Keto Hawaiian Chicken Kebabs

Ingredients

→ Marinade

1/3 cup ketchup

1/3 cup packed dark brown sugar

1/3 cup low-sodium soy sauce

1/4 cup canned pineapple juice

4 tablespoons olive oil, divided, plus more for brushing grill

1 1/2 tablespoons rice vinegar

4 garlic cloves, minced

1 tablespoon minced fresh ginger

1/2 teaspoon sesame oil

Salt, to taste

Freshly ground black pepper, to taste

→ Kebabs

1 3/4 pounds boneless, skinless chicken breast, cut into 1 1/4-inch cubes

3 cups fresh pineapple, cubed (about 3/4 of a 3-pound pineapple)

1 1/2 large green bell peppers, chopped into 1 1/4-inch pieces

1 large red onion, chopped into 1 1/4-inch pieces

Instructions

In a medium bowl, whisk together ketchup, dark brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger, and sesame oil. Season with 3/4 teaspoon freshly ground black pepper and salt if desired.

Place chicken pieces in a gallon-sized resealable bag. Reserve 1/2 cup of the marinade in the refrigerator. Pour the remaining marinade over the chicken, seal the bag, and turn to coat. Refrigerate for 1 hour to allow the flavors to develop. While marinating, soak 10 wooden skewers in cold water for 1 hour.

Drizzle the remaining 2 tablespoons olive oil over the red onion, green bell pepper, and pineapple. Toss to coat evenly. Season the onion and bell pepper with salt and freshly ground black pepper.

Thread red onion, bell pepper, pineapple, and marinated chicken onto the prepared skewers, alternating ingredients until all the chicken is used.

Preheat grill to medium heat, about 400°F (200°C). Brush grill grates with olive oil. Place skewers on the grill and cook for 5 minutes. Brush the tops with 1/4 cup of the reserved marinade, then rotate skewers and brush the other side with the remaining 1/4 cup marinade.

Continue grilling for about 4 minutes longer, or until the chicken reaches an internal temperature of 165°F (75°C) at the center. Remove from grill and serve warm.

Notes

Soak wooden skewers in cold water for at least 1 hour prior to grilling to prevent burning.
Use fresh pineapple rather than canned for optimal flavor and texture.

Tools You’ll Need

Grill
Mixing bowl
Resealable plastic bag
Wooden or metal skewers
Tongs
Instant-read thermometer
Brush

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.