Easy Hawaiian Chicken Kabobs

The sweet and tangy aroma of Easy Hawaiian Chicken Kabobs wafting from the grill transports you straight to a tropical paradise. This vibrant recipe comes together in about 30 minutes and delivers a delightful burst of flavor, perfect for summer gatherings or cozy weeknight dinners.

These kabobs are perfect for those looking to add a fun twist to their dinner plans. Whether you’re hosting a barbecue or simply wanting a quick weeknight meal, these flavorful skewers are sure to impress. Plus, the marinated chicken can be prepared ahead of time for added convenience.

Why You’ll Love This Recipe

• The marinade melds sweet and spicy flavors for a perfect balance.
• Pineapple chunks add a refreshing juiciness to each bite.
• Cooking on the grill gives a smoky char that’s irresistible.
• Quick prep and cook time make it an ideal weeknight meal.

What You’ll Need

Gather these simple ingredients to create your kabobs.

For the Marinade

• 3/4 cup pineapple juice
• 1/2 cup coconut aminos
• 1/2 cup ketchup
• 1/2 cup brown sugar
• 2 tablespoons Frank’s Red Hot sauce
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger

For the Kabobs

• 1 1/2 lbs chicken thighs, skinless and boneless
• 20 oz can pineapple chunks, drained
• 6 kabob skewers
• Sea salt, to taste
• Black pepper, to taste

Use low-sodium soy sauce in place of coconut aminos if desired.

Substitutions & Swaps

• Chicken thighs can be swapped for chicken breasts.
• Use fresh pineapple if you prefer over canned.
• Replace Frank’s Red Hot with any other hot sauce.
• Substitute ginger with ground ginger for convenience.

How to Make It

Prepare these kabobs in just a few straightforward steps.

Combine the Marinade

In a saucepan, combine pineapple juice, coconut aminos, ketchup, brown sugar, Frank’s Red Hot sauce, garlic, and ginger. Bring to a boil, then reduce the heat and let it simmer for 10-12 minutes until the sauce thickens.

Marinate the Chicken

While the sauce cools, cut the chicken into bite-sized pieces and place them in a large bowl. Add a few spoonfuls of the sauce, seal the bag, and massage to evenly coat the chicken. Let it marinate in the refrigerator for at least an hour.

Prepare the Pineapple

Drain the pineapple and cut pieces similar in size to the chicken.

Assemble the Skewers

Thread the chicken and pineapple onto six skewers, then season with sea salt and pepper.

Preheat the Grill

Preheat the grill to medium-high heat.

Grill the Kabobs

Cook the kabobs for 10-12 minutes, turning occasionally and brushing with the remaining sauce.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, thawing may affect texture.
Reheat: Microwave on medium for 2-3 minutes.

Tips for Best Results

• Let the chicken marinate longer for even deeper flavors.
• Use soaked wooden skewers to prevent burning on the grill.
• Adjust the hot sauce to suit your spice preference.
• Make extra marinade for a delicious dipping sauce!

Serving Suggestions

• Serve these kabobs alongside coconut rice for a tropical meal.
• Pair with a fresh salad for a light and refreshing dinner.
• Great for a summer barbecue or picnic setting.