Hawaiian Chicken Skewers

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey breast is leaner, while chicken thighs are more affordable.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos is lower in sodium, while tamari is a gluten-free option.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey offers a natural sweetness, while white sugar is less expensive.

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Mango provides a similar tropical flavor, while canned pineapple is budget-friendly.

Start by cubing the chicken into pieces about one inch by one inch.

For the marinade, mince two cloves of garlic and grate one inch of ginger (about half a tablespoon).

In a mixing bowl, add one quarter cup of pineapple juice, one quarter cup of soy sauce (Tamari for gluten-free), three tablespoons of brown sugar, one tablespoon of sesame oil, one third cup of ketchup, and one teaspoon of rice vinegar.

Whisk the marinade until well combined.

Use a large Ziploc bag or mixing bowl for marinating. If using a bag, roll down the sides to create a bowl shape.

Add the cubed chicken to the bag and pour half of the marinade over it, reserving the other half for basting later.

Squeeze out excess air from the bag and massage the marinade into the chicken. Refrigerate for 30 minutes to 4 hours.

Prepare the vegetables by cutting bell peppers (preferably in orange, yellow, and red) and red onion into one inch pieces to match the chicken size.

Thread the marinated chicken, pineapple chunks, bell peppers, and red onion onto skewers, alternating ingredients.

Grill the skewers, basting with reserved marinade, until chicken is cooked through and has grill marks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens