Savor the Tropics with Irresistible Hawaiian Chicken Kabobs
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Learn how to make delicious Hawaiian Chicken Kabobs. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
1 1/2 pounds chicken breast, cut into 1-inch cubes
2 cups fresh pineapple chunks
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 red onion, cut into wedges
1/4 cup soy sauce (substitute with tamari for a gluten-free option)
1/4 cup pineapple juice
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
Wooden or metal skewers
Instructions
In a medium bowl, whisk together the soy sauce, pineapple juice, honey, olive oil, garlic powder, salt, and pepper. This marinade is a nod to the flavorful dishes I grew up with, where every ingredient played its part.
Add the cubed chicken to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours if you have the time. The longer marination takes me back to those slow afternoons in Asheville when food was a labor of love.
Preheat your grill to medium-high heat. If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Thread the marinated chicken, pineapple chunks, bell peppers, and onion onto the skewers, alternating the ingredients. This step is where you can let your creativity shine, much like the colorful plates at our family dinners.
Place the skewers on the grill and cook for about 12-15 minutes, turning every few minutes until the chicken is cooked through and has a nice char. I always look for those lovely grill marks that signal a perfectly cooked skewer.
Remove the skewers from the grill and let them rest for a few minutes before serving. This pause allows the juices to redistribute, much like the anticipation before a family feast.
