Easy Hawaiian Chicken Skewers Recipe
Juicy chicken, sweet pineapple, and colorful bell peppers are grilled to perfection in this quick and flavorful Easy Hawaiian Chicken Skewers Recipe. A sweet and savory soy-honey glaze makes this dish an irresistible weeknight dinner or party appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus optional marinating time)
- Yield: 4 servings (8 skewers)
- Category: Dinner
- Method: Grilling
- Cuisine: American
- Diet: Dairy-Free
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
- 1 cup fresh pineapple chunks (about 1-inch cubes)
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 1/4 cup pineapple juice
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, thinly sliced for garnish
- 8 wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes.
- In a medium bowl, whisk together soy sauce, honey, pineapple juice, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes.
- Place chicken cubes in a bag or bowl and pour half the marinade over them. Reserve the remaining marinade. Refrigerate chicken for at least 15 minutes (up to 2 hours).
- Preheat grill to medium-high heat (400 degrees F) or preheat oven broiler.
- Thread chicken, pineapple, and bell pepper pieces onto skewers, alternating ingredients.
- Grill skewers for 10-12 minutes, turning occasionally and basting with reserved marinade during the last few minutes. Cook until chicken is cooked through and has char marks.
- Garnish with green onions and serve immediately.
Notes
For a spicier version, add sriracha to the marinade. Chicken breasts can be substituted but watch cooking time to avoid dryness. Leftovers keep for 3 days in the refrigerator.