Hawaiian chicken kebabs

    2 hours 30 min

    A light marinade of soy sauce, brown sugar and sesame oil tenderises chunks of chicken and pineapple before barbecuing them on skewers. These kebabs are easy to make and only require a few ingredients.

    17 people made this

    Serves: 8 

    • 3 tablespoons soy sauce
    • 3 tablespoons brown sugar
    • 2 tablespoons sherry
    • 1 tablespoon sesame oil
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon garlic powder
    • 8 skinless, boneless chicken breasts - cut into chunks
    • 550g pineapple chunks, drained
    • skewers

    Prep:10min  ›  Cook:20min  ›  Extra time:2hr marinating  ›  Ready in:2hr30min 

    1. In a shallow glass dish, mix soy sauce, brown sugar, sherry, sesame oil, ginger and garlic powder. Stir chicken pieces and pineapple into the marinade until well coated. Cover and marinate in the fridge at least 2 hours.
    2. Preheat barbecue to medium-high heat. Lightly oil the grate.
    3. Thread chicken and pineapple alternately onto skewers. Cook on the barbecue for 15 to 20 minutes, turning occasionally, or until chicken is cooked through.

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    Reviews & ratings
    Average global rating:

    Reviews in English (532)


    I made this for a Hawaiian-themed bbq. I read through many of the other reviews & found them very helpful. I gathered together the most pertinent info & the dish turned out wonderful! Here are the changes I made to make the dish 5*'s. I used rice vinegar instead of sherry. Rice vinegar makes chicken tender. I used fresh ginger & garlic. Triple when using fresh herbs. I added fresh mushrooms. You could add other veggies too. As another reviewer pointed out, it is safer to separate the chicken & veggies. After marinating several hours, I skewered the chicken and vegetables separately as they are done at different times. I soaked the skewers in water to keep them from burning. After I skewered the chicken and vegetables I used the left over marinade from the vegetables, like other reviewers suggested, heated it on the stove until boiling & added 2T of cornstarch dissolved in a 1/4 -1/3 of water to make a basting sauce which I applied during the last few minutes of grilling. The dish was a hit! Everyone loved it! The basting sauce was worth the extra few minutes. It really topped it off. Yes, I would make it again! It was worth the time, which really wasn't much. What was time consuming for me was deciding what to make, reading the reviews & putting it all together. I wrote this review hoping to condense all the reviews I read for other viewers so they don't have to go through all the time & trouble I did.  -  23 Aug 2005  (Review from Allrecipes US | Canada)


    I used fresh pinapple for these and made the mistake of putting the chicken and pinapple on the skewers the night before and marinating. When we ate them the chicken was pasty on the inside. I think it was because the enzyme in the fresh pineapple ate away at the chicken all night. I would recommend marinating the chicken and the pineapple in separate containers and then putting on skewers at the last minute if you are using fresh pinapple. Otherwise it was delicious.  -  20 Jul 2006  (Review from Allrecipes US | Canada)


    I used 1 tsp. sesame oil (instead of 1 Tbl.) to cut down on the fat, and there was no difference! Marinating overnight is the key. I baked them in the oven at 350 for 20 minutes or so. Awesome!! Thanks for the recipe!  -  20 Jul 2002  (Review from Allrecipes US | Canada)