RCI-MT.004.0447.001
Hawaiian Kabobs
The marinade is the key to these great kabobs. They only need 1 hour in the refrigerator to marinate.
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- boneless chicken breasts1½ lbscut into 1 inch cubes
- (15¼ ounces) can unsweetened pineapple chunks1 unit
- ½ cup
- ¼ cup
- 1 tablespoon
- 1 teaspoon
- 2 teaspoons
- 1 teaspoon
- ¼ teaspoon
- green pepper1 large1 inch pieces
- 12 medium
- 18 unit
- 1 unit
Method
1
Drain pineapple chunks, reserving ¼ cup of the juice for the marinade.
5 minutes
2
Whisk together soy sauce, vegetable oil, reserved pineapple juice, brown sugar, garlic powder, ground ginger, dry mustard, and fresh ground pepper in a large bowl until the sugar dissolves.
2 minutes
3
Add chicken cubes to the marinade and toss until fully coated, ensuring each piece is submerged. Refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
30 minutes
4
Thread chicken cubes onto skewers, alternating with pineapple chunks, green pepper pieces, mushrooms, and cherry tomatoes in a balanced pattern.
5 minutes
5
Preheat grill or grill pan to medium-high heat (approximately 400°F if using an oven broiler).
3 minutes
6
Place assembled kabobs on the hot grill, reserving excess marinade for basting.
1 minutes
7
Grill for 12-15 minutes, turning every 3-4 minutes and basting with reserved marinade, until chicken is cooked through (internal temperature 165°F) and vegetables are lightly charred.
14 minutes
8
Remove kabobs from heat and allow to rest for 1-2 minutes before serving.
2 minutes
9
Serve kabobs over hot cooked rice, drizzling any remaining pan juices over the top.