Description
Delicious and vibrant Hawaiian Chicken Kabobs featuring marinated juicy chicken pieces paired with fresh pineapple chunks, colorful bell peppers, and red onion on skewers. Perfectly grilled to achieve a caramelized glaze and served as a flavorful main dish that brings tropical flair to any meal.
Ingredients
Scale
Chicken and Vegetables
- 1.5 lbs boneless skinless chicken breasts or thighs, cut into 1-inch cubes
- 2 cups fresh pineapple chunks (or canned, drained)
- 2 bell peppers (red, green, or yellow), chopped into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- Skewers (soaked if wooden)
Marinade
- 1/3 cup soy sauce (or tamari)
- 1/3 cup pineapple juice
- 2 tablespoons brown sugar or honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1/2 teaspoon ground ginger
- Optional: 1 tablespoon lime juice or rice vinegar
- Optional: 2 tablespoons ketchup for glaze-like consistency
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, pineapple juice, brown sugar or honey, sesame oil, minced garlic, ground ginger, and if using, lime juice or rice vinegar and ketchup. Reserve a small amount of this marinade separately for basting during grilling.
- Marinate the Chicken: Add the chicken cubes to the prepared marinade. Cover the bowl and refrigerate for at least 1 hour, but preferably overnight, allowing the chicken to absorb the flavors thoroughly.
- Soak Skewers: If using wooden skewers, soak them in water for 15 to 30 minutes prior to grilling to prevent burning.
- Assemble the Kabobs: Thread the marinated chicken, pineapple chunks, chopped bell peppers, and red onion pieces alternately onto the skewers, ensuring an even and colorful distribution.
- Preheat the Grill: Heat your grill to medium-high heat, about 400°F (200°C), preparing it for cooking the kabobs properly.
- Grill the Kabobs: Place the skewers on the grill and cook for 10 to 15 minutes. Turn them every 4 to 5 minutes and baste with the reserved marinade to maintain moisture and enhance flavor. Grill until the chicken reaches an internal temperature of 165°F and is fully cooked with a slight char.
- Rest and Serve: Allow the kabobs to rest for a few minutes after removing them from the grill. Serve hot over rice, alongside a fresh salad, or with your favorite side dishes and enjoy the tropical flavors.
Notes
- For best flavor, marinate the chicken overnight if time permits.
- Use fresh pineapple for a juicy bite but drained canned pineapple works well too.
- If grilling is not available, these kabobs can also be cooked under a broiler or on a stovetop grill pan.
- Soaking wooden skewers prevents them from burning on the grill.
- Adjust sweetness by varying brown sugar or honey according to taste.
- Monitor chicken temperature with a food thermometer to ensure safe cooking.
