Let Me Tell You About These Hawaiian Chicken Kabobs with Pineapple…
Alright, so the first time I made these Hawaiian Chicken Kabobs with Pineapple, I managed to scorch half of them and drop the other half on the patio (don’t ask, blame the dog). But, ever since then, whenever summer rolls in and the grill comes out, my family practically begs for them—apparently burnt pineapple is a thing around here now. I’ve definitely had my share of kabob disasters, but honestly, it’s become sort of a running joke in the fam. If you ever come by for a backyard hang, there’s a 90 percent chance I’ll hand you a skewer and make you help. Anyway, these kabobs are a breeze after a little practice—and even if they look slightly odd on the grill at first, trust me, they’ll taste like a little tropical vacation on a stick.
Why You’ll Love This (Or At Least, Why I Do)
I make these when I want to look fancier than I actually am. There’s something about the combo of juicy grilled chicken and caramelized pineapple that just hits the spot—plus, my kids go nuts for anything on a stick (go figure). Sometimes, I throw these together with whatever’s left in the veggie drawer; I’ve even tossed in some mushrooms once (not my best idea, but hey, at least I tried). They’re quick if you don’t count the “marinate and forget about it for a bit” part. Oh, and if you’ve ever burned a kabob, don’t sweat it, I still do about every third batch.
What You’ll Need (And What I Use When I’m Feeling Lazy)
- 2-3 chicken breasts (Boneless, skinless. Thighs work too—sometimes I use those if that’s what’s hanging around)
- 1 fresh pineapple (Or canned pineapple chunks; my grandmother was horrified, but honestly, it’s fine in a pinch)
- 1 red bell pepper, chopped into chunks (Yellow or green peppers are fair game… I just think red looks prettiest here)
- 1 large red onion (Or regular onion, if you’re out. But, red is sweeter)
- For the marinade:
- 1/4 cup soy sauce (I tend to go with low sodium, but any will do)
- 1/4 cup pineapple juice (Steal it form your can if you went the easy route!)
- 2 tablespoons brown sugar
- 1 tablespoon olive oil (Or any neutral oil, really)
- 2 cloves garlic, minced (I sometimes cheat with the stuff in a jar)
- 1 teaspoon fresh ginger, grated (or a pinch of powdered, if you’re not fussed)
- Black pepper to taste
- Bamboo skewers (or metal ones, if you actually remember where you put them)
How To Make ‘Em (Kabob Chaos, Step by Step)
- Soak your skewers (if they’re bamboo): Toss them in water for about 30 minutes. Don’t skip it, or you’ll end up with flaming sticks. Trust me, it’s…dramatic.
- Make the marinade: In a big bowl, whisk together the soy sauce, pineapple juice, brown sugar, oil, garlic, ginger, and a few grinds of pepper. This is where I usually get distracted and start snacking on the pineapple.
- Chop everything: Chicken, pineapple, peppers, and onions into about 1 1/2-inch chunks. No need for perfect cubes; rustic is “in.”
- Marinate the chicken: Toss the chicken into the marinade, let it sit for at least 30 minutes (an hour is better, overnight is magic, but who plans ahead?).
- Assemble the kabobs: Alternate threading chicken, pineapple, pepper, and onion onto the skewers. I usually end up with uneven kabobs because I get distracted, but no one complains.
- Grill ’em up: Preheat your grill to medium-high. Place kabobs on and cook for about 10-12 minutes, turning every few minutes so nothing gets too crispy (unless you like a little char—my uncle insists on it). The chicken should be cooked through and the pineapple a bit caramelized. This is the “sneak a taste” zone for me.
- Serve: Lately, I just plop them onto a big platter with some rice and let everyone dive in. It gets messy (in a good way).
Notes That Might Save Your Sanity
- Actually, I find it works better if you don’t crowd the pieces too much on the skewers—otherwise, the chicken doesn’t cook evenly and the veg just steams.
- Pineapple juice makes your hands sticky. Keep a wet cloth handy or just accept your fate.
- If you forget to marinate, you can brush the marinade on as they grill. Not quite the same, but still tasty.
Variations (Some Winners, Some Flops)
- I once tried subbing in tofu for a vegetarian twist. It fell apart, which was… discouraging. Maybe if you press and marinate it longer?
- Sometimes I chuck in cherry tomatoes—nice burst of flavor!
- Swapping the marinade for teriyaki sauce works if you’re in a real rush.
- I’ve even tried mango instead of pineapple; it’s a little softer, so be gentle with those skewers.
What If I Don’t Have a Grill?
No worries! You can broil these in the oven on a rimmed baking sheet lined with foil. Just watch them closely—they go from golden to black hole real quick. Or, in a pinch, a grill pan on the stovetop. (That’s saved me more times than I care to admit.)
How Do You Store These? (If You Actually Have Leftovers)
Pop the leftover kabobs (off the skewer, unless you fancy jousting in the fridge) into an airtight container. They’ll last a couple days in the fridge, but honestly, in my house it never lasts more than a day! I think the flavors get even better by lunch the next day, though that might just be me.
What Should I Serve With This?
Rice is classic, especially coconut rice if you wanna be fancy. Sometimes I grill some extra pineapple slices and serve with a sprinkle of lime zest. Oh, and my cousin insists on a side of saffron rice (no idea why, but it’s not bad!). If the grill’s already hot, char up some corn too. Or, you know, just eat the kabobs straight off the stick over the sink—I won’t judge.
Pro Tips (Learned the Hard Way)
- I once tried rushing the marinade step and, wow, bland city. Give it time, even if you’re impatient.
- Cut all your pieces about the same size so they cook evenly. I forget this sometimes and end up with one burnt chunk and one half-raw. Oops.
- This isn’t a beauty contest: wonky kabobs taste just as good as perfectly arranged ones.
Questions Folks Have Actually Asked Me
- Can I use canned pineapple? Yup! Just drain it well. Fresh is a tad better, but let’s be real—no one will notice after grilling.
- Is there a way to make these ahead? Sure, but assemble right before grilling or else things get soggy. You can marinate the chicken the night before, though.
- Do I really have to soak the skewers? I mean, you don’t have to, but if you like the taste of charred bamboo (and possibly setting off your smoke alarm), go for it.
- Any sauce recommendations? Sometimes I whip up an extra batch of marinade, simmer it down a bit, and use it for drizzling. Or, check out this Huli Huli sauce recipe I found—seriously good stuff.
- Can I freeze leftovers? You can, but the pineapple gets a little sad and mushy after thawing. It’s edible, just not my favorite.
Oh, and if you want to dig deeper into grilling basics, BBQGuys’ grilling tips aren’t half bad (and their grill cleaning advice actually works, who knew). Anyway, thanks for sticking with my rambling—let me know if your kabobs come out prettier than mine. Or if you drop half of them on the patio, too. It happens!
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, 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 red onion, cut into 1-inch pieces
- 1/3 cup soy sauce
- 1/4 cup honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1/2 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 the 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 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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