 cm) pieces
  • 1 tablespoon neutral oil for brushing the grill grates
Optional Garnishes
  • 2 green onions thinly sliced, optional
  • 1 tablespoon toasted sesame seeds optional
  • Lime wedges optional

Method
 

Method
  1. Prepare wooden skewers if needed: If using wooden skewers, soak them in water for at least 30 minutes before grilling to reduce scorching. Metal skewers can be used immediately.
  2. Make the marinade: In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, 2 tablespoons (30 ml) neutral oil, rice vinegar, garlic, and ginger until the sugar is mostly dissolved.
  3. Reserve marinade for finishing: Before adding the raw chicken, transfer 1/3 cup (80 ml) of the marinade to a small saucepan. Set it aside for later.
  4. Marinate the chicken: Add the chicken pieces to the remaining marinade and toss until coated. Cover and refrigerate for 30 minutes. Do not use the marinade that has touched raw chicken as a finishing sauce.
  5. Prepare the vegetables and pineapple: While the chicken marinates, cut the pineapple, bell peppers, and red onion into pieces roughly the same size as the chicken.
  6. Preheat the grill: Heat an outdoor grill or grill pan to medium-high, about 400°F to 425°F (205°C to 220°C). Clean the grates and brush lightly with 1 tablespoon (15 ml) neutral oil.
  7. Assemble the skewers: Remove the chicken from the marinade and discard the used marinade. Thread chicken, pineapple, red bell pepper, yellow bell pepper, and red onion alternately onto 8 skewers. Leave a small amount of space between pieces so heat can circulate.
  8. Begin grilling: Place the skewers on the hot grill. Cook for 4 to 5 minutes without moving them excessively, until the chicken and vegetables develop grill marks.
  9. Turn the skewers: Rotate and continue grilling for another 4 to 5 minutes. Turn again as needed so the chicken browns on several sides.
  10. Cook the reserved sauce: While the skewers grill, bring the reserved 1/3 cup (80 ml) marinade to a boil in the small saucepan over medium heat. Boil for 2 minutes, then reduce the heat to low.
  11. Brush and finish: During the final 2 to 3 minutes of grilling, brush the skewers lightly with the boiled reserved sauce. Continue turning until the glaze looks glossy and lightly caramelized.
  12. Check the chicken: Insert an instant-read thermometer into one of the largest chicken pieces without touching the skewer. The chicken is done when it reaches 165°F (74°C). The vegetables should be tender-crisp with browned edges.
  13. Rest briefly: Transfer the skewers to a clean platter and let them rest for 5 minutes before serving.
  14. Garnish and serve: Sprinkle with sliced green onions and sesame seeds, if using. Serve with lime wedges as desired.

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