Description
Sweet and savory Hawaiian Chicken Kabobs made with juicy chicken, pineapple, and a tropical-inspired homemade sauce.
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 pounds skinless boneless chicken thighs
- 20-ounce can pineapple chunks
- 6 kabob skewers
- Sea salt to taste
- Black pepper to taste
Instructions
- Combine pineapple juice, coconut aminos, ketchup, brown sugar, hot sauce, garlic, and ginger in a saucepan and simmer until thickened.
- Cut chicken into bite-sized pieces and marinate with some sauce for at least 1 hour in the refrigerator.
- Drain pineapple chunks and thread chicken and pineapple onto skewers.
- Season the skewers with sea salt and black pepper.
- Preheat grill to medium-high heat.
- Grill kabobs for 10 to 12 minutes while turning occasionally and brushing with sauce.
- Serve warm with extra sauce on the side.
Notes
- Soak wooden skewers in water before grilling to prevent burning.
- Fresh pineapple can replace canned pineapple for brighter flavor.
- Chicken thighs stay juicier than chicken breasts during grilling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 skewer
- Calories: 410
- Sugar: 24
- Sodium: 720
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 34
- Cholesterol: 135