Can I use canned pineapple instead of fresh?

Absolutely! Just choose pineapple packed in juice, not syrup, for the best flavor balance. Fresh delivers the brightest taste, but canned works if that’s what you have.

What’s the best way to check if the chicken is cooked through?

The chicken should be opaque, slightly firm, and have no pink remaining in the center. For extra reassurance, a meat thermometer should read 165°F (75°C) when inserted into the chicken.

Can these kabobs be cooked without a grill?

Definitely! Use a grill pan or broil them in the oven. Just keep an eye on them so they get nicely charred and don’t overcook.

Can I use beef or pork instead of chicken?

Sure! Both are delicious options—just adjust the cooking time depending on the thickness of your meat. Cuts like pork tenderloin or sirloin work especially well.

Hawaiian Inspired Chicken Kabobs Recipe

Description

These Hawaiian Inspired Chicken Kabobs combine juicy marinated chicken with sweet pineapple and colorful vegetables, creating a mouthwatering grilled main course perfect for summer gatherings. The marinade infuses the skewers with a delicious balance of savory, smoky, and slightly spicy tropical flavors.

Ingredients

Units Scale

Marinade:

1/2 cup low sugar ketchup
1/4 cup coconut aminos, Braggs liquid aminos, tamari, or low sodium soy sauce
1/4 cup fresh pineapple juice
1/4 cup fresh pineapple chunks
2 Tbsps olive oil or avocado oil
3 fresh garlic cloves
1 tsp apple cider vinegar
1–2 Tbsps hot sauce of your choice
1 Tbsp smoked paprika
1/2 tsp fine sea salt

Kabobs:

2 lbs boneless, skinless chicken or turkey thighs, or breasts, chopped into 1 1/4-inch cubes
3 cups fresh pineapple, cubed
3 Anaheim, green bell, or poblano peppers, cubed
1 large red onion, cubed
Bamboo skewers

Cook Mode Prevent your screen from going dark

Instructions

Make the Marinade: Place all the marinade ingredients (low sugar ketchup, coconut aminos or soy sauce, fresh pineapple juice and chunks, oil, garlic, apple cider vinegar, hot sauce, smoked paprika, and salt) in a blender or food processor and blend until completely smooth.
Marinate the Chicken: Pour the marinade over the cubed chicken pieces in a large bowl. Stir well to ensure the chicken is evenly coated, then cover and refrigerate to marinate for at least 6-8 hours, or preferably overnight for maximum flavor.
Prepare the Skewers: Soak the bamboo skewers in water for a couple of hours prior to grilling. This step helps prevent them from burning on the grill.
Assemble the Kabobs: Thread marinated chicken pieces onto the soaked bamboo skewers, alternating with pineapple cubes, pepper chunks, and onion pieces. Repeat until all the ingredients are used.
Grill the Kabobs: Preheat your grill to medium heat. Place the skewers on the grill and cook for about 5 minutes per side, turning to ensure even cooking. Grill until the chicken is cooked through and has beautiful char marks.
Serve: Once grilled, remove the kabobs from the heat and serve immediately. Enjoy your tropical-inspired kabobs with your favorite sides!

Notes

For the best results, marinate the chicken overnight to allow maximum flavor development.
If you prefer a vegetarian option, substitute chicken with tofu or hearty vegetables.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Adjust the amount of hot sauce to achieve your desired spice level.
Bamboo skewers must be soaked to prevent burning during grilling.

Nutrition

Serving Size: 1 kabob (approx. 1/6 of recipe)
Calories: 260
Sugar: 10g
Sodium: 500mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 2g
Protein: 29g
Cholesterol: 75mg