Hawaiian Turn Turn Chicken Kebabs (Printable)
Tender chicken cubes marinated in pineapple-based sauce, threaded with colorful peppers and pineapple chunks, then grilled until lightly charred and caramelized.
# What You Need:
→ Meats
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1.25-inch cubes
→ Marinade
02 - ½ cup pineapple juice
03 - ¼ cup soy sauce (use gluten-free if needed)
04 - 2 tablespoons brown sugar
05 - 2 tablespoons ketchup
06 - 1 tablespoon rice vinegar
07 - 2 garlic cloves, minced
08 - 1 teaspoon fresh ginger, grated
09 - 1 tablespoon vegetable oil
10 - ½ teaspoon freshly ground black pepper
→ Skewer Ingredients
11 - 1 large red bell pepper, cut into 1.25-inch pieces
12 - 1 large yellow bell pepper, cut into 1.25-inch pieces
13 - 1 red onion, cut into large wedges
14 - 1 medium pineapple, peeled, cored, and cut into 1.25-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 well combined.
02 - Add the chicken cubes to the marinade, tossing to ensure all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for deeper flavor penetration.
03 - Submerge wooden skewers in water for 30 minutes prior to grilling to prevent them from burning.
04 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
05 - Thread the marinated chicken, red bell pepper, yellow bell pepper, red onion, and pineapple cubes alternately onto the skewers, distributing the ingredients evenly.
06 - Place the skewers on the grill and cook for 12 to 15 minutes, rotating every 4 minutes to achieve even charring on all sides. The chicken should reach an internal temperature of 165°F and show light char marks.
07 - Remove the kebabs from the grill and let them rest for 2 minutes. Serve hot alongside steamed rice, coconut rice, or a fresh salad.
# Expert Tips:
01 -
- The marinade doubles as a glaze so nothing goes to waste and every bite packs tropical sweetness with savory depth.
- Pineapple chunks caramelize on the grill and taste like candy, which is the easiest way to convince picky eaters to enjoy dinner.
02 -
- Never reuse marinade that raw chicken has been sitting in as a finishing sauce because that is a fast track to food poisoning.
- Patting the pineapple cubes dry before skewering helps them caramelize instead of steaming.
03 -
- Cut all your skewer ingredients the same size so everything cooks evenly and you never bite into raw chicken next to burnt pineapple.
- Fold the onion wedges onto themselves when threading so the layers stay together instead of falling apart into the coals.