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
Scale
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.
