Description
Delicious Hawaiian Chicken Kabobs marinated in a sweet and tangy pineapple-soy sauce blend, grilled to perfection with juicy chicken pieces and pineapple chunks. This easy-to-make recipe combines a flavorful marinade with a quick grilling method, perfect for summertime barbecues or a flavorful weeknight dinner.
Ingredients
Marinade and Sauce
- ¾ cup pineapple juice (reserved from the canned pineapple below)
- ⅓ cup low-sodium soy sauce
- ¼ cup ketchup
- ¼ cup honey
- ¼ cup light brown sugar (packed)
- 3 cloves garlic (finely 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)
- 1 teaspoon kosher salt (or to taste)
- ¾ teaspoon freshly ground black pepper (or to taste)
- ¾ teaspoon ground ginger (or about 1 heaping teaspoon fresh ginger)
- ¾ teaspoon paprika (or smoked paprika if preferred)
Chicken Kabobs
- 2 pounds boneless skinless chicken thighs (cut into 1 1/2-inch pieces; chicken breasts may be substituted)
- 20 ounce can pineapple chunks (packed in juice; do not use tidbits)
- Wooden skewers (soaked if using)
- Green onions (optional, for garnish)
- Fresh herbs like cilantro, basil, or parsley (optional, for garnish)
Instructions
- Make Marinade and Sauce: In a large bowl, whisk together pineapple juice through garlic until combined. Remove about half of this mixture into a small saucepan for the serving sauce. Keep it separate from raw chicken to avoid contamination. Add chicken pieces to the remaining marinade, toss thoroughly to coat, cover, and refrigerate for 1 to 2 hours (up to 3-4 hours maximum to avoid mushy texture). Soak wooden skewers during this time if using.
- Preheat Grill and Skewer: Preheat your grill to medium-high heat. While it heats, alternate threading 1-2 pieces of chicken with pineapple chunks on skewers to your preferred pattern. Reserve the marinade for basting.
- Grill the Kabobs: Place skewers on the preheated grill. Sear the first side for 3-4 minutes, then flip, baste with reserved marinade, and cook the other side. Continue turning and basting until chicken reaches an internal temperature of 160-162°F. Total grilling time should be about 7-8 minutes. Remove from heat and let rest 5-10 minutes to reach 165°F.
- Prepare Serving Sauce: Heat the reserved marinade in the saucepan over medium-high heat until bubbling. Reduce to a simmer and cook for 4-5 minutes until slightly thickened to your liking.
- Serve and Garnish: Optionally garnish kabobs with sliced green onions or fresh herbs. Serve with the reduced serving sauce and enjoy your flavorful Hawaiian Chicken Kabobs.
Notes
- Marinate chicken for no longer than 3-4 hours to prevent mushy texture from pineapple juice acid.
- Wooden skewers should be soaked to prevent burning on the grill.
- Adjust sriracha quantity to taste or omit for less heat.
- Chicken thighs are preferred for juiciness but chicken breasts can be used as a leaner option.
- Use canned pineapple chunks packed in juice, not tidbits or fresh pineapple, for best flavor and texture.
- Allow kabobs to rest after grilling so the internal temperature reaches safe levels and juices redistribute.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian / American
