HAWAIIAN CHICKEN KABOBS

Hawaiian Chicken Kabobs

Welcome to paradise!  These Hawaiian Chicken Kabobs are out-of-this-world wonderful –  so easy to make, and crazy juicy and exploding with a sweet and tangy Hawaiian barbecue flavor in each mouthwatering bite.

These kabobs are threaded with tender chicken, caramelized pineapple, colorful bell peppers and red onions, and slathered with a crazy good pineapple-infused barbecue sauce for a flavorful dinner – perfect for entertaining!  Because summer is never long enough, I’ve included instructions for both grilling and baking so you can enjoy these Hawaiian Chicken Kabobs year-round.

Hawaiian Chicken Kabobs

EASY SUMMERTIME ENTERTAINING!

Kabobs are always a crowd-pleasing favorite at our house!  Little ones, old ones and everyone in between loves making their own flavor combinations!  Protein lovers can skewer chicken or beef chunks to their heart's content; vegie lovers can pick their favorite combinations.  

Chicken, vegetables and fresh fruit can all be prepared ahead of time.  The meat and vegetables marinate for 1 to 2 hours, and then it's a simple task to build those kabobs!

This Hawaiian Barbecue Sauce, Marinade & Glaze is perfectly sweet and tangy, but you can also serve a variety of grilling sauces on the side for serving.  So much flavor and fun!

EASIEST WAY TO GRILL KABOBS:

• CLEAN grill before adding kabobs.  Heat your grill to medium-high heat with the lid closed.  Once it’s fully heated, clean it thoroughly with a grill brush, which ensures direct contact of the kabobs with the heat to create a beautiful sear and grill marks and to help prevent sticking. 
• Grease your grill with olive, canola or vegetable oil.  Even though the marinade contains oil, it is important to still grease your grill.  To do this, first clean grill per directions above, and then saturate a wad of paper towels in oil and use tongs to rub along the grill grates.
• Add skewers to the grill - you should hear a “sizzle” when you add your chicken kebabs to the grill! Grill Chicken Kabobs until lightly charred all over, for approximately 3-4 minutes per side, or 12-16 minutes total.   Some kabobs might cook more quickly than others depending on their thickness and location, so watch them closely and rotate as needed.  Remove the kabobs when the chicken registers 160 degrees on an instant read thermometer.  
• Let the kabobs rest for 5 minutes.  After you remove the kabobs from the grill, let them rest before serving so the juices can be redistributed and absorbed giving you tender and juicy chunks of chicken.  If you skip this step the juices will seep out – and you don’t want dry chicken!

Hawaiian Chicken Kabobs

EASIEST WAY TO COOK KABOBS IN THE OVEN:

If you don’t have an outdoor grill or indoor grill pan, you can bake your kabobs in the oven.  They won’t boast the same smokiness, but they can be roasted and taste delicious!

• Prepare baking sheet.  Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil for easy clean up and spray lightly with nonstick cooking spray. Place prepared baking sheet in oven and allow it to heat up as well.
• Add kabobs.  Evenly space kabobs on baking sheet so they aren’t touching each other – you want them to roast and not steam. Brush with Hawaiian Barbecue Glaze.

• Bake:  Bake in preheated oven for bake 10-15 minutes, turning every five minutes.  Cook until chicken reaches 160 degrees (cooking time will vary, so you can check the thickest chunk of the chicken for doneness with an instant read thermometer).   
• Let the kabobs rest for 5 minutes.  After you remove the kabobs from the oven, let them rest before serving so the juices can be redistributed and absorbed giving you beautiful and tender chicken chunks.  If you skip this step the juices will seep out – and you don’t want dry chicken!

Hawaiian Chicken Kabobs

PINEAPPLE TIPS & TRICKS:

• The first time I made this I used fresh pineapple for the kabobs, and fresh pineapple juice for the Hawaiian Barbecue Sauce, Marinade & Glaze.  Big mistake!  Although the fresh pineapple was perfectly wonderful for the kabobs, fresh pineapple juice can wreak havoc with fresh chicken when used as a marinade.
• DO NOT USE fresh pineapple juice for the sauce, marinade or glaze as it contains the enzyme bromelain which will leave your chicken mushy.  In CANNED (processed) pineapple, the bromelain is extracted so the juice will infuse your chicken with flavor without causing your chicken to become mushy.
  
• In a  pinch, you can used canned chunked pineapple for this recipe - you'll need the canned pineapple juice anyway!  Fresh pineapple grills better, tastes sweeter, makes chunkier chunks and is our favorite, but sometimes you need to be flexible.  Just make sure to use pineapple with natural juice - you don't want to use pineapple with a light or sweet syrup in this recipe - just don't do it!
  

Hawaiian Chicken Kabobs

HAWAIIAN CHICKEN KABOBS

Welcome to paradise!  These Hawaiian Chicken Kabobs are out-of-this-world wonderful –  so easy to make, and crazy juicy and exploding with a sweet and tangy Hawaiian barbecue flavor in each mouthwatering bite. These kabobs are threaded with tender chicken, caramelized pineapple, colorful bell peppers and red onions, and slathered with a crazy good pineapple-infused barbecue sauce for a flavorful dinner – perfect for entertaining!  ​

Hawaiian Chicken Kabobs

INGREDIENTS:
 
KABOBS:
2 lbs. (4 to 6) chicken breasts or tenderloins (cut into 1-1/2 inch cubes)
1 fresh pineapple, (peeled, cored & cut into 1-1/2-inch pieces)
2 sweet orange bell peppers (cored, seeded and cut into 1-1/2 inch pieces)
2 sweet yellow bell pepper (cored, seeded and cut into 1-1/2 inch pieces)
2 sweet red bell peppers (cored, seeded and cut into 1-1/2 inch pieces)
1 large red onion (peeled and cut into 1-1/2 inch pieces)
 
FOR HAWAIIAN BARBECUE SAUCE:
1/2 cup canned pineapple juice (see recipe notes)
1 cup red wine vinegar
1-1/2 cups sugar
6 tablespoons ketchup
2 Tablespoon reduced sodium soy sauce
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon red pepper flakes
 
FOR HAWAIIAN MARINADE:
1/3 cup of the Hawaiian Barbecue Sauce
5 Tablespoons olive oil
 
FOR HAWAIIAN BARBECUE GLAZE:
Remaining Hawaiian Barbecue Sauce
2 Tablespoons cornstarch
6 Tablespoons canned pineapple juice
 
HOW I MAKE THESE:

1. Prepare Hawaiian Barbecue Sauce:  Whisk all of the sauce ingredients together in a small bowl.  You will be dividing the sauce – 1/3 cup for the Marinade, and the remainder for the Glaze. 
2. Prepare Hawaiian Marinade:  Combine 1/3 cup of the Hawaiian Barbeque Sauce together with the olive oil. 
3. Place cubed chicken breasts or tenderloins in a large freezer bag and pour 2/3 of the Hawaiian Barbeque Marinade over the top.  Seal bag and gently toss to coat. Refrigerate for 1 to 2 hours (any longer and your chicken may get mushy).
4. Place cubed pineapple, peppers and onions in a medium bowl and pour remaining Hawaiian Barbecue Marinade over the top, stirring gently until all pieces are coated evenly.  Refrigerate for 1 to 2 hours (same time as your chicken).
5. Prepare Hawaiian Barbecue Glaze:  Place the reserved Hawaiian Barbeque Sauce into a small saucepan over medium-low heat until it just starts to simmer. In a small bowl, stir cornstarch into 6 tablespoons of canned pineapple juice and drizzle mixture into pan, stirring constantly.  Continue to simmer for 5 minutes, stirring occasionally.  While it is simmering, give it a taste - if you want it a little bit hotter, add another half teaspoon of red pepper flakes.  If you want it sweeter, add sugar to taste.  Remove from heat and cool.  Sauce will thicken as it cools.
6. Assemble Kabobs: (NOTE: If using wooden skewers, soak in water for at least 30 minutes before grilling or broiling – otherwise they can catch on fire.  If using metal skewers, skewer away! Thread marinated chicken, pineapple and veggies onto skewers.
7. GRILLING INSTRUCTIONS: 

• Grease and preheat grill to medium high heat. You should hear a “sizzle” when you add your chicken kababs
• Brush kabobs lightly with Hawaiian Glaze and grill for approximately 12-16 minutes, rotating every three to four minutes per side until nicely browned and slightly charred on each side and chicken is cooked through (160 degrees).
• Remove from grill and brush kabobs with Hawaiian Glaze.  For tender chicken that is not overcooked, the perfect place is cooking to 160 degrees, especially when grilling vegetables.  The temperature will rise a few degrees after being removed from the grill or oven. 
• Let rest 5 minutes before serving.  Serve with reserved Hawaiian Barbecue Glaze.

BAKING INSTRUCTIONS

• Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil for easy clean up. Lightly spray with nonstick cooking spray.
• Evenly space kabobs on baking sheet, brush with Hawaiian Barbecue Glaze and bake 10-15 minutes, turning every five minutes.  Cook until chicken reaches 160 degrees (cooking time will vary, so you can check the thickest chunk of the chicken for doneness with an instant read thermometer).   
• Let rest 5 minutes before serving.  Serve with reserved Hawaiian Barbecue Glaze. 

YIELD:  12 kabob skewers
 
RECIPE NOTES:
DO NOT USE fresh pineapple juice for the sauce, marinade or glaze as it contains the enzyme bromelain which will leave your chicken mushy.  In CANNED (processed) pineapple, the bromelain is extracted so the juice will infuse your chicken with flavor without causing your chicken to become mushy.
 
RECIPE VARIATIONS:
Swap protein:  You can swap the chicken breasts or tenderloins with chicken thighs, beef tenderloin steak, pork tenderloin or pork medallions, or shrimp. 
Mix up the veggies.  Add your favorite summertime vegetables for color and flavor – cherry tomatoes, sliced fresh sweet corn on the cob (cut into 1-inch chunks), asparagus or sugar snap peas.  You can also par-boil or roast carrot slices, summer squash or sweet potatoes and skewer them as well! 
Spice it up:  Add additional red pepper flakes to kick up the heat!

Originally published July 2017; revised and reposted August 2021.
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