Description
Sweet, savory and tangy – these Hawaiian chicken kabobs with caramelized pineapple and colorful peppers bring tropical flavors to your table.
Ingredients
- 2 pounds boneless, skinless chicken thighs, cubed
- 1 fresh pineapple, chunked
- 1 green bell pepper, chunked
- 1 red bell pepper, chunked
- 1 red onion, chunked
- ⅓ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons vegetable oil
- ¼ cup pineapple juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 2 green onions, sliced
- 8–10 skewers
Instructions
- Mix marinade ingredients; reserve ¼ cup for basting.
- Marinate chicken 1-4 hours.
- Preheat grill to medium-high (375-400°F).
- Thread chicken, pineapple, peppers, and onion onto skewers.
- Grill 12-15 minutes, turning regularly.
- Baste with reserved marinade during the last 5 minutes.
- Rest 3-5 minutes and garnish with green onions before serving.
Notes
For best results, use chicken thighs as they stay juicier than breast meat. If your pineapple isn’t quite ripe, grill it separately first to enhance its sweetness.
- Prep Time: 20 minutes (plus 1-4 hours marinating)
- Cook Time: 15 minutes