These Hawaiian Chicken Kabobs are a summer grilling go-to of ours for backyard BBQs or easy weeknight dinners! Tender chicken thighs soak up a quick sweet-and-savory marinade made with soy sauce, brown sugar, and lime juice, then get skewered with juicy pineapple, bell peppers, and red onion for the ultimate grilled combo.
2bell peppersred and green, seeded and cut into 1-inch pieces
1red onioncut into 1-inch pieces
1 ½poundschicken thighscut into 1-inch cubes
3cupsfresh pineapple chunkssee note
Finely chopped cilantrofor serving, optional
Instructions
If using wooden skewers, soak them in water for at least 15 minutes to prevent burning on the grill.
In a large bowl, whisk together the ketchup, pineapple juice, soy sauce, brown sugar, 2 tablespoons of the olive oil, rice vinegar, lime juice, sesame oil, garlic, ginger, 1 teaspoon salt, and ½ teaspoon black pepper.
⅓ cup ketchup, 3 tablespoons soy sauce or tamari, 4 tablespoons brown sugar, 1 tablespoon rice vinegar, 2 tablespoons lime juice, 2 teaspoons toasted sesame oil, 4 garlic cloves, 1 teaspoon grated fresh ginger, ⅓ cup pineapple juice
Set half of the marinade aside in the refrigerator for basting. Add the chicken to the remaining marinade in a large bowl or zip-top bag. Toss to coat, cover, and refrigerate for at least 1 hour, or up to overnight for more flavor.
1 ½ pounds chicken thighs
In a separate bowl, toss the bell peppers and onion with the remaining 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.
2 bell peppers, 1 red onion
Thread the chicken, bell peppers, onion, and pineapple chunks onto 8-inch skewers, alternating ingredients. You should end up with 8-10 skewers.
3 cups fresh pineapple chunks
Preheat the grill to medium-high heat, clean and oil the grates. Place the skewers in a single layer on the grill and cook for 14-16 minutes, rotating every 3-4 minutes and basting with the reserved marinade as they cook. The chicken should reach an internal temperature of 165°F.
Remove from the grill and let rest for 5 minutes before serving.
Notes
Chicken: Boneless, skinless chicken thighs are ideal for grilling as they stay juicy and tender, but chicken breasts can also be used—just reduce grilling time slightly.
Pineapple: Fresh pineapple gives the best flavor, but canned pineapple chunks work well. Just be sure to drain them thoroughly before using.
Skewers: If using metal skewers, no soaking is needed. If using wooden skewers, soak them for at least 15 minutes to prevent burning.
Make-Ahead Tip: Marinate the chicken overnight for even deeper flavor, and chop the veggies in advance for easy assembly the next day.
Baking Option: If you don’t have a grill, bake the skewers at 425°F for 18-20 minutes, flipping halfway through and basting with marinade.