Easy Hawaiian Chicken Kabobs

The aroma of grilled chicken mingling with the sweetness of pineapple transports you straight to a tropical paradise. Easy Hawaiian Chicken Kabobs, bursting with flavor, take just under an hour to prepare and cook. The marinade perfectly balances the tang of the pineapple juice and the rich umami of coconut aminos, making these kabobs a hit at any gathering.

This recipe is perfect for families seeking a quick weeknight meal or for those hosting summer barbecues. These kabobs are best enjoyed fresh off the grill, but you can easily marinate the chicken a day ahead for even deeper flavor.

Why You’ll Love This Recipe

• The sweet and spicy marinade infuses the chicken with incredible flavor.
• Grilling the kabobs adds a delightful smoky char.
• Juicy pineapple chunks create a refreshing contrast to the chicken.
• Prep and cooking time is under an hour, perfect for busy nights.

What You’ll Need

Gather everything you need for this delicious recipe:

For the Marinade

• 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

For the Kabobs

• 1 1/2 lbs chicken thighs, skinless and boneless, cut into bite-sized pieces
• 20 oz can pineapple chunks, drained
• 6 kabob skewers

For Seasoning

• Sea salt, to taste
• Black pepper, to taste

Use low-sodium soy sauce in place of coconut aminos if desired.

Substitutions & Swaps

• Chicken thighs can be replaced with chicken breasts.
• Fresh ginger can be substituted with ground ginger.
• Use sugar alternatives for a lower sugar option.

How to Make It

Follow these simple steps to create your kabobs.

Combine Sauce

In a saucepan, combine pineapple juice, coconut aminos, ketchup, brown sugar, Frank’s Red Hot sauce, garlic, and ginger. Bring to a boil, then reduce the heat and let it simmer for 10-12 minutes until the sauce thickens.

Marinate Chicken

While the sauce cools, cut the chicken into bite-sized pieces and place them in a large bowl. Add a few spoonfuls of the sauce, seal the bag, and massage to evenly coat the chicken. Let it marinate in the refrigerator for at least an hour.

Prepare Pineapple

Drain the pineapple and cut the pieces similar in size to the chicken. Thread the chicken and pineapple onto six skewers, then season with sea salt and pepper.

Preheat Grill

Preheat the grill to medium-high heat.

Cook Kabobs

Cook the kabobs for 10-12 minutes, turning occasionally and brushing with sauce, until the chicken is cooked through.

Serve

Serve with the remaining sauce on the side for dipping.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: yes, to preserve flavor and texture.
Reheat: microwave for 1-2 minutes or until heated through.

Tips for Best Results

• Use fresh pineapple for the best flavor and texture.
• Ensure your grill is hot before adding the kabobs for a nice sear.
• Don’t skip the marination step; it enhances the chicken’s flavor.
• Brush the kabobs with sauce during grilling to keep them moist.

Serving Suggestions

• Pair with crispy coleslaw for a refreshing side.
• Serve alongside coconut rice for a complete meal.
• Great for summer picnics or backyard barbecues.