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Itai Liptz Cook Blog: A Pineapple Chicken Dinner That Wows!

Tender chunks of chicken are marinated in a tangy pineapple-soy glaze, then griled with fresh pineapple and veggies for a caramelized sweet-savory bite.

For best results, separate the leftover chicken and vegetables and store in a covered container in the refrigerator for up to 3 days. Chop up leftovers and serve them over rice or in a chicken and noodle stir fry.

Hawaiian chicken kabobs freeze beautifully! Scoop portions into zippered bags and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.

5 from 116 votes↑ Click stars to rate now!
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Grilled Hawaiian chicken kabobs have tender chicken, colorful veggies, and tangy sauce. It’s the perfect summer meal!

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Marinating Time 30 minutes minutes

Total Time 52 minutes minutes

Servings 8 skewers

Wooden Skewers soaked, or metal skewers

Grill

1 ½ pounds boneless skinless chicken breasts cut into 1-inch cubes1 red bell pepper diced into bite-sized pieces1 orange bell pepper diced into bite-sized pieces1 cup pineapple chunks1 green bell pepper diced into bite-sized pieces1 red onion diced into bite-sized pieces

Marinade

⅓ cup ketchup⅓ cup soy sauce⅓ cup brown sugar¼ cup pineapple juice2 teaspoons sesame oil1 teaspoon minced fresh ginger3 cloves garlic minced1 teaspoon sriracha

Combine all marinade ingredients in a small bowl or freezer bag. Set aside ½ cup of the mixture for the vegetables.

Add the chicken to the remaining marinade, ensuring it is well-coated and allow it to marinate for at least 30 minutes or for up to 4 hours.

Preheat the grill to medium-high (400°F).

In a large bowl, combine the diced bell peppers, pineapple, and onions and toss with 3 tablespoons of the reserved marinade.

Thread the chicken and vegetables onto skewers.

Grill for 12 to 16 minutes or until cooked through, turning the skewers frequently. Brush the skewers with the remaining marinade while cooking.

Soak wooden skewers in water during preparation to keep them from burning or charring on the grill.
Cut meat and vegetables into uniform sizes for even cooking.
A meat thermometer should read 165°F when chicken is done. Remove from grill promptly.

5 from 116 votes

Calories: 188 | Carbohydrates: 14g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 158mg | Potassium: 655mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1085IU | Vitamin C: 68mg | Calcium: 22mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course
Cuisine American

 

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