Hawaiian Chicken Kabobs


  • 1/3 cup ketchup
  • 1/3 cup packed dark brown sugar
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup pineapple juice
  • olive oil
  • 2 Tbsp rice vinegar
  • 5 garlic cloves, minced 
  • 1  tsp sesame oil
  • Salt and  pepper
  • 1  lb boneless, skinless chicken breast ( I use 2 chicken breast for our family of 5)
    • *chopped into cubes
  • 3 cups  fresh cubed pineapple 
  • 1 large green or red peppers, diced into cubes
  • 1 large red onion, diced into  pieces


  • In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate for at least 3 hours.
Soak wooden skewer sticks in water for 1 hour

  • Preheat a grill over medium heat to 400 degrees. 
  • Thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. Brush grill grates with olive oil then place skewers on grill. Grill about 7 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 7 minutes longer. The chicken should be beautifully brown and caramelized.