Sometimes, things just don’t go your way. Like, when you’re planning on asking your husband to grill kebabs for dinner, so you have everything prepped and ready in the fridge for dinner time, and then your husband calls and says he has a last minute dinner meeting, and then it starts to pour.
When life hands you a dinner meeting and a sudden rainstorm, use your oven! That was the lesson learned that day. These little guys are super easy to put together, and they were absolutely delicious. A few minutes under the broiler, and my soggy-husbandless-grill dilemma was solved.
A few hours before dinner, I started getting things ready by marinating my chicken. The flavorful marinade is simply a mixture of ketchup, dark brown sugar, soy sauce, pineapple juice, olive oil, rice vinegar, garlic, ginger, sesame oil, salt, and pepper.
So much flavor packed into that little bowl! I gave it a good stir, set aside a half-cup of the marinade for basting, and then poured the rest of the marinade over my chicken in a large freezer bag.
I sealed up the bag and let it hang out in the fridge for a few hours.
About an hour before I wanted to eat, I placed my wooden skewers in some water to soak and started prepping my veggies. (If you’re using metal skewers, go ahead and skip the soaking bit.)
I cut up my green peppers, red onion, and pineapple into like sized chunks, and tossed the mixture with some olive oil, salt and pepper.
When it was time to cook things up, I preheated my broiler and moved my oven rack so it was about five inches from the heat element.
I threaded the chicken and veggies onto the skewers, making sure to alternate flavors, and lined my finished kebabs up on my broiler pan.
All in all, the kebabs took about ten minutes to cook in the oven, but I flipped them mid-way through and basted them with some of the marinade that I’d set aside earlier.
These kebabs smelled so incredible as they cooked, and once we dug into them, they tasted even better. The chicken had so much flavor from the marinade, sweet, savory, and so tender, and the veggies complimented it perfectly. I served the kebabs alongside steamed rice, and we had a beautiful island dinner on a gloomy, Midwestern weeknight.
I’m not sure what my husband had at his dinner meeting, but he missed out. I’ll have to make these again soon…and just make sure ahead of time that he’ll be home for dinner.
OVEN BAKED HAWAIIAN CHICKEN KEBABS
Adapted from Cooking Classy
- ⅓ cup ketchup
- ⅓ cup packed dark brown sugar
- ⅓ cup low-sodium soy sauce
- ¼ cup pineapple juice
- 3 Tbsp. olive oil, divided
- 1½ Tbsp. rice vinegar
- 4 cloves garlic, minced
- 1 Tbsp. minced ginger
- ½ tsp. sesame oil
- salt and pepper
- 1¾ lb. boneless, skinless chicken breast cut into 1¼-inch cubes
- 3 cups fresh pineapple, cut into 1¼ inch chunks
- 1-2 green peppers, cut into 1¼ inch chunks
- 1 large red onion, cut into 1¼ inch chunks
- wooden or metal skewers
- A few hours before cooking, prepare the marinade. Mix together the ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp. of the olive oil, rice vinegar, garlic, ginger, and sesame oil. Season with salt and pepper. Once combined, pour ½ cup of the marinade into a cup and reserve it in the refrigerator for later. Pour the remaining marinade over the chicken chunks. Stir to make sure every piece of chicken is coated, cover, and chill for at least 3 hours.
- If using wooden skewers, make sure to soak them about an hour before cooking.
- Preheat your broiler.
- Line the bottom of your broiler pan with foil, and spray the top of the pan with nonstick spray.
- Combine the peppers, onion, pineapple, and remaining 2 tablespoons olive oil in a bowl, and season with salt and pepper.
- Thread the vegetables and chicken onto the skewers, and place on the prepared broiler pan.
- Broil the kebabs for about 8-10 minutes total, basting both sides with the reserved marinade and turning the kebabs over midway through.
- Check the chicken to make sure it has reached an internal temperature of 165*F before serving.