Hawaiian Chicken Kabobs
These Easy Hawaiian Chicken Kabobs are a delightful blend of sweet and savory flavors featuring grilled chicken and pineapple, perfect for a weeknight meal.
Ingredients
For the marinade and sauce
- 3/4 cup pineapple juice (Use juice from the can if you have it. Fresh is fine too, but canned juice keeps the flavor consistent.)
- 1/2 cup coconut aminos (Coconut aminos add a mild umami flavor without as much salt as soy. If you need a gluten-free option, this is a great swap.)
- 1/2 cup ketchup (Regular ketchup helps thicken the sauce and add a hint of tomato sweetness. Use a brand your family likes.)
- 1/2 cup brown sugar (Light or dark both work. Brown sugar helps the glaze caramelize on the grill.)
- 2 tablespoons Frank’s Red Hot sauce (This gives a gentle kick. Reduce to 1 tablespoon for milder heat, or leave it out entirely for conservative palates.)
- 1 tablespoon minced garlic (Fresh minced garlic brightens the sauce. Use jarred if you are in a rush.)
- 1 tablespoon minced ginger (Fresh ginger gives a warm, zesty edge. Ground ginger will work in a pinch.)
For the kabobs
- 1.5 lbs chicken thighs (skinless and boneless) (Thighs stay juicy and grill well. If you prefer breast, see my notes below.)
- 20 oz can pineapple chunks (Drain the pineapple and pat it dry. That reduces flare-ups on the grill.)
- 6 pieces kabob skewers (If using wooden skewers, soak them in water for 20 minutes before grilling to prevent burning.)
- to taste pinch sea salt (Add a pinch before grilling and adjust after a taste.)
- to taste pinch black pepper (Freshly ground gives the best flavor. A little goes a long way with the sweet sauce.)
Instructions
Make the Sauce
- 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 let it simmer for 10-12 minutes until the sauce thickens.
- Watch the sauce as it simmers and stir occasionally. The smell will let you know it is ready. This step makes a simple, glossy glaze your family will love.
Marinate the Chicken
- While the sauce cools, cut the chicken into bite-sized pieces and place them in a large bowl. Add a few spoonfuls of the sauce, seal the bag, and massage to evenly coat the chicken. Let it marinate in the refrigerator for at least an hour.
- You do not need to over-marinate. One hour gives great flavor and keeps dinner on schedule. If you are pressed for time, even 30 minutes helps.
Prepare the Kabobs
- Drain the pineapple and cut pieces similar in size to the chicken. Thread the chicken and pineapple onto six skewers, then season with sea salt and pepper.
- Alternate chicken and pineapple so every bite has balance. If little hands want to help, let them thread the pineapple while you handle the raw chicken.
Grill the Kabobs
- Preheat the grill to medium-high heat. Cook the kabobs for 10-12 minutes, turning occasionally and brushing with sauce.
- Keep a hand on the brush and baste a few times for a sticky, caramelized finish. Turn gently so the kabobs cook evenly and stay intact.
Serve
- Serve with the remaining sauce on the side for dipping.
- Set the platter in the middle and let everyone take what they want. I promise the dipping sauce disappears fast.
Notes
Store leftover chicken and pineapple in an airtight container in the refrigerator for up to 3 days. Keep extra sauce in a separate jar to avoid soggy pieces. To reheat, place kabobs on a sheet pan and warm in a 375°F oven for about 8-10 minutes. You can also reheat gently on the grill over medium heat, turning often until heated through. If you end up with more sauce than you need, it freezes well in ice cube trays for quick portions to glaze future meals.