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- 1 lb boneless chicken breast, cut into 1-inch cubes - 1 cup fresh or canned pineapple chunks - 1 red bell pepper, cut into 1-inch pieces - 1 green bell pepper, cut into 1-inch pieces - 1 small red onion, cut into wedges - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 teaspoon garlic powder - 1 teaspoon ground ginger - Salt and pepper, to taste - Skewers (for wooden skewers, soak them in water for 30 minutes) You can change up the flavors with a few swaps. Try using: - Chicken thighs instead of breasts for juiciness. - Different veggies like zucchini or cherry tomatoes. - A splash of lime juice for added tang. - Chili flakes for some heat. Always choose fresh ingredients for the best taste. Look for firm chicken with no strange smell. If you can, use fresh pineapple; it adds sweetness. For the soy sauce, low-sodium options work well if you want less salt. If you’re out of sesame oil, olive oil can be a good stand-in. Just remember, it will change the flavor a bit. {{ingredient_image_2}} Start by grabbing a big mixing bowl. In it, whisk together: - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 1 teaspoon garlic powder - 1 teaspoon ground ginger - A pinch of salt and pepper Mix until all the ingredients blend well. This marinade adds a sweet and savory flavor to the chicken. Next, take your 1 pound of boneless chicken breast, cut into 1-inch cubes. Add these chicken cubes to the marinade. Make sure every piece gets well coated. Cover the bowl with plastic wrap or a lid. Now, let it sit in the fridge for at least 30 minutes. For even better taste, marinate for up to 2 hours. After marinating, it’s time to prepare your kabobs. Gather your skewers. If you use wooden ones, soak them in water for 30 minutes. This prevents them from burning on the grill. Now, thread the chicken onto the skewers, alternating with: - Fresh or canned pineapple chunks - Red bell pepper pieces - Green bell pepper pieces - Onion wedges This not only makes the kabobs colorful but also tasty! Preheat your grill or grill pan to medium-high heat. Once hot, place the assembled kabobs on the grill. Grill for about 10-12 minutes. Turn them occasionally for even cooking. You want the chicken to be fully cooked and have nice char marks. Once done, take them off the grill and let them rest for a couple of minutes. This helps keep them juicy. Marinating is key to great flavor. I like to mix the soy sauce, honey, sesame oil, garlic powder, and ginger well. This blend gives the chicken a sweet and savory kick. Let the chicken sit in the marinade for at least 30 minutes. For better taste, marinate for up to 2 hours. Keep it covered in the fridge. This helps the chicken soak up all those yummy flavors. Grill marks make kabobs look amazing. To get these marks, preheat your grill to medium-high heat. Make sure it’s hot enough before adding the kabobs. Place the kabobs on the grill at a 45-degree angle. After a few minutes, turn them 90 degrees for crisscross marks. Flip the kabobs often to cook evenly. This way, you will have beautiful marks and tasty, juicy chicken. When it's time to serve, make it fun! I love arranging the kabobs on a big platter. Add colorful garnishes like fresh cilantro and lime wedges. A drizzle of honey on top can add sweetness and shine. This makes the dish not only tasty but also a feast for the eyes. Serve with rice or a fresh salad to complete your meal. Enjoy your beautiful creation! Pro Tips Marinate for Longer: For even more depth of flavor, let the chicken marinate in the sauce for up to 2 hours or overnight in the refrigerator. Use Fresh Ingredients: Whenever possible, opt for fresh pineapple and vegetables to enhance the taste and texture of your kabobs. Rotate Skewers: To ensure even cooking, rotate the skewers every few minutes while grilling to achieve that perfect char on all sides. Check for Doneness: Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F for safe consumption. {{image_4}} You can switch up the chicken for other proteins. Shrimp adds a nice touch. Salmon is another great choice. Tofu is perfect for a plant-based option. Just make sure to adjust the cooking time based on the protein you choose. To make this dish vegetarian or vegan, replace the chicken. Use firm tofu or tempeh for protein. You can also add more veggies like zucchini or mushrooms. This makes kabobs colorful and tasty. You can enhance the flavors with a few tweaks. Add lime juice for a zesty kick. Fresh herbs like cilantro or basil can brighten the dish. Try adding spices like smoked paprika or cayenne for extra heat. You could even marinate the veggies in the same sauce for added flavor. After enjoying your Hawaiian chicken kabobs, let them cool down first. Place the leftovers in an airtight container. This helps keep them fresh and tasty. Store them in the fridge for up to three days. For the best flavor, eat them within this time. When you’re ready to enjoy your leftovers, there are a few ways to reheat them. You can use a microwave for quick heating. Just cover the kabobs with a damp paper towel. This keeps them moist. Heat in short bursts, checking often. You can also reheat them in a skillet over medium heat. This helps regain that grilled flavor. Turn them often to avoid burning. If you want to save the kabobs for later, freezing is easy. Wrap each kabob in plastic wrap or foil. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. Reheat them on the grill or in the oven. This way, you can enjoy that tropical taste anytime! You should marinate the chicken for at least 30 minutes. This time allows the flavors to soak in. For the best taste, try marinating for up to 2 hours. This longer marination really enhances the flavor of the chicken. Yes, you can make Hawaiian Chicken Kabobs in the oven. Preheat your oven to 400°F (200°C). Place the kabobs on a baking sheet lined with foil. Bake them for about 15-20 minutes. Make sure to turn them halfway through for even cooking. Hawaiian Chicken Kabobs taste great with several sides. Here are some tasty options: - Coconut rice - Grilled corn on the cob - Tropical fruit salad - Coleslaw These sides balance the sweet and savory flavors of the kabobs. Yes, Hawaiian Chicken Kabobs can be gluten-free. Use gluten-free soy sauce instead of regular soy sauce. This simple swap keeps the dish safe for those with gluten sensitivities. To keep the chicken juicy, follow these tips: - Marinate the chicken well. - Grill at medium-high heat, not too hot. - Don’t overcook the chicken; it should reach 165°F (75°C). These steps will help you achieve tender and juicy kabobs every time. You can now make delicious Hawaiian chicken kabobs with ease. We covered the key ingredients, step-by-step instructions, and helpful tips. I shared options to customize your kabobs and ways to store leftovers. Remember to marinate well and use quality ingredients for the best taste. Your kabobs can be a hit at any meal, whether grilled or baked. Enjoy this fun dish that you can share with family and friends!

Tropical Hawaiian Chicken Kabobs

Delicious chicken kabobs with tropical flavors from pineapple and colorful vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Main Course
Cuisine Hawaiian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb boneless chicken breast, cut into 1-inch cubes
  • 1 cup fresh or canned pineapple chunks
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 small red onion, cut into wedges
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • Salt and pepper, to taste
  • Skewers

Instructions
 

  • In a spacious mixing bowl, whisk together the soy sauce, honey, sesame oil, garlic powder, ground ginger, and a pinch of salt and pepper. Stir well until the ingredients are completely combined, creating a flavorful marinade.
  • Gently add the chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap or a lid and refrigerate. Allow to marinate for at least 30 minutes, or for enhanced flavors, refrigerate for up to 2 hours.
  • Preheat your grill or grill pan to medium-high heat, making sure it is hot enough to create those characteristic grill marks.
  • While the grill heats, prepare the kabobs. Carefully thread the marinated chicken, fresh or canned pineapple chunks, red and green bell pepper pieces, and onion wedges onto the skewers. Alternate the ingredients for a vibrant and appealing presentation.
  • Once the grill is sufficiently heated, place the assembled kabobs on it. Grill for approximately 10-12 minutes, turning them occasionally, until the chicken is fully cooked through and has developed beautiful char marks.
  • When finished grilling, remove the kabobs from the heat and allow them to rest for a couple of minutes before serving to help retain their juiciness.

Notes

For wooden skewers, remember to soak them in water for 30 minutes to prevent burning.
Keyword chicken, grilling, kabobs, tropical