Tropical Chicken Skewers
When I first decided to create the Tropical Chicken Skewers recipe, I was inspired by a summer trip to Hawaii. The flavors of the island were vibrant and unforgettable, with juicy pineapples, colorful bell peppers, and the aroma of grilled meats wafting through the air. I wanted to capture that essence in a dish that I could share with my friends and family back home. So, I set out to create a recipe that combined the sweet and tangy tastes of the tropics with the comforting warmth of a backyard BBQ. The Tropical Chicken Skewers quickly became a favorite at our summer gatherings, always impressing guests with their burst of flavor and beautiful presentation.
Bringing the Tropics Home
Creating these Tropical Chicken Skewers starts with a flavorful marinade. I mix together tomato ketchup, dark brown sugar, and reduced-sodium soy sauce, adding canned pineapple juice for that signature tropical sweetness. A touch of olive oil, rice vinegar, minced garlic, finely chopped ginger, and sesame oil rounds out the marinade, giving it a well-balanced taste. Marinating the chicken breast in this mixture infuses it with a depth of flavor that makes every bite delicious. The preparation process is easy and straightforward, making it perfect for those who want a taste of the tropics without a lot of fuss.
Assembling the Skewers
Assembling the Tropical Chicken Skewers is where the fun really begins. After marinating the chicken, I thread it onto skewers with chunks of fresh pineapple, green bell peppers, and red onion. The vibrant colors remind me of the lush landscapes and vibrant flowers of Hawaii. As I grill the skewers, the aroma of the cooking chicken and vegetables mingles with the sweet scent of pineapple, creating a mouthwatering anticipation. It’s always a delight to see the beautiful grill marks on the skewers, knowing that they will be a hit at any summer BBQ or family dinner.
A Taste of Hawaii
The final touch for the Tropical Chicken Skewers is brushing them with the reserved marinade while they cook, ensuring they stay juicy and flavorful. Once they reach the perfect internal temperature, they are ready to serve. I love to pair these skewers with coconut rice or a fresh green salad to complete the meal. The combination of sweet, tangy, and savory flavors transports me back to those Hawaiian evenings, surrounded by friends and family, enjoying good food and great company. These Tropical Chicken Skewers are more than just a dish; they are a reminder of the joy and warmth of summer, and the vibrant flavors of the tropics.
Table of Contents
Chef’s Notes- Tropical Chicken Skewers
- Fresh Pineapple: For the best flavor and texture, use fresh pineapple instead of canned. Fresh pineapple offers a vibrant sweetness and firmer texture that hold up well during grilling.
- Marinating Time: While the recipe suggests marinating for at least 1 hour, if time allows, marinate the chicken overnight for an even deeper flavor.
- Wooden Skewers: Soak wooden skewers in water for at least 1 hour before assembling the skewers. This prevents them from burning on the grill.
- Oil the Grill: To prevent the skewers from sticking, make sure to brush the grill grates with oil before placing the skewers on the grill.
- Basting: Reserve some marinade separately to baste the skewers while grilling. Do not use the marinade that has been in contact with raw chicken.
- Temperature Check: Use an instant-read thermometer to ensure the chicken is cooked through. The internal temperature should reach 165°F (75°C).
- Resting: Allow the skewers to rest for a few minutes after grilling. This helps retain the juices in the chicken.
Tropical Chicken Skewers
Dive into the flavors of the tropics with these Tropical Chicken Skewers! Juicy chicken pieces are marinated in a sweet and tangy sauce, then grilled to perfection alongside fresh pineapple, vibrant bell peppers, and onions. This dish is a summer favorite, perfect for BBQs and family dinners. Inspired by the vibrant tastes of Hawaii, these skewers are sure to be a hit!
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Ingredients
- Marinade
1/3 cup tomato ketchup
1/3 cup packed dark brown sugar
1/3 cup reduced-sodium soy sauce
1/4 cup canned pineapple juice
4 tbsp olive oil (divided)
1 1/2 tbsp rice vinegar
4 tsp minced garlic (about 4 cloves)
1 tbsp finely chopped ginger
1/2 tsp sesame oil
Salt and freshly ground black pepper to taste
- Skewers
1 3/4 pounds boneless, skinless chicken breast (cut into 1 1/4-inch cubes)
3 cups fresh pineapple chunks (approximately 3/4 of a medium pineapple)
1 1/2 large green bell peppers (cut into 1 1/4-inch pieces)
1 large red onion (cut into 1 1/4-inch pieces)
- Alternative Ingredients:
Chicken Breast: Substitute with boneless chicken thighs for a juicier option.
Soy Sauce: Use tamari for a gluten-free alternative.
Pineapple Juice: Freshly squeezed orange juice can be used in place of pineapple juice.
Olive Oil: Avocado oil can be used as a substitute.
Rice Vinegar: Apple cider vinegar can be used if rice vinegar is unavailable.
Directions
- Marinade Preparation: In a mixing bowl, combine the tomato ketchup, dark brown sugar, reduced-sodium soy sauce, canned pineapple juice, 2 tablespoons of olive oil, rice vinegar, minced garlic, finely chopped ginger, and sesame oil. Season with salt and freshly ground black pepper to taste. Whisk until well blended.
- Marinate Chicken: Place the cubed chicken breast in a resealable gallon-sized bag. Reserve 1/2 cup of the marinade in the refrigerator for later use. Pour the remaining marinade over the chicken in the bag. Seal the bag and refrigerate for at least 1 hour to allow the flavors to meld.
- Prepare Skewers: While the chicken is marinating, soak wooden skewers in water for at least 1 hour to prevent burning during grilling.
- Preheat Grill: Preheat your grill to medium heat (around 400°F or 200°C). Meanwhile, drizzle the remaining 2 tablespoons of olive oil over the red onion pieces, green bell pepper chunks, and pineapple chunks. Toss to coat evenly and season with salt and black pepper.
- Assemble Skewers: Thread the marinated chicken pieces onto the soaked skewers alternately with the red onion pieces, green bell pepper chunks, and pineapple chunks until all ingredients are used.
- Grill Skewers: Brush the grill grates with olive oil to prevent sticking. Place the assembled skewers on the preheated grill. Grill for about 5 minutes on one side. Brush the tops with half of the reserved marinade (1/4 cup). Rotate the skewers to grill the opposite side and brush with the remaining marinade (1/4 cup). Continue grilling for an additional 4 minutes or until the chicken reaches an internal temperature of 165°F (75°C) using an instant-read thermometer.
- Serve: Remove the skewers from the grill and serve warm.
Equipment
- Chef’s Knife
- Cutting Board
- Mixing Bowls
- measuring cups and spoons
- grill
- Instant Read Thermometer
Nutrition Facts
- Calories: 262kcal
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 55mg
- Sodium: 443mg
- Potassium: 512mg
- Carbohydrates: 21g
- Fiber: 1g
- Sugar: 17g
- Protein: 21g
- Vitamin A: 150IU
- Vitamin C: 44.6mg
- Calcium: 29mg
- Iron: 1.1mg
FAQ- Tropical Chicken Skewers
Can I use chicken thighs instead of chicken breasts?
Yes, boneless chicken thighs can be used for a juicier alternative. They may require a slightly longer grilling time.
What can I use instead of pineapple juice in the marinade?
Freshly squeezed orange juice can be a great substitute for pineapple juice, providing a similar sweetness and acidity.
How can I make the skewers spicier?
To add a spicy kick, include a pinch of red pepper flakes or a small amount of hot sauce in the marinade.
Can I prepare the skewers in advance?
Yes, you can assemble the skewers up to a day in advance. Keep them covered in the refrigerator until ready to grill.
What side dishes go well with Tropical Chicken Skewers?
These skewers pair well with coconut rice, a fresh green salad, grilled corn, or a tropical fruit salsa for a complete meal.
