Hawaiian chicken kebabs

4
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
4
Difficulty
Easy
A well-loved classic, this dish has a sweet-tangy sauce that elevates the everyday chicken breast from weeknight staple to standout dinner. Although this is a grill recipe, you can cook it indoors by broiling the kebabs in the oven, about 5 inches from the heat, for 8 to 10 minutes. Regardless of the method you use, be sure to cut the chicken, pineapple, and vegetables into similarly sized pieces so that they cook evenly. Marinate the chicken in a glass bowl to avoid the off flavors that can develop when acidic marinades react with metal bowls. If you’d like to add a little hit of heat to go with the sweet, sprinkle the kebabs with red pepper flakes before serving.

Ingredients

uncooked boneless skinless chicken breast(s)

1 pound(s)

pineapple

½ medium

green pepper(s)

1 medium

sweet red pepper(s)

1 medium

uncooked onion(s)

1 large, spanish

pineapple juice

¼ cup(s), or orange juice

garlic clove(s)

3 medium clove(s), minced

low sodium soy sauce

2 Tbsp

olive oil

1 tsp

cooking spray

2 spray(s)

cooked white rice

2 cup(s), kept hot

Instructions

  1. Cut each chicken breast, pineapple, pepper and onion into approximately twenty-four 1-inch-thick pieces. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large nonmetallic bowl; marinate in refrigerator for at least 1 hour and up to 24 hours.
  2. Preheat grill. Lightly coat vegetables with cooking spray. Thread 2 pieces of pepper, pineapple, chicken and onion onto each of 8 skewers. Brush with marinade. (Note: If using wooden skewers, soak in water to prevent charring.)
  3. Grill over medium-hot coals until chicken is completely cooked, about 8 to 10 minutes, turning kebabs every 2 minutes so they're cooked evenly on all sides. Yields 2 kebabs and 1/2 cup rice per serving.

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