Easy Hawaiian Chicken Kabobs
Juicy chicken thighs and sweet pineapple kabobs marinated in a delicious sweet and spicy sauce make for a perfect grilling experience.
Ingredients
For the Marinade
- ¾ cup pineapple juice
- ½ cup coconut aminos Or gluten-free soy sauce
- ½ cup ketchup
- ½ cup brown sugar Adjust for less sweetness if desired
- 2 tablespoons Frank’s Red Hot sauce Optional, adjust to taste
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
For the Skewers
- 1 ½ lbs chicken thighs (skinless and boneless) Cut into bite-sized pieces
- 20 oz can pineapple chunks Drained and cut to size
- 6 pieces kabob skewers Wooden skewers should be soaked in water if using
- Sea salt (to taste)
- Black pepper (to taste)
Instructions
Preparation
- Gather all ingredients and ensure the chicken is boneless and skinless.
- Cut chicken into bite-sized pieces for even cooking.
- In a saucepan, combine pineapple juice, coconut aminos, ketchup, brown sugar, Frank’s sauce, garlic, and ginger. Bring to a boil, then reduce heat and simmer for 10-12 minutes until slightly thickened.
- Place chicken in a large bowl, pour cooled marinade over it, seal, and refrigerate for at least an hour.
- Drain and cut the canned pineapple to match the chicken size.
Grilling
- Assemble the skewers by alternating chicken and pineapple.
- Preheat grill to medium-high and oil the grates.
- Grill kabobs for 10-12 minutes, turning occasionally and brushing with remaining sauce.
- Check for doneness with a meat thermometer; chicken should reach 165°F (75°C).
- Let kabobs rest for a few minutes before serving.
- Serve hot with extra sauce for dipping.
Notes
Ideal for summer barbecues and customizable with different proteins or veggies. Make sure not to overcrowd the skewers to ensure proper cooking.