Ingredients
Marinade/Sauce
- 1 cup barbecue sauce
- 1/4 cup pineapple juice
- 1/4 cup packed light brown sugar
- 1 Tbsp toasted sesame oil
- 1 Tbsp minced garlic
- 1 tsp honey mustard
- 3/4 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
Skewers
- 2 lbs boneless skinless chicken breasts, cut into 1 inch pieces
- 1 medium red onion, cut into 1 inch pieces
- 1 green bell pepper, cut into 1 inch pieces
- 1 red bell pepper, cut into 1 inch pieces
- 1/2 medium-sized fresh pineapple, peeled, cored, and cut into 1 inch pieces
- Sliced green onions for garnish (optional)
Instructions
- Marinate chicken: In a large mixing bowl, whisk together barbecue sauce, pineapple juice, brown sugar, toasted sesame oil, minced garlic, honey mustard, red pepper flakes, kosher salt, black pepper, and onion powder until well combined. Remove about 2/3 cup of the marinade and place it in a separate covered bowl in the refrigerator. Add chicken pieces to the marinade in the large bowl, toss to coat evenly, cover, and refrigerate for up to 1 hour to allow the flavors to infuse.
- Prepare skewers: If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning; metal skewers do not require soaking. This step ensures skewers remain intact and safe during grilling.
- Assemble skewers: Thread chicken, red onion, green bell pepper, red bell pepper, and pineapple pieces onto the skewers in an alternating pattern or your preference. Typically, you will get about 6 (12-inch) skewers from this mixture. Discard any leftover marinade after assembling skewers to avoid cross-contamination.
- Preheat and grill: Brush the grill grates clean and preheat your grill to medium-high heat, aiming for around 375°F. Place skewers onto the grill grates and cook for about 10 minutes, turning once halfway through to cook evenly on all sides. While grilling, brush the skewers liberally on all sides with the reserved marinade to enhance flavor and keep the chicken moist.
- Check doneness: Chicken is fully cooked when it reaches an internal temperature of 165°F and the vegetables are golden and slightly charred. Use a meat thermometer to ensure safety and avoid overcooking.
- Garnish and serve: Remove the skewers from the grill and transfer to a serving platter. Sprinkle with sliced green onions if desired. Serve hot and enjoy your tropical, tender, and flavorful Hawaiian chicken skewers.
Notes
- This recipe serves approximately 6 people, but servings can be adjusted according to need.
- For indoor cooking, use a grill pan or griddle heated over medium-high heat, and brush with high smoke point oil like vegetable or avocado oil. Cook skewers 10-15 minutes, turning frequently and brushing with reserved marinade.
- Oven method: Preheat to 375°F and bake skewers on a foil- or parchment-lined baking sheet for 20 minutes, flipping and brushing with marinade halfway through cooking.
- Air fryer method: Preheat to 400°F; cook skewers in batches as needed for 15-16 minutes, turning and basting with marinade halfway through.
- Soak bamboo skewers before grilling to prevent burning.
- Always discard leftover marinade after assembling to avoid bacterial contamination.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Hawaiian
