HAWAIIAN CHICKEN KABOBS
1/3 cup ketchup
1/3 cup packed brown sugar
1/3 cup soy sauce
1/4 cup pineapple juice
4 Tbsp olive oil, divided, plus more for brushing grill
4 garlic cloves, minced (4 tsp)
1 Tbsp ground 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 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
2 large green peppers, diced into 1 1/4-inch pieces
1 large red onion, diced into 1 1/4-inch pieces
Whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, 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 1 hour (meanwhile soak wooden skewer sticks in water for 1 hour).
Preheat a grill over medium heat to 400 degrees. 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.
– Recipe Source: Cooking Classy –
*DISCLAIMER – Due to technical difficulties the kabobs stayed on an extra 4-5 minutes, hence the few charred areas. Trust the recipe!