Best Hawaiian Chicken Kebabs Recipes

Hawaiian Chicken Kebabs image

Provided by Jody Wood

Categories Chicken

Time 39m

Number Of Ingredients 14

1/3 c ketchup
1/3 c packed dark brown sugar
1/3 c low-sodium soy sauce
1/4 c pineapple juice
4 Tbsp olive oil, divided, plus more for brushing grill
1 1/2 Tbsp rice vinegar
4 clove garlic, minced (4 tsp)
1 Tbsp minced ginger
1/2 tsp sesame oil
salt and freshly ground black pepper
1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
3 c (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
1 1/2 large green peppers, diced into 1 1/4-inch pieces
1 large red onion, diced into 1 1/4-inch pieces

Steps:

1. In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 3 hours (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
2. Preheat a grill over medium heat to 400 degrees. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss.
3. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer. Serve warm.
4. Serve with Rice or eat them just as they are. Enjoy!

Quick & Tasty Hawaiian Chicken Kebabs image

Provided by BecR2400

Time 23m

Yield 9 kebabs, 3-4 serving(s)

Number Of Ingredients 8

3 boneless skinless chicken breasts
1 green bell pepper, cut in 1-inch chunks
1 yellow onion, cut in 1-inch chunks
8 ounces fresh mushrooms, halved
1/2 cup pineapple chunk (fresh, or canned Dole)
1/4 cup montreal steak sauce (such as McCormick's Grill Mates)
1/4 cup teriyaki sauce (such as Kikkoman Terriyaki Baste and Glaze with Honey and Pineapple)
1/8 cup unsweetened pineapple juice

Steps:

Soak wooden skewers for at least 30 minutes.
Preheat grill to medium.
Meanwhile, mix marinade ingredients in a glass pie dish or other shallow dish.
Wash and dry chicken breasts. Cut chicken into 1 1/2-inch chunks. Place chicken chunks into marinade, turning well to coat.
Thread chicken, bell pepper, onion, mushrooms, and pineapple onto skewers.
Place skewers onto hot grill. Cook on medium grill, covered for 4 minutes. Rotate, cover and cook for another 4 minutes. Serve hot.
Serve with a baked potato or rice. Makes 9 kebabs.

Nutrition Facts : Calories 221.4, Fat 1.9, SaturatedFat 0.5, Cholesterol 68.4, Sodium 1003.5, Carbohydrate 19.9, Fiber 2.4, Sugar 14, Protein 32

Hawaiian Chicken Kebabs - Weight Watchers image

Provided by internetnut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb uncooked uncooked boneless skinless chicken breast
1/2 medium pineapple
1 medium green pepper
1 medium sweet red pepper
1 large Spanish onion
1/4 cup pineapple juice or 1/4 cup orange juice
3 medium garlic cloves, minced
2 tablespoons low sodium soy sauce
1 teaspoon olive oil
cooking spray
2 cups cooked white rice, kept hot

Steps:

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.
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.).
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.

Nutrition Facts : Calories 329.9, Fat 3, SaturatedFat 0.6, Cholesterol 65.8, Sodium 377.7, Carbohydrate 44.5, Fiber 2.9, Sugar 10.8, Protein 30.3

Hawaiian Chicken Kebabs image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon vegetable oil, plus more for brushing
3/4 cup ketchup
3 tablespoons soy sauce or teriyaki sauce
3 tablespoons apple cider vinegar
1 1/2 tablespoons honey
1 1/4 pounds skinless, boneless chicken breasts, cut into 1 1/4-inch pieces
1 8-ounce can water chestnuts, drained and rinsed (optional)
4 cups chopped pineapple (about 3/4 pineapple)
1 small red or orange bell pepper, cut into chunks
Kosher salt and freshly ground pepper
4 small Hawaiian sweet rolls

Steps:

Preheat the broiler. Soak 8 long wooden skewers in water, 15 minutes. Line a baking sheet with foil and brush lightly with vegetable oil.
Meanwhile, whisk the ketchup, soy sauce, vinegar and honey in a medium bowl. Transfer half of the sauce to a separate bowl and set aside for dipping. Toss the chicken, water chestnuts, pineapple, bell pepper and 1 tablespoon vegetable oil in a large bowl; sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Thread onto the skewers, alternating the ingredients. Transfer to the prepared baking sheet.
Brush the kebabs with some of the remaining sauce and broil until they start browning, about 4 minutes; flip, brush with more sauce and continue broiling until the chicken is golden and cooked through, about 3 more minutes. Serve with the reserved sauce and rolls.