Ginger Sesame Chicken & Pineapple Kebabs [Hawaiian Chicken Skewers]
This Hawaiian Chicken & Pineapple Kebabs recipe packs a lot of bright flavour into an easy meal. A perfect grilled meal for camping trips!
Servings: 4 Servings
Calories: 479kcal
Equipment
- Skewers Bamboo or metal
Ingredients
Marinated Chicken:
- 2 Lbs Boneless Skinless Chicken Breasts or Chicken Thighs Trimmed
- ¼ cup Honey or ⅓ cup Packed Brown Sugar
- ⅓ cup Soy Sauce or Coconut Aminos
- ¼ cup Pineapple Juice Lime Juice, or Calamansi Juice
- 1 tablespoon Ginger Powder
- 2 tablespoon Sesame Oil
- 1 tablespoon Rice Vinegar or Apple Cider Vinegar
- 1 teaspoon Garlic Powder
- Ground Black Pepper
- Salt
Assembly:
- ½ Fresh Pineapple Trimmed
- 2 Green Bell Peppers or Red Pepper
- 1 Red Onion
- Grill Spray
Instructions
Marinated Chicken:
- Use a sharp knife to cut the raw chicken into 1" chunks. Transfer cubed chicken to a large Ziplock freezer baggie, set aside.
- Measure the remaining chicken marinade ingredients into a small bowl, whisk to combine. Season with a little salt and pepper, to taste, then pour over the chicken pieces.
- Seal the baggie -pressing out most of the excess air - and gently massage the bag to coat the chunks of chicken in marinade.
- Chill for at least 2 hours, up to 8 hours.
Assembly:
- Get a good fire going, aiming for a medium-high heat. You can cook your chicken pineapple kebabs on a camp stove, over hot coals, or even over the open flame of a fire pit.
- Cut the pineapple into 1" chunks. Seed the peppers; cut the peppers and onion into roughly 1" squares.
- Use a slotted spoon to remove chicken from the marinade; transfer remaining marinade to a small bowl or measuring cup to use as a baste.
- Thread the prepared ingredients onto your skewers, alternating a piece of chicken, with a piece of pineapple, a piece of onion, and a piece of pepper.
- Spray the grill grate with grill spray, then arrange the skewers in a single layer, leaving some room between each skewer. Cook for about 4-6 minutes, until chicken sears on one side.
- Flip the skewers, brush the top side of each skewer with a bit of marinade, and continue cooking until chicken reaches an internal temperature of 160 degrees F when an instant-read thermometer is inserted.
- Flip the skewers, brush with some of the reserved marinade, and continue cooking until chicken reaches an internal temperature of 165 degrees F when an instant-read thermometer is inserted.
- Flip one last time and sear for just a minute or so, then remove from heat. Serve hot, with a side salad or coconut rice.
Notes
Leftovers
Once cooled to almost room temperature, leftover skewers can be transferred to an airtight container and kept in the fridge for up to 3 days.
Best served reheated.
Nutrition
Calories: 479kcal | Carbohydrates: 38g | Protein: 52g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1352mg | Potassium: 1211mg | Fiber: 3g | Sugar: 29g | Vitamin A: 355IU | Vitamin C: 108mg | Calcium: 58mg | Iron: 2mg
