Marinated sweet and spicy Grilled Hawaiian Chicken Kabobs with fresh pineapple, peppers, and onions – grilled to perfection and sprinkled with cilantro!
A couple of weeks back I was craving pineapple something fierce. It seemed I could not possibly get enough of it. I’d buy a pineapple every week and it was gone in no time. I made pineapple salsa (two ways), grilled pineapple kabobs, and practically inhaled the fresh pieces by the bowlful.
Grilled pineapple is at the top of my Favorite Ways to Eat Pineapple list. Whenever I think of grilled pineapple I actually think of my wedding. We didn’t have a luau reception (although how cool would that have been??) but we did have a luncheon at a Brazillian-style grill restaurant called Tucanos. I love that place. (Braised brisket I’m dreaming of you…)
If you haven’t eaten at that style of restaurant you are seriously, seriously missing out. They have a humongous all you can eat salad bar type thing that has wayyyy more than just salad. I could pig-out right there all night but then I wouldn’t have a speck of room for the amazing grilled meats they bring around to your table.
It’s the coolest thing, you have a little wooden thingy with green on one side and red on the other and when you want them to stop at your table you leave the green side up – just flip it over if you want them to leave you alone for a bit. They bring fresh, hot off the grill, perfectly seasoned meat straight to your table. Bacon wrapped chicken, braised brisket (by far my favorite), pork, beef, AND GRILLED PINEAPPLE.
It’s basically heaven. It really is.
So anyway, these kabobs. I’ve been craving pineapple, and dreaming of Tucanos all you can eat grilled goodness lately so these kabobs were bound to happen. Just whip up a simple marinade including soy sauce, pineapple juice, sriracha, garlic, ginger, and cilantro and let your chicken soak up all of that yum for as long as you can wait (even 30 minutes will do), then grill it up along with fresh pineapple, peppers, and onions.
I am SO DANG EXCITED for grilling season. 🙂 🙂
Grilled Hawaiian Chicken Kabobs
Marinated sweet and spicy chicken, fresh pineapple, peppers, and onions - grilled to perfection and sprinkled with cilantro!
- 3-4 boneless skinless chicken breasts, cut into bite sized pieces
- 1 small-medium pineapple, cut into large chunks
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 red onion, chopped
- handful of cilantro, roughly chopped1/3
- 1/3 cup soy sauce (I used low sodium)
- 2 tablespoons apple cider vinegar (or white vinegar)
- 1 tablespoon minced garlic
- 2/3 cup pineapple juice
- 1/4 teaspoon ground ginger
- 2 tablespoons chopped cilantro
- 1 teaspoon sriracha sauce (or 2 teaspoons crushed red pepper flakes)
Whisk together all marinade ingredients. Add mixture to a large ziplock bag. Place chopped chicken pieces inside, squeeze out excess air, seal and chill for at least 30 minutes or overnight (the longer the better!)
When ready to prepare the kabobs, preheat the grill to medium heat and drain marinade from the plastic bag. Thread chicken, peppers, pineapple, and onions onto skewers.
Grill kabobs for about 10 minutes, rotating periodically to ensure even cooking, until chicken is cooked through. Sprinkle with fresh cilantro and serve immediately.
If you are using wooden skewers, be sure to soak them in water for about 30 minutes before grilling to keep them from burning.
These skewers are amazing as they are, but also delicious with teriyaki sauce for dipping. If you like heat, drizzle a little sriracha on top!