Hawaiian Chicken Kabobs (Printable Version)

Sweet-savory marinated chicken and pineapple skewers, grilled with colorful peppers for a bright, summery main.

# Ingredient List:

→ Marinade

01 - 1/4 cup soy sauce
02 - 1/4 cup pineapple juice (canned or fresh)
03 - 2 tablespoons vegetable oil
04 - 1 tablespoon brown sugar
05 - 2 cloves garlic, minced
06 - 1 teaspoon fresh ginger, grated
07 - 1/2 teaspoon black pepper

→ Kabobs

08 - 1.3 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
09 - 1 large red bell pepper, cut into 1-inch chunks
10 - 1 large green bell pepper, cut into 1-inch chunks
11 - 1 medium red onion, peeled and cut into wedges
12 - 10 oz fresh pineapple chunks (or canned in juice, drained)

→ Serving Suggestions

13 - Fresh cilantro, chopped
14 - Lime wedges
15 - Steamed rice

# How to Make:

01 - In a mixing bowl, whisk together the soy sauce, pineapple juice, vegetable oil, brown sugar, minced garlic, grated ginger, and black pepper until the sugar dissolves and the mixture is well combined.
02 - Add the chicken cubes to the marinade and toss thoroughly to coat every piece evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor penetration.
03 - Preheat a grill or grill pan over medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes prior to assembly to prevent burning.
04 - Thread the marinated chicken cubes, pineapple chunks, red and green bell pepper pieces, and red onion wedges onto the skewers in an alternating pattern, distributing the ingredients evenly across each skewer.
05 - Place the assembled skewers on the preheated grill and cook for 10 to 12 minutes, turning occasionally with tongs, until the chicken is cooked through to an internal temperature of 165°F and develops charred grill marks on all sides.
06 - Remove the kabobs from the grill and serve immediately, garnished with freshly chopped cilantro and lime wedges, alongside steamed rice if desired.

# Expert Tips:

01 -
  • The marinade does all the heavy lifting, so you look like a genius with almost zero effort.
  • That caramelized pineapple against savory chicken is the kind of sweet and salty balance that makes people go quiet while they eat.
  • Cleanup is a dream because everything cooks on one skewer and there are no pans to scrub.
02 -
  • Do not skip the marinating time because chicken cooked straight away will taste flat and you will wonder what went wrong.
  • If your pineapple chunks are too small they will fall through the grill grates, so cut them chunky and confident.
03 -
  • Pat the marinated chicken pieces slightly dry with a paper towel before skewering so you get a real sear instead of steamed edges.
  • Let the skewers rest for two minutes off the grill before serving so the juices settle back into the chicken instead of running onto the plate.

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