Aloha, friends! As a food enthusiast and home cook, I’m always looking for new and exciting recipes to try. And let me tell you, these Hawaiian Chicken Kabobs are a total game-changer!
Picture this: tender chunks of chicken marinated in a sweet and tangy pineapple sauce, skewered with colorful veggies and juicy pineapple, then grilled to perfection. It’s like a luau on a stick!
The Magic is in the Marinade
The key to making these Hawaiian chicken kabobs irresistible is all in the marinade. Here’s what you’ll need:
- 1/2 cup pineapple juice (fresh is best!)
- 1/4 cup low sodium soy sauce
- 1/4 cup brown sugar
- 2 tbsp olive oil
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/2 tsp sesame oil
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
Whisk all these ingredients together in a bowl until well combined. The pineapple juice helps tenderize the chicken while infusing it with tropical flavor, and the brown sugar and soy sauce create a delicious balance of sweet and savory.
Skewer Up Some Fun
Now for the fun part – assembling your kabobs! You’ll need:
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 fresh pineapple, cut into 1-inch chunks
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
Place the cubed chicken in a large resealable plastic bag and pour in the marinade, reserving 1/4 cup for basting later. Let the chicken soak up all that flavor in the fridge for at least 2 hours, or overnight for maximum deliciousness.
When you’re ready to grill, thread the marinated chicken, pineapple, bell peppers and red onion onto skewers, alternating the ingredients. I like using a variety of colors for a bright, festive look.
If using wooden skewers, don’t forget to soak them in water for at least 30 minutes first to prevent burning.
Grill, Glaze, and Devour
Fire up your grill to medium-high heat (about 400°F) and make sure to clean and oil the grates. Place your beautiful kabobs on the grill and brush with some of the reserved marinade.
Grill for 5-7 minutes on each side, basting and turning occasionally, until the chicken is cooked through (165°F internal temp) and slightly charred.
As the kabobs cook, the natural sugars in the pineapple and marinade will caramelize, creating a sticky, finger-licking glaze that’s just irresistible.
The combination of sweet pineapple, savory chicken, and colorful veggies is so delicious and summery. It’s like a flavor explosion in your mouth!
Serving Suggestions & Tips
I love serving these Hawaiian chicken kabobs over a bed of coconut rice or brown rice to soak up all those amazing juices. You could also pair them with grilled pineapple slices, corn on the cob, or a refreshing Hawaiian macaroni salad.
Here are a few tips to make your kabobs extra awesome:
Using fresh pineapple is key for the best flavor and texture. Plus, the enzymes in fresh pineapple help tenderize the chicken as it marinates.
Feel free to customize your kabobs with your favorite veggies like zucchini, mushrooms, cherry tomatoes, etc.
These kabobs are perfect for a luau-themed party or any summer BBQ. They’re easy to make ahead and grill up quickly for stress-free entertaining.
So fire up the grill, put on your favorite Hawaiian shirt, and get ready to enjoy a taste of the islands with these Hawaiian Chicken Kabobs. Trust me, they’ll be the hit of your summer cookouts! Mahalo for reading, and happy grilling!
