Description
These Hawaiian Chicken Kabobs are a vibrant and flavorful grilled dish featuring marinated chicken thighs, fresh pineapple chunks, and colorful bell peppers and onions. The marinade blends sweet pineapple juice, tangy lime, and savory soy sauce, creating a perfect tropical umami profile. Ideal for summer barbecues or a tasty weeknight meal, these kabobs are juicy, tender, and packed with island-inspired goodness.
Ingredients
Scale
Marinade
- â…“ cup ketchup
- â…“ cup pineapple juice
- 3 tablespoons soy sauce or Tamari
- 4 tablespoons packed brown sugar
- 2 tablespoons olive oil (from total 4 tablespoons)
- 1 tablespoon rice vinegar
- 2 tablespoons lime juice (from 1-2 limes)
- 2 teaspoons toasted sesame oil
- 4 garlic cloves (finely minced)
- 1 teaspoon grated fresh ginger
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
Chicken and Vegetables
- 1 ½ pounds boneless skinless chicken thighs (cut into 1-inch cubes)
- 2 bell peppers (red and green, seeded and cut into 1-inch pieces)
- 1 red onion (cut into 1-inch pieces)
- 3 cups fresh pineapple chunks
- 2 tablespoons olive oil (remaining from total 4 tablespoons)
- 1 teaspoon salt (remaining)
- ½ teaspoon black pepper (remaining)
Optional Garnish
- Finely chopped fresh cilantro (for serving)
Other
- 8-inch wooden skewers (soaked in water for 15 minutes if wooden)
Instructions
- Soak skewers: If using wooden skewers, soak them in water for at least 15 minutes to prevent burning during grilling.
- Make sauce: In a large bowl, whisk together the ketchup, pineapple juice, soy sauce, brown sugar, 2 tablespoons olive oil, rice vinegar, lime juice, toasted sesame oil, minced garlic, grated ginger, 1 teaspoon salt, and ½ teaspoon black pepper until well combined.
- Marinate chicken: Reserve half of the marinade in the refrigerator for basting later. Add the chicken cubes to the remaining marinade in a large bowl or zip-top bag, tossing to coat evenly. Cover and refrigerate for at least 1 hour, up to overnight for enhanced flavor.
- Prep veggies: In a separate bowl, toss the bell pepper pieces and red onion chunks with the remaining 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper, ensuring even coating.
- Make skewers: Thread the marinated chicken, bell peppers, onion, and fresh pineapple chunks alternately onto the soaked skewers. You should create about 8-10 skewers total.
- Grill the kebabs: Preheat your grill to medium-high heat. Clean and oil the grates to prevent sticking. Place the kabobs in a single layer and cook for 14-16 minutes, turning every 3-4 minutes and basting frequently with the reserved marinade. Grill until the chicken reaches an internal temperature of 165°F for safety and juiciness.
- Serve: Remove the kabobs from the grill and let them rest for 5 minutes to redistribute juices. Optionally garnish with finely chopped fresh cilantro before serving.
Notes
- Soaking wooden skewers prevents them from burning or catching fire on the grill.
- Marinating the chicken overnight enhances flavor and tenderness.
- Use fresh pineapple chunks for the best sweetness and texture.
- You can substitute chicken thighs with breast meat, but thighs remain juicier and more flavorful when grilled.
- If you don’t have a grill, these kabobs can also be cooked under a broiler or on a grill pan stovetop.
