Hawaiian Turn Turn Chicken Kebabs (Printable)
Marinated chicken and pineapple skewers grilled with peppers and onion for a bright, tropical main.
# What You Need:
→ Meats
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1 1/4-inch cubes
→ Marinade
02 - 1/2 cup pineapple juice
03 - 1/4 cup soy sauce (use gluten-free if necessary)
04 - 2 tablespoons brown sugar
05 - 2 tablespoons ketchup
06 - 1 tablespoon rice vinegar
07 - 2 garlic cloves, minced
08 - 1 teaspoon freshly grated ginger
09 - 1 tablespoon vegetable oil
10 - 1/2 teaspoon freshly ground black pepper
→ Skewer Assembly
11 - 1 large red bell pepper, cut into 1 1/4-inch pieces
12 - 1 large yellow bell pepper, cut into 1 1/4-inch pieces
13 - 1 red onion, cut into large wedges
14 - 1 medium pineapple, peeled, cored, and cut into 1 1/4-inch cubes
# How-To Steps:
01 - In a mixing bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, vegetable oil, and black pepper. Add the chicken cubes, mixing until fully coated. Cover and refrigerate for at least 2 hours or overnight for optimal flavor development.
02 - Soak wooden skewers in water for 30 minutes to prevent charring. Preheat the grill or grill pan to medium-high heat.
03 - Alternately thread marinated chicken, red bell pepper, yellow bell pepper, red onion, and pineapple onto the soaked skewers, maintaining even spacing for uniform cooking.
04 - Place assembled skewers on the grill. Cook for 12 to 15 minutes, turning every 4 minutes, until the chicken is cooked through and the exterior is lightly charred.
05 - Remove kebabs from the grill and let rest for 2 minutes. Serve immediately while hot.
# Expert Tips:
01 -
- You get that perfect sweet-and-tangy glaze without any tricky steps—like an instant vacation on a plate.
- There&aposs a grill trick here that keeps the chicken juicy, and the colorful skewers make everyone think you worked harder than you did.
02 -
- If you forget to soak the skewers, they will burn and splinter—keep an extra batch soaking just in case.
- Reserving some marinade before the raw chicken goes in lets you baste the kebabs as they grill for an incredible sticky finish, just don&apost get them mixed up!
03 -
- Let the cooked kebabs rest for a couple minutes so the juices don&apost run out at first bite.
- Brushing a bit of the reserved marinade on during the final grill turn adds a glossy finish and deeper flavor.