With a sauce inspired by our favorite huli huli chicken recipe, these kabobs have chicken, pineapple, and vegetables with hints of ginger, soy, and brown sugar. Perfect for a backyard BBQ or any weeknight dinner, these kabobs add a touch of tropical with every bite.
Ingredients & Variations
CHICKEN: Boneless skinless chicken thighs or chicken breasts are great in this recipe. Chunks of beef or shrimp can be used in this recipe, but cook them separately from the vegetables since they’ll cook at different rates. VEGETABLES: Bell peppers, red onions, and pineapple chunks are sweet and colorful, but why not try whole mushrooms, cherry tomatoes, or thick zucchini rounds? Potatoes and carrots should be par-cooked prior to adding to kabobs, however. MARINADE: The marinade makes the meal! These Hawaiian-inspired chicken Kabobs use a sauce very loosely based on Huli Huli chicken, which is a Hawaiian specialty created by Ernie Morgado in the 1950s. While this recipe isn’t cooked in the style of Huli Huli chicken, which is chicken that is turned on the grill or a spit, it is flavor packed and delicious.
How to Make Hawaiian Chicken Kabobs
In the Oven: Baked Hawaiian chicken kabobs come out perfectly in the oven, too!
Tips for Juicy Kabobs
Soak wooden skewers in water for at least 30 minutes to prevent them from splintering or burning. For uniform cooking, cut chicken and veggies into equal sizes. Leave a small amount of space between each piece on the skewer. This allows heat to circulate evenly and helps everything cook at the same rate. Chicken kabobs cook quickly; use a meat thermometer to ensure they reach 165°F without overcooking. For the best results, pull them off the grill a few degrees early since they will continue to cook as they rest.
Storing Leftovers
For best results, separate the leftover chicken and vegetables and store in a covered container in the refrigerator for up to 3 days. Chop up leftovers and serve them over rice or in a chicken and noodle stir fry. Hawaiian chicken kabobs freeze beautifully! Scoop portions into zippered bags and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.
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