Easy Hawaiian Chicken Kabobs
Enjoy a delightful mix of savory and sweet with these Easy Hawaiian Chicken Kabobs, perfect for busy families looking for a healthy yet flavorful meal.
Ingredients
For the marinade
- 1/2 cup pineapple juice Adds sweet, tropical flavor.
- 1/4 cup coconut aminos Gluten-free soy sauce substitute.
- 1/4 cup ketchup Provides a tangy base.
- 1/4 cup brown sugar Enhances sweetness and caramelization.
- 1 tablespoon Frank’s Red Hot sauce Adds a subtle kick.
- 2 cloves minced garlic Elevates flavor with aroma.
- 1 tablespoon minced ginger Adds warmth and spice.
For the kabobs
- 1 pound chicken thighs Juicy and tender, perfect for grilling.
- 1 cup pineapple chunks For added sweetness.
- 1 teaspoon sea salt Enhances flavors.
- 1/2 teaspoon black pepper Adds a hint of spice.
- 4 pieces kabob skewers Essential for grilling.
Instructions
Preparation & Marinade
- Soak the kabob skewers in water for at least 30 minutes to prevent burning.
- In a mixing bowl, combine pineapple juice, coconut aminos, ketchup, brown sugar, Frank's Red Hot sauce, minced garlic, and ginger. Whisk until blended.
- Cut the chicken thighs into bite-sized pieces and add to the marinade, ensuring they’re evenly coated. Let marinate for at least 15 minutes.
Cooking
- Preheat your grill or air fryer to medium-high heat (400°F / 200°C).
- Thread marinated chicken pieces onto soaked skewers, alternating with pineapple chunks.
- Sprinkle sea salt and black pepper over the assembled kabobs.
- Grill the kabobs for about 10-12 minutes, turning occasionally, until the chicken is cooked through (internal temperature of 165°F / 75°C).
Serving
- Remove kabobs from grill and let rest for a few minutes before serving.
- Serve warm, garnished with fresh herbs or a squeeze of lime.
Notes
For best flavor, marinate chicken longer, even overnight. Ensure grill is preheated and avoid overcrowding skewers when grilling.