Easy Recipes: Hawaiian Chicken Kabobs with Pineapple
Grilled Hawaiian chicken kabobs with juicy pineapple and colorful bell peppers—perfect for summer BBQs.
Servings: 4 servings
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup pineapple juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 orange bell pepper, cut into chunks
- 1/2 red onion, cut into chunks
- 1.5 cups pineapple chunks
- Skewers (if wooden, soak for 30 minutes prior to grilling)
Instructions
- In a large bowl or zip-top bag, whisk together olive oil, soy sauce, honey, pineapple juice, vinegar, lime juice, ginger, pepper, and salt.
- Add the chicken pieces to the marinade, mix to coat, cover or seal, and refrigerate for at least 1 hour (up to overnight).
- Preheat grill to medium-high heat and oil the grates.
- Thread the chicken, bell peppers, onion, and pineapple onto the skewers, alternating ingredients.
- Grill the skewers for 10 to 15 minutes, turning every few minutes, until the chicken is cooked through and has nice grill marks.
- Serve hot and enjoy!