Hawaiian Chicken Kebabs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 570
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 81
- Dietary Fiber
- 6
- Sugar
- 36
- Protein
- 41
- Cholesterol
- 103
- Sodium
- 1450
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
1 tablespoon vegetable oil, plus more for brushing
3/4 cup ketchup
3 tablespoons soy sauce or teriyaki sauce
3 tablespoons apple cider vinegar
1 1/2 tablespoons honey
1 1/4 pounds skinless, boneless chicken breasts, cut into 1 1/4-inch pieces
1 8-ounce can water chestnuts, drained and rinsed (optional)
4 cups chopped pineapple (about 3/4 pineapple)
1 small red or orange bell pepper, cut into chunks
Kosher salt and freshly ground pepper
4 small Hawaiian sweet rolls
Directions
- Preheat the broiler. Soak 8 long wooden skewers in water, 15 minutes. Line a baking sheet with foil and brush lightly with vegetable oil.
- Meanwhile, whisk the ketchup, soy sauce, vinegar and honey in a medium bowl. Transfer half of the sauce to a separate bowl and set aside for dipping. Toss the chicken, water chestnuts, pineapple, bell pepper and 1 tablespoon vegetable oil in a large bowl; sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Thread onto the skewers, alternating the ingredients. Transfer to the prepared baking sheet.
- Brush the kebabs with some of the remaining sauce and broil until they start browning, about 4 minutes; flip, brush with more sauce and continue broiling until the chicken is golden and cooked through, about 3 more minutes. Serve with the reserved sauce and rolls.