***I originally posted this two years ago, and as you’ll read below, this is a great recipe for busy school nights. But we also love this recipe in the summer, and it is especially great to pop these on the grill when it’s hot outside and we want to keep our kitchens cool. You whole family will love these, and if you’ve got kids, I bet they will love assembling these, just like mine do. Enjoy!
Another note: We now make these with less sugar by substituting the brown sugar for Splenda or stevia.***
School is back in session at our house, and every minute seems to be filled learning activities. This year presents a lot of variety in our home because we’ve got a first grader working on phonics and handwriting basics all the way up to an eighth grader who is learning algebra and complex sentence structures. I daily must ask God for wisdom, direction, and strength! In addition to schoolwork, music lessons have started again, AWANA starts soon, and sports will be beginning in a week or two as well. Life with five kids is absolutely filled to the brim, and I love it.
With all the business of a new school year, I’ve been filling my meal plans with simple meals to make our home and meals run a little more smoothly. We’ve been making these quick and easy Hawaiian kebabs, and I think you’ll love them as much as we have. There’s a lot to love: they can be made ahead (even up to 24 hours before), they’re pretty healthy, and they are super delish. The sauce is sweet and savory perfection! I chop up the chicken and red pepper and then recruit a couple of kids to place the pieces on the skewers. (Maybe we can count this as home-ec. 🙂 )
Plus, don’t you just love how using the grill for meals saves so much clean-up in the kitchen! Yay!
Lincoln is ready to eat! He grew over three inches this past year and is a bottomless pit.
A few other quick and easy meals to add to your back-to-school meal plan:
Weeknight Slow Cooker Chicken Chili
Quick and Easy Tilapia Sheet Pan Supper
Cheeseburger Tater Tot Casserole
Quick and Easy Hawaiian Kebabs
Ingredients
- For Kebabs:
- 1.5 pounds chicken breasts
- 2 red bell peppers
- 1 -15 oz. can pineapple chunks liquid reserved
- rice for serving
- For Marinade:
- 1 T brown sugar or Splenda or Stevia
- 1/2 C less sodium soy sauce
- 1/4 C vegetable oil
- 2 cloves fresh garlic minced
- 2 t ground ginger
- 1 t dry mustard
- 1/2 C liquid from canned pineapple
- 1/4 t fresh ground pepper
Instructions
- If using bamboo skewers, make sure to first soak them in water for at least 30 minutes
- prior to grilling.
- Whisk together all the marinade ingredients in a small saucepan.
- Bring mixture to a boil and then let simmer for about 5 minutes until
- liquid is reduced. Remove from heat and let cool.
- Meanwhile cut chicken and veggies into one-inch pieces.
- Place chicken in a shallow dish and set aside veggies.
- Reserve a small portion of marinade/sauce into a small dish and save it for serving.
- Pour the rest over the chicken.
- Let chicken marinate in the fridge for at least 30 minutes and up to 24 hours.
- Use the bamboo skewers to make Kebabs by alternating veggies, pineapple
- chunks and chicken.
- Transfer to a preheated grill on medium heat. Cook for about 18-20 minutes
- turning as needed.
- Serve over rice with reserved sauce.
