Chicken Kebabs

  • 07 Apr - 13 Apr, 2018
  • Mag The Weekly
  • Cookery


· 1/3 cup ketchup

· 1/3 cup packed dark brown sugar

· 1/3 cup low-sodium soy sauce

· ¼ cup canned pineapple juice

· 4tbsp olive oil, divided, plus more for brushing grill

· 1½ tbsp rice vinegar

· 4 garlic cloves, minced

· 1tbsp ginger, minced

· ½ tsp sesame oil

· Salt and freshly ground black pepper to taste

· 1¾ lb. boneless, skinless chicken breast, chopped into 1¼-inch cubes

· 3 cups (heaping) fresh cubed pineapple

· 1½ large green peppers, diced into 1¼-inch pieces

· 1 large red onion, diced into 1¼-inch pieces


In a mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, two tablespoons of olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in three-fourth teaspoon pepper and season with salt, if desired. Place chicken in a re-sealable bag. Reserve half cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal and refrigerate for an hour (meanwhile soak 10 wooden skewer sticks in water for an hour). Preheat a grill over medium heat to 200ºC. Meanwhile, drizzle remaining two tablespoons of olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. Brush grill grates with olive oil then place skewers on. Grill for five minutes then brush along the top with remaining marinade. Rotate to opposite side and brush with marinade. Allow to grill for about four minutes longer and serve warm.