Grilled Hawaiian chicken kabobs are a summer favorite. Tender and juicy grilled chicken is layered with a rainbow of veggies in a sweet & savory marinade!
Tender chunks of chicken are marinated in a tangy pineapple-soy glaze, then griled with fresh pineapple and veggies for a caramelized sweet-savory bite.
For best results, separate the leftover chicken and vegetables and store in a covered container in the refrigerator for up to 3 days. Chop up leftovers and serve them over rice or in a chicken and noodle stir fry.
Hawaiian chicken kabobs freeze beautifully! Scoop portions into zippered bags and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.
Grilled Hawaiian chicken kabobs have tender chicken, colorful veggies, and tangy sauce. It’s the perfect summer meal!
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Wooden Skewers soaked, or metal skewers
- 1 ½ pounds boneless skinless chicken breasts cut into 1-inch cubes
- 1 red bell pepper diced into bite-sized pieces
- 1 orange bell pepper diced into bite-sized pieces
- 1 cup pineapple chunks
- 1 green bell pepper diced into bite-sized pieces
- 1 red onion diced into bite-sized pieces
Marinade
- ⅓ cup ketchup
- ⅓ cup soy sauce
- ⅓ cup brown sugar
- ¼ cup pineapple juice
- 2 teaspoons sesame oil
- 1 teaspoon minced fresh ginger
- 3 cloves garlic minced
- 1 teaspoon sriracha
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Combine all marinade ingredients in a small bowl or freezer bag. Set aside ½ cup of the mixture for the vegetables.
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Add the chicken to the remaining marinade, ensuring it is well-coated and allow it to marinate for at least 30 minutes or for up to 4 hours.
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Preheat the grill to medium-high (400°F).
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In a large bowl, combine the diced bell peppers, pineapple, and onions and toss with 3 tablespoons of the reserved marinade.
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Thread the chicken and vegetables onto skewers.
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Grill for 12 to 16 minutes or until cooked through, turning the skewers frequently. Brush the skewers with the remaining marinade while cooking.
- Soak wooden skewers in water during preparation to keep them from burning or charring on the grill.
- Cut meat and vegetables into uniform sizes for even cooking.
- A meat thermometer should read 165°F when chicken is done. Remove from grill promptly.
Calories: 188 | Carbohydrates: 14g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 158mg | Potassium: 655mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1085IU | Vitamin C: 68mg | Calcium: 22mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
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