These Grilled Hawaiian Chicken Kebabs are sweet and spicy! Marinated cubed chicken thighs, bell pepper, onion, pineapple and sliced jalapeño are threaded onto skewers and grilled until perfection. Serve with rice of choice with spoonfuls of the reserved marinade that also doubles as a sauce! Serves 6.
These grilled Hawaiian chicken kebabs have it all!
Sweet, savory and spicy!
It’s as simple as making a quick marinade (that doubles as a sauce!) of coconut aminos, pineapple juice, sugar, lemon pepper, fresh ginger and garlic. Tossing that with chicken, peppers and onions and threading it all onto skewers with pineapple and sliced jalapeños. Of course if you don’t want the spice, you can omit the jalapeños. However if you love the heat, you and your tastebuds will love these kebabs.
Serve over brown, white or cauliflower rice and garnish with green onions and cilantro for a flavorful and weeknight meal that I just know you will love.
To Make These Grilled Hawaiian Chicken Skewers You Will Need:
for the marinade:
- dark brown sugar – For sweetness and aids in caramelization.
- garlic – This adds distinct and punchy flavor.
- ginger – Pungent, spicy, and sweet. There’s no need to peel ginger first, simple grate on a microplane.
- lemon pepper – Adds a citrus element with a zippy and peppery kick.
- pineapple juice – Imparts flavor and also helps to tenderize meat (not that chicken thighs need that 😉)
- coconut aminos – A healthy alternative to soy sauce.
for the kebabs:
- boneless skinless chicken thighs – Lend more flavor than white meat. Thigh meat is tender and moist without being overly fatty or oily.
- sweet onion – Red or yellow onion can be substituted.
- red bell pepper – Sweet and extra delicious when grilled.
- orange bell pepper – Sweet and extra delicious when grilled.
- pineapple – Once grilled, pineapple is sweeter, a little more tender with a hint of smokiness from the grill.
- jalapeños – Adds a delicious spicy kick, which works deliciously with the sweetness of the pineapple.
In a glass jar or bowl, measure and add 3 tablespoons dark brown sugar, 2 teaspoons lemon pepper, 3 large cloves grated fresh garlic, 2 teaspoons grated fresh ginger, 2/3 cup pineapple juice and 1/4 cup coconut aminos.
What Is Coconut Aminos?
Coconut aminos is a flavorful and salty sauce made from the fermented sap of coconut palm and sea salt, yet it does not taste like coconut at all. Its consistency and deeply brown color is similar to soy sauce. It’s also happens to be soy, gluten and wheat-free too. With that said, coconut aminos is a healthy substitute for those with a restrictive diet.
Whisk or shake well to break up the sugar until it’s completely dissolved.
In a large bowl, add 1 large chopped red and orange bell pepper, 1 large chopped sweet onion and 2 to 2-1/4 pounds boneless skinless chicken thighs that have been diced into 1-1/2 inch or so pieces.
Pour in 1/2 of the marinade/sauce, reserving the rest for serving.
Use tongs to toss well until coated. Marinate this for about 20 to 30 minutes.
Thread the marinated chicken alternating with onions and peppers, pineapple and slices of jalapeño. Place on a rimmed baking sheet and repeat. Any leftover veggies can be added to a grill basket if desired.
Pour any of the marinade leftover in the bowl over top.
Meanwhile, generously grease grill grates before preheating your grill to 500°.preheat your grill to 500°.
Place the skewers onto the prepped and preheated grill grates.
Close the lid and grill for 3 minutes a side or until the chicken is cooked thoroughly and the veggies and pineapple are caramelized.
Remove to a clean rimmed baking sheet or platter.
So much flavor and texture on one little skewer!
Once safe to handle, slide the grilled chicken and veggies off the skewers and served it over brown rice.
Drizzle with spoonfuls of the reserved marinade/sauce and sprinkle with some sliced green onions and chopped cilantro.
Sweet and spicy yet still wholesome, healthy and delicious!
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Grilled Hawaiian Chicken Kebabs
FOR THE MARINADE:
- 3 tablespoons dark brown sugar
- 2 teaspoons lemon pepper
- 3 cloves garlic, grated
- 2 teaspoons fresh ginger, grated
- 2/3 cup pineapple juice
- 1/4 cup coconut aminos
FOR THE KEBABS:
- 2 pounds boneless skinless chicken thighs, cut into 1½-inch pieces
- 1 large red bell pepper, chopped
- 1 large orange bell pepper, chopped
- 1 large sweet onion, chopped
- 1 pound fresh pineapple, cut into cubes
- 2 large jalapeños, sliced 1/4-inch thick
- 2 cups cooked brown rice, or white rice
- sliced green onions
- chopped cilantro
MAKE THE MARINADE/SAUCE:
- In a jar or bowl measure and add the brown sugar, lemon pepper, garlic, ginger, pineapple juice and coconut aminos.
- Whisk or secure the lid and shake well until the sugar is dissolved.
MAKE THE KEBABS:
- In a large bowl add the chicken, peppers and onions and toss with 1/2 of the marinade/sauce. Reserve the rest for serving.
- Marinate for 20 to 30 minutes, tossing occasionally.
- Generously grease grill grates. (I use paper towel and extra light olive oil.)Then preheat your grill to 500°.
- Thread the marinated chicken, onions and peppers with the pineapple and slices of jalapeño onto metal skewers and place on a rimmed baking sheet.Pour any of the marinade leftover in the bowl over top.
- Once the grill is hot, place the kebabs on the hot grill grates. Close the lid and cook for 3 minutes a side OR until the chicken is cooked thoroughly and the vegetables are tender.
- Serve over brown or white rice, with a few spoonfuls of the reserved marinade/sauce and sprinkle with sliced green onions and cilantro.
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