You know those summers where you just crave sunny flavors and easy breezy meals? That’s exactly what these Hawaiian Chicken Pineapple Kebabs bring to the table! My first time making these, it was a spontaneous backyard barbecue, and wow, did they steal the show. The way the sweet, juicy pineapple caramelizes next to savory, tender chicken, all kissed by the grill… it’s pure tropical magic on a stick. They’re so simple to whip up, yet they taste like you’ve spent hours creating something truly special. Trust me, these kebabs are a guaranteed hit for any gathering!
Why You’ll Love These Hawaiian Chicken Pineapple Kebabs
Seriously, what’s not to love? These kebabs are:
- Super Easy to Make: The marinade comes together in minutes, and assembly is a breeze!
- Packed with Flavor: That sweet-savory combo is irresistible, especially off the grill.
- Perfect for Grilling: They’re best cooked over an open flame for that smoky char. Plus, skewers mean easy cleanup!
- Crowd-Pleasers: Kids and adults alike go crazy for these tropical delights.
Ingredients for Authentic Hawaiian Chicken Pineapple Kebabs
Getting these Hawaiian Chicken Pineapple Kebabs just right is all about good ingredients! I always try to use fresh when I can, especially for the pineapple and veggies. Here’s what you’ll need to gather:
For the Flavorful Marinade:
- 1/2 cup Soy sauce (low-sodium is great if you want to watch the salt!)
- 1/4 cup Pineapple juice (seriously, don’t skip this, it’s key!)
- 2 tablespoons Brown sugar (for that yummy caramelization)
- 1 tablespoon Sesame oil (gives it that toasty, nutty aroma)
- 2 cloves Garlic, minced (fresh, of course!)
- 1 teaspoon Ginger, grated (a little zing goes a long way!)
For the Kebabs Themselves:
- 1.5 lbs Chicken breast, cut into 1-inch cubes (I like boneless, skinless)
- 1 cup Fresh pineapple, cut into 1-inch chunks (canned works in a pinch, but fresh is amazing!)
- 1 medium Red onion, cut into 1-inch chunks (for a little bite and color)
- 1 medium Bell pepper, any color, cut into 1-inch chunks (I love using red or yellow for sweetness!)
Essential Equipment for Making Hawaiian Chicken Pineapple Kebabs
You don’t need much to whip up these tropical delights! A few basics are all you need. I always keep my favorite trusty grill ready to go. You’ll also want a couple of mixing bowls for the marinade and tossing everything together, plus your skewers! If you’re using wooden ones, remember to soak them so they don’t burn up on you.
Step-by-Step Guide to Perfect Hawaiian Chicken Pineapple Kebabs
Alright, let’s get these amazing Hawaiian Chicken Pineapple Kebabs on the grill! It’s really not complicated, just a few easy steps that make all the difference. Follow along, and you’ll be biting into tropical bliss in no time.
Preparing the Flavorful Marinade
First things first, let’s whip up that killer marinade. Grab a medium-sized bowl and whisk together the soy sauce, pineapple juice, brown sugar, sesame oil, minced garlic, and grated ginger. Give it a good whisk until everything is nicely combined. That’s it! So simple, right?
Marinating the Chicken for Maximum Flavor
Now for the magic part – the marinade! Pop your cubed chicken into a resealable bag or a bowl. Pour about half of that yummy marinade over the chicken. Make sure every piece gets coated! Seal the bag up tight or cover the bowl, and pop it in the fridge. You want to let it marinate for at least 30 minutes, but honestly, an hour is even better. Any longer than two hours and the pineapple juice can start to break down the chicken too much.
Assembling Your Delicious Hawaiian Chicken Pineapple Kebabs
While your chicken is soaking up all that flavor, get everything else ready. If you’re using wooden skewers, now’s the time to get them soaking in water for at least 30 minutes. This stops them from turning into tiny charcoal sticks on the grill! Once the chicken is marinated and your skewers are ready, it’s time to thread them. Alternate between the marinated chicken, fresh pineapple chunks, red onion pieces, and bell pepper chunks. Try to keep everything fairly uniform in size so it cooks evenly. Don’t forget to discard the marinade that touched the *raw* chicken – no need for that on the grill!
Grilling Your Perfect Kebabs
Time to fire up the grill! Get it nice and hot – medium-high heat is what you’re aiming for. Once it’s preheated, carefully place your assembled Hawaiian Chicken Pineapple Kebabs on the grill grates. Let them cook for about 12 to 15 minutes total. The key here is to turn them every few minutes so they get beautifully golden brown and slightly charred on all sides. You want the chicken to be cooked through. If you happened to set aside some marinade *before* adding the raw chicken, you can brush a little bit on during the last few minutes of grilling. Once they look perfect, carefully remove them from the grill. Let them rest for just a few minutes – this lets the juices settle, making them extra juicy.
Tips for Success with Hawaiian Chicken Pineapple Kebabs
Making these Hawaiian Chicken Pineapple Kebabs is super rewarding, but a few little tricks can make them even better! First off, try to cut all your chicken, pineapple, and veggies into roughly the same 1-inch size. This is super important so everything cooks evenly on the grill. Nobody wants burnt pineapple and raw chicken, right? Also, don’t forget to soak those wooden skewers for at least 30 minutes – it really does prevent them from going up in smoke!
When you’re checking for doneness, just make sure the chicken is cooked through. A quick peek inside one of the larger chicken pieces should show no pink. These kebabs disappear fast, but if you happen to have leftovers, they’re fantastic served with some rice, maybe from my easy chicken and rice one-pot wonder.
Serving Suggestions for Your Hawaiian Chicken Pineapple Kebabs
These Hawaiian Chicken Pineapple Kebabs are practically a meal on their own, but they pair so beautifully with a few sides! I often serve them with a big scoop of fluffy white rice or some coconut rice to really lean into that tropical vibe. A light, crisp salad is also fantastic – think something like my quinoa apple salad or just some simple greens with a zesty vinaigrette. They’re so versatile, making them perfect for any mealtime sunshine!
Storage and Reheating Instructions
Leftovers happen, and that’s a good thing because these kebabs are still yummy the next day! To store them, just pop any leftover Hawaiian Chicken Pineapple Kebabs into an airtight container. They’ll keep nicely in the fridge for up to 3 days. When you’re ready to reheat, I find the best way is to pop them back on a medium-hot grill for a few minutes, just to warm them through and get a little char back.
If grilling isn’t an option, you can also gently warm them up in a skillet over medium heat, turning them a few times. Avoid the microwave if you can – it can make the chicken a bit rubbery. The goal is just to heat them through without overcooking!
Frequently Asked Questions About Hawaiian Chicken Pineapple Kebabs
Got questions about these tropical delights? I’ve got answers! These Hawaiian Chicken Pineapple Kebabs are super adaptable, so let’s dive in:
Can I use wooden skewers for these kebabs?
Oh, absolutely! Just remember my trick: soak them in water for at least 30 minutes before you thread your ingredients onto them. This little step is a lifesaver and keeps them from burning up on the grill.
Can I make the chicken and pineapple mixture ahead of time?
Yes, you totally can! You can prepare the marinade and cut up all your chicken, pineapple, and veggies a day in advance. Keep them separate in the fridge. You can even marinate the chicken up to 2 hours ahead of time. Just assemble the skewers right before you’re ready to grill so everything stays fresh and perfectly seasoned.
What if I don’t have a grill? Can I still make these kebabs?
No grill? No problem! You can get a similar yummy, slightly charred flavor by cooking these Hawaiian Chicken Pineapple Kebabs under your oven’s broiler. Just place them on a baking sheet lined with foil (for easier cleanup!) and broil for a few minutes on each side, watching them closely so they don’t burn. Alternatively, a grill pan on the stovetop works wonders too! If you’ve made my chicken mozzarella pasta, you know I love a good stovetop solution!
How do I know when the chicken is cooked through?
The best way is to just give a piece of chicken a little peek inside. It should be opaque white with no pink, and the juices should run clear. Since we’ve cut them into 1-inch pieces, they cook pretty quickly on the grill, usually around 12-15 minutes total, but always check!
Nutritional Information (Estimated)
Okay, so when you’re whipping up these delicious Hawaiian Chicken Pineapple Kebabs, just keep in mind that the nutrition info is an estimate. It can really change depending on the exact brands you use and how much of that yummy marinade makes it onto the chicken. But generally, you’re looking at around 350 calories, 35g of protein, 30g of carbs, and about 10g of fat per serving. Pretty great for such a flavorful meal!
Hawaiian Chicken Pineapple Kebabs
Ingredients
Equipment
Method
- In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, sesame oil, minced garlic, and grated ginger. This is your marinade.
- Place the cubed chicken in a resealable bag or bowl. Pour about half of the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
- While the chicken marinates, prepare your vegetables and pineapple. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Preheat your grill to medium-high heat.
- Thread the marinated chicken, pineapple chunks, red onion pieces, and bell pepper pieces onto the skewers, alternating the ingredients.
- Discard the remaining marinade that was in contact with the raw chicken.
- Grill the kebabs for about 12-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. Baste with the reserved marinade (if you set some aside before adding chicken) during the last few minutes of cooking.
- Remove from grill and let rest for a few minutes before serving.