Hawaiian Chicken Kabobs
These Irresistible Easy Hawaiian Chicken Kabobs combine juicy chicken thighs with pineapple, drizzled in a sweet and spicy sauce, creating a delightful dish that's perfect for any occasion.
Ingrédients
For the Marinade
- 3/4 cup pineapple juice
- 1/2 cup coconut aminos Can be substituted with tamari sauce for a gluten-free option.
- 1/2 cup ketchup Ensure it's gluten-free if needed.
- 1/2 cup brown sugar Can be replaced with a sugar substitute like erythritol.
- 2 tablespoons Frank’s Red Hot sauce Optional; can be replaced with smoked paprika for less heat.
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
For the Kabobs
- 1.5 lbs chicken thighs (skinless and boneless) Cut into bite-sized pieces.
- 20 oz can pineapple chunks (drained) Cut into sizes matching the chicken.
- 6 pieces kabob skewers Wooden skewers should be soaked in water for 30 minutes to prevent burning.
- to taste Sea salt
- to taste Black pepper
Instructions
Preparation
- Gather all your ingredients. Cut the chicken thighs into bite-sized pieces.
- Drain and cut the pineapple chunks to match the chicken size.
Cook the Sauce
- In a saucepan, combine pineapple juice, coconut aminos, ketchup, brown sugar, Frank’s Red Hot sauce, minced garlic, and minced ginger.
- Bring to a boil over medium heat, then reduce to a simmer for 10-12 minutes to thicken.
Marinate Chicken
- Place chicken in a bowl and coat with cooled sauce. Seal the bowl and refrigerate for at least an hour.
Assemble Kabobs
- Thread marinated chicken and pineapple onto skewers. Optionally add peppers or onions.
- Season with sea salt and black pepper.
Grill Kabobs
- Preheat the grill to medium-high heat.
- Grill kabobs for 10-12 minutes, turning occasionally and basting with reserved marinade.
Check and Serve
- Ensure chicken reaches an internal temperature of 165°F.
- Let kabobs rest for a few minutes before serving.
Notes
Leftover kabobs can be stored in an airtight container for 3-4 days or frozen for up to two months. To reheat, use the oven or grill.