So, Let’s Talk About These Kabobs...
Imagine it’s a perfect sunny day, you’re in the backyard, and the grill is hissing away—smells like summer, right? That’s exactly what I think of every time I make these Hawaiian Chicken Kabobs with Pineapple. Actually, the first time I whipped these up was for a last-minute neighborhood BBQ where I, in a panic, grabbed whatever random stuff was in my fridge and, somehow, it turned out to be a hit—there may have been a minor catastrophe with a dropped skewer (RIP, lone kabob), but that’s a story for another time. Anyway, these kabobs are now my go-to for feeding a crowd or even just when I want something that tastes like a mini-vacation. (Also, they’ve got pineapple, so it’s basically health food, right?)
Why You’ll Love This Recipe
I make this when the weather’s nice and I want dinner to feel a bit more like a party (even if it’s just Tuesday). My family goes crazy for this because it’s got that perfect balance: sweet, smoky, and, let’s be honest, anything on a stick is just more fun. Plus, the cleanup is so much easier; who doesn’t love that? There was a time when I tried making kabobs in the oven because it was raining—let’s just say, smoky flavor does not come from the broiler, no matter how optimistic you are.
Here’s What You’ll Need (with a Few Swaps)
- 2-3 chicken breasts, cut into bite-sized chunks (thighs work too if you prefer them juicier—I do sometimes, but my daughter objects every single time)
- 1 fresh pineapple, chopped into biggish cubes (canned works in a pinch; my grandmother always insisted on Dole, but I’ve used store-brand and nobody noticed)
- 1 red bell pepper and 1 green bell pepper, cut into chunks (or whatever color you’ve got—orange looks brilliant in the sunshine)
- 1 red onion, peeled and chunked (totally skip if onions aren’t your jam)
- ¼ cup soy sauce (low-sodium is fine, or coconut aminos if you’re feeling fancy)
- ¼ cup brown sugar (sometimes I just use honey, but then it gets stickier—fair warning)
- 2 tablespoons ketchup (yep, good ol’ ketchup; or sriracha for a spicy kick)
- 1 tablespoon rice vinegar (or apple cider vinegar if your pantry’s running low)
- 2 garlic cloves, minced (I’ve also used the jarred stuff when I’m feeling lazy)
- 1 teaspoon ginger, freshly grated (or just shake some ground ginger in, life’s too short)
- Optional: sesame seeds and sliced green onions for garnish (half the time I forget, it still tastes good)
Making ’Em: How I Do It (and Sometimes Mess It Up)
- Marinate the Chicken: In a big bowl (go bigger than you think you need—trust me, less sloshing), mix up soy sauce, brown sugar, ketchup, vinegar, garlic, and ginger. Toss the chicken in, cover it up, and let it chill in the fridge for at least 30 minutes; overnight if you remember or just have your act together that day. This is where I usually sneak a piece of pineapple, for science.
- Soak the Skewers: If you’re using wooden skewers, soak them in water for about 20 min so they don’t turn to charcoal. I always forget this step and end up frantically dunking them right before grilling. Metal ones work, too, but then you have to find them again next time.
- Prep the Veggies and Pineapple: Chop them up while your chicken’s lounging. Don’t worry about precision—chunky is good. (If your bell pepper pieces end up weird shapes, you are not alone.)
- Thread Everything: Get creative stacking chicken, pineapple, peppers, and onions onto the skewers. I try to make them colorful, but let’s be real, sometimes I just want them done.
- Grill Time! Preheat the grill to medium-high, then lay the kabobs on. Cook for about 12-15 minutes, turning every few mins so everything gets lovely grill marks and cooks through. (If the pineapple gets a little charred, that’s honestly the best bit.) Don’t stress if it looks a little funny halfway through; it always comes together in the end.
- Final Touches: Sprinkle with sesame seeds and green onions if you remembered them. Let them cool for a minute before serving, unless you enjoy burning your mouth (not recommended, ask me how I know).
Some Notes From My (Messy) Kitchen
- I’ve definitely marinated the chicken for only 10 minutes before—still tasty, but not as flavorful. If you’re short on time, just go for it.
- Using canned pineapple makes this way easier, but it’s a bit sweeter, so maybe cut the sugar back a smidge.
- Sometimes the peppers get a bit too soft. Actually, I find it works better if you cut them a little bigger than you think you should.
Variations I’ve Tried (Some Winners, Some... Not)
- Swapping chicken for shrimp—tasty, but cooks in, like, half the time. Watch it, or you’ll have rubbery seafood on your hands.
- Using BBQ sauce instead of the homemade marinade—it’s fine in a pinch, but I think it’s a bit overpowering.
- I once tried adding mango. Didn’t love it; went a bit mushy and sad. Maybe you’ll have better luck?
What If I Don’t Have a Grill?
No worries! I’ve used a grill pan right on the stove, and it does the job. Or, in a pinch, just roast them in the oven at 425F for about 20 minutes. Not quite the same, but good enough for a rainy day. (I’ve even used my ancient George Foreman grill—worked just fine, but it’s a pain to clean after, so fair warning.)
How to Store Kabobs (Though They Rarely Last)
Stick leftovers in an airtight container in the fridge; they’ll keep for up to 3 days. I honestly think these taste even better cold the next day—like, straight-from-the-fridge good, but maybe that’s just me. Freezing? Eh, I’ve tried it, but pineapple gets weirdly watery. Wouldn’t really recommend it unless you’re desperate.
How We Serve ‘Em (Feel Free to Steal My Traditions)
We always dump the kabobs out onto a big platter and let everyone grab their own. Sometimes I’ll make a pot of coconut rice or just some plain jasmine rice—kids love it. Or, if you’re feeling wild, wrap the kabob bits up in a tortilla for a DIY taco situation. My uncle swears by adding a splash of hot sauce (he’d add it to ice cream if he could, honestly).
Things I’ve Learned the Hard Way (So You Don’t Have To)
- Don’t rush the marinating—even 30 mins makes a difference. I once skipped it and everything tasted a bit, I dunno, bland?
- If you overstack the skewers, the pieces in the middle sometimes stay raw. Give them space to breathe!
- Don’t forget to oil the grill a bit; I’ve lost a whole kabob to stickage before, and it’s a sad sight.
Questions I Actually Get (Yes, Even the Silly Ones)
- Can I make these ahead? Totally! Marinate everything in the morning, then just skewer and grill when you’re ready. Actually, I think the flavor’s even better if it sits a bit.
- What if I hate pineapple? First of all, who hurt you? Just kidding—try peaches or even chunks of apple. It’s different, but still tasty.
- How do I stop the skewers from burning? Soak them in water. Or just use metal—if you can find where you put them last year (I never can).
- Any sauce ideas? I usually serve these as is, but a side of spicy peanut sauce or even just tzatziki is fun. Not traditional, but why not?
- Are these gluten-free? If you use a GF soy sauce or tamari, yep! Otherwise, double-check your ingredients.
Oh—briefly, I once tried grilling these while simultaneously refereeing a backyard water balloon fight. Not my finest hour. The kabobs were a little, uh, more 'rustic' than usual, but everyone ate them anyway. If you give this recipe a go, let me know if you discover any wild combinations! (Or if you, too, drop a skewer to the grill gods—it happens.)
Ingredients
- 1 ½ lbs boneless, skinless chicken breast, cut into 1-inch cubes
- 2 cups fresh pineapple chunks
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- ⅓ cup soy sauce
- ¼ cup honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- ½ teaspoon black pepper
Instructions
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1In a medium bowl, whisk together soy sauce, honey, olive oil, garlic, ginger, rice vinegar, and black pepper to make the marinade.
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2Add the chicken cubes to the marinade, toss to coat, cover, and refrigerate for at least 20 minutes.
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3Thread marinated chicken, pineapple chunks, bell peppers, and red onion alternately onto skewers.
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4Preheat grill to medium-high heat. Lightly oil the grill grates.
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5Grill the kabobs for 12-15 minutes, turning occasionally, until the chicken is cooked through and vegetables are slightly charred.
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6Remove from grill and serve hot, garnished with extra pineapple or fresh herbs if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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