Hawaiian Chicken Kabobs
1 made it | 0 reviews | 0 photos
1hr 20 mins
1hr 20 mins
These Hawaiian Chicken Kabobs are sweet and savory, loaded with tender chicken breast, pineapple chunks, bell peppers, red onions and an easy pineapple BBQ marinade! The perfect prep-ahead summer meal.
- 1 cup barbecue sauce (I like to use one with sweetness)
- 1/4 cup pineapple juice
- 1 tablespoon soy sauce
- 1 tablespoon oil
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1 pinch black pepper
- 4 boneless skinless chicken breasts (about 1-1.5lbs)
- 2 bell peppers cut into 1" pieces
- 1 pineapple cut into 1" pieces
In a medium bowl, whisk together marinade: bbq sauce, pineapple juice, soy sauce, oil, ginger, garlic, salt and pepper.
Cut chicken breasts into 1" cubes (ensuring they are an even size will get you the best results).
Place chicken in a large Ziploc freezer bag or medium glass container with half of the marinade. Cover and marinate for at least 1 hour or up to 4 hours.
Cover remaining marinade and refrigerate until needed.
Preheat the grill to medium high heat, around 375-400 degrees.
If using wooden skewers, soak for 10 minutes before building kabobs.
Build kabobs, alternating between chicken, peppers, and pineapple chunks as desired. Discard remaining marinade from the chicken.
Grill for 4-5 minutes per side, until chicken reaches an internal temperature of 165 degrees F in the thickest part, basting twice during the cook time with remaining marinade.
Remove from grill and serve.
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