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Flavorful Hawaiian Chicken Kabobs

Hawaiian chicken kabobs - featured image
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Juicy chicken chunks marinated in a tangy pineapple glaze, grilled alongside caramelized pineapple and colorful veggies for an easy tropical feast.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1.5-inch cubes
  • 1 cup pineapple juice (fresh or canned)
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger (optional)
  • 1/4 teaspoon black pepper
  • 1 cup fresh pineapple chunks, cut into 1.5-inch pieces
  • 1 medium red bell pepper, cut into 1.5-inch squares
  • 1 medium red onion, cut into wedges
  • Wooden or metal skewers (optional; soak wooden skewers for 30 minutes before grilling)

Instructions

  1. In a medium bowl, whisk together pineapple juice, soy sauce, honey, minced garlic, grated ginger, and black pepper to make the marinade.
  2. Add the cubed chicken breasts to the marinade, stir gently to coat all pieces, cover and refrigerate for at least 30 minutes and up to 2 hours.
  3. Chop pineapple, red bell pepper, and red onion into 1.5-inch chunks while chicken marinates.
  4. If using wooden skewers, soak them in water for at least 30 minutes before grilling.
  5. Thread marinated chicken, pineapple chunks, red pepper, and onion onto skewers, alternating pieces and leaving space between for even cooking.
  6. Preheat grill to medium-high heat (about 400°F). If using a grill pan, heat it on stovetop over medium-high heat.
  7. Grill kabobs for 10-12 minutes, turning every 3-4 minutes. Use a basting brush to apply reserved marinade during grilling for extra moisture and caramelization. Ensure chicken reaches 165°F internal temperature.
  8. Remove kabobs from grill and let rest for 5 minutes before serving.

Notes

Do not marinate chicken longer than 4 hours to avoid mushy texture from pineapple enzymes. Soak wooden skewers before grilling to prevent burning. Use a basting brush to reapply marinade during grilling for juiciness. If flare-ups occur, move kabobs to cooler part of grill. Chicken should reach 165°F internal temperature. For gluten-free, substitute soy sauce with tamari. For vegan option, swap chicken for firm tofu and honey for maple syrup or agave nectar.

Nutrition

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

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