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Hawaiian Chicken Kabobs
These sweet, tangy, and slightly spicy Hawaiian Chicken Kabobs are a true summer treat, and the best part? They’re incredibly easy to make!
And if you need more easy grilling recipes, you can try our Pesto Chicken Kabobs next!
Why you’ll love this recipe
Are you ready to transport your taste buds to the beautiful islands?
- Flavorful Marinade: These Hawaiian chicken skewers are marinated overnight so they have all the flavors…sweet, tangy, and a little spicy!
- Homemade Sauce: With a blend of low-sugar ketchup, coconut aminos, pineapple juice, and hot sauce, these kabobs are packed with flavor and a hint of tropical paradise.
- Hawaiian Flare: 🌴 And don’t even get me started on the combination of juicy flavorful charred chicken, fresh pineapple, crunchy peppers, and sweet red onion – it’s truly the best combo!
So, grab your bamboo skewers and let’s get started on this little dinner adventure! Don’t forget to check out my homemade ketchup recipe for an extra special touch!
Let’s get grilling and bring a taste of the islands to our plates! And for more island flare pineapple recipes try Pineapple Chicken Bowls, Pineapple + Shrimp Salad, or Jerk Shrimp with Pineapple Bowls.
Ingredients:
These are the clean ingredients that come together and make this Hawaiian Chicken Kabob recipe both delicious and nutritious.
6 servings
Marinade:
- 1/2 cup low sugar ketchup
- 1/4 cup coconut aminos, Braggs liquid aminos, tamari, or low sodium soy sauce
- 1/4 cup fresh pineapple juice
- 1/4 cup fresh pineapple chunks
- 2 Tbsps olive oil or avocado oil
- 3 fresh garlic cloves
- 1 tsp apple cider vinegar
- 1-2 Tbsps hot sauce of your choice
- 1 Tbsp smoked paprika
- 1/2 tsp fine sea salt
Kabobs:
- 2 lbs boneless, skinless chicken or turkey thighs, or breasts, chopped into 1 1/4-inch cubes
- 3 cups fresh pineapple, cubed
- 3 Anaheim, green bell, or poblano peppers, cubed
- 1 large red onion, cubed
- bamboo skewers
How to make Hawaiian Chicken Kabobs:
Step 1. Make the marinade by placing all the marinade ingredients in a blender or food processor and process until very smooth then pour your marinade over the cubed chicken and stir to combine. Cover and marinate overnight or 6-8 hours.
Step 2. Place your bamboo skewers in a shallow plate with water and allow them to soak for a couple of hours. This will prevent them from burning. Then, take your soaked bamboo skewers and thread the marinated chicken pieces together with pineapple, peppers, and red onion as shown. Discard the marinade.
Step 3. Preheat a grill over medium heat and grill the chicken skewers for around 5 minutes per side, or until cooked through and nicely charred.
Remove from the grill, let them cool slightly, and enjoy!
💚Rachel
If you need more ideas for how to use up those Anaheim peppers, then try out some of our other Anaheim pepper recipes like Pizza Stuffed Anaheim Peppers, Easy Hawaiian Chicken Kabobs with Pineapple!, or Culichi Salsa Shrimp.
Rachel’s Tips for Best Results
- Remember to plan ahead and allow time for marinating (at least 6-8 hours), because that’s where the magic happens!
- Make SURE you’re using a fresh ripe, sweet pineapple for best results.
Substitutions and Variations
You can easily substitute any element of these kabobs to make them how you want.
Substitute the chicken for shrimp or beef.
You can trade out the pineapple for a different fruit like peach slices.
And instead of peppers and onions, use any vegetable you like. Maybe summer squash would be good!
Serving Suggestions
I love grilling all year round, even in the winter on an indoor grill! It is a healthy way to cook and also lends a lot of flavor to what you’re cooking. Since most grilling is done in the summertime, we thought we would suggest some great side dishes for these Hawaiian kabobs. Here are a few we love:
Leftover Storage and Reheat
Store any leftovers in the refrigerator for up to 4 days and in the freezer for up to 2 months. To reheat these chicken kabobs, you can either pop them in the microwave for a minute or so until they’re hot, or warm them up in the air fryer for about 1-2 minutes.
Recipe FAQ’s
Can I use chicken thighs?
Absolutely! As long as the chicken is boneless and skinless, it will work on the skewers.
Can I make these ahead?
Yes! After marinating, just assemble the skewers and then refrigerate them until you are ready to grill them.
Can I use metal skewers?
Metal skewers are great! If you grill often and you have some on hand, then I definitely recommend them because they don’t have to soak ahead of time like wooden skewers.
More Kabob Recipes You’ll Love
Easy Hawaiian Chicken Kabobs
Ingredients
Marinade:
- 1/2 cup low sugar ketchup
- 1/4 cup coconut aminos, Braggs liquid aminos, tamari, or low sodium soy sauce
- 1/4 cup fresh pineapple juice
- 1/4 cup fresh pineapple chunks
- 2 Tbsps olive oil or avocado oil
- 3 fresh garlic cloves
- 1 tsp apple cider vinegar
- 1-2 Tbsps hot sauce of your choice
- 1 Tbsp smoked paprika
- 1/2 tsp fine sea salt
Kabobs:
- 2 lbs boneless, skinless chicken or turkey thighs, or breasts, chopped into 1 1/4-inch cubes
- 3 cups fresh pineapple, cubed
- 3 Anaheim, green bell, or poblano peppers, cubed
- 1 large red onion, cubed
- bamboo skewers
Instructions
- To make your marinade, place all the marinade ingredients in a blender or food processor and process until very smooth.
- In a large bowl, pour your marinade over the cubed chicken and stir to combine. Cover and marinate overnight or 6-8 hours.
- Place your bamboo skewers in a shallow plate with water and allow them to soak for a couple of hours. This will prevent them from burning.
- Take your soaked bamboo skewers and thread the marinated chicken pieces together with pineapple, peppers, and red onion as shown.
- Discard the marinade.
- Preheat a grill over medium heat and grill the chicken skewers for around 5 minutes per side, or until cooked through and nicely charred.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
