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Easy Hawaiian Chicken Kabobs

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Delicious Hawaiian chicken kabobs with a sweet and tangy marinade, perfect for summer grilling.

Ingredients

Scale
  • 3/4 cup pineapple juice
  • 1/2 cup coconut aminos
  • 1/2 cup ketchup
  • 1/2 cup brown sugar
  • 2 tablespoons Frank’s Red Hot sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 1/2 lbs chicken thighs, skinless and boneless
  • 20 oz can pineapple chunks
  • 6 kabob skewers
  • Sea salt (to taste)
  • Black pepper (to taste)

Instructions

  1. Make the marinade by combining pineapple juice, coconut aminos, ketchup, brown sugar, Frank’s Red Hot sauce, minced garlic, and minced ginger in a mixing bowl.
  2. Prepare the chicken by cutting it into bite-sized pieces, about 1 to 1.5-inch cubes.
  3. Marinate the chicken pieces in the marinade, cover, and let them sit in the fridge for at least 30 minutes.
  4. Prepare the kabobs by soaking wooden skewers and then alternating chicken and pineapple chunks on the skewers.
  5. Grill the kabobs on medium-high heat for about 5-7 minutes on each side until cooked through.
  6. Serve and enjoy with lime wedges and fresh herbs.

Notes

For extra flavor, consider marinating overnight and experimenting with different fruits and veggies.

Nutrition

Keywords: Hawaiian chicken kabobs, grilled chicken, summer recipes, easy kabobs, tropical flavors

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