Oh, the grill is calling your name, isn’t it? Picture this — juicy chunks of chicken kissed by the flames, colorful veggies dancing on skewers like a vibrant parade. These Rainbow Hawaiian Chicken Kabobs are like a tropical vacation in your backyard, and who doesn’t need that kind of escape? The sizzle, the aroma, the anticipation (I’m already drooling), it’s all part of the magic.
Steps
- If using wooden skewers, submerge them in a large pan of water for at least 30 minutes before cooking to prevent burning.
- Mix the chicken pieces with half of the Hawaiian teriyaki sauce in a large ziplock bag or bowl, ensuring the chicken is well coated, then seal and refrigerate for at least 20 minutes.
- While the chicken marinates, chop the veggies and pineapple into bite-sized pieces, then toss them in a large bowl with olive oil until evenly coated.
- Once the chicken, veggies, and pineapple are prepared, thread them onto the skewers in a desired pattern such as red peppers, chicken, pineapple, green peppers, and red onion, then season with salt and pepper.
- Preheat the grill to 400°F and brush the grates with extra olive oil to prevent sticking.
- Grill the skewers for 4-5 minutes on each side until the chicken is thoroughly cooked and no longer pink, then remove them from the grill.
- Whisk the reserved teriyaki sauce with sesame oil in a small bowl, then brush this mixture over both sides of the cooked skewers, sprinkle with cilantro, and serve immediately.
Ingredients
- Wooden or metal skewers
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 batch of Hawaiian Teriyaki Sauce, divided
- 2 large green bell peppers, cored and cut into bite-sized pieces
- 2 large red bell peppers, cored and cut into bite-sized pieces
- 1 large pineapple, cored and cut into bite-sized pieces
- 1 large red onion, peeled and cut into bite-sized pieces
- 2 tablespoons refined pure olive oil, plus extra for brushing the grill
- Salt and pepper to taste
- Optional: 1/4 teaspoon toasted sesame oil
- 1/4 cup finely chopped fresh cilantro leaves
- 2 cloves garlic, peeled and minced
- 1/3 cup soy sauce
- 1/4 cup orange or pineapple juice
- 3 tablespoons honey
- 3 tablespoons refined pure olive oil
- 3 tablespoons rice wine vinegar
- 1/2 teaspoon ground ginger
FAQ
- Can I use extra virgin olive oil for grilling these kabobs?
- While extra virgin olive oil is not typically recommended for high-heat cooking due to its lower smoke point, refined pure olive oil, such as Bertolli® 100% Pure Olive Oil, has a higher smoke point of 460°F, making it suitable for grilling.
- What can I use if I don’t have a grill available?
- If a grill is not accessible, you can roast the kabobs in the oven until the chicken is thoroughly cooked. This method will still yield delicious results.
- How do I prepare the skewers before grilling?
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken, veggies, and pineapple onto the skewers before grilling.
- Can I prepare these kabobs in advance?
- Yes, you can marinate the chicken and prepare the veggies ahead of time. Keep them refrigerated until you are ready to assemble and grill the kabobs.
- What side dishes pair well with the Rainbow Hawaiian Chicken Kabobs?
- These kabobs can be served over simple rice, quinoa, or sesame noodles, and are complemented well by a fresh citrusy green salad.
Tips
- Use the Right Olive Oil: Opt for refined pure olive oil when grilling, as it has a higher smoke point (460°F) than extra virgin olive oil, making it more suitable for high-heat cooking without compromising on those healthy fats.
- Prepare Skewers Properly: If using wooden skewers, soak them in water for at least 30 minutes before grilling. This prevents them from burning on the grill.
- Marinate Effectively: Marinate the chicken in the teriyaki sauce for at least 20 minutes in the refrigerator for enhanced flavor. Remember to set aside some sauce before marinating to use for basting later.
- Grill with Precision: Ensure the grill is preheated to 400°F and the grates are brushed with olive oil to prevent sticking. Grill the kabobs for 4-5 minutes per side until the chicken is fully cooked.
Equipment
- Grill – If you don’t already have a grill at home, you might consider purchasing one for this recipe.
- Skewers – While some people may have wooden or metal skewers at home, others might need to purchase them specifically for this recipe.
