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Easy Hawaiian Chicken Kabobs Recipe

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3.9 from 84 reviews

These Easy Hawaiian Chicken Kabobs feature juicy, marinated chicken thighs grilled to perfection with sweet pineapple chunks, all coated in a tangy and flavorful homemade sauce. Perfect for a quick weeknight dinner or a casual cookout, these kabobs combine tropical sweetness with a hint of heat for a crowd-pleasing meal.

  • Total Time: 1 hour 27 minutes
  • Yield: 6 servings

Ingredients

For the Sauce

  • 3/4 cup pineapple juice
  • 1/2 cup coconut aminos
  • 1/2 cup ketchup
  • 1/2 cup brown sugar
  • 2 tablespoons Frank’s Red Hot sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger

For the Kabobs

  • 1 1/2 lbs skinless, boneless chicken thighs
  • 20 oz can pineapple chunks, drained
  • 6 kabob skewers
  • Sea salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Sauce: In a saucepan, combine pineapple juice, coconut aminos, ketchup, brown sugar, Frank’s Red Hot sauce, minced garlic, and minced ginger. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for 10 to 12 minutes until the sauce thickens slightly. Remove from heat and allow to cool.
  2. Marinate the Chicken: While the sauce cools, cut the chicken thighs into bite-sized pieces. Place the chicken in a large bowl and add several spoonfuls of the cooled sauce. Mix well, ensuring the chicken pieces are evenly coated. Cover and refrigerate for at least one hour to marinate.
  3. Prepare the Kabobs: Drain the pineapple chunks and cut any large pieces to match the size of the chicken pieces. Thread the marinated chicken and pineapple chunks alternately onto the six skewers. Season the assembled kabobs with sea salt and black pepper according to your taste.
  4. Grill the Kabobs: Preheat your grill to medium-high heat. Place the kabobs on the grill and cook for 10 to 12 minutes, turning them occasionally to ensure even cooking. While grilling, brush the kabobs with the reserved sauce to keep them moist and flavorful.
  5. Serve: Remove the kabobs from the grill and serve hot with the remaining sauce on the side for dipping. Enjoy your tropical Hawaiian chicken kabobs fresh off the grill!

Notes

  • Soaking wooden skewers in water for at least 30 minutes before grilling can prevent them from burning.
  • For a spicier kick, add extra Frank’s Red Hot sauce to the marinade.
  • Chicken thighs are preferred for juiciness but you can also use chicken breast if you want leaner meat.
  • Make sure to cut pineapple pieces to similar size as chicken for even cooking.
  • Leftover sauce can be refrigerated up to 3 days and used as a glaze or dip.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Hawaiian

Find it online: https://ellarecipe.com/easy-hawaiian-chicken-kabobs-recipe/