Name: Hawaiian Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4-6
Ingredients: 2 pounds boneless, skinless chicken thighs; 1 cup fresh pineapple, cut into 1-inch chunks; 1 red bell pepper, cut into 1-inch pieces; 1 green bell pepper, cut into 1-inch pieces; 1 medium red onion, cut into 1-inch chunks; ½ cup pineapple juice; ¼ cup soy sauce (low sodium); 3 tablespoons brown sugar; 2 tablespoons rice vinegar; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons vegetable oil; 2 green onions, thinly sliced for garnish; ¼ teaspoon red pepper flakes (optional)

Instructions

Prepare the marinade

In a large bowl, combine pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using). Whisk until sugar is dissolved.
Marinate the chicken

Add chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, preferably 3-4 hours for maximum flavor.
Prepare for grilling

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat grill to medium-high heat (about 375-400°F). Reserve 1/4 cup of marinade for basting; discard the rest.
Assemble the skewers

Thread chicken, pineapple chunks, bell peppers, and red onion onto skewers, alternating ingredients. Brush with vegetable oil to prevent sticking.
Grill the skewers

Place skewers on the preheated grill. Cook for 12-15 minutes, turning every 3-4 minutes and basting with reserved marinade, until chicken is fully cooked (internal temperature of 165°F) and vegetables are tender with light char marks.
Rest and serve

Remove skewers from grill and let rest for 5 minutes. Sprinkle with sliced green onions and serve over rice or alongside a fresh green salad.

Hawaiian Chicken

Ingredients

Instructions

Nutritional Information