Hawaiian Chicken Kabobs (Printable)
Marinated chicken and pineapple skewered with bell peppers and grilled for a sweet-savory Hawaiian flavor.
# What You'll Need:
→ Marinade
01 - 1/4 cup soy sauce (use gluten-free tamari for GF version)
02 - 1/4 cup pineapple juice (canned or fresh)
03 - 2 tablespoons vegetable oil
04 - 1 tablespoon brown sugar
05 - 2 cloves garlic, minced
06 - 1 teaspoon fresh ginger, grated
07 - 1/2 teaspoon black pepper
→ Kabobs
08 - 1.3 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
09 - 1 large red bell pepper, cut into 1-inch chunks
10 - 1 large green bell pepper, cut into 1-inch chunks
11 - 1 medium red onion, peeled and cut into wedges
12 - 10 oz fresh pineapple chunks (or canned in juice, drained)
→ Serving Suggestions
13 - Chopped fresh cilantro
14 - Lime wedges
15 - Steamed rice
# How To Make:
01 - In a mixing bowl, whisk together the soy sauce, pineapple juice, vegetable oil, brown sugar, minced garlic, grated ginger, and black pepper until the sugar dissolves and the mixture is well combined.
02 - Add the chicken cubes to the marinade and toss thoroughly to ensure even coating. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor penetration.
03 - Preheat a grill or grill pan over medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes prior to assembly to prevent burning.
04 - Thread the marinated chicken, pineapple chunks, red and green bell pepper pieces, and onion wedges alternately onto the skewers, distributing the ingredients evenly across each skewer.
05 - Place the skewers on the preheated grill and cook for 10 to 12 minutes, turning occasionally, until the chicken is cooked through to an internal temperature of 165°F and has developed golden grill marks.
06 - Transfer the kabobs to a serving platter, garnish with chopped fresh cilantro and lime wedges, and serve alongside steamed rice.
# Expert Tips:
01 -
- The marinade doubles as a glaze, so every bite carries that deep, caramelized sweetness without extra effort.
- These kabobs pull together fast enough for a Tuesday but look impressive enough for a backyard party.
02 -
- If you skip the wooden skewer soaking step, you will end up with charred sticks and a frustrating mess on your grill.
- Marinating beyond four hours can make the chicken texture mushy because the pineapple enzymes work aggressively over time.
03 -
- Pat the pineapple chunks dry before threading them so the marinade does not get watered down by excess juice.
- Double the marinade recipe and reserve half before adding raw chicken to use as a basting sauce during grilling.