Hawaiian Chicken Kabobs threaded with juicy, flavorful chicken, caramelized pineapple and crunchy veggies then slathered with sweet and tangy Hawaiian Sauce that is out of this world!
These Chicken Kabobs need to make it to you “Must Make List” now! They are so tantalizing delicious, I’ve included instructions for both grilling and broiling so you can make them year round. These sizzling chicken kabobs are wonderfully easy to make with a marinade that doubles as the glaze but deliver a huge explosion of flavor in each paradisaical bite.
CHICKEN KABOBS RECIPE VIDEO
These Hawaiian Chicken Kabobs were actually inspired by my Baked Sweet and Sour Chicken recipe. With hundreds of positive reviews, many saying it is the “best sweet and sour chicken ever” I knew that with just a few adjustments, that sweet and sour sauce would lend itself beautifully to sweet and tangy Hawaiian Sauce. And I was right. Patrick devoured 6 Hawaiian Chicken Kabobs in one sitting and I was transported to sweet and tangy island perfection.
Chicken Kabobs are pretty straight forward, but there are a few tips and tricks.
- Skewers. You can use metal or wood skewers but just take care you soak your wood skewers for at least 30 minutes otherwise they can catch fire! For this chicken kabob recipe, I recommend soaking your skewers when you start marinating your chicken.
- Chicken. I use boneless, skinless chicken breasts but you are also welcome to use chicken thighs, just keep in mind that light meat will cook faster than dark meat so it isn’t a good idea to combine on one skewer. Chicken breasts have a bad reputation for being dry but with our marinade, cutting the chicken into 1 1/2″ cubes and not overcooking, you have a winner winner chicken dinner
- Chopping: Cut your chicken into 1 1/2 inch cubes in order to keep them juicy. Avoid cutting the chicken too small or it can easily overcook. Try and chop the chicken roughly the same size so they cook evenly.
- Marinate Chicken: The difference between a great chicken kabob and an okay chicken kabob is marinating. Marinating not only tenderizes the chicken but helps it stay juicy and moist while cooking and infuses it with flavor all at the same time. The best part about these Hawaiian Chicken Kabobs is the glaze, so they are get a double dose of it both in the marinade that also doubles as the glaze. First, whisk together your sauce ingredients of pineapple juice, red wine vinegar, sugar, ketchup and soy sauce then divide out some to marinate your chicken and reserve the rest to glaze your chicken in when its done – double the explosion of flavor without double the work!
- Marinate veggies and pineapple: We also want extra flavorful veggies and pineapple so we toss them with 2 tablespoons olive oil and 2 tablespoons marinade. This easy, simple step elevates these chicken kabobs to a whole new level by adding moisture, flavor and helps keep them from sticking to the grill – winning!
- Thread chicken kabobs: Thread the chicken, fresh pineapple, peppers and onions onto your in alternating fashion. If you don’t want to worry about alternating the ingredients, you can make all chicken skewers, all pineapple skewers, all bell pepper skewers and all pineapple skewers.
- How much space? As far as spacing, there are two schools of thought. Some like to leave a little space in between the items so heat can circulate evenly while they cook. Others, me included, like to pack everything pretty close together – not smashed together, but touching. With the cubes this close, the kabobs will take longer to cook because the heat isn’t reaching all sides of the food at once which can prevent overcooking and promote juicier chicken kabobs.
How long do I grill Chicken Kabobs?
When you’re ready to grill, take care to grease the surface of the grill with vegetable oil using a grilling brush immediately before adding your kabobs – other wise they will stick.
Heat grill to medium- high heat and make sure it is nice and hot – you should hear a “sizzle” when you add your chicken kebabs. Grill chicken kabobs for 12-15 minutes, turning occasionally until lightly charred and chicken is cooked through and you have juicy, tender, flavorful chicken, sweet, caramelized pineapple, crisp-tender peppers and charred onions. Bathe your finished chicken kabobs in your sweet and sour Hawaiian Sauce and devour. And drool.
And hopefully you will be saying these are “the best sweet and tangy Hawaiian Chicken Kabobs” ever.
Looking for more Kabob recipes?
- BBQ Chicken Kebabs
- Peanut Pineapple Thai chicken Satay
- Greek Beef Kabobs
- Brazilian Steak Kabobs
- Tandoori Chicken Kabobs
Want to try these Hawaiian Chicken Kabobs?
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