Easy Hawaiian Chicken Kabobs

The sweet aroma of grilled chicken and pineapple fills the air, conjuring up images of tropical vacations and warm summer nights. These Easy Hawaiian Chicken Kabobs are not only quick to prepare but also deliver a brilliantly delicious taste that combines savory and sweet flavors. In just about 30 minutes, you can create a dish that’s guaranteed to impress your family and friends with its vibrant flavors and gorgeous presentation.

This recipe is perfect for those who crave a taste of the islands and works wonderfully for summer barbecues, family dinners, or meal prep for the week ahead. You can marinate the chicken the night before to enhance the flavor and then quickly grill it when you’re ready to serve.

Why You’ll Love This Recipe

• The marinade infuses the chicken with a mouthwatering blend of savory and sweet flavors.
• Grilling gives the kabobs a lovely char, adding a delightful texture.
• Pineapple chunks provide a juicy burst that complements the chicken perfectly.
• The recipe is simple and can be made in 30 minutes or less.

What You’ll Need

Before you start cooking, ensure you have all the necessary ingredients on hand.

For the Marinade

• 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 Chicken

• 1 1/2 lbs chicken thighs, skinless and boneless

For the Kabobs

• 20 oz can pineapple chunks, drained
• 6 kabob skewers
• Sea salt (to taste)
• Black pepper (to taste)

Note: Coconut aminos can be substituted with soy sauce for a different flavor.

Substitutions & Swaps

• Chicken thighs can be replaced with chicken breast.
• Use fresh pineapple instead of canned for an extra pop.
• Maple syrup may replace brown sugar for a different sweetness.
• Frank’s Red Hot can be skipped for a milder dish.

How to Make It

Here’s how to get your kabobs on the table in no time!

1. Combine Ingredients

In a saucepan, combine pineapple juice, coconut aminos, ketchup, brown sugar, Frank’s Red Hot sauce, garlic, and ginger. Bring to a boil, then reduce the heat and let it simmer for 10-12 minutes until the sauce thickens.

2. Marinate the Chicken

While the sauce cools, cut the chicken into bite-sized pieces and place them in a large bowl. Add a few spoonfuls of the sauce, seal the bag, and massage to evenly coat the chicken. Let it marinate in the refrigerator for at least an hour.

3. Prepare the Pineapple

Drain the pineapple and cut pieces similar in size to the chicken. Thread the chicken and pineapple onto six skewers, then season with sea salt and pepper.

4. Preheat and Grill

Preheat the grill to medium-high heat. Cook the kabobs for 10-12 minutes, turning occasionally and brushing with sauce.

5. Serve

Serve the kabobs with the remaining sauce on the side for dipping.

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, tends to become mushy.
Reheat: in a skillet over medium heat for 5-7 minutes.

Tips for Best Results

• Allow the chicken to marinate for longer if time permits; overnight gives the best flavor.
• Use metal skewers for better heat conduction; they help cook the chicken evenly.
• Brush kabobs with extra sauce during grilling for enhanced flavor.

Serving Suggestions

• Pair the kabobs with coconut rice for a tropical meal.
• Serve with a light green salad for a fresh side.
• Great for outdoor gatherings or family cookouts, enjoyed with friends.

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