Grilled Hawaiian-Style Chicken Skewers

The market continues its steady climb. I had 8 showings this week and 1 offers. My reputation precedes me now — the Greek agent who tells the truth about roofs and brings food to open houses. Worse reputations exist.

Sophia is preparing for exams with an intensity that would concern me if it were directed at anything other than academic achievement. She talked about it at dinner for twenty minutes and I understood approximately half of it but all of the joy behind it.

Mama is 82 and still at the bakery at 4 AM. I do not know how much longer she will do this. I do not ask. You do not ask Voula Papadopoulos about endings. You stand next to her and roll phyllo and trust that the beginning continues as long as the hands are moving.

I made chicken souvlaki wraps tonight — marinated, grilled, wrapped in warm pita with tzatziki. Thirty minutes from fridge to table. Greek fast food. We ate at the kitchen table, just the two of us, and for a moment the house was not quiet or loud — it was exactly right. Full. Fed. The sound of forks on plates is the sound I love most in this world.

The olive oil in my kitchen is from a Greek import shop in Tampa that sources from Kalamata. It is expensive. It is worth it. I use it on everything — salads, fish, bread, vegetables, the edge of a pot of soup — because olive oil is not a condiment in this family, it is a philosophy. Use it generously. Use it without apology. Use it the way you use love: poured freely, never measured, always more than you think you need.

I reached for skewers that night for the same reason I always reach for skewers: they are honest food, food that asks you to pay attention to the heat and nothing else. Sophia had her nose in a textbook before the grill even finished heating, and I thought of Mama at the bakery at 4 AM, hands moving, beginning continuing — and I understood that feeding someone well does not require hours. It requires intention. These Hawaiian-style chicken skewers gave me that: a little sweet, a little char, thirty minutes, and a table that felt full.

Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4

Ingredients

1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch cubes
1 cup fresh pineapple chunks (or canned, drained)
1 red bell pepper, cut into 1 1/2-inch pieces
1 green bell pepper, cut into 1 1/2-inch pieces
1 small red onion, cut into wedges
3 tablespoons soy sauce
2 tablespoons olive oil
2 tablespoons pineapple juice
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
Metal or soaked wooden skewers

Instructions

Make the marinade. In a medium bowl, whisk together soy sauce, olive oil, pineapple juice, honey, garlic, ginger, smoked paprika, salt, and pepper until combined.
Marinate the chicken. Add the cubed chicken to the marinade, toss to coat, and let rest for at least 10 minutes at room temperature (or up to 4 hours in the refrigerator).
Preheat the grill. Heat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates.
Assemble the skewers. Thread the chicken, pineapple, bell peppers, and red onion alternately onto skewers, leaving a little space between each piece for even cooking.
Grill the skewers. Place skewers on the grill and cook for 12–15 minutes, turning every 3–4 minutes, until the chicken is cooked through (internal temperature of 165°F) and lightly charred at the edges.
Rest and serve. Remove from the grill and let rest for 2 minutes. Serve immediately over rice, with extra pineapple juice drizzled on top if desired.

Nutrition (per serving)

Grilled Hawaiian-Style Chicken Skewers — When the Table Is Exactly Right