Description
Delicious Hawaiian chicken kabobs combine sweet pineapple and savory chicken, perfect for summer barbecues or quick weeknight meals.
Ingredients
Scale
- 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
- 1 1/2 lbs chicken thighs (skinless and boneless)
- 20 oz can pineapple chunks
- 6 kabob skewers
- Sea salt (to taste)
- Black pepper (to taste)
Instructions
- 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.
- 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.
- Drain the pineapple and cut pieces similar in size to the chicken. Thread the chicken and pineapple onto six skewers, then season with sea salt and pepper.
- Preheat the grill to medium-high heat. Cook the kabobs for 10-12 minutes, turning occasionally and brushing with sauce.
- Serve with the remaining sauce on the side for dipping.
Notes
Marinating the chicken longer than an hour enhances the flavor. Consider preparing it the night before. Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 skewer
- Calories: 300
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg