Description
Hawaiian Chicken Kabobs combine tender marinated chicken with sweet pineapple chunks for the perfect tropical skewer. Easy to grill, bake, or cook indoors, these flavorful kabobs are ideal for barbecues, family dinners, or meal prep.
Ingredients
¾ cup pineapple juice (from canned pineapple)
⅓ cup low-sodium soy sauce
¼ cup ketchup
¼ cup honey
¼ cup packed light brown sugar
3 cloves garlic, minced
3 tablespoons olive oil (or 2 tbsp olive oil + 1 tbsp toasted sesame oil)
2 tablespoons rice vinegar
1 tablespoon sriracha (adjust to taste or omit)
1 teaspoon kosher salt
¾ teaspoon black pepper
¾ teaspoon ground ginger (or 1 heaping teaspoon fresh ginger)
¾ teaspoon paprika (smoked if preferred)
2 pounds boneless, skinless chicken thighs (or breasts), cut into 1½-inch pieces
1 (20-ounce) can pineapple chunks (packed in juice)
Green onions or fresh herbs (optional, for garnish)
Instructions
Make the Marinade & Sauce: In a large bowl, whisk together pineapple juice, soy sauce, ketchup, honey, brown sugar, garlic, oils, vinegar, sriracha, salt, pepper, ginger, and paprika. Transfer half of the mixture to a saucepan (to use later as a serving sauce) and set it aside.
Marinate the Chicken: Add chicken pieces to the remaining marinade, coating well. Cover and chill in the refrigerator for 1–2 hours (but no longer than 4 hours).
Prep Skewers: If using wooden skewers, soak them while the chicken marinates.
Preheat the Grill: Heat to medium-high. Assemble skewers by alternating chicken and pineapple chunks.
Grill the Kabobs: Place skewers on the grill. Cook for 3–4 minutes per side, basting with the reserved marinade, until chicken reaches 160–162°F. Let rest for 5–10 minutes so it reaches 165°F.
Make the Sauce: While kabobs cook, heat the reserved sauce in a saucepan. Simmer for 4–5 minutes until slightly thickened.
Serve & Garnish: Drizzle sauce over the kabobs, garnish with green onions or herbs, and serve hot.
Notes
Don’t over-marinate; pineapple’s acid can make chicken mushy if left too long.
Opt for metal skewers — they conduct heat well and cook chicken evenly.
For an oven version: Bake at 375°F for 18–20 minutes, flipping once.
Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes (+1–2 hours marinating)
- Cook Time: 8–10 minutes
Nutrition
- Serving Size: 1 skewer
- Calories: 312
- Sugar: 29g
- Carbohydrates: 33g
- Protein: 24g