Hawaiian Chicken Kabobs

Name: Hawaiian Chicken Kabobs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Ingredients: 14 oz Boneless Skinless Chicken Breast (cut into 1-1/2 inch pieces); 1/2 green bell pepper (cut into 1-1/2 inch pieces); 1/2 orange bell pepper (cut into 1-1/2 inch pieces); 1/2 red bell pepper (cut into 1-1/2 inch pieces); 1 red onion (cut into 1-1/2 inch pieces); 3/4 pineapple (cut into 1-1/2 inch pieces); 6 Tablespoons olive oil (divided); 1/4 cup pineapple juice; 1/4 cup soy sauce; 2 teaspoons honey; 1 Tablespoon rice vinegar; 1-1/2 Tablespoons ginger (minced); 3 cloves garlic (minced); 1 Tablespoon brown sugar; 1 teaspoon toasted sesame oil; 1 teaspoon crushed red pepper ({optional for spice}); Salt and pepper to taste; cilantro (Freshly chopped)

Hawaiian Chicken Kebobs are a festive, colorful meal that is perfect for your next backyard party.

Prep30 min
Cook15 min
Total45 min
Makes8 servings
Calories229

Ingredients

8 servings

14 oz Boneless Skinless Chicken Breast (cut into 1-1/2 inch pieces)
1/2 green bell pepper (cut into 1-1/2 inch pieces)
1/2 orange bell pepper (cut into 1-1/2 inch pieces)
1/2 red bell pepper (cut into 1-1/2 inch pieces)
1 red onion (cut into 1-1/2 inch pieces)
3/4 pineapple (cut into 1-1/2 inch pieces)
6 Tablespoons olive oil (divided)
1/4 cup pineapple juice
1/4 cup soy sauce
2 teaspoons honey
1 Tablespoon rice vinegar
1-1/2 Tablespoons ginger (minced)
3 cloves garlic (minced)
1 Tablespoon brown sugar
1 teaspoon toasted sesame oil
1 teaspoon crushed red pepper ({optional for spice})
Salt and pepper to taste
cilantro (Freshly chopped)

Method

1
In a medium mixing bowl, whisk together pineapple juice, soy sauce, honey, rice vinegar, ginger, garlic, brown sugar, sesame oil and crushed red pepper. Taste the marinade and add salt and pepper to taste.
2
Pour half of the marinade in a large Ziploc bag and store the other half of the marinade in an airtight container in the fridge. Add the chicken to the Ziplock bag, close the bag and massage the chicken and marinade together. Put the chicken in the fridge for two hours.
3
If you are using wooden skewers, soak 10 of them in cold water for an hour. Thread the chicken, vegetables and pineapple onto the skewers, alternating until the chicken is gone. Drizzle 2 tablespoons of olive oil over the skewers.
4
Heat the grill over medium high heat. Brush the grill with the remaining olive oil and place the skewers on the grill. Grill for 6 minutes on each side, brushing the refrigerated marinade over the chicken skewers before you turn them over. Chicken should reach an internal temperature of 165°F.
5
Serve warm with an extra drizzle of honey and fresh cilantro.