Hawaiian Chicken Kabobs Grilled (Printer-Friendly)
Tender chicken and pineapple skewers meet vibrant veggies and tropical marinade for a taste of Hawaii.
# What You’ll Need to Cook:
→ Chicken and Produce
01 -
900 g boneless, skinless chicken breast, cut into 3 cm cubes
02 -
1/2 medium fresh pineapple, peeled and cut into 3 cm chunks
03 -
1 red bell pepper, seeded and cut into 3 cm pieces
04 -
1 green bell pepper, seeded and cut into 3 cm pieces
05 -
1 medium red onion, cut into 3 cm pieces
→ Marinade
06 -
60 ml low-sodium soy sauce
07 -
60 ml pineapple juice
08 -
45 ml honey
09 -
30 ml light brown sugar
10 -
15 ml toasted sesame oil
11 -
1 tablespoon minced garlic
12 -
1 tablespoon fresh ginger, grated
→ For Grilling and Garnish
13 -
30 ml olive oil, for brushing
14 -
15 g fresh cilantro, chopped (for garnish)
15 -
Bamboo or metal skewers
# Steps to Prepare:
01 -
Cut chicken breast, pineapple, bell peppers, and red onion into uniform 3 cm pieces for even grilling. Trim excess fat from chicken if needed.
02 -
In a bowl, whisk together soy sauce, pineapple juice, honey, brown sugar, sesame oil, minced garlic, and grated ginger. Reserve 60 ml of marinade for basting.
03 -
Place the chicken pieces into a resealable bag and pour over the marinade. Refrigerate and marinate for at least 2 hours, up to overnight for enhanced flavor.
04 -
If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
05 -
Thread marinated chicken, pineapple, bell peppers, and onion alternately onto skewers, leaving a small space between each piece to ensure even cooking.
06 -
Preheat an outdoor grill to medium-high heat (around 230°C). Brush the grill grates with oil to prevent sticking.
07 -
Grill the assembled kabobs over direct heat for 10–15 minutes, turning every 4–5 minutes. Brush kabobs with reserved marinade during the last few minutes for a glossy glaze.
08 -
Ensure chicken is cooked through and has reached an internal temperature of 74°C. The chicken should be opaque and juices should run clear.
09 -
Remove kabobs from grill and let rest for 3–5 minutes. Garnish with chopped cilantro before serving.
# Extra Cooking Tips:
01 -
For the most tender and flavorful kabobs, marinate the chicken overnight. Reserve a small amount of marinade for basting; never use raw marinade as a sauce after contact with raw poultry.
02 -
To prevent bamboo skewers from burning, soak them thoroughly before assembling the kabobs.
03 -
Pair the kabobs with coconut rice or grilled corn for a complete tropical meal.