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This recipe for Hawaiian inspired chicken kabobs captures all the sunshine and excitement of a summer cookout. Each bite of juicy marinated chicken with sweet pineapple and crisp bell peppers is packed with flavor and nostalgia. My family always asks for these kabobs when the weather warms up, and they are an instant way to bring tropical fun to the table.
This recipe began as an experiment on a rainy day when I was missing beach vacations. The combination of pineapple, honey, and ginger was an immediate hit, and now we make them for any summer celebration.
Ingredients
- Boneless skinless chicken breasts cut into 1 inch cubes: Select chicken that is firm and pink for the best texture
- Fresh pineapple cut into 1 inch chunks: Ripe pineapple should have a golden color and a sweet aroma
- Red and green bell peppers chopped into large squares: Look for peppers with glossy skin free of soft spots
- Red onion cut into 1 inch chunks: Choose onions that are heavy for their size to avoid dryness
- Barbecue sauce: Adds depth and smokiness A thick sauce will cling to the chicken better
- Pineapple juice: Gives natural sweetness and tenderizes the meat Opt for juice without added sugar
- Light brown sugar: Creates a rich caramel glaze Check for clump free sugar for unlimited freshness
- Toasted sesame oil: Delivers a nutty undertone Quality oil should smell lightly toasted not burnt
- Minced garlic: Supplies savory balance to the marinade Use fresh garlic for stronger flavor
Step-by-Step Instructions
- Prepare the Marinade:
- Mix barbecue sauce pineapple juice brown sugar sesame oil and minced garlic in a large bowl Whisk until fully blended to create a glossy and smooth marinade that will both flavor and tenderize the chicken
- Cut the Chicken and Vegetables:
- Slice chicken breasts into even 1 inch cubes Trim off any fat or tough bits to ensure tenderness Chop pineapple bell peppers and red onion into similar sized pieces for uniform cooking
- Marinate the Chicken:
- Add chicken cubes to the bowl with marinade Stir until all pieces are thoroughly coated Cover and refrigerate for at least 2 hours Overnight yields the deepest flavor
- Assemble the Kabobs:
- If using wooden skewers soak them in water for half an hour Layer marinated chicken with pineapple bell pepper and onion on each skewer leaving a little space between sharp edges so heat circulates properly
- Preheat the Grill:
- Heat your grill to medium high around 400 degrees Clean and oil the grates so your kabobs get those signature marks without sticking
- Grill the Kabobs:
- Place skewers on the hot grill at a diagonal for perfect grill marks Turn every 4 or 5 minutes Baste with extra marinade during the last minutes for color and juiciness Grill for a total of 12 to 15 minutes Check to make sure the largest chicken pieces reach 165 degrees
- Rest and Serve:
- Let the kabobs sit for a few minutes before serving This helps juices redistribute for maximum tenderness Garnish with chopped cilantro or a squeeze of lime if desired
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My favorite ingredient is the pineapple Fresh pineapple caramelizes on the grill and fills the backyard with an unbelievable aroma. One summer my son helped thread each skewer and we spent half the meal debating who made the prettiest kabob. It became a family tradition.
Storage Tips
Cooked Hawaiian chicken kabobs can be kept in an airtight container in the refrigerator for up to four days. If you have extras before grilling thread the raw marinated chicken and vegetables on skewers and freeze them uncooked for up to two months. Simply thaw overnight in the fridge for quick grilling. Reheat leftovers gently in the oven wrapped in foil to keep them moist.
Ingredient Substitutions
If you prefer dark meat use boneless skinless chicken thighs for juicier results. Mango or peaches make a nice substitute for pineapple. You can swap out the red onion for sweet onion or use orange and yellow bell peppers for even more color. Soy sauce can replace barbecue sauce in the marinade for a more classic teriyaki vibe.
Serving Suggestions
These kabobs go perfectly with coconut rice or quinoa for a heartier meal. For a fresh side serve with a crisp salad of greens and herbs. Small bowls of chili lime yogurt dip or a quick mango salsa add color and a kick. Pile the kabobs on a wooden board with wedges of lime for a festive look.
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Cultural Context
Hawaiian inspired kabobs celebrate the islands’ spirit of blending cultures. The sweet and savory marinade is a nod to Japanese and Chinese influences on Hawaiian barbecue. Grilling is a social tradition in Hawaii and these kabobs invite everyone to gather around and enjoy vibrant flavors together.
Frequently Asked Questions
- → What makes Hawaiian chicken kabobs unique?
These kabobs stand out for their fusion of sweet pineapple with savory marinated chicken, delivering vibrant tropical flavors in every bite.
- → How long should I marinate the chicken?
For maximum flavor, marinate the chicken for 2-4 hours. Overnight marination allows the flavors to penetrate even deeper.
- → What vegetables pair best on the skewers?
Bell peppers, red onions, and fresh pineapple are classics. You can also try zucchini or mushrooms for extra color and texture.
- → What is the best grilling temperature?
Preheat your grill to medium-high, around 375-400°F, for even cooking and caramelized edges.
- → How do I prevent skewers from burning?
Soak wooden skewers in water for at least 30 minutes before threading with ingredients to prevent charring on the grill.
- → Can these kabobs be made ahead?
Yes, marinate your chicken and prepare skewers a few hours beforehand. Store cooked kabobs in the fridge for up to 4 days.