Pineapple Chicken Kabobs (Grilled Hawaiian skewers)
Juicy chicken, sweet pineapple, and colorful vegetables come together in these easy pineapple chicken kabobs. They’re smoky, a little sweet, and perfect for grilling season, summer dinners, or casual backyard meals.
Equipment
- Measuring cups and spoons
- Mixing Bowls
- Gas Grill
- Skewers
Ingredients
- 1 ½ pounds boneless skinless chicken breast or chicken thighs, cut into 1 ½-inch pieces
- 2 cups fresh pineapple chunks
- 1 medium red bell pepper cut into chunks
- 1 medium red onion cut into chunks
- ¼ cup soy sauce
- ¼ cup pineapple juice from canned pineapple chunks
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 1 tablespoon fresh lime juice
- 1 teaspoon grated garlic
- 1 teaspoon grated fresh ginger
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- Chopped cilantro to garnish
- Lime wedges to serve
Instructions
- In a medium bowl, whisk together the soy sauce, pineapple juice, olive oil, lime juice, ketchup, brown sugar, garlic, ginger, paprika, black pepper, and salt. Reserve ⅓ of the marinade and set it aside.
- Add the chicken pieces to the remaining marinade and toss until well coated. Cover and refrigerate for 30 minutes.
- Add the bell peppers, red onion, and pineapple to the reserved marinade. Toss to coat and set aside.
- If using wooden skewers, soak them in water for at least 20–30 minutes so they do not burn on the grill.
- Thread the marinated chicken, pineapple chunks, bell peppers, and red onion onto the skewers, alternating the ingredients.
- Heat the grill to medium-high heat and lightly oil the grates.
- Place the kabobs on the grill and cook for 12–15 minutes, turning every few minutes, until the chicken is cooked through and lightly charred in spots.
- Remove from the grill and let the kabobs rest for a couple of minutes. Garnish with chopped cilantro and serve with lime wedges and rice.
Notes
- Marinate long enough for flavor but not too long (30 minutes is perfect).
- Cut chicken evenly so all pieces cook at the same rate.
- Don’t overcrowd skewers, leave slight space for even cooking.
- Turn frequently for an even charring on your grilled kabobs.
- Let the kabobs rest before serving to retain juices.
