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Juicy Hawaiian Chicken Kebabs

Juicy Hawaiian Chicken Kebabs

Juicy Hawaiian Chicken Kebabs are a vibrant and flavorful dish that's perfect for grilling season or a fun weeknight meal, bringing the taste of the tropics right to your plate. This recipe is incredibly useful for anyone looking for a simple yet exciting way to prepare chicken, packed with delicious marinade flavors and fresh ingredients.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: asian, Hawaiian
Ingredients Equipment Method Notes

Ingredients
  

Chicken Thighs
  • 1.5 pounds boneless, skinless chicken thighs cut into 1-inch cubes
Vegetables and Pineapple
  • 1 large red bell pepper cut into 1-inch chunks
  • 1 large green bell pepper cut into 1-inch chunks
  • 1 medium red onion cut into 1-inch chunks
  • 1 cup fresh pineapple chunks from about 1/4 of a fresh pineapple
  • Wooden or Metal Skewers if using wooden, soak in water for at least 30 minutes
Hawaiian Marinade
  • 1/2 cup soy sauce low-sodium is recommended
  • 1/4 cup pineapple juice from canned pineapple or fresh
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes optional, for a touch of heat

Equipment

  • Grill
  • Grill pan
  • Medium Bowl
  • Large resealable plastic bag
  • Shallow dish
  • Wooden or metal skewers

Method
 

  1. In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, grated fresh ginger, minced garlic, sesame oil, and red pepper flakes (if using).
    1/2 cup soy sauce, 1/4 cup pineapple juice, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 2 cloves garlic, 1 teaspoon sesame oil, 1/2 teaspoon red pepper flakes
  2. Place the cubed chicken thighs into a large resealable plastic bag or a shallow dish. Pour about 2/3 of the Hawaiian marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. Reserve the remaining 1/3 of the marinade for basting.
    1.5 pounds boneless, skinless chicken thighs
  3. While the chicken is marinating, prepare your vegetables and pineapple chunks by cutting them into bite-sized pieces, roughly the same size as your chicken cubes. This ensures even cooking on the skewers.
    1 large red bell pepper, 1 large green bell pepper, 1 medium red onion, 1 cup fresh pineapple chunks
  4. Thread the marinated chicken pieces, red bell pepper, green bell pepper, red onion, and fresh pineapple chunks onto your prepared skewers, alternating the ingredients. Don't pack the ingredients too tightly, as this allows for better heat circulation and even cooking.
    1.5 pounds boneless, skinless chicken thighs, 1 large red bell pepper, 1 large green bell pepper, 1 medium red onion, 1 cup fresh pineapple chunks, Wooden or Metal Skewers
  5. Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). If using a stovetop grill pan, heat it over medium-high heat.
  6. Place the assembled kebabs on the preheated grill. Grill for approximately 8-12 minutes, turning occasionally, until the chicken is cooked through and nicely browned, and the vegetables are tender-crisp.
  7. During the last few minutes of grilling, brush the kebabs with the reserved marinade. This adds an extra layer of glaze and flavor. Ensure the internal temperature of the chicken reaches 165°F (74°C).
  8. Once cooked, remove the kebabs from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, ensuring maximum tenderness.

Notes

If using wooden skewers, soak them in water for at least 30 minutes before using to prevent burning.
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