Description

Juicy chicken skewers marinated in a sweet and savory pineapple-soy glaze, grilled with pineapple, peppers, and onions for a tropical meal.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts or thighs, cut into chunks
• 1/3 cup ketchup
• 1/3 cup packed dark brown sugar
• 1/3 cup low-sodium soy sauce
• 1/4 cup pineapple juice
• 2 cups fresh pineapple chunks
• 2 bell peppers, cut into pieces
• 1 large red onion, cut into wedges
• Wooden or metal skewers

Instructions

In a bowl, whisk together ketchup, brown sugar, soy sauce, and pineapple juice until smooth.
Place chicken chunks in a resealable bag, pour in half the marinade, and refrigerate at least 2 hours or overnight. Reserve the other half for basting.
If using wooden skewers, soak them in water for 30 minutes. Prepare pineapple, peppers, and onion into bite-sized pieces.
Thread chicken, pineapple, peppers, and onion onto skewers, alternating for color and flavor balance.
Preheat grill to medium-high and lightly oil the grates. Place skewers on grill and cook 10–15 minutes, turning occasionally.
Baste with reserved marinade during grilling, stopping in the last few minutes. Cook until chicken reaches 165°F internally.
Remove skewers from grill, let rest a few minutes, and serve hot with rice or salad.

Notes

For extra flavor, marinate the chicken overnight. Leftovers keep up to 3 days in the fridge. You can also bake at 400°F for 20–25 minutes, turning once.

Prep Time: 20 minutes (plus 2 hours marinating)
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Hawaiian-American