Hawaiian Chicken and Veggie Skewers

This Hawaiian chicken kabobs recipe brings the tropical flavors of Hawaii right to your backyard grill. The sweet and tangy combination of fresh pineapple, colorful bell peppers, and juicy chicken creates a perfect summer meal that transports you to island life with every bite.

I first made these kabobs for a backyard gathering when my in-laws visited from the mainland. The combination of chargrilled chicken and caramelized pineapple had everyone asking for the recipe, and it's now become our signature summer dish when hosting friends.

Ingredients

• Chicken breasts: fresh, boneless and skinless for the leanest option with perfect texture
• Fresh pineapple: provides natural sweetness and caramelizes beautifully on the grill
• Bell peppers: adds vibrant color and sweet crunch to balance the protein
• Red onion: offers a mild sharpness that mellows wonderfully when grilled
• Olive oil: creates the base for the marinade while helping everything cook evenly
• Soy sauce: delivers the perfect umami depth and helps tenderize the chicken
• Honey: caramelizes during grilling for delicious char marks and sweetness
• Lime juice: brightens all flavors and helps tenderize the chicken proteins
• Garlic: infuses the marinade with aromatic flavor that permeates the chicken

Step-by-Step Instructions

Prepare the Marinade:

Combine olive oil, soy sauce, honey, lime juice, minced garlic, salt and pepper in a bowl and whisk until completely integrated. The honey might resist mixing at first, but keep whisking until you see a smooth, cohesive marinade forming. This flavor base will transform the chicken from ordinary to extraordinary.

Marinate the Chicken:

Place cubed chicken into the marinade, ensuring each piece gets fully coated. Cover the bowl and refrigerate. While 15 minutes works in a pinch, I highly recommend marinating for the full 2 hours whenever possible. The chicken becomes remarkably more tender and flavorful with longer marination time as the acids in the lime juice break down the proteins.

Assemble the Kabobs:

Thread ingredients onto skewers in an alternating pattern. I find starting and ending with chicken helps secure everything in place. Leave small gaps between pieces to ensure even cooking throughout. If using wooden skewers, remember to soak them in water for 30 minutes beforehand to prevent burning.

Grill the Kabobs:

Place assembled skewers on a preheated medium high grill. Cook for approximately 10 12 minutes, turning each skewer a quarter turn every 2 3 minutes. This rotation ensures even caramelization on all sides. Look for light char marks on the pineapple and slight caramelization on the onions as visual indicators of doneness.

Serve Immediately:

Transfer the finished kabobs to a serving platter while still hot. The aroma will be irresistible with the sweet scent of caramelized pineapple mingling with the savory chicken. Offer additional lime wedges on the side for guests to squeeze over their portion just before eating.

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The fresh pineapple is truly the star ingredient in this recipe. I discovered just how important using fresh rather than canned pineapple is when I made these kabobs for my daughter's graduation party. The caramelization you get from fresh pineapple creates an almost dessert like quality that canned simply cannot replicate. The juice from the fresh pineapple also infuses into the chicken while cooking, creating an unforgettable flavor profile.

Make-Ahead Options

These kabobs can be fully assembled up to 24 hours in advance and kept covered in the refrigerator. This makes them perfect for entertaining since you can do all the prep work the day before. Just remember to remove them from the refrigerator about 30 minutes before grilling to take the chill off for more even cooking.

Ingredient Substitutions

While traditional Hawaiian flavors call for pineapple, you can create equally delicious variations with other fruits. Mango chunks provide a similar sweetness with a different tropical profile. For those avoiding soy, coconut aminos make an excellent substitute in the marinade. Turkey breast can replace chicken for a leaner option that still absorbs the marinade beautifully.

Serving Suggestions

These vibrant kabobs pair wonderfully with coconut rice which complements the tropical theme. A simple green salad dressed with lime vinaigrette makes the meal complete. For a full Hawaiian inspired feast, serve alongside a small bowl of macaroni salad and some quick pickled vegetables to cut through the sweetness of the main dish.

Frequently Asked Questions

→ What is the best way to marinate chicken for kabobs?

To marinate chicken for kabobs, combine olive oil, soy sauce, honey, lime juice, garlic, and seasonings in a bowl. Toss the chicken cubes in the marinade and let them sit for at least 15 minutes or up to 2 hours for more flavor.

→ How do I prevent chicken from sticking to the grill?

Ensure the grill is preheated to medium-high heat and lightly oiled before placing the skewers. This prevents sticking and ensures even cooking.

→ Can I use wooden skewers for kabobs?

Yes, wooden skewers work well, but you should soak them in water for at least 30 minutes before grilling to prevent burning.

→ What vegetables pair well with chicken kabobs?

Bell peppers, red onions, zucchini, and cherry tomatoes are excellent vegetables to pair with chicken kabobs as they grill quickly and complement the flavors.

→ How do I know when the chicken is fully cooked?

The chicken is fully cooked when its internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.