Bring a taste of Hawaii to your summer BBQ.
When you don’t have time for the beach, bring the beach to you! These mouth-watering Hawaiian Chicken Kebabs are nothing but delicious tropical flavor. This finger food recipe is so simple to make, the whole family can join in without worrying about any messes. Perfect for your next backyard barbecue, this recipe only requires some chicken, a few veggies, and a whole lot of seasoning. The key ingredient is the pineapple juice that brings an island flair. This little kick compliments the honey well and goes great with the spice of the crushed red peppers. Once the chicken is marinated, you can line the skewer with any combination of veggies and meat. The last step is to cook the kebob over the grill for rotisserie-style tenderness.
Serve up this kebob alongside a plate of brown rice or enjoy it on it’s own! Either way, this dish is going to be the talk of the town at your next backyard get-together. What better way is there to ring in the summer weather?
Hawaiian Chicken Kebabs
- 1/4 cup tomato paste
- 2 tablespoons dark molasses
- 2 tablespoons honey
- 1/3 cup soy sauce low-sodium
- 1/4 cup pineapple juice
- 2 tablespoons rice vinegar
- 4 garlic cloves minced
- 1 tablespoon ginger fresh, minced
- 1 tablespoon sesame oil
- 1/2 cup water cool
- 1/4 teaspoon crushed red pepper flakes
- 2 pounds boneless and skinless chicken breasts cut into large cubes
- 3 cups pineapple fresh, cut into large cubes
- 2 green peppers large, cut into large cubes
- 1 red onion large, cut into large cubes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- In a large mixing bowl, combine tomato paste, molasses, honey, soy sauce, pineapple juice, vinegar, garlic, ginger, oil, water, and red pepper. Whisk well.
- Place cut chicken into an airtight container. Reserve 1/2 cup of the sauce and pour the remainder over the chicken. Cover and refrigerate for 1 hour.
- Remove chicken from refrigerator and being skewering the kebobs. Place one piece of chicken onto the kebab, leave about 1/2 inch of skewer showing at the end. Follow chicken with pineapple, green pepper, and red onion. Repeat until the skewer is full, again leaving about 1/2 inch of skewer showing on the second end. Repeat the process on the remaining skewers.
- Preheat grill to medium-high heat. Drizzle prepared skewers with olive oil and salt. Place on grill and cook for about 5 minutes then brush along tops with 1/4 cup of the reserved sauce. Turn over skewers and brush with more sauce and grill about 4 minutes longer, or until chicken is firm and reaches 165 degrees on a meat thermometer. Serve hot with brown rice or quinoa.
Have you made this recipe?
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