If you’re on the hunt for a bright, juicy, and utterly delightful dish to brighten up your meal times, this Hawaiian Chicken Kabobs Recipe is an absolute winner. Combining tender chicken, sweet pineapple, and colorful veggies, these kabobs bring the perfect balance of savory, sweet, and smoky flavors that scream sunshine on a stick. Whether you’re hosting a backyard BBQ or craving a quick weeknight dinner, this recipe promises simplicity and wow-factor in every juicy bite.
Ingredients You’ll Need
Preparing Hawaiian Chicken Kabobs Recipe doesn’t require a long list of fancy ingredients; instead, it’s about picking a few essential components that play together beautifully. Each ingredient adds a pop of color, layers of flavor, or a touch of texture, making the final dish as vibrant as it is delicious.
- 1 1/2 lbs boneless skinless chicken breast: The lean protein base that soaks up all those tropical flavors.
- 1 (20 ounce) can pineapple chunks: Adds juicy sweetness and tender fruitiness that perfectly complements the chicken.
- 2 red bell peppers: Bring vibrant color and a slightly sweet crunch to the kabobs.
- 1 medium red onion: Adds a mild sharpness and lovely purple hue when grilled.
- 1/4 cup aminos (or soy sauce): Offers that savory umami punch; use soy sauce if not gluten-free.
- 1/4 cup 100% pineapple juice: Intensifies the pineapple flavor and tenderizes the chicken.
- 1 tablespoon honey: Provides natural sweetness and helps caramelize the kabobs during cooking.
- 1 teaspoon ground ginger: Adds a warm, zesty kick that brightens the marinade.
- 2 cloves garlic, minced: Infuses a savory depth that’s essential for balanced flavor.
- 2 teaspoons sesame oil: Gives a subtle nutty aroma that pairs perfectly with the tropical theme.
- 1/2 teaspoon kosher salt: Enhances all the other flavors without overpowering.
- 1 teaspoon cornstarch or tapioca flour: Reserved for thickening the leftover marinade into a glaze.
- 2 tablespoons fresh parsley, finely chopped: For a fresh, herbaceous finish and a splash of color.
- 12-15 wooden skewers: Essential for threading all the delicious pieces together into perfect kabobs.
How to Make Hawaiian Chicken Kabobs Recipe
Step 1: Whisk the Marinade and Marinate the Chicken
Start by combining the aminos, pineapple juice, honey, ground ginger, minced garlic, sesame oil, and kosher salt in a bowl. Whisk these together to create a fragrant and flavorful marinade. Add the diced chicken breast and stir until every piece is coated in this tropical goodness. Let it rest in the refrigerator for at least one hour so the chicken soaks up all those delicious flavors and becomes tender and juicy when cooked.
Step 2: Soak the Wooden Skewers
While the chicken marinates, soak your wooden skewers in warm water for about 30 minutes. This simple but crucial step keeps your skewers from burning or cracking during cooking, ensuring you get to enjoy the kabobs without any burnt sticks getting in the way.
Step 3: Assemble the Kabobs
Once marinated, it’s time to assemble the kabobs. Thread the chicken pieces, pineapple chunks, red onion slices, and red bell pepper segments onto each skewer, alternating the ingredients. This not only makes for an eye-catching presentation but also guarantees every bite offers a perfect combination of savory meat, sweetness, and crisp veggies.
Step 4: Cook the Kabobs
Preheat your air fryer to 400°F. Arrange the kabobs in the air fryer basket in a single layer and cook for 12-15 minutes, turning once halfway through cooking for even caramelization and fluffiness. The result is beautifully grilled kabobs with little smoky char and juicy insides, perfect for summer or year-round meals.
Step 5: Prepare the Glaze and Serve
While the kabobs cook, pour the leftover marinade into a small saucepan and heat it over medium heat. Stir in the cornstarch or tapioca flour and whisk continuously until the marinade thickens to a glossy glaze. Once the kabobs are done, brush this glaze all over for added shine and punch of flavor before serving.
How to Serve Hawaiian Chicken Kabobs Recipe
Garnishes
Finishing touches make all the difference, and with this Hawaiian Chicken Kabobs Recipe, fresh chopped parsley sprinkled on top adds a lovely herbaceous note and vibrant green contrast. For a bit of extra zing, consider adding a small squeeze of lime or a scattering of toasted sesame seeds.
Side Dishes
To complement the tropical flavors, serve these kabobs alongside fluffy coconut rice or a crisp, refreshing cucumber salad. A simple coleslaw or grilled corn on the cob also pairs beautifully, rounding out a colorful, well-balanced meal.
Creative Ways to Present
For a festive touch, serve the kabobs over a bed of mixed greens or even tropical fruit slices like mango or papaya. You can also present them platter-style for sharing, garnished with edible flowers or extra pineapple chunks to really highlight the Hawaiian vibe.
Make Ahead and Storage
Storing Leftovers
Any leftover Hawaiian Chicken Kabobs Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to separate the kabobs from any glaze to maintain the best texture. When chilled properly, the flavors intensify, making for a tasty next-day meal.
Freezing
If you want to freeze the kabobs, it’s best to freeze the marinated chicken pieces separately before assembling and cooking. Pack the chicken in freezer-safe bags for up to 2 months, then thaw overnight in the fridge before threading and cooking fresh kabobs.
Reheating
To warm up your leftover kabobs, gently reheat them in the air fryer at 350°F for about 5 minutes or until heated through, which helps keep the chicken juicy and the veggies crisp. Alternatively, you can reheat in a preheated oven at 350°F wrapped in foil to avoid drying out.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs tend to stay juicier and can handle longer cooking times without drying out, which makes them an excellent alternative if you prefer a richer flavor and tender bite in your Hawaiian Chicken Kabobs Recipe.
What if I don’t have an air fryer?
No worries at all! These kabobs can be grilled on a barbecue or cooked in a conventional oven set to broil. Just keep an eye on them and turn frequently to achieve even cooking and that iconic char.
Is there a vegetarian version of this recipe?
Yes! Swap out the chicken for firm tofu or extra vegetables like zucchini and mushrooms for a delicious plant-based twist that still captures the essence of the Hawaiian Chicken Kabobs Recipe’s tropical charm.
How long should I marinate the chicken?
Marinating for at least one hour is ideal to infuse the chicken with flavor, but if you have more time, letting it sit up to 4 hours or overnight gives an even deeper taste and tender texture.
Can I use fresh pineapple instead of canned?
Definitely! Fresh pineapple offers a brighter, less syrupy sweetness and a bit more texture. Just be sure to cut it into chunks about the same size as the chicken pieces for even cooking.
Final Thoughts
There’s something truly special about the way Hawaiian Chicken Kabobs Recipe blends sweet and savory in such a simple, fun-to-eat form. Whether you’re craving tropical flavors or just want a quick, crowd-pleasing dish, these kabobs deliver every time. I can’t wait for you to try them and bring a little sunshine to your table!
Print
Hawaiian Chicken Kabobs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Hawaiian
- Diet: Gluten Free
Description
Delicious and tropical Hawaiian Chicken Kabobs featuring tender marinated chicken, sweet pineapple chunks, and colorful bell peppers and onions, cooked to perfection in an air fryer and glazed with a flavorful pineapple-ginger sauce.
Ingredients
Chicken and Marinade
- 1 1/2 lbs boneless skinless chicken breast
- 1/4 cup aminos (or soy sauce if not gluten free)
- 1/4 cup 100% pineapple juice
- 1 tablespoon honey
- 1 teaspoon ground ginger
- 2 cloves garlic, minced
- 2 teaspoons sesame oil
- 1/2 teaspoon kosher salt
- 1 teaspoon cornstarch or tapioca flour (reserved until the end)
Vegetables and Fruit
- 1 (20 ounce) can pineapple chunks
- 2 red bell peppers
- 1 medium red onion
Other
- 12–15 wooden skewers
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Prepare the Marinade: In a bowl, whisk together the aminos or soy sauce, pineapple juice, honey, ground ginger, minced garlic, sesame oil, and kosher salt to create a flavorful marinade.
- Marinate the Chicken: Cut the boneless skinless chicken breasts into chunks suitable for skewering and place them in the marinade. Let the chicken soak in the marinade for at least one hour to absorb the sweet and savory flavors.
- Soak the Skewers: While the chicken marinates, soak the wooden skewers in warm water for 30 minutes. This prevents them from burning during cooking.
- Assemble the Kabobs: Chop the red bell peppers and red onion into bite-sized pieces. Thread the marinated chicken chunks, pineapple chunks, red onion, and red bell peppers alternately onto the soaked wooden skewers to assemble the kabobs.
- Preheat the Air Fryer: Set your air fryer to 400°F (200°C) and allow it to preheat for a few minutes to ensure even cooking.
- Cook the Kabobs: Place the assembled kabobs in the air fryer basket in a single layer. Cook for 12-15 minutes, turning the kabobs halfway through cooking to ensure they are evenly browned and fully cooked.
- Thicken the Marinade: While the kabobs cook, pour the remaining marinade into a saucepan. Whisk in the reserved teaspoon of cornstarch or tapioca flour and heat over medium heat, stirring constantly until the sauce thickens into a glaze.
- Glaze and Serve: Once the kabobs are cooked, brush the thickened marinade glaze over them generously. Garnish with fresh chopped parsley and serve immediately while hot and juicy.
Notes
- You can substitute tamari for aminos or soy sauce to keep it gluten free.
- Soaking skewers prevents them from burning during air frying.
- Make sure to turn kabobs halfway through for even cooking and browning.
- Adjust cooking time depending on the size of the chicken chunks to avoid overcooking or undercooking.
- These kabobs pair well with steamed rice or a fresh green salad.
