Hawaiian Chicken Kabobs (Printable)

Tender chicken, juicy pineapple, and bell peppers grilled to sweet-and-savory perfection.

# What You’ll Need:

→ Marinade

01 - 1/4 cup soy sauce (use gluten-free tamari for GF version)
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 pineapple in juice, drained)

→ Serving Suggestions

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

# Directions:

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 cubed chicken to the marinade and toss thoroughly to ensure all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 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, submerge them in water for at least 30 minutes prior to assembly to prevent burning.
04 - Thread the marinated chicken pieces, pineapple chunks, red and green bell pepper chunks, and red onion wedges onto skewers in an alternating pattern, distributing ingredients evenly across each skewer.
05 - Place the assembled skewers on the preheated grill and cook for 10 to 12 minutes, turning every 2 to 3 minutes to achieve even char marks and ensure the chicken reaches an internal temperature of 165°F.
06 - Remove the kabobs from the grill and let them rest briefly. Serve hot, garnished with chopped fresh cilantro and lime wedges, alongside steamed rice if desired.

# Expert Suggestions:

01 -
  • The sweet and savory marinade soaks into every crevice of the chicken and makes it impossibly tender without any fancy technique.
  • Pineapple caramelizes on the grill and creates this sticky golden crust that people actually fight over at my table.
  • Everything cooks on one set of skewers, so cleanup is almost embarrassingly easy.
  • It looks like you spent all day preparing something impressive, but the hands on work is under thirty minutes.
02 -
  • I once rushed the marinating time to fifteen minutes and the chicken tasted bland in the center, so give it the full hour or you will regret it when you bite into a flavorless piece.
  • Crowding too many ingredients on a single skewer prevents even cooking, so leave a tiny bit of breathing room between each chunk.
  • If you swap chicken breasts for thighs, check for doneness a couple minutes early because thighs cook slightly faster when cut small.
03 -
  • Pat the marinated chicken pieces dry with a paper towel before threading them so the surface sears instead of steaming, which I learned after one too many pale skewers.
  • Brush a little extra marinade on the pineapple chunks specifically because they hold onto that sticky glaze and caramelize into something almost candy-like.

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