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Hawaiian Chicken Kabobs

Hawaiian Chicken Kabobs

Hawaiian Chicken Kabobs offer a tropical flavor fiesta, a quick, delicious, and incredibly satisfying meal perfect for weeknights or weekend gatherings. This recipe delivers vibrant taste and a delightful grilling experience with minimal fuss.
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Prep Time 25 minutes
Cook Time 12 minutes
Marinating Time 30 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs cut into 1-inch cubes
  • 1 large red bell pepper cut into 1-inch chunks
  • 1 large green bell pepper cut into 1-inch chunks
  • 1 medium red onion cut into 1-inch chunks
  • 1 cup fresh pineapple chunks about 1/2-inch thick
  • 1/2 cup pineapple juice for the marinade
  • 1/4 cup soy sauce low sodium recommended, for the marinade
  • 2 tablespoons brown sugar for the marinade
  • 1 tablespoon rice vinegar for the marinade
  • 1 tablespoon sesame oil for the marinade
  • 2 cloves garlic minced, for the marinade
  • 1 teaspoon fresh ginger grated, for the marinade
  • 1/4 teaspoon red pepper flakes optional, for a touch of heat, for the marinade
  • Wooden or metal skewers

Equipment

  • Grill
  • Medium Bowl
  • Large resealable plastic bag or shallow dish
  • Wooden or metal skewers

Method
 

  1. In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes.
    1/2 cup pineapple juice, 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 cloves garlic, 1 teaspoon fresh ginger, 1/4 teaspoon red pepper flakes
  2. Place the cubed chicken into a large resealable plastic bag or a shallow dish. Pour about two-thirds of the prepared marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. Reserve the remaining one-third of the marinade for basting.
    1.5 pounds boneless, skinless chicken breasts or thighs
  3. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
    Wooden or metal skewers
  4. Thread the marinated chicken cubes onto the prepared skewers, alternating with chunks of red bell pepper, green bell pepper, red onion, and fresh pineapple. Aim for an even distribution of ingredients on each skewer.
    1.5 pounds boneless, skinless chicken breasts or thighs, 1 large red bell pepper, 1 large green bell pepper, 1 medium red onion, 1 cup fresh pineapple chunks, Wooden or metal skewers
  5. Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Lightly oil the grill grates to prevent sticking.
  6. Place the assembled kabobs on the preheated grill. Grill for approximately 8-12 minutes, turning every few minutes, until the chicken is cooked through and has nice grill marks, and the vegetables are tender-crisp.
  7. During the last few minutes of grilling, brush the kabobs with the reserved marinade for an extra burst of flavor.
  8. Once cooked, remove the Hawaiian Chicken Kabobs from the grill and let them rest for a minute or two before serving.

Notes

Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat gently in a skillet or oven. Can also be frozen for up to 2-3 months.