Hawaiian Chicken Kabobs

$- 1 lb chicken breast, cut into 1-inch cubes - 1 cup bell peppers (red, yellow, and green), cut into 1-inch pieces - 1 cup pineapple chunks (fresh or canned) The main ingredients give these kabobs their great taste. Chicken breast is lean and juicy. Bell peppers add color and crunch. Pineapple brings a sweet touch that pairs well with the chicken. - 3 tablespoons soy sauce - 2 tablespoons honey - 2 cloves garlic, minced - 1 teaspoon grated fresh ginger The marinade is key to flavor. Soy sauce gives a salty depth. Honey adds sweetness, balancing the salt. Garlic and ginger bring a zesty punch. Together, they soak into the chicken, making it tender and tasty. - 1 medium red onion, cut into wedges - Skewers (wooden or metal) - Salt and pepper to taste Red onion adds more flavor and color. Skewers hold everything together for grilling. A pinch of salt and pepper enhances all the tastes. Use wooden skewers for a rustic look or metal for reuse. These ingredients make Hawaiian Chicken Kabobs a delightful mix of flavors. You can customize this recipe with your favorite veggies or fruits! {{ingredient_image_1}} To start, you need to mix the marinade. In a large bowl, combine the soy sauce, honey, vegetable oil, minced garlic, and grated ginger. Stir well until it blends nicely. This mix brings out great flavors. Next, add the cubed chicken to the bowl. Ensure all pieces are coated well. Cover the bowl with plastic wrap. Let the chicken marinate in the fridge for at least 30 minutes. For the best taste, let it soak for 1 to 2 hours. The longer, the better! While the chicken marinates, you can prepare the grill. First, preheat your grill to medium-high heat. This helps cook the kabobs evenly. If you use wooden skewers, soak them in water for about 30 minutes. This step prevents them from burning on the grill. Once the chicken is marinated, it’s time to assemble the kabobs. Thread the marinated chicken onto the skewers. Alternate with bell peppers, pineapple chunks, and onion wedges. This adds color and flavor. Aim for about 3 to 4 chicken pieces per skewer. Now, place the skewers on the grill. Grill for about 10 to 15 minutes. Turn the skewers every few minutes. This ensures the chicken cooks all the way through. The internal temperature should reach 165°F (75°C). You’ll know they are done when you see nice grill marks. To make your Hawaiian chicken kabobs really pop, try different marinades. You can mix soy sauce with pineapple juice for a fruity twist. Adding spices like paprika or chili powder can give it a kick. When grilling, keep the heat steady. A medium-high grill works best for even cooking. Turn the kabobs every few minutes for nice grill marks. Garnishing is key to a great meal. After grilling, sprinkle fresh cilantro over the kabobs. Squeeze lime juice on top for added brightness. Serve your kabobs on a large platter. Pair them with coconut rice or a tropical salad for a fun meal. This makes the dish look colorful and inviting. Cooking chicken properly is very important. Use a meat thermometer to check for doneness. The chicken should reach 165°F (75°C). After grilling, let the kabobs rest for five minutes. This allows the juices to settle, making each bite juicy and tender. Pro Tips Soak Wooden Skewers: Soaking wooden skewers in water for at least 30 minutes before grilling prevents them from burning on the grill. Use Fresh Ingredients: For the best flavor, use fresh chicken and ripe, juicy pineapple. Fresh produce enhances the overall taste of the kabobs. Check for Doneness: Always use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F (75°C) for safety. Rest Before Serving: Let the kabobs rest for a few minutes after grilling. This allows the juices to redistribute, making the chicken more tender and flavorful. {{image_2}} You can switch up the veggies in your kabobs. Here are some great options: - Zucchini, cut into thick slices - Cherry tomatoes, whole or halved - Mushrooms, whole or quartered - Red or yellow onions, cut into wedges Using seasonal vegetables can add freshness to your kabobs. In summer, try corn or eggplant. In fall, use squash or sweet potatoes. Choose veggies that cook well on the grill. This keeps your kabobs colorful and tasty. If you want to try something different, use other proteins. Shrimp is a fantastic option. It cooks quickly and soaks up flavors well. Use about 1 pound of shrimp, peeled and deveined. Tofu is another great choice for a vegetarian option. Use firm tofu, cut into cubes. Marinate it the same way as chicken. Cooking times vary for these proteins. Shrimp takes about 3-5 minutes on the grill. Tofu needs about 10-12 minutes. Always check for doneness before serving. You can make your kabobs even more exciting. Add fruits like mango or peach to the skewers. They caramelize nicely on the grill and add sweetness. Spices can also enhance your marinade. Try adding a dash of cayenne for heat. Or sprinkle in some smoked paprika for a smoky flavor. Think about other regional flavors too. Teriyaki sauce works great as a marinade. It adds a sweet and savory touch, making your kabobs even more special. To keep your Hawaiian chicken kabobs fresh, follow these steps: - Cool Quickly: Let the kabobs cool to room temperature. - Use Airtight Containers: Store kabobs in airtight containers. This helps keep moisture in. - Refrigerate: Place the containers in the fridge. They will last for about 3-4 days. - Avoid Freezing: Freezing is not ideal. It can change the texture of the chicken and veggies. Reheating kabobs can be simple and tasty. Here are the best ways: - Oven Method: Preheat your oven to 350°F (175°C). Place kabobs on a baking sheet. Heat for about 10-15 minutes. Check that they are hot all the way through. - Grill Method: Reheat on a grill for a few minutes. This will help regain that grilled flavor. - Microwave Method: This is quick but can make them less crispy. Heat on a microwave-safe plate for 1-2 minutes. Check every 30 seconds. Tips for Flavor and Texture: - Add a splash of water or broth when reheating in the microwave. This helps keep them moist. - Let kabobs rest for a minute after reheating. This will help the juices settle back in. You can marinate chicken for 30 minutes to 2 hours. This time allows the flavors to soak into the meat. The longer you marinate, the better the taste. I recommend marinating for about 1 to 2 hours for the best flavor. Yes, you can use frozen chicken, but it may not taste as fresh. Thaw the chicken completely before marinating. This step helps the marinade penetrate better. Cook the chicken pieces a bit longer to ensure they are fully cooked. I love serving these kabobs with coconut rice or a tropical salad. These sides balance the sweet and savory flavors of the kabobs. You can also pair them with grilled veggies or a simple coleslaw for added crunch. You can prep the kabobs in advance. Assemble them and store them in the fridge for up to a day. This way, they are ready for grilling when you are. Just remember to keep them covered to maintain freshness. Hawaiian chicken kabobs bring a taste of the tropics to your meal. This recipe uses fresh chicken, colorful veggies, and a tasty marinade. You can play with the ingredients to match your taste. Always remember to check cooking times for perfect results. Store leftovers properly and reheat with care to keep their flavor. Whether you serve them with rice or a salad, these kabobs will impress. Dive in, enjoy the process, and share your delicious results!$

Hawaiian Chicken Kabobs

Delicious chicken kabobs marinated in a sweet and savory sauce, grilled with colorful vegetables and pineapple.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Hawaiian

Servings 4

Calories 300 kcal

Ingredients

1 lb chicken breast, cut into 1-inch cubes
1 cup bell peppers (red, yellow, and green), cut into 1-inch pieces
1 cup pineapple chunks (fresh or canned)
1 medium red onion, cut into wedges
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
to taste salt and pepper
skewers (wooden or metal)

Instructions

In a large mixing bowl, combine soy sauce, honey, vegetable oil, minced garlic, grated ginger, and a pinch of salt and pepper. Stir well to combine.
Add the cubed chicken to the marinade, ensuring all pieces are well coated. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 30 minutes, ideally 1-2 hours for more flavor.
Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for about 30 minutes to prevent burning.
Thread the marinated chicken pieces onto the skewers, alternating with bell peppers, pineapple, and onion wedges for variety and color. Aim for about 3-4 pieces of chicken per skewer.
Place the skewers on the preheated grill. Cook for 10-15 minutes, turning every few minutes, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
Once cooked, remove the kabobs from the grill and let them rest for a few minutes before serving.

Notes

Serve the kabobs on a large platter, garnished with freshly chopped cilantro and lime wedges for a pop of color. You can also add a side of coconut rice or a tropical salad for a complete meal!

Keyword chicken, grill, Hawaiian, kabobs, pineapple