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Hawaiian Huli Huli Chicken Kebabs

Hawaiian Huli Huli Chicken Kebabs for Effortless Summer Grilling

These Hawaiian Huli Huli Chicken Kebabs are a vibrant and flavorful dish that brings a taste of the tropics to your grilling experience.
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Servings: 4 kebabs
Course: Lunch
Cuisine: Hawaiian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Huli Huli Sauce
  • 0.5 cup ketchup Adds sweetness and body to the marinade.
  • 0.5 cup low-sodium soy sauce Provides umami and saltiness without overwhelming flavor.
  • 0.25 cup rice vinegar Balances sweetness with the perfect hint of acidity.
  • 0.25 cup sherry Deepens flavor; substitute with apple cider vinegar or white wine if needed.
  • 0.5 cup brown sugar Sweetens the marinade and creates a sticky glaze.
  • 3 cloves garlic, minced Contributes robust flavor to the sauce.
  • 1 tablespoon fresh ginger, grated Adds warmth and spice to the marinade.
Chicken
  • 1.5 pounds boneless skinless chicken breast, cut into 1-inch chunks Ensure even cooking for perfectly juicy kebabs.
Vegetables
  • 1 pineapple, cut into 1-inch chunks Sweetness that caramelizes beautifully when grilled.
  • 1 medium onion, cut into 1-inch pieces Adds a slight sweetness and complements the chicken.
  • 2 medium bell peppers, cut into 1-inch pieces Provides crunch and vibrant color.

Equipment

  • Grill
  • Mixing Bowl
  • Resealable bag
  • skewers

Method
 

Preparation
  1. In a mixing bowl, combine ketchup, soy sauce, rice vinegar, sherry, brown sugar, minced garlic, and grated ginger. Stir until the sauce is smooth and well blended. Reserve half of the sauce for basting the kebabs while grilling.
  2. In a resealable bag, add cubed boneless skinless chicken breast along with the remaining huli huli sauce. Seal the bag tightly and toss gently until the chicken is evenly coated. Refrigerate for at least 2 hours or up to 24 hours.
  3. Preheat your grill to medium-high heat, aiming for a temperature of around 375°F to 400°F. Soak wooden skewers in water, if using, to prevent them from burning.
  4. Once marinated, thread the chicken, pineapple, onion, and bell peppers onto the skewers, alternating ingredients to create colorful kebabs.
  5. Place the assembled kebabs on the preheated grill, ensuring they are spread out. Baste with the reserved huli huli sauce every 2-3 minutes. Grill for 8-10 minutes, turning occasionally, until the chicken is cooked through.
  6. Once grilled, remove the kebabs from the grill and allow them to rest for a minute before serving. Serve alongside steamed rice or grilled pineapple slices.

Nutrition

Serving: 1kebabCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 700mgPotassium: 450mgFiber: 2gSugar: 10gVitamin A: 10IUVitamin C: 70mgCalcium: 4mgIron: 8mg

Notes

These kebabs capture the island spirit and are perfect for gatherings and busy nights. Can be marinated 24 hours in advance for deeper flavor.

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