Easy Hawaiian Chicken Kabobs

This tropical Hawaiian chicken kabob recipe brings the island flavors straight to your backyard grill. The perfect balance of sweet pineapple and savory chicken creates an irresistible combination that transports you to a beachside luau with every bite.

I first made these kabobs for a backyard gathering when friends unexpectedly stayed for dinner. The marinade came together with pantry staples, and everyone raved about the tropical flavors. Now it's my go to recipe whenever I want to bring a taste of vacation to an ordinary weekday.

Ingredients

• Pineapple juice creates the tropical base for the marinade and tenderizes the chicken
• Coconut aminos provide a soy free alternative with a subtle sweetness
• Ketchup adds thickness and tanginess to balance the sweet elements
• Brown sugar caramelizes beautifully on the grill for those perfect char marks
• Franks Red Hot sauce brings just enough heat without overwhelming the dish
• Minced garlic and ginger form the aromatic foundation of any good marinade
• Chicken thighs stay juicy and tender even with high heat grilling
• Canned pineapple chunks make this recipe accessible year round
• Kabob skewers metal ones work best but wood skewers soaked in water prevent burning
• Sea salt and black pepper enhance all the flavors without competing

Step-by-Step Instructions

Create The Marinade

Combine pineapple juice, coconut aminos, ketchup, brown sugar, hot sauce, garlic, and ginger in a saucepan. Bring everything to a gentle boil before reducing the heat to maintain a simmer for 10 to 12 minutes. The sauce should coat the back of a spoon when ready. The slow reduction concentrates the flavors and creates the perfect consistency for both marinating and glazing.

Prep And Marinate The Chicken

While your sauce cools to room temperature, cut the chicken thighs into uniform 1.5 inch pieces. Place them in a large bowl and add several generous spoonfuls of your prepared sauce. Mix thoroughly to ensure each piece is evenly coated. Transfer to the refrigerator and let the flavors penetrate for at least one hour, though overnight works wonderfully if you're planning ahead.

Assemble The Kabobs

Drain the canned pineapple chunks thoroughly to prevent excess moisture on the grill. Thread alternating pieces of marinated chicken and pineapple onto your skewers, leaving small spaces between each piece to ensure even cooking. A light sprinkle of sea salt and freshly ground pepper adds the final seasoning touch.

Grill To Perfection

Preheat your grill to medium high heat around 375°F to 400°F. Place the kabobs on the grill and cook for 10 to 12 minutes total, turning every 2 to 3 minutes to develop color on all sides. Brush with additional sauce during the last few minutes of cooking. The chicken is done when it reaches an internal temperature of 165°F and has beautiful caramelized edges.

Bookmark

The minced ginger is truly the secret ingredient that makes these kabobs special. I discovered its importance when I once tried to skip it due to running out, and the flavor profile was noticeably flatter. Now I keep frozen ginger cubes on hand specifically for this recipe, as they melt seamlessly into the warm marinade.

Make Ahead Magic

The marinade can be prepared up to three days in advance and stored in the refrigerator, making this recipe perfect for meal prep. You can even marinate the chicken overnight for maximum flavor infusion. The intensity of the flavors develops beautifully with time, creating an even more delicious end result with minimal day of preparation.

Indoor Cooking Option

No grill? No problem! These Hawaiian chicken kabobs adapt beautifully to indoor cooking methods. For oven preparation, arrange the skewers on a baking sheet lined with parchment paper and bake at 425°F for about 15 minutes, turning halfway through. Alternatively, a grill pan on the stovetop over medium high heat works wonderfully, cooking the kabobs for about 4 minutes per side until the chicken is cooked through.

Serving Suggestions

Transform these kabobs into a complete meal by serving them over coconut rice with a side of quick pickled cucumbers. For a casual gathering, consider removing the chicken and pineapple from the skewers and wrapping them in warm flour tortillas with shredded cabbage and a drizzle of the reserved sauce. During summer months, a simple green salad with avocado complements the tropical flavors perfectly.

Recipe FAQs

→ Can I use chicken breast instead of thighs for these kabobs?

Yes, you can substitute chicken breast for thighs. Just be mindful that breast meat cooks faster and can dry out more easily. Cut the pieces slightly larger and reduce cooking time by 1-2 minutes to maintain juiciness.

→ What can I use instead of coconut aminos?

Soy sauce is the closest substitute for coconut aminos, though it's saltier with a different flavor profile. Use about 1/3 cup soy sauce and increase the brown sugar slightly to balance the flavors.

→ Can these kabobs be made in the oven instead of a grill?

Absolutely! Bake the kabobs at 425°F (220°C) for about 15-18 minutes, turning halfway and brushing with sauce. For extra caramelization, finish under the broiler for 2-3 minutes.

→ How long can I marinate the chicken?

You can marinate the chicken for a minimum of 1 hour up to overnight. Beyond 24 hours, the acidity in the marinade may start to break down the chicken texture too much.

→ What sides pair well with Hawaiian chicken kabobs?

Coconut rice, macaroni salad, grilled vegetables, or a simple green salad complement these kabobs perfectly. For an authentic Hawaiian plate lunch experience, serve with rice and macaroni salad.

→ Can I make the sauce ahead of time?

Yes, the sauce can be made up to 5 days ahead and stored in an airtight container in the refrigerator. Warm slightly before using to achieve the right consistency for brushing.