Ingredients
Scale
- 1.5 lbs chicken thighs or breasts, cut into 1–1.5 inch pieces
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium red onion, cut into wedges
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 2 tbsp honey
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- Wooden or metal skewers
Instructions
- Combine soy sauce, pineapple juice, honey, garlic, ginger, and sesame oil in a bowl to make the marinade.
- Toss chicken pieces in the marinade and refrigerate for at least 30 minutes.
- Chop vegetables and pineapple to uniform sizes for even cooking.
- Thread chicken, pineapple, and vegetables onto skewers, alternating for color.
- Preheat grill to medium-high or oven to 400°F (200°C). Lightly oil surface.
- Cook skewers for 10–15 minutes, turning occasionally until chicken is cooked and slightly charred.
- Serve immediately over rice or with your favorite sides.
Notes
- Marinate longer for deeper flavor.
- Avoid overcrowding skewers for even cooking.
- Drizzle leftover marinade on cooked skewers for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grill or Oven-Bake
- Cuisine: Hawaiian
- Diet: Gluten Free
Nutrition
- Serving Size: 4–6
- Calories: 220
- Sugar: 10g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg