Hawaiian Chicken Kabobs (Kebabs) Recipe - Easy Chicken Recipes (2024)

• ▢ ⅓ cup low-sodium soy sauce (see note)
• ▢ ¼ cup brown sugar
• ▢ ¼ cup pineapple juice
• ▢ 3 tablespoons ketchup
• ▢ 3 tablespoons olive oil divided
• ▢ 1 tablespoon rice vinegar
• ▢ 1 teaspoon sriracha optional
• ▢ 1 teaspoon freshly grated ginger
• ▢ 1 teaspoon minced garlic from 1 clove
• ▢ ¼ teaspoon kosher salt plus more to taste
• ▢ ¼ teaspoon ground black pepper plus more to taste
• ▢ 2 pounds boneless, skinless chicken breast cut into 1½-inch cubes
• ▢ 3 cups cubed fresh pineapple
• ▢ 2 bell peppers any color, cut into 1½-inch pieces
• ▢ 1 red onion cut into 1½-inch pieces

• In a large bowl, combine the soy sauce, brown sugar, pineapple juice, ketchup, 1 tablespoon of olive oil, rice vinegar, sriracha, ginger, garlic, salt, and pepper. Transfer half of the marinade to a small bowl.

  ⅓ cup low-sodium soy sauce, ¼ cup brown sugar, ¼ cup pineapple juice, 3 tablespoons ketchup, 3 tablespoons olive oil, 1 tablespoon rice vinegar, 1 teaspoon sriracha, 1 teaspoon freshly grated ginger, 1 teaspoon minced garlic, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper

  

• Add the chicken to the large bowl and toss to coat it in the marinade. Cover the bowl and refrigerate for 30 minutes to 4 hours.

  2 pounds boneless, skinless chicken breast

  

• When ready to cook, heat a grill or grill pan to medium heat.

• Add the pineapple, peppers, and onion to a large bowl and toss with remaining olive oil, seasoning it with salt and pepper to taste.

  3 cups cubed fresh pineapple, 2 bell peppers, 1 red onion

• Assemble the kabobs by threading 6-8 wood or metal skewers evenly with chicken, pineapple, peppers, and onions. Discard the chicken marinade.

  

• Oil the hot grill grates or surface or the grill pan, then add the skewers. Grill for 10-15 minutes, turning and brushing the skewers with the reserved marinade, until the vegetables are lightly charred and the chicken is cooked through to 165°F.

• Soy Sauce:For a gluten-free substitute, use tamari or coconut aminos.
• If using wooden skewers, soak them in cold water for at least 1 hour before grilling to keep them from burning.
• Marinate the chicken for at least 30 minutes or up to 4 hours.
• Baste the chicken skewers with extra marinade as they grill to keep them from drying out.

Storage:Store Hawaiian chicken kabobs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts

Hawaiian Chicken Kabobs Recipe

Amount Per Serving (1 kabob)

Calories 263Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 73mg24%

Sodium 656mg29%

Potassium 646mg18%

Carbohydrates 21g7%

Fiber 2g8%

Sugar 17g19%

Protein 26g52%

Vitamin A 1032IU21%

Vitamin C 72mg87%

Calcium 31mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.