THESE SET MY WORLD ON FIRE! Honestly, so so so incredibly good and it truly wasn’t that hard to make.

My friend Megan and I decided to make dinner together, and I was doing what I do best and wandering around the greatness that is Pinterest when I came across Hawaiian Chicken Kebabs. My only issue was that I don’t own a grill…. But that didn’t stop me because I, for the first time, discovered the greatness that is the broiler! The feature image and recipe below is from one of my favorite Pinterest sites, Cooking Classy.

I also decided to pair this dish with white jasmine rice and a side of baked sweet potato chips. Here’s the recipe:


  • 1/3 cup ketchup
  • 1/3 cup packed dark brown sugar
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup pineapple juice
  • 4 Tbsp olive oil, divided, plus more for brushing grill
  • 1 1/2 Tbsp rice vinegar
  • 4 garlic cloves, minced (4 tsp)
  • 1 Tbsp minced ginger
  • 1/2 tsp sesame oil
  • Salt and freshly ground black pepper
  • 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
  • 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
  • 1 1/2 large green peppers, diced into 1 1/4-inch pieces
  • 1 large red onion, diced into 1 1/4-inch pieces


  • In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 – 2 hours (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
  • Preheat a grill over medium heat to 400 degrees (if you have a grill, you should use it or you can do what I did and just preheat the broiler on your oven!). Meanwhile, drizzle remaining 2 Tbsp 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.
  • FOR BROILER: Once the broiler is set to 525 and heated up, set the skewers about 6 inches from the broiler and let cook for 5 minutes. Take out, rotate the skewers and brush with remaining marinade, and then continue to cook for an addition 5-7 minutes. Check the chicken to ensure it has been cooked all the way through!
  • FOR GRILL: Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer. Serve warm.


Here’s how mine turned out!
And here is a Snapchat of me being me, super excited for these to start cooking 🙂

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