Colorful and delicious chicken kebabs Hawaiian style.
- 3 TBS brown sugar
- 1/3 cup soy sauce
- 1/3 cup pineapple juice
- 1/3 cup ketchup
- 1 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 chicken breasts (boneless and skinless) trimmed and cut into 1 1/2-inch pieces
- 3-4 small bell peppers cut into 1 1/2-inch pieces (colors of your choice)
- 1 medium red onion cut into 1 1/2-inch pieces
- 2 cups fresh pineapple cut into chunks
- 1-2 tablespoons olive oil or sesame oil
- oil or grill cooking spray for grill grates
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For the Marinade whisk together the brown sugar, soy sauce, pineapple juice, ketchup, sesame oil, garlic powder, ground ginger, salt and pepper in a medium sized bowl.
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Place the diced chicken in a large plastic zip-top bag or bowl. Add 3/4 of the marinade and toss the chicken in the marinade to coat. Cover the chicken; refrigerate at least 1 hour up to 4 hours.
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If using wooden skewers, soak in water for at least 30 minutes.
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Make the skewers working in an assembly line. Thread chicken, peppers, onion and pineapple onto skewers and repeat until you run out of things to add.
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Brush some of the remaining marinade on the skewers.
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Preheat grill to medium heat.
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Oil the grill grates. Place kebobs on grill over medium heat. Grill, turning every 4-5 minutes and basting with remaining marinade until chicken is done; about 15-20 minutes.
*The marinade can be made 3 days ahead and kept chilled in the fridge until ready to use.
*Don’t have a grill? You can broil the kebobs in the oven too. Preheat your broiler. Line sheet pan with foil. Arrange the kebobs in a single layer on the sheet pan. Place the sheet pan under the broiler. Broil, and turn every 5 minutes and baste with remaining marinade until the chicken is cooked…about 15-20 minutes.