Easy Hawaiian Chicken Kabobs

The sizzle of chicken on the grill, paired with the sweet aroma of caramelizing pineapple, brings a taste of the tropics straight to your backyard. These Easy Hawaiian Chicken Kabobs come together in about 30 minutes but promise big flavors and a delightful texture. A perfect blend of sweet and savory marinades along with juicy chicken makes this dish a go-to summer favorite.

These kabobs are ideal for family gatherings, summer barbecues, or any weeknight dinner that needs a touch of fun. You can prepare the marinade ahead of time or marinate the chicken earlier in the day for enhanced flavor.

Why You’ll Love This Recipe

• The marinade adds a perfect balance of sweetness and heat.
• Juicy chicken thighs provide a tender, flavorful bite.
• Pineapple chunks caramelize beautifully on the grill.
• Easy to assemble and perfect for outdoor cooking.

What You’ll Need

Gather the following ingredients for a fantastic dish:

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
• 20 oz can pineapple chunks, drained
• 6 kabob skewers
• Sea salt, to taste
• Black pepper, to taste

Use low-sodium soy sauce if coconut aminos are not available.

Substitutions & Swaps

• Chicken thighs can be swapped for chicken breast.
• Use fresh pineapple instead of canned for more flavor.
• Frank’s Red Hot Sauce can be replaced with your favorite hot sauce.
• Brown sugar could be substituted with honey.

How to Make It

Follow these simple steps to create mouthwatering kabobs.

Combine Marinade

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

Assemble Kabobs

Thread the marinated chicken and pineapple onto the six skewers, alternating between the two. Season with sea salt and black pepper to taste.

Preheat Grill

Preheat the grill to medium-high heat, ensuring it’s hot enough to cook the chicken evenly.

Grill Kabobs

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

Serve

Serve the kabobs hot 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: No, it’s best enjoyed fresh.
Reheat: Microwave for 1-2 minutes or until heated through.

Tips for Best Results

• Allow chicken to marinate for a minimum of an hour for maximum flavor.
• Soak wooden skewers in water for 30 minutes to prevent burning while grilling.
• Make extra marinade to use as a dipping sauce for extra flavor.
• Rotate kabobs frequently on the grill for even cooking.

Serving Suggestions

• Pair with a light salad or coleslaw.
• Serve with coconut rice for a full tropical meal.
• Great for summer parties or casual backyard barbecues.