Hawaiian Pineapple & Chicken Kebabs (the BEST Summer Grill Recipe – Guaranteed!)
These Hawaiian Pineapple & Chicken Kebabs are juicy, soft and full of flavour. Sure to please any crowd, this is the best summer grill recipe out there – Guaranteed!
The BEST Summer Grill Recipe (or any time of year for that matter)
It’s that time of year where it’s far too hot to use the oven and I’m looking for any way to cook dinner outside on the BBQ. But to be honest, these Hawaiian Pineapple & Chicken Kebabs are SO delicious, you’d be willing to stand outside in the middle of winter, knee deep in snow, just to grill some up. Seriously!
My mouth is watering just thinking about these Hawaiian Pineapple & Chicken Kebabs…
The chicken is crunchy on the outside and soft on the inside. It’s full of flavour, melts in your mouth and goes perfectly with the grilled pineapple. Pro Tip: Make a little extra because you’ll surely want seconds.
It’s super fast and easy to make. Just mix up the marinade by combining a few basic ingredients you probably already have on hand. Let the cubed chicken and pineapple soak up this amazing flavour for at least 2 hours (but longer is better – I usually prep this in the morning so it can marinate for 8 hours before dinner). Then just thread the pineapple and chicken pieces on kebab skewers and grill for 15 minutes. So simple and so delicious!
Hawaiian Pineapple & Chicken Kebabs
Ingredients:
Marinade:
- 1/3 cup Ketchup
- 1/3 cup Brown Sugar
- 1/3 cup Soy Sauce
- 1/4 cup Pineapple Juice (see note)
- 1/4 cup Olive Oil
- 1 1/2 tbsp Rice Vinegar
- 4 Cloves Garlic, minced
- 1 tbsp Ginger, minced
- 1/2 tsp Sesame Oil
Kebabs:
- 2 Chicken Breasts, boneless skinless
- 1 Pineapple, cubed (see note)
Note: I suggest using a fresh ripe pineapple for these kebabs as it will taste better and you can make the pieces bite size. But if you’re in a pinch, the Dole Canned Pineapple Chunks are just big enough to fit on a skewer (and still taste good). You can then use the juice that comes in the can to make the marinade too!
Method:
Step 1: Add all the marinade ingredients to a bowl and whisk to combine.
Step 2: Cut chicken breasts into 1.5 inch cubes. Slice fresh ripe pineapple into 1.5 inch cubes. Make sure to remove the rind and core.
Step 3: Add pineapple and chicken chunks to a large container and pour in the marinade. Stir to combine, add the lid back onto the container and store in the fridge.
Step 4: Let marinate for 2-12 hours. Give it a stir every once in a while to ensure all the pieces are evenly coated in the sauce.
Step 5: When ready to cook, thread pieces of chicken and pineapple onto skewers. Keep the remaining sauce.
Step 6: Preheat your BBQ to 375F. Lightly coat grill with olive oil to prevent sticking.
Step 7: Grill kebabs for 15 minutes, spinning every couple minutes so that all sides get a delicious crispy grill mark. Use a silicone brush to apply some of the leftover marinade to chicken as they cook for extra flavour. Chicken is ready once its white in the middle.
Why Farm Fresh Chicken Is Better:
I know that the chicken you can buy at Walmart is so much cheaper than what you’ll find at your local farm, but I promise it is worth the extra price. If your budget really has no wriggle room, then Walmart chicken is better than going hungry. But if you can allocate more funds to buy high quality farm raised chicken, you’ll notice the difference. Trust me, I really tried saving some money by buying lower quality meat but it’s just not the same!
Whereas conventional chicken can often be dry and chewy, farm-raised chicken is deliciously soft, moist, and overall tastes so much better. It’s also better for your health and the quality of life for the animal.
Read more on “What Makes Farm-Raised Chicken So Much Better Than Big-Box Grocery Store Chicken?” here.
What to serve these kebabs with:
These Hawaiian Pineapple & Chicken Kebabs are great on their own, or you can serve them with a side (or two) for a more well rounded meal. Some of my favourite sides to have are:
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Hawaiian Pineapple & Chicken Kebabs
Ingredients
Marinade:
- 1/3 cup Ketchup
- 1/3 cup Brown Sugar
- 1/3 cup Soy Sauce
- 1/4 cup Pineapple Juice see note
- 1/4 cup Olive Oil
- 1 1/2 tbsp Rice Vinegar
- 4 cloves Garlic minced
- 1 tbsp Ginger minced
- 1/2 tsp Sesame Oil
Kebabs:
- 2 Chicken Breasts boneless skinless
- 1 Pineapple cubed (see note)
Instructions
- Add all the marinade ingredients to a bowl and whisk to combine.
- Cut chicken breasts into 1.5 inch cubes.
- Slice fresh ripe pineapple into 1.5 inch cubes. Make sure to remove the rind and core.
- Add pineapple and chicken chunks to a large container and pour in the marinade. Stir to combine, add the lid back onto the container and store in the fridge.
- Let marinate for 2-12 hours. Give it a stir every once in a while to ensure all the pieces are evenly coated in the sauce.
- When ready to cook, thread pieces of chicken and pineapple onto skewers. Keep the remaining sauce.
- Preheat your BBQ to 375F. Lightly coat grill with olive oil to prevent sticking.
- Grill kebabs for 15 minutes, spinning every couple minutes so that all sides get a delicious crispy grill mark.
- Use a silicone brush to apply some of the leftover marinade to chicken pieces as they cook for extra flavour.
- Chicken is ready once its white in the middle.
Notes
