Hawaiian Chicken Kabobs
Hawaiian Chicken Kabobs are so delicious and the perfect grill food to make this summer. Made with juicy and tender chicken, crisp and fresh red bell peppers and onions, and sweet pineapple. Chicken is marinated in a sweet and tangy marinade made with barbecue sauce and pineapple juice. Grilled to a perfect char.
Ingredients
- 4 chicken breasts (about 1 pound)
- 1/2 cup barbecue sauce
- 1/2 cup pineapple juice
- 2 tbsp coconut aminos
- 1 tbsp honey
- 1 clove of garlic (minced)
- 1 tsp grated ginger
- 1 tsp pink sea salt
- 1/2 tsp black pepper
- 2 red bell peppers
- 1/2 red onion
- 1 pineapple
Instructions
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In a small mixing bowl combine barbecue sauce, pineapple juice, coconut aminos, honey, garlic, ginger, pink sea salt, and black pepper. Whisk together until well combined. Set to the side.
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Pat dry chicken breats and cut into 1/2 inch bite size cubes. Place in a large mixing bowl. Pour in barbecue-pineapple marinade. Give chicken a good toss making sure it's well mixed with the marinade. Cover with saran wrap and refrigerate chicken for a couple of hours to marinade. Prefrebly overnight if you have time.
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In the meantime, prep red bell peppers and onions. Slice both into 3-4 inch squares. Cut skin off of pineppale and remove core. Cut pienapple into 1-2 inch cubes.
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Preheat grill for about 10 minutes on medium-high heat.
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Remove chicken from fridge and start assembling kabos; I like to start with a red bell pepper and an onion, then a piece of chicken, then a pineapple cube. Then continue alternating with this pattern. I like to use about 4-5 pieces of chicken with bell peppers, onions and pineapple in between. You can assemble your kabobs using any pattern you wish. repeat until all chicken, veggies, and pineapple have been assembled into kabobs. Reserve the leftover marinade from the chicken.
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Once kabobs are assembled and grill is preheated, place kabobs on grill. Brush some of the leftover marinade over each kabob while on the grill using a pastry brush. Close grill and grill for 7 minutes. Turn kabobs over and brush more marinade over them. Grill again for another 7 minutes. Discard any leftover marinade.
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Serve kabobs while they are warm. Enjoy!
Recipe Notes
Tips and Substitutions:
- Refrigerate chicken for a couple of hours to marinade. Preferably overnight if you have time- The longer you marinade your chicken, the more flavorful and tender it will become. Resulting in juicy, tender, and flavorful kabobs.
- Soak wooden skewers for at least one hour- this will prevent wooden sticks from burning while grilling your kabobs.
- Preheat grill- Don’t skip this step! This will prevent your chicken, veggies and pineapple from sticking to the grill.
- Use any preferred barbecue sauce- I like to use one that is low in sugar and not too sweet. More on the tangy side. The natural sweetness from the pineapple and pineapple juice is plenty of sweetness for me. And the contrast of sweet and tangy is delicious. If you like more sweetness, then use a barbecue sauce that is on the sweeter side.
- Substitute for coconut aminos- You can use tamari sauce or soy sauce if you are not gluten-free.