Hawaiian Chicken Kabobs (Printable Version)
Tropical-inspired grilled skewers with chicken and pineapple in a sweet-spicy glaze perfect for summer cookouts.
# Ingredients:
→ Marinade & Sauce
01 -
180 ml pineapple juice
02 -
120 ml coconut aminos
03 -
120 ml ketchup
04 -
120 g brown sugar
05 -
2 tablespoons Frank's Red Hot sauce
06 -
1 tablespoon minced garlic
07 -
1 tablespoon minced ginger
→ Kabobs
08 -
680 g skinless, boneless chicken thighs
09 -
570 g canned pineapple chunks, drained
10 -
6 kabob skewers
11 -
Sea salt, to taste
12 -
Freshly ground black pepper, to taste
# Steps:
01 -
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 simmer for 10-12 minutes until the sauce thickens.
02 -
Cut the chicken thighs into bite-sized pieces and place in a large bowl. Add several spoonfuls of the cooled sauce, and toss to evenly coat the chicken. Refrigerate for at least 1 hour.
03 -
Drain the pineapple chunks and cut into pieces similar in size to the chicken if needed. Thread the marinated chicken and pineapple alternately onto six skewers. Season with sea salt and black pepper.
04 -
Preheat grill to medium-high heat. Cook the kabobs for 10-12 minutes, turning occasionally to ensure even cooking. Brush with additional sauce throughout the grilling process.
05 -
Transfer the kabobs to a serving plate and offer the remaining sauce on the side for dipping.
# Notes:
01 -
For best results, soak wooden skewers in water for 30 minutes before threading to prevent burning.
02 -
This dish pairs well with coconut rice or a fresh green salad.