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Hawaiian Chicken Kabobs

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Fire up the grill for a tropical-inspired meal that’s sweet, savory, and totally irresistible. These Hawaiian chicken kabobs are marinated in a pineapple-soy glaze, paired with juicy pineapple and colorful veggies, then grilled to golden perfection. Perfect for a BBQ or a sunny weeknight dinner.

Ingredients

Scale

For the Marinade

1/4 cup coconut aminos or soy sauce

1/4 cup 100% pineapple juice (from the canned pineapple)

1 tbsp honey

1 tsp ground ginger

2 garlic cloves, minced

2 tsp sesame oil

1/2 tsp kosher salt

1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch chunks

1 tsp cornstarch or tapioca flour (reserved for later)

For the Kabobs

2 red bell peppers, cut into 1-inch chunks

1 medium red onion, cut into 1-inch chunks

1 (20 oz) can pineapple chunks in 100% juice

12–15 wooden skewers (soak in water 30 minutes before grilling)

Instructions

Marinate the chicken: In a bowl, whisk together soy sauce, pineapple juice, honey, ginger, garlic, sesame oil, and salt. Add chicken, cover, and marinate in the fridge for at least 30 minutes (up to 4 hours).

Prep skewers: Thread marinated chicken, pineapple, red bell pepper, and red onion onto skewers, alternating for color and balance.

Thicken marinade: Pour leftover marinade into a small saucepan, bring to a simmer, and stir in cornstarch until thickened. Use this as a glaze while grilling.

Grill: Preheat grill to medium-high. Grill kabobs for 10–12 minutes, turning occasionally and brushing with glaze until chicken is cooked through and edges are charred.

Serve: Enjoy hot with rice or grilled flatbread and a sprinkle of sesame seeds or fresh cilantro if you like.

Notes

These kabobs are light, flavorful, and grill-kissed with a sweet-savory twist that screams summer.

Nutrition

Find it online: https://minikitchenmagic.com/hawaiian-chicken-kabobs/