Marinated Hawaiian chicken pineapple kabobs feature a Hawaiian-inspired BBQ sauce, sweet pineapple, crisp veggies, and juicy chicken. Perfect for a quick summer dinner or picnic.
Combine all the marinade ingredients in a medium mixing bowl. Reserve a ¼ cup of marinade for grilling. Whisk to combine. Cut the chicken breast into 1-inch pieces. Add to the marinade, toss to coat evenly. Refrigerate overnight (or at least 1 hour).
Make the Kabobs
Preheat the grill to medium-high heat (about 375 degrees F). Brush the grill grates with canola oil to prevent sticking. If using wooden skewers soak in water for at least 20 minutes to prevent fire.
Cut the pineapple, onion, and peppers into 1-inch pieces. Thread the kabob, alternating pieces of the chicken, red onion, pineapple, and bell pepper until you've reached the end of the skewer. Repeat with the remaining skewers, discard the excess marinade.
Grill the chicken until fully cooked through and the internal temperature reaches 165 F degrees, about 12 to 14 minutes, turning the skewers every few minutes so that each side has grill marks. During the last few minutes of cooking brush on the reserved marinade. Transfer to a serving plate.
Notes
*I recommend brining the chicken breast for the best (i.e. juiciest) result. Use any cut of boneless skinless chicken in this recipe. Baked Hawaiian KabobsPreheat your oven to 375 F degrees. Line a baking sheet with foil. Bake for 25-30 minutes until vegetables are tender and the chicken is cooked through, flipping every 7 minutes.