Hawaiian Pineapple Chicken Kabobs
These Hawaiian Pineapple Chicken Kabobs bring a burst of tropical flavor to your grill, perfect for summer BBQ nights with friends and family.
Equipment
- 1 grill
- 1 mixing bowl large
- 8 Skewers wooden or metal
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breast
- 1 fresh pineapple peeled, cored, and cut into chunks
- 1 red bell pepper cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- 1 red onion cut into wedges
Marinade
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp black pepper
Instructions
Preparation
- Cut the chicken breasts into 1-inch cubes to ensure even cooking and maximum marinade absorption.
- In a large mixing bowl, combine soy sauce, honey, rice vinegar, olive oil, garlic, ginger, and black pepper. Stir well to mix.
- Add the chicken cubes to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Assemble Kabobs
- Thread marinated chicken, pineapple chunks, bell peppers, and onion wedges onto skewers, alternating between each ingredient.
- Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
Grilling
- Place the kabobs on the grill and cook for 12-15 minutes, turning occasionally, until the chicken is cooked through and the pineapple is caramelized.
- Optional: Brush the kabobs with any remaining marinade during the last few minutes of grilling for extra flavor.
Serving and Storage
- Serve the kabobs hot off the grill, paired with your favorite tropical sides and beverages.
- Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Marinate the chicken overnight for deeper flavor. Ingredient Substitutions: Use canned pineapple if fresh is unavailable. How to Serve: Pair with coconut rice or a fresh salad. Storage & Freshness: Keep leftovers in the fridge for up to 3 days. Make-Ahead Tips: Prepare the marinade and cut ingredients a day in advance.