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Ingredients
Scale
- ½ cup low-sodium soy sauce
- ½ cup light brown sugar packed
- 2 tablespoons mirin
- 1 tablespoon rice wine vinegar
- ½ tablespoon vegetable oil
- 2 teaspoons fresh ginger minced
- 2 green onions thinly sliced (plus more for garnish)
- 2 cloves garlic minced
- 1 pound boneless skinless chicken breasts cut into 1-inch diced
- ½ pound fresh pineapple cut into 1-inch chunks
Instructions
- In a large bowl, whisk together soy sauce, brown sugar, mirin, vinegar, oil, ginger, green onions, and garlic until the sugar dissolves.
- Add the diced chicken to the marinade and stir well to coat.
- Cover with plastic wrap and refrigerate for 2-4 hours to marinate.
- Once marinated, assemble the chicken and pineapple onto skewers.
- Soak wooden skewers in water for 10 to 30 minutes before grilling to prevent burning.
- Remove chicken from marinade before grilling.
- Place the marinade in a saucepot, bring to a simmer, and let cook for 10 minutes, stirring occasionally. Set aside.
- Preheat the grill to medium-high heat and oil the grates.
- Grill the kabobs for 10-15 minutes, turning until browned on all sides, and ensure chicken reaches an internal temperature of 165°F.
- Remove from grill and serve with the cooked marinade for dipping or brushing. Garnish with additional green onions if desired.
Notes
For extra flavor, try adding bell peppers or cherry tomatoes to the skewers.
Ensure chicken is cooked thoroughly by checking the internal temperature with a meat thermometer.
These kabobs can also be made in the oven if a grill is not available.
- Prep Time: 15 minutes
- Cook Time: 270 minutes
- Category: Main Dishes
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 kabob
- Calories: 350
- Sugar: 20g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 75mg