Hawaiian Chicken Kabobs (Printable)

Marinated chicken, pineapple and bell peppers skewered and grilled for a sweet-savory Hawaiian-inspired meal.

# 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 pineapple in juice, drained)

→ Serving Suggestions

13 - Fresh cilantro, chopped
14 - Lime wedges
15 - Steamed rice

# Steps:

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 with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor penetration.
03 - If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning. Preheat an outdoor grill or grill pan over medium-high heat.
04 - Thread the marinated chicken pieces, pineapple chunks, red and green bell pepper chunks, and red 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 every 2 to 3 minutes, until the chicken is cooked through to an internal temperature of 165°F and develops even grill marks on all sides.
06 - Remove the kabobs from the grill and arrange on a serving platter. Garnish with freshly chopped cilantro and lime wedges. Serve immediately alongside steamed rice.

# Expert Tips:

01 -
  • The marinade doubles as a glaze, so every bite carries that deep sweet and savory punch without any extra work.
  • Pineapple chunks caramelize on the grill and taste like candy tucked between savory chicken and crisp peppers.
02 -
  • Do not marinate longer than four hours or the pineapple juice will start breaking down the chicken into mush.
  • Chicken thighs are more forgiving than breasts and stay juicier even if you accidentally overcook by a minute.
03 -
  • Pat the pineapple chunks dry before threading them onto skewers so they caramelize instead of steaming.
  • Let the cooked skewers rest for two minutes before serving so the juices redistribute and stay inside the chicken where they belong.

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