Description
Tender Hawaiian-style chicken skewers with fresh pineapple, vibrant vegetables, and a zesty honey-ginger marinade create a sweet and savory dish. Perfect for quick weeknight dinners or summer gatherings, these kabobs deliver bold tropical flavors with minimal effort.
Ingredients
1.5 lbs chicken breast, cut into 1-inch cubes
1 cup pineapple chunks (fresh or canned in water)
1 small red onion, sliced
2 bell peppers (any color), julienned
6–8 bamboo skewers (soaked in water for 30 minutes)
2 Tbsp soy sauce
1 Tbsp honey
2 tsp grated ginger
1 clove garlic, minced
1 Tbsp rice vinegar
Instructions
In a bowl, whisk soy sauce, honey, ginger, garlic, and rice vinegar to make the marinade.
Add chicken cubes and stir to coat evenly. Refrigerate for at least 30 minutes.
While marinating, slice onion, julienned peppers, and soak skewers in water to prevent burning.
Thread chicken, pineapple, onion, and peppers in alternating order onto skewers.
Brush remaining marinade over skewers.
Preheat grill to 375°F (medium-high) or heat a skillet over medium heat.
Grill or cook skewers for 5-7 minutes per side until chicken reaches 165°F and vegetables soften.
Rest for 5 minutes before serving to retain juices.
Notes
For extra juiciness, use chicken thighs instead of breasts.
Replace pineapple with mango or peach for variation.
Swap bell peppers with zucchini or mushrooms for vegan skewers.
Coconut aminos substitute soy sauce for gluten-free; omit rice vinegar for a less tangy marinade.
Nutrition
- Serving Size: 1 skewer
- Calories: 250
- Sugar: 10g
- Sodium: 750mg
- Fat: 5g
- Saturated Fat: 1.5g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 25g
- Cholesterol: 120mg