Hawaiian Chicken Kabobs

hawaiian-chicken-kabobs

Yields: 9-10 Kebabs

  • 1/3 cup ketchup
  • 1/3 cup packed brown sugar
  • 1/3 cup low sodium soy sauce
  • 1/4 cup canned pineapple juice
  • 4 Tbsp. olive oil, divided, for brushing grill
  • 1 1/2 Tbsp. rice vinegar
  • 4 garlic cloves, minced (4 tsp.)
  • 1 Tbsp. minced ginger
  • 1/2 tsp. sesame oil
  • Salt and ground pepper
  • 1 1/4 lb. boneless, skinless chicken breast, chopped 1 1/4 inch cubes
  • 3 cups fresh cubed pineapple
  • 1 1/2 large green peppers, diced into 1 1/4 inch pieces
  • 1 large red onion, diced into 1 1/4 inch pieced
  1. In a bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp. olive oil, rice vinegar, garlic, ginger, and sesame oil. Stir in 3/4 tsp. pepper and season with salt. Place chicken in a gallon sized bag. Reserve 1/2 cup of marinade in the refrigerator, pour the rest of the marinade over the chicken. Seal the bag and refrigerate 1-2 hours. Soak 10 wooden skewer sticks in water for 1 hour.
  2. Preheat grill over medium heat to 400 degrees. Drizzle remaining 2 Tbsp. olive oil over red onion, bell pepper and pineapple and toss. Season reunion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes or until chicken registers 165 degrees in the center on an instant read thermometer.
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