These Hawaiian Chicken Kabobs are a colorful and tasty meal for summertime and so very easy to make too!
These Hawaiian Chicken Kabobs are anything but boring and taste like a summer party in your mouth! With juicy pineapple, colorful bell peppers and savory onion, these chicken kabobs are fresh and delicious, perfect for outdoor entertaining and summertime parties.
For your recipe seeking pleasure, I’ve prepared a few reasons of why I think kabobs are the most fun (funnest?) of all summer grilling foods. If you want to skip this nonsense just go straight to the recipe at the bottom.
Preparation: Getting these Hawaiian Chicken Kabobs together is all kinds of awesome. You can make them in a pretty pattern or personalize it. It’s like making those macaroni necklaces but for adults and it tastes good and you don’t wear it.
Fruit + Meat: In the great tradition of American food, you don’t usually mix fruit and meat, but why not? It’s so awesome and delicious! Like the age old struggle of whether to put pineapple on pizza. I can’t think of any other situations where people would even think to argue about combining meat with fruit, so just do it, pineapple with anything is wonderful!
Pretty Colors: Most summery, outdoor foods are delicious, but not particularly pretty (I’m looking at you barbecue pulled pork). But these Hawaiian Chicken Kabobs are so colorful and pretty! No shame if you match your outfit to your kabob, or your kabob to your outfit. They’re eye-popping on a picnic table and 100% instagram worthy.
Now I’m no Buzzfeed, but that’s a pretty dang good list if I do say so myself.
As for the Hawaiian Chicken Kabobs recipe itself, it’s super simple. First, whip up the marinade ahead of time by combining the spices and various oils and juices. The chicken needs some time to marinate before cooking, so just make sure you’ve got that taken care of before you even think about getting hungry for dinner. Save half the marinade to baste while the kebobs are grilling.
Once you’re ready to fire up the grill, go ahead and thread the chicken, peppers, onion and pineapple on the skewers and brush a bit of olive oil on the veggies. Oil the grill grate and place the kabobs on medium heat, turning every 4-5 minutes. Don’t forget to baste! Grill until the chicken is done, which takes about 15-20 minutes. Pop those suckers off and enjoy!
PREPARATION
Create marinade in a small sauce pan over medium heat by whisking together soy sauce, pineapple juice, honey, sesame oil, garlic powder, ground ginger, salt and pepper. Bring to a simmer. Separately, whisk together cold water and corn starch until combined. Slowly stream cornstarch mixture into marinade. Whisk all together. Return to a simmer; allow to simmer, whisking occasionally, for 3-4 minutes until marinade thickens. Remove from heat. Set aside.
Place diced chicken in a large plastic zip-top bag or bowl. Add half of marinade; toss to coat chicken. Seal/cover chicken; refrigerate at least 1 hour up to 4 hours.
If using wooden skewers, soak in water for at least 30 minutes.
Preheat grill to medium heat.
Alternately thread chicken, peppers, onion and pineapple onto skewers. Brush olive oil on vegetables.
Oil grill grate. Place kabobs on grill over medium heat. Grill, turning every 4-5 minutes and basting with remaining marinade until chicken is done; about 15-20 minutes.
Marinade can be made ahead, then kept covered and refrigerated for up to 3 days.
To broil kabobs in oven, preheat broiler. Line baking sheet with baking parchment. Arrange kabobs in individual layer on baking sheet. Place under broiler; broil, every 5 minutes turn and baste with remaining marinade until chicken is done. About 15-20 minutes.
INGREDIENTS
1/4 cup soy sauce (or tamari)
1/4 cup canned pineapple juice
3 tablespoons honey (or brown sugar)
2 tablespoons sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup cold water whisked
1 tablespoon corn starch
4 boneless, skinless chicken breasts, trimmed and cut into 1 1/2-inch pieces
3-4 bell peppers, cut into 1 1/2-inch pieces (colors of your choice)
1 large red onion, cut into 1 1/2-inch pieces
2 cups pineapple chunks
1-2 tablespoons olive oil (or more sesame oil)
oil or grill cooking spray for grill grates
NUTRITION INFORMATION
Serving Size: 1 (344 g) Servings Per Recipe: 6
Calories 366.7 Calories from Fat 181 49% Total Fat 20.1 g 30% Saturated Fat 4.3 g 21% Cholesterol 72.6 mg 24% Sodium 1419.3 mg 59% Total Carbohydrate 19.4 g 6% Dietary Fiber 2.9 g 11% Sugars 13.2 g 53% Protein 28.6 g 57%
HEALTH BENEFITS
Control of Blood Pressure
Chicken consumption has been found to be useful in controlling blood pressure as well. This was observed in people with hypertension and in many African Americans, though the diet was also comprised of nuts, low-fat dietary products, vegetables, and fruits.
Reduced Cancer Risk
Studies have found that in non-vegetarians, a higher consumption of red meat, pork/ham increased the risk of colorectal cancer, while in chicken and fish eaters, the risk of developing this cancer in later life was reduced, although the evidence is not conclusive.
Reduced Cholesterol
The amount of saturated fat and cholesterol found in red meat such as beef, pork, and lamb are much higher than the levels found in chicken, fish, and vegetables. Therefore, the American Heart Association has advised consuming chicken or fish instead of red meat for a lowered risk of cholesterol and subsequent heart disease development. The AHA also says that consuming chicken or fish must be limited to normal levels, as excessive consumption can also lead to the development of heart disease.
Treatment of Common Cold
Intake of warm chicken soup also provides relief from common cold, including symptoms like a congested nose and a sore throat.
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