Hawaiian Pineapple Chicken Kebabs

Name: Hawaiian Pineapple Chicken Kebabs
Prep time: 37 min
Cook time: 16 min
Total time: 53 min
Yield: 6 servings
Cuisine: Hawaiian
Ingredients: ½ cup (120 ml) low-sodium soy sauce; ½ cup (120 ml) pineapple juice, canned or bottled, or juice from the fresh pineapple; ¼ cup (55 g) light brown sugar, firmly packed; 2 tbsp (30 ml) rice vinegar; 1 tbsp (14 ml) toasted sesame oil; 4 cloves (12 g) garlic, finely minced; 1 tbsp (6 g) fresh ginger, peeled and finely grated; 2 tsp (6 g) cornstarch, mixed with 1 tablespoon (15 ml) cold water; 1 tbsp (15 ml) cold water, for the cornstarch slurry; 2 lb (900 g) boneless, skinless chicken breasts, trimmed and cut into 1¼-inch (3 cm) cubes; 3 cups (500 g) fresh pineapple, peeled, cored and cut into 1-inch (2.5 cm) chunks (about ½ medium pineapple); 2 whole (350 g) large red bell peppers, seeded and cut into 1-inch (2.5 cm) squares; 1 whole (250 g) large red onion, cut into 1-inch (2.5 cm) wedges, layers kept together; 1 tbsp (14 ml) neutral oil such as canola, for oiling the grates; 2 whole (30 g) scallions, thinly sliced (optional); 1 tbsp (9 g) toasted sesame seeds (optional)

From the MyKitchenBank Kitchen

Juicy chicken breast, sweet pineapple, red bell pepper and red onion are marinated in a soy, ginger and brown sugar teriyaki-style sauce, then grilled until charred at the edges and brushed with a sticky glaze.

Prep: 37 min
Cook: 16 min
Wait: 40 min
Total: 1 hr 33 min
Makes: 8 kebabs (6 servings)

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Ingredients

6 servings

For the marinade and glaze
½ cup (120 ml) low-sodium soy sauce
½ cup (120 ml) pineapple juice, canned or bottled, or juice from the fresh pineapple
¼ cup (55 g) light brown sugar, firmly packed
2 tbsp (30 ml) rice vinegar
1 tbsp (14 ml) toasted sesame oil
4 cloves (12 g) garlic, finely minced
1 tbsp (6 g) fresh ginger, peeled and finely grated
2 tsp (6 g) cornstarch, mixed with 1 tablespoon (15 ml) cold water
1 tbsp (15 ml) cold water, for the cornstarch slurry
For the kebabs
2 lb (900 g) boneless, skinless chicken breasts, trimmed and cut into 1¼-inch (3 cm) cubes
3 cups (500 g) fresh pineapple, peeled, cored and cut into 1-inch (2.5 cm) chunks (about ½ medium pineapple)
2 whole (350 g) large red bell peppers, seeded and cut into 1-inch (2.5 cm) squares
1 whole (250 g) large red onion, cut into 1-inch (2.5 cm) wedges, layers kept together
1 tbsp (14 ml) neutral oil such as canola, for oiling the grates
To finish
2 whole (30 g) scallions, thinly sliced (optional)
1 tbsp (9 g) toasted sesame seeds (optional)

Equipment (6)

Grill (gas or charcoal) with clean grates
8 metal or wooden skewers, 10–12 inches (25–30 cm) long
Large mixing bowl or zip-top bag, 1 gallon (3.8 L)
Small saucepan, 1-quart (1 L)
Instant-read thermometer
Basting brush and long tongs

Steps

Before you start

If using wooden skewers, submerge them in water for at least 30 minutes so they don't burn (do this while the chicken marinates).
Do not marinate longer than 2 hours: pineapple juice softens chicken and it turns mushy.
Part of the marinade is set aside BEFORE it touches raw chicken; that portion becomes the glaze. Never reuse marinade that touched raw chicken as a sauce.
Have an instant-read thermometer ready; chicken breast dries out quickly, so cook by temperature rather than by time.

1
Mix the marinade
- In a large bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, garlic and ginger for about 1 minute until the sugar has fully dissolved and no grains remain.
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Ready when: Marinade looks smooth and the sugar is dissolved.
2
Reserve the glaze portion
- Pour about ⅔ cup (160 ml), roughly half, of the marinade into a small saucepan and set it aside.
- Cover and refrigerate if your grill isn't ready within 30 minutes.
- The rest stays in the bowl for the raw chicken.
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Ready when: Two portions: one in the saucepan, one in the bowl.
Tip: Do this BEFORE adding chicken. Marinade that has touched raw chicken is unsafe as a finishing sauce.
3
Marinate the chicken
- Add the chicken cubes to the bowl and toss until every piece is coated.
- Cover and refrigerate for 30 minutes, up to 2 hours.
- If using wooden skewers, put them in a long dish of water now to soak for the same time.
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Ready when: All chicken pieces are glossy and coated; none are dry.
Tip: Going past 2 hours makes the chicken texture mealy.
4
Cut pineapple and vegetables
- While the chicken marinates, cut the pineapple, red bell peppers and red onion into 1-inch (2.5 cm) pieces so they are close to the size of the chicken cubes and cook evenly.
- Keep the onion layers together in wedges so they stay on the skewer.
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Ready when: All pieces are roughly 1 inch (2.5 cm).
Tip: If you are using fresh pineapple, save any juice from cutting and use it in place of part of the bottled juice next time.
5
Thicken the glaze
- Stir the cornstarch and cold water into a smooth slurry, then whisk it into the reserved marinade in the saucepan.
- Bring to a gentle simmer over medium heat, stirring constantly, and cook 2 to 3 minutes.
- Remove from the heat.
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Ready when: Glaze coats the back of a spoon and a finger drawn through it leaves a clear line.
Tip: Whisk the slurry again right before adding it, since cornstarch settles quickly.
6
Preheat the grill
- Heat the grill to medium-high, 400–450°F (200–230°C), with the lid closed for about 5–10 minutes.
- Scrape the grates clean, then fold a paper towel, dip it in the oil using tongs, and wipe the grates.
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Ready when: Grill thermometer reads 400–450°F (200–230°C).
7
Assemble the skewers
- Lift the chicken out of the marinade and discard the leftover marinade in the bowl.
- Thread each of the 8 skewers with ingredients in a repeating pattern: chicken, pineapple, red pepper, onion, chicken, pineapple, red pepper, onion, finishing with a chicken piece, using about 4–5 chicken cubes per skewer.
- Leave a little space between pieces.
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Ready when: Eight skewers, pieces snug but not crammed.
Tip: Packing pieces tightly leaves raw spots in the chicken.
8
Grill and glaze
- Place the skewers on the grill and cook with the lid closed for 10 to 12 minutes, turning every 3 minutes, until the chicken is browned and lightly charred and the pineapple has grill marks.
- In the last 2 minutes, brush both sides generously with the warm glaze, turning once, so it caramelizes without burning.
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Ready when: The thickest chicken piece reads 165°F (74°C) on an instant-read thermometer and its juices run clear.
Tip: Sugar burns fast. If flare-ups happen, move the skewers to a cooler part of the grill.
9
Rest and serve
- Move the kebabs to a platter, tent loosely with foil and rest 5 minutes so the juices settle.
- Drizzle with any remaining warm glaze and sprinkle with scallions and sesame seeds.
- Serve with rice or grilled corn.
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Ready when: Chicken is firm but tender when pressed.

Good to know

Tips

Cut the chicken, pineapple and vegetables to the same 1-inch size so everything is done at the same time.
Do not skip the oiled grates; pineapple's sugar sticks easily.
If cooking on a stovetop grill pan or under a broiler, use medium-high heat and cook about the same time, turning often.
Cooking by temperature (165°F/74°C) is the surest way to avoid dry breast meat.

Make ahead

"Cut the chicken, pineapple and vegetables and make the marinade up to 1 day ahead, storing each separately in the fridge. Marinate the chicken only on the day you cook, for no more than 2 hours. Assembled skewers can be refrigerated for up to 4 hours before grilling."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: cooked kebabs keep in an airtight container for up to 4 days. Freezer: freeze the chicken, removed from the skewers, up to 3 months and thaw overnight in the fridge. Reheat in a 350°F (175°C) oven for 10 minutes, or in a skillet over medium heat with a splash of water, until steaming and 165°F (74°C) inside."

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs. Thighs are more forgiving and juicier; grill to 175°F (80°C) for best texture, usually 1–2 minutes longer.
low-sodium soy sauce → tamari or coconut aminos. Tamari makes it gluten-free; coconut aminos are sweeter, so reduce brown sugar by 1 tablespoon.
light brown sugar → honey. Use 3 tablespoons (60 g); honey burns faster, so glaze only in the last 2 minutes.
fresh pineapple → canned pineapple chunks in juice. Drain and pat dry well; use the canned juice for the marinade.