Hawaiian chicken kebabs
Chicken, pineapple, red onion and bell pepper on skewers, grilled and brushed with a quick honey-ginger teriyaki glaze until sticky and caramelized.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 350 kcal
Ingredients
Method
Heat a gas grill to medium-high, about 425 to 450°F, with the lid closed, or light a charcoal grill until the coals are ashed over. Allow about 10 minutes.
While it heats, whisk the soy sauce, honey, vinegar, ginger, garlic and sesame oil in a small bowl. Pour a third of it into a second bowl to serve at the table; the rest is for brushing.
Toss the chicken with the oil and salt. Thread the chicken, pineapple, pepper and onion alternately onto 8 metal skewers (or bamboo ones soaked in water for 30 minutes ahead of time), keeping the chicken pieces close together.
Oil the clean grates and grill the kebabs with the lid closed, turning every 2 minutes, until the chicken is browned with grill marks on all sides.
Brush generously with the brushing glaze and keep turning and brushing until sticky and caramelized and the chicken reads 165°F in the center with no pink inside.
Serve scattered with the scallion, with the reserved glaze for drizzling.
Tips
- Keep the brushing glaze and the serving glaze separate, since the brush touches raw chicken.
- Grill pan option: cook the kebabs in a ridged grill pan over medium-high heat, turning, for 9 to 10 minutes, brushing on the glaze for the last 2 minutes. Lower the heat if the honey scorches.
- Serve over microwave jasmine rice to soak up the extra glaze.
