These kabobs are a delightful fusion of sweet and savory, showcasing the rich culinary traditions of Hawaiian cuisine that celebrate fresh, tropical ingredients.
Ingredients
Scale:
1/4 cup soy sauce
1/4 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon black pepper
1 pound chicken breast, cut into 1-inch cubes
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 medium onion, cut into wedges
1 medium ripe pineapple, peeled, cored, and cut into 1-inch chunks
8 skewers (metal or soaked wooden skewers)
Instructions
Prepare the Marinade: In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, olive oil, minced garlic, grated ginger, and black pepper until smooth and well combined.
Marinate the Chicken: Add the chicken cubes to the marinade, ensuring each piece is well-coated. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
Prepare the Skewers: Soak wooden skewers in water if using them. If using metal skewers, they can be used directly without soaking.
Assemble the Kabobs: Thread the marinated chicken, bell peppers, onion wedges, and pineapple chunks onto the skewers, alternating ingredients.
Preheat the Grill: Preheat your grill to medium-high heat (approximately 375°F to 400°F). Oil the grill grates lightly before adding the kabobs.
Grill the Kabobs: Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F.
Serve: Remove the kabobs from the grill and let them rest for a few minutes before serving.
