Description
Succulent Hawaiian Chicken Kabobs bring tropical paradise right to dinner tables with sweet and tangy marinades. Juicy grilled chicken chunks threaded with colorful peppers and pineapple create a quick, delightful meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 lbs boneless skinless chicken thighs
- 2 lbs boneless skinless chicken breasts
Vegetables and Fruits:
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large yellow bell pepper
- 1 red onion
- 1 cup fresh pineapple
Marinade and Seasoning:
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 cloves garlic
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
Garnish:
- Green onions
Other:
- Skewers (metal or wooden)
Instructions
- Craft a vibrant marinade by whisking together soy sauce, pineapple juice, olive oil, brown sugar, minced garlic, ground ginger, and black pepper in a spacious mixing bowl until thoroughly combined.
- Immerse cubed chicken into the marinade, ensuring each piece is completely coated. Seal the bowl with plastic wrap and refrigerate for 30 minutes to 2 hours, allowing flavors to deeply penetrate the meat.
- Soak wooden skewers in water for 30 minutes to prevent charring. Preheat grill to medium-high heat (around 375-400°F).
- Remove chicken from marinade, drain excess liquid. Thread marinated chicken onto skewers, alternating with red onion, bell peppers, and pineapple chunks to create colorful, balanced kabobs.
- Place skewers on hot grill, cooking for 10-15 minutes. Rotate every 3-4 minutes to achieve even caramelization and ensure chicken reaches an internal temperature of 165°F.
- Remove kabobs from grill, let rest for 3-5 minutes to retain moisture. Garnish with freshly chopped green onions for a crisp, aromatic finish.
- Serve immediately while kabobs are hot and juicy, presenting a delightful Hawaiian-inspired grilled meal.
Notes
- Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling, ensuring your kabobs stay intact and cook evenly.
- Use fresh pineapple chunks for the best flavor and texture, as canned pineapple can become mushy and less vibrant on the grill.
- Marinate chicken for maximum flavor absorption, but avoid exceeding 2 hours to prevent the acid from breaking down the meat’s texture and making it tough.
- For a low-carb option, replace brown sugar with a sugar-free alternative or use a small amount of honey to maintain the sweet Hawaiian-style marinade.
- Prep Time: 30 minutes
- Cook Time: 10-15 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg