Description
Try this easy Hawaiian chicken kabobs recipe for a juicy, sweet‑savory dinner that’s perfect for summer grilling. Get the step‑by‑step guide
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breast, cut into 1‑inch cubes
- 1 cup fresh pineapple chunks (or canned, drained)
- 1 red bell pepper, cut into 1‑inch pieces
- 1 yellow bell pepper, cut into 1‑inch pieces
- 1 medium red onion, cut into wedges
- 2 tablespoons soy sauce (low‑sodium)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
- Sesame seeds, toasted (for garnish)
- Salt and pepper, to taste
- Wooden or metal skewers (if wooden, soak in water for 30 minutes)
Instructions
- Marinate the chicken. In a large bowl, whisk together soy sauce, honey, rice vinegar, ginger, garlic, red pepper flakes, olive oil, salt, and pepper. Add the chicken cubes, toss to coat, and let rest for 15 minutes. The honey will caramelize slightly when grilled, giving a beautiful glaze.
- Prep the veggies. While the chicken marinates, cut the pineapple, bell peppers, and onion into bite‑size pieces. Keep them separate to avoid overcrowding the skewers.
- Thread the kabobs. Alternate chicken, pineapple, bell pepper, and onion on each skewer. A typical pattern is chicken – pineapple – bell pepper – onion – chicken – pineapple – bell pepper – onion. This ensures every bite has a mix of flavors.
- Preheat the grill. Heat to medium‑high (about 400°F). If using a gas grill, light all burners. For charcoal, let coals burn down to a steady heat.
- Grill the kabobs. Place skewers on the grill, turning every 3–4 minutes. Cook for 10–12 minutes total, until the chicken reaches an internal temperature of 165°F and the veggies are slightly charred. The honey in the sauce will create a glossy finish.
- Finish and serve. Remove from grill, let rest 2 minutes. Sprinkle chopped cilantro and toasted sesame seeds over the kabobs. Serve hot with a side of jasmine rice or a fresh green salad.
Notes
- Use boneless, skinless chicken breast for quick cooking and a tender texture.
- Soak wooden skewers to prevent burning.
- Keep the grill lid open while cooking to avoid flare‑ups from the honey.
- For extra smokiness, add a few drops of liquid smoke to the sauce.
- If you prefer a thicker glaze, simmer the sauce in a small pan for 2 minutes before adding to the chicken.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: hawaiian chicken kabobs recipe