The flavors of the Pacific (sweet pineapple, ginger and soy) accompany bite-size pieces of boneless chicken in this grilled kebab. The secret ingredient? Toasted sesame oil. Its strong aroma means only a small amount is needed to add big flavour. Serve kebabs over coriander ginger rice for a complete meal.
Active time: 25 minutes | Total time: 45 minutes
Hawaiian Chicken Kebab and Coriander Ginger Rice
Ingredients
- 8 (12-inch) wooden or metal skewers
- 1/4 cup (60 g) orange-pineapple juice
- 3 tablespoons low-sodium soy sauce (certified gluten-free if needed)
- 1 tablespoon light brown sugar
- 2 teaspoons dark or toasted sesame oil, divided
- 1 1/2 teaspoons grated fresh ginger, divided
- 1 clove garlic, minced
- 1 lb (455 g) boneless, skinless chicken breast, cut into 1-inch pieces
- 2 medium (240 g) red peppers, cut into 1-inch pieces
- 2 cups (330 g) diced pineapple, roughly 1-inch cubes
- Cooking spray
- 1 cup (200 g) uncooked jasmine, basmati or long-grain white rice
- 1 3/4 cups (420 g) low-sodium chicken broth
- 1/2 cup (8 g) chopped fresh cilantro
Directions
Soak wooden skewers, if using, in water for at least 30 minutes.
Combine orange-pineapple juice, soy sauce, brown sugar, 1 teaspoon sesame oil, ½ teaspoon ginger, and garlic in a large ziplock bag or shallow glass dish. Add chicken and peppers, cover and marinate in refrigerator for at least 30 minutes or up to 2 hours, turning occasionally.
Meanwhile, prepare a coal fire or preheat a grill to medium-high heat.
Remove chicken and peppers from marinade, discard marinade. Thread chicken, peppers and pineapple onto skewers and place on a grill rack coated with cooking spray. Grill for 8-10 minutes, turning occasionally, until chicken is cooked through and reaches an internal temperature of 165°F.
For the rice, heat the remaining oil in a large saucepan over medium-high heat. Add the remaining ginger and rice and cook for 30 seconds to 1 minute, stirring constantly. Stir in the broth and bring to a boil. Reduce the heat to low, cover and simmer for 17-18 minutes, or until the rice is tender and the liquid is absorbed. Mix coriander and fluff with a fork before serving.
Serves: 4 | Portion size: 2 kebabs + 1 cup coriander ginger rice
Nutrition (per serving): Calories: 404; Total fat: 6g; Saturated fat: 1g; Monounsaturated fat: 1g; Polyunsaturated fat: 1g; Cholesterol: 72mg; Sodium: 537 mg; Carbohydrate: 57g; Dietary fiber: 2g; Sugar: 16g; Protein: 30g
Nutritional bonus: Potassium: 745mg; Iron: 6%; Vitamin C: 217%; Vitamin A: 6%
Originally published August 24, 2017; Updated April 2026