Buy Now → Grilled Hawaiian Chicken Skewers (Huli-Huli Chicken Kebabs)
- Prep Time: 20 minutes
- Marinade Time: 2 hours to Overnight
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 large skewers 1x
- Category: Dinner
- Method: Grilling
- Cuisine: American, Hawaiian
Ingredients
Scale
For the Marinade
1 cup pineapple juice
2 tablespoons freshly grated ginger
3 cloves garlic, minced
1/2 cup soy sauce
1/4 cup rice vinegar
1/2 cup ketchup
1/3 cup packed brown sugar
1 tablespoon Sriracha sauce
1 tablespoon toasted sesame oil
For the Skewers
2 pounds boneless, skinless chicken breasts, cut into 1½-inch cubes
2 red bell peppers, cut into large chunks
1 large red onion, cut into wedges and separated into layers
2 cups fresh pineapple chunks
Instructions
Prep
- If using wooden skewers, soak them in water for at least 30 minutes before grilling.
- In a medium bowl, whisk together the pineapple juice, ginger, garlic, soy sauce, rice vinegar, ketchup, brown sugar, Sriracha, and sesame oil until the sugar dissolves.
- Measure out 1 cup of the marinade and refrigerate it to use later for basting.
- Place the chicken in a large zip-top bag or shallow container. Pour the remaining marinade over the chicken and toss to coat.
- Refrigerate for at least 2 hours or up to overnight.
Assemble
- Remove the chicken from the marinade and discard the used marinade.
- Thread the chicken, pineapple, red bell pepper, and red onion onto skewers, alternating the ingredients for even distribution.
Cook
- Preheat the grill to medium-high heat and lightly oil the grates.
- Arrange the skewers over direct heat.
- Grill for 12 to 16 minutes, turning every few minutes so all sides cook evenly.
- During the last several minutes of grilling, brush the skewers several times with the reserved marinade to build a glossy glaze.
- Continue cooking until the chicken reaches an internal temperature of 165°F and the vegetables are lightly charred.
Notes
Substitutions
- Boneless, skinless chicken thighs can be used in place of chicken breasts for a juicier result.
- Yellow or orange bell peppers work well if red peppers aren't available.
- Fresh pineapple is recommended, but canned pineapple chunks packed in juice may be substituted after draining.
- For a milder flavor, reduce or omit the Sriracha.
- Tamari or gluten-free soy sauce can be used for a gluten-free option.
Serving Suggestions and Pairings
- Serve over steamed jasmine or coconut rice.
- Pair with Hawaiian macaroni salad, grilled vegetables, or a crisp green salad.
- Add grilled corn, fresh fruit salad, or roasted sweet potatoes for a complete summer meal.
- Garnish with sliced green onions, toasted sesame seeds, or fresh cilantro before serving.
Storage
- Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in the microwave, oven, or a covered skillet until warmed through.
Freezing
- Freeze the cooked chicken and vegetables in a freezer-safe container for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
••You can also freeze the raw chicken in the marinade for up to 3 months. Thaw completely in the refrigerator, then assemble the skewers and grill as directed.