Hawaiian Chicken Kabobs

5 from 2 votes

These Hawaiian chicken kabobs are stacked with tender, juicy chicken, pineapple, red onion and pepper. Brush the sweet Hawaiian sauce on top and serve them with fluffy coconut rice.

Prep Time20

Cook Time15

Marinade time:1

Total Time1 35

Course: Dinner

Cuisine: American

Diet: Gluten Free

Keyword: chicken breast, kabobs

Servings: (3 large kabobs each)

Author: Molly Thompson

Ingredients

For the marinade

1/4 cup aminos or soy sauce if you aren't gluten free
1/4 cup 100% pineapple juice use the juice from the canned pineapple below
1 tablespoon honey
1 teaspoon ground ginger
2 cloves garlic minced
2 teaspoons sesame oil
1/2 teaspoon kosher salt
1 1/2 lbs boneless skinless chicken breast cut into 1 inch chunks
1 teaspoon cornstarch or tapioca flour reserved until the end

For the kabobs

2 red bell peppers cut into 1 inch chunks
1 medium red onion cut into 1 inch chunks
1 (20 ounce) can pineapple chunks in 100% juice
12-15 wooden skewers

Instructions

Whisk together the coconut aminos, pineapple juice, honey, ginger, garlic, sesame oil and and salt in a medium. Place the diced chicken in another medium bowl and pour half of the marinade over the chicken. Cover the leftover marinade and store it in the fridge to use later as a sauce. Stir the chicken and seal with a lid or plastic wrap. Marinate in the fridge for at least one hour or up to 2 days.
Before you're ready to cook and serve, place the skewers in warm water and soak for 30 minutes. You can chop all of the veggies while they're soaking to make the best use of time.
When you're ready, remove the chicken from the fridge then alternate adding the diced chicken, onion, pineapple and red pepper to the skewers, leaving an inch or so on either end to pick them up. Discard any remaining chicken marinade from the bowl.
Air fry at 400°F for 12-15 minutes, turning halfway through. Our Cafe air fryer has an air fry setting so that's what we used. Place them on a baking sheet and broil on high for 2-3 minutes to char. Watch them closely to avoid over charring.
While they're cooking, make the sauce. Heat the second half of the marinade in a sauce pan over medium-high heat. Whisk the tapioca flour in 1 tablespoon of water and add it to the pot. Bring to a boil and stir frequently until it thickens and coats the back of a spoon, about 1 minute. Remove from the heat.
Brush the kabobs with the thickened sauce. We love to eat them with coconut rice.

Video

Notes

To grill them: Heat your grill or grill pan to high then place the kabobs over direct heat. Close the lid and cook for 8-10 minutes, flipping once.

Nutrition