- Ketchup 1/3 cup
- Brown sugar 1/3 cup packed dark
- Soy sauce 1/3 cup
- Pineapple juice 1/4 cup canned
- Olive oil 4 Tbsp, divided, plus more for brushing grill
- Rice vinegar 1 1/2 Tbsp
- Garlic cloves 4, minced (4 tsp)
- Ginger 1 Tbsp minced
- Sesame oil 1/2 tsp
- Salt and freshly ground black pepper
- Chicken breast 1 3/4 lb. boneless, skinless, chopped into 1 1/4-inch cubes
- Pineapple 3 heaped cups of fresh cubed (about 3/4 of a 3 lb. pineapple)
- Green peppers 1 1/2 large, diced into 1 1/4-inch pieces
- Red onion 1 large, diced into 1 1/4-inch pieces
These chicken, bell pepper, red onion and pineapple kebabs are the perfect summer evening dish – or even at any time of the year!
The chicken is marinated in a fragrant mixture of pineapple juice, garlic, ginger, sesame oil, olive oil, rice wine vinegar and soy sauce, which gives it a beautiful depth of flavor while keeping it succulent and moist.
Thread on to skewers with the bell peppers, onions and pineapple chunks, and sear on the grill to get that smoky char flavor.
To make the marinade, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger, and sesame oil in a mixing bowl. Stir in 3/4 tsp pepper and season with salt if desired.
Place chicken in a large size resealable bag. Keep 1/2 cup of the marinade in refrigerator, and pour remaining marinade over chicken. Seal bag and use your hands to work the mixture over the chicken to make sure it’s all coated.
Refrigerate 1 hour (meanwhile, soak 10 wooden skewer sticks in water for 1 hour, if you choose to use wooden skewers).
Preheat a grill pan over medium heat to 400°F (200°C). While it’s heating, drizzle remaining 2 tbsp olive oil over red onion, bell pepper and pineapple. Toss, and season red onion and bell pepper with salt and pepper. Thread red onion, bell pepper, pineapple, and chicken onto skewers, alternating between veggies, pineapple, and chicken, until all of the chicken has been used.
Brush grill grate with olive oil, then place skewers on grill.
Grill for 5 minutes, then brush the surface with 1/4 cup of remaining marinade. Rotate the skewers to opposite side and brush remaining 1/4 cup of marinade on that side too.
Leave on the grill about 4 minutes longer, or until chicken shows 165°F (75°C) in center on a meat thermometer. Serve warm with white or brown rice, coleslaw, or macaroni salad.
You can bake these skewers instead of grilling. Preheat oven to 400F, and put the skewers on a well-greased baking sheet. Cook for around 15-20 minutes, turning occasionally.
Don’t substitute fresh pineapple with canned pineapple chunks. They don’t taste as good, nor are they large enough to get easily on the skewers.