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Tropical Hawaiian Chicken Skewers finished recipe

Tropical Hawaiian Chicken Skewers

Tropical Hawaiian Chicken Skewers are a colorful, sweet-and-savory grilled dinner made with tender chicken, juicy pineapple, crisp bell peppers, and red onion. Everything is coated in a simple homemade marinade with soy sauce, honey, garlic, ginger, and pineapple juice. The skewers cook on the grill
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8 chicken skewers
Ingredients Method Notes

Ingredients
  

For the Chicken Skewers
  • 11/2 pounds boneless skinless chicken thighs, cut into 11/4-inch (3 cm) cubes
  • 2 cups fresh pineapple chunks cut into approximately 11/4-inch (3 cm) pieces
  • 1 large red bell pepper approximately 6 ounces (170 g), seeded and cut into 11/4-inch (3 cm) pieces
  • 1 large yellow bell pepper approximately 6 ounces (170 g), seeded and cut into 11/4-inch (3 cm) pieces
  • 1 medium red onion approximately 5 ounces (140 g), peeled and cut into 11/4-inch (3 cm) pieces
  • 1 tablespoon olive oil for lightly coating the vegetables
For the Hawaiian Marinade
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup unsweetened pineapple juice
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon olive oil
  • 3 garlic cloves approximately 9 g, finely minced
  • 1 teaspoon fresh ginger finely grated
  • 1/4 teaspoon freshly ground black pepper

Method
 

Method
  1. Prepare the Marinade.
  2. In a small mixing bowl, whisk together the reduced-sodium soy sauce, pineapple juice, honey, rice vinegar, olive oil, minced garlic, grated ginger, and black pepper for about 1 minute, until the honey dissolves and the mixture looks smooth and evenly combined.
  3. Marinate the Chicken.
  4. Place the cubed chicken thighs in a large mixing bowl. Pour the marinade over the chicken and toss until every piece is coated. Cover and refrigerate for 30 minutes at 40°F (4°C) or below. The chicken should look evenly coated and glossy. Discard the used marinade after removing the chicken.
  5. Prepare the Pineapple and Vegetables.
  6. While the chicken marinates, cut the pineapple, bell peppers, and red onion into approximately 1¼-inch (3 cm) pieces. Toss the bell peppers and onion with 1 tablespoon (15 mL) olive oil until lightly coated. The pieces should be similar in size so they'll grill evenly.
  7. Prepare the Grill and Skewers.
  8. Preheat the grill to medium-high heat, approximately 400°F (204°C), for about 10 to 15 minutes. If using wooden skewers, soak them in water for at least 30 minutes before grilling. The grill should be fully heated before the skewers go on.
  9. Assemble the Chicken Skewers.
  10. Thread the marinated chicken, pineapple chunks, red bell pepper, yellow bell pepper, and red onion onto 8 skewers, alternating the ingredients. Divide everything as evenly as possible and leave small gaps between pieces. The skewers should be filled without packing the food too tightly.
  11. Grill the First Side.
  12. Arrange the skewers on the preheated grill over direct medium-high heat. Close the lid and grill for 3 to 4 minutes. The underside of the chicken should begin developing golden-brown grill marks, and the pineapple edges should start caramelizing.
  13. Turn and Finish Grilling.
  14. Turn the skewers every 3 to 4 minutes, cooking for approximately 12 to 15 minutes total. Keep the grill near 400°F (204°C), adjusting the heat if the honey begins to darken too quickly. The chicken is ready when the thickest pieces reach an internal temperature of 165°F (74°C). The bell peppers should be slightly tender with lightly charred edges.
  15. Rest and Serve.
  16. Transfer the cooked skewers to a clean serving platter and let them rest for 5 minutes. The chicken should remain juicy, the pineapple should look glossy with golden edges, and the vegetables should be tender but still hold their shape. Serve warm.

Notes

Refrigerator: Let the cooked chicken skewers cool briefly, then transfer the chicken, pineapple, and vegetables to an airtight container. Refrigerate within 2 hours of cooking, or within 1 hour if the outdoor temperature is above 90°F (32°C). Store at 40°F (4°C) or below for up to 3 to 4 days. You can remove everything from the skewers before storing to save space. Freezer: Remove the cooked chicken and vegetables from the skewers and place them in a freezer-safe airtight container. Freeze at 0°F (-18°C) for up to 2 to 3 months for best quality. The chicken freezes well, but the pineapple and peppers may become softer after thawing. Thaw overnight in the refrigerator before reheating.

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