Kona Kebab

Kona Kebab



  • 2 pounds skinless chicken breast, cut into 1 ½ inch pieces
  • 2 14-oz. cans pineapple chunks in natural juices, drained (reserve liquid)
  • 2 tbsp. low-sodium soy sauce
  • ¼ cup rice wine vinegar
  • ¼ cup low-sodium ketchup
  • 2 tsp. toasted sesame oil
  • 1 tbsp. fresh ginger or ginger paste
  • 1 red onion, cut into 1 inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 18 12-inch wooden skewers


Soak wooden skewers in water for 30 to 45 minutes. Combine ½ cup reserved pineapple juice, soy sauce, vinegar, ketchup, oil and ginger. Pour half of the liquid into a large bowl and reserve the rest for basting. Add chicken to the bowl and toss to coat all chicken with marinade. Let chicken marinate for 45 minutes (but no longer than an hour).

Heat grill to a medium heat (about 350 degrees). Thread chicken onto skewers, alternating with pineapple chunks, peppers and onion. Place kebabs on a greased grill rack, grill for 5 minutes, and then turn kebabs. Brush kebabs with reserved marinade and grill for 5 more minutes or until done.

  • 261 calories
  • 40 grams protein
  • 20 grams carbs
  • 2 grams fat

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