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Flavorful Hawaiian Chicken Kabobs

Hawaiian chicken kabobs - featured image
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Juicy chicken thighs marinated in a sweet and savory pineapple-soy glaze, grilled to perfection with colorful bell peppers, onion, and pineapple chunks. Perfect for summer grilling and backyard BBQs.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs, cut into 1.5-inch cubes
  • 1 large red bell pepper, cut into 1.5-inch pieces
  • 1 large green bell pepper, cut into 1.5-inch pieces
  • 1 medium red onion, cut into chunks
  • 1 cup pineapple chunks (fresh or canned, drained)
  • ½ cup pineapple juice
  • ⅓ cup soy sauce (low-sodium preferred)
  • 2 tablespoons brown sugar (packed)
  • 3 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon grated fresh ginger (optional)
  • 1 tablespoon olive oil
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the marinade by whisking together pineapple juice, soy sauce, brown sugar, minced garlic, apple cider vinegar, grated ginger, olive oil, and black pepper in a medium bowl.
  2. Add the cubed chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 30 minutes, up to 2 hours.
  3. While the chicken marinates, chop the red and green bell peppers and red onion into 1.5-inch chunks. Cut fresh pineapple into similar-sized chunks if using.
  4. Thread chicken, bell peppers, onion, and pineapple alternately onto skewers, leaving a little space between pieces for heat circulation.
  5. Preheat the grill to medium-high heat (about 375°F). If using charcoal, wait until coals are glowing red with a light coating of ash.
  6. Grill the kabobs for 12-15 minutes, turning every 4 minutes, until chicken reaches an internal temperature of 165°F and grill marks appear.
  7. Let the kabobs rest for 5 minutes before serving to allow juices to redistribute.

Notes

Do not marinate chicken longer than 2 hours to avoid mushy texture from pineapple enzymes. Use a meat thermometer to ensure chicken is cooked to 165°F. Soak wooden skewers for at least 30 minutes to prevent burning. If kabobs char too quickly, move to a cooler part of the grill. Brush reserved marinade on kabobs during last minutes of grilling only if boiled first.

Nutrition

Keywords: Hawaiian chicken kabobs, grilled chicken, summer grilling, pineapple chicken skewers, BBQ kabobs, easy chicken recipe

Find it online: https://bouncybowl.com/flavorful-hawaiian-chicken-kabobs-easy-recipe-for-perfect-summer-grilling/