Homemade Hawaiian Chicken Kabobs Recipe
These Homemade Hawaiian Chicken Kabobs bring a perfect balance of sweet and savory flavors with tender marinated chicken breasts, colorful bell peppers, juicy pineapple chunks, and red onion, all grilled to perfection. The marinade combines a flavorful mix of ketchup, soy sauce, brown sugar, pineapple juice, sesame oil, ginger, garlic, and spices for a tropical-inspired feast ideal for summer cookouts or any casual meal.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Ingredients
Scale
Chicken and Vegetables
- 1.75 lb chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch squares
- 1 orange bell pepper, cut into 1-inch squares
- 1.5 cups pineapple chunks (canned or fresh, drained if canned)
- 1 green bell pepper, cut into 1-inch squares
- 1 large red onion, cut into 1-inch chunks and layers separated
Marinade
- 1/3 cup ketchup
- 1/2 cup soy sauce
- 1/4 cup brown sugar, packed firmly
- 1/3 cup pineapple juice (reserved from canned or fresh)
- 2 tsp sesame oil
- 1 tsp ground ginger
- 4 garlic cloves, freshly minced
- 1.5 tsp sriracha sauce
- 1 tbsp rice vinegar
- 1/2 tsp smoked paprika
Instructions
- Prepare Ingredients: Cut chicken breasts into 1-inch cubes. Chop all bell peppers into 1-inch squares. Slice the large red onion into 1-inch chunks, separating the layers to avoid clumping. Have pineapple chunks ready, draining if canned and reserving the juice. Mince fresh garlic cloves to enhance the marinade’s flavor.
- Make Marinade: In a bowl, whisk together ketchup, soy sauce, brown sugar, pineapple juice, sesame oil, ground ginger, minced garlic, sriracha, rice vinegar, and smoked paprika until the brown sugar dissolves and the mixture is homogeneous. Then, measure out 1/2 cup of this marinade and set it aside for vegetables and basting.
- Marinate Chicken: Place the chicken cubes into the remaining marinade. Toss well to coat evenly. Cover and refrigerate for at least 30 minutes, preferably 2 to 4 hours to allow deep flavor infusion and tenderizing.
- Prepare Vegetables: About 10 minutes before grilling, remove chicken from refrigerator to come closer to room temperature. Toss bell peppers, pineapple chunks, and red onion pieces with the reserved 1/2 cup marinade until well coated.
- Assemble Kabobs: Thread chicken, vegetables, and pineapple onto skewers, alternating items for even cooking and flavor distribution. Start and end each skewer with a piece of red onion to hold the pieces securely.
- Grill Kabobs: Preheat grill to 400°F. Place skewers directly on hot grill grates. Grill for 12-16 minutes in total, turning every 2-3 minutes. Brush with remaining marinade each time you turn. Cook until chicken reaches an internal temperature of 165°F and has light char, while vegetables are tender and caramelized on edges.
Notes
- For best flavor, marinate chicken for 2-4 hours, but 30 minutes minimum is acceptable.
- Use freshly minced garlic to brighten the marinade’s flavor profile significantly compared to pre-minced.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Allow chicken to rest at room temperature briefly before grilling to ensure even cooking.
- You can substitute pineapple chunks with fresh or canned, but always reserve the juice for the marinade.
- Adjust sriracha quantity to control the desired heat level.
Keywords: Hawaiian chicken kabobs, grilled chicken skewers, pineapple chicken kabobs, summer grilling, tropical chicken recipe