Juicy, flavorful chicken with sweet pineapple, crisp-tender bell peppers, and onions – these Hawaiian Chicken Kabobs are everything you want at your next backyard barbecue!
Happy Mother’s Day! I hope you all are enjoying today as best you can, surrounded by family and good food.
We grill a LOT on the weekends. I used to menu plan for the full week, including weekends, planning to cook as I do every other night. And then J would inevitably ask, “What are we grilling?” So, I stopped planning meals for me to cook, and starting planning things for him to grill.
Usually it’s less planning and more seeing what we feel like that day and we grill burgers, fajitas, or sausage wraps a lot, but I do like to plan some different meals for grilling, and kabobs are one of the meals we all like, and other than the time to marinate and put on the skewers, doesn’t take much time to grill and get on our plates.
What is great about these Hawaiian Chicken Kabobs – well, besides how amazing they taste – is that you can do all your prep work in the morning, toss the chicken in the marinade late afternoon, then skewer them up and pop them on the grill that evening. I’m all for recipes that don’t have me in the kitchen weekend, so I can spend more time outside with the family.
What do you need to make Hawaiian Chicken Kabobs?
For the Marinade:
Ketchup
Brown sugar
Low-sodium soy sauce
Pineapple juice
Olive oil
Rice vinegar
Garlic cloves
Ground ginger
Sesame oil
Salt & Pepper
For the Kebabs:
Boneless, skinless chicken breast
Cubed pineapple
Red bell pepper
White onion
10 skewers
How do you make Hawaiian Chicken Kebabs?
Full Printable Recipe Below!
1.) In a large bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger, sesame oil, salt and pepper. Separate 1/2 cup into another bowl and refrigerate for later use.
2.) Place chicken in a gallon size resealable bag and pour remaining marinade over chicken. Seal bag, turn and knead to coat chicken, then refrigerate for 1 hour. If you are using wooden skewers, soak in water for the hour while the chicken is marinating.
3.) Meanwhile, place onion, bell pepper and pineapple in a large bowl, drizzle with remaining olive oil and toss to coat. Season with salt and pepper, then thread onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used.
4.) Preheat grill over medium heat to 400°F. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/2 of the marinade you set aside earlier. Flip skewers and brush with remaining marinade. Cook for 4-5 more minutes, or until chicken reads 165°F in center on an instant read thermometer. Serve warm with rice or your favorite sides!
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Hawaiian Chicken Kabobs
Ingredients
For the Marinade:
- 1/3 cup ketchup
- 1/3 cup brown sugar
- 1/3 cup low-sodium soy sauce
- 1/4 cup pineapple juice
- 4 Tbsp olive oil, divided
- 1 1/2 Tbsp rice vinegar
- 4 garlic cloves, minced
- 1 tsp ground ginger
- 1/2 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp pepper
For the Kabobs:
- 2 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 3 cups cubed pineapple, fresh or canned
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large white onion, cut into 1-inch pieces
Instructions
- In a large bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger, sesame oil, salt and pepper. Separate 1/2 cup into another bowl and refrigerate for later use.
- Place chicken in a gallon size resealable bag and pour remaining marinade over chicken. Seal bag, turn and knead to coat chicken, then refrigerate for 1 hour. If you are using wooden skewers, soak in water for the hour while the chicken is marinating.
- Meanwhile, place onion, bell pepper and pineapple in a large bowl, drizzle with remaining olive oil and toss to coat. Season with salt and pepper, then thread onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used.
- Preheat grill over medium heat to 400°F. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/2 of the marinade you set aside earlier. Flip skewers and brush with remaining marinade. Cook for 4-5 more minutes, or until chicken reads 165°F in center on an instant read thermometer. Serve warm with rice or your favorite sides!
Nutrition
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I am a kabob FIEND! I cannot wait to try these. They look totally delicious.