Hawaiian Chicken Kebabs & Cilantro Ginger Rice

The flavors of the Pacific (sweet pineapple, ginger and soy) accompany bite-sized pieces of boneless chicken in this grilled kebab. The secret ingredient? Toasted sesame oil. Its strong aroma means it only takes a small amount to add big flavor. Serve kebabs over cilantro ginger rice for a complete meal.

Active time: 25 minutes | Total time: 45 minutes

Hawaiian Chicken Kebabs & Cilantro Ginger Rice

Ingredients

• 8 (12-inch) wooden or metal skewers
• 1/4 cup (60g) orange-pineapple juice
• 3 tbsp low-sodium soy sauce (certified gluten-free if necessary)
• 1 tbsp light brown sugar
• 2 tsp dark or toasted sesame oil, divided
• 1 1/2 tsp grated fresh ginger, divided
• 1 garlic clove, minced
• 1 lb (455g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 medium (240g) red bell peppers, cut into 1-inch pieces
• 2 cups (330g) cubed pineapple, approximately 1-inch cubes
• Cooking spray
• 1 cup (200g) uncooked jasmine, basmati or long-grain white rice
• 1 3/4 cups (420g) low-sodium chicken broth
• 1/2 cup (8g) chopped fresh cilantro

Directions

Soak wooden skewers, if using, in water for at least 30 minutes.

Combine orange-pineapple juice, soy sauce, brown sugar, 1tsp sesame oil, ½ tsp ginger, and garlic in a large zip-top bag or shallow glass baking dish. Add chicken and bell peppers, cover, and marinate in the refrigerator for at least 30 minutes or up to 2 hours, turning occasionally.

Meanwhile, prepare a charcoal fire or preheat a grill to medium-high heat.

Remove chicken and peppers from marinade, discarding the 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 the chicken is cooked through, and reaches an internal temperature of 165°F. 

For the rice, heat remaining oil in a large saucepan with over medium-high heat. Add the remaining ginger and rice and cook for 30 seconds to 1 minute, stirring constantly. Stir in broth and bring to a boil. Reduce heat to low, cover, and simmer for 17–18 minutes or until the rice is tender and the liquid is absorbed. Mix in cilantro and fluff with a fork before serving.

Serves: 4 | Serving Size: 2 kebabs + 1 cup cilantro ginger rice

Nutrition (per serving): Calories: 404; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 72mg; Sodium: 537mg; Carbohydrate: 57g; Dietary Fiber: 2g; Sugar: 16g; Protein: 30g

Nutrition Bonus: Potassium: 745mg; Iron: 6%; Vitamin C: 217%; Vitamin A: 6%

Originally published August 24, 2017; Updated April 2026