Description
This recipe for Juicy Hawaiian Chicken Kabobs combines marinated chicken breast, fresh pineapple, red bell pepper, and red onion, all threaded onto skewers and cooked to perfection using various methods including air frying, oven baking, or grilling. The flavorful marinade of coconut aminos, pineapple juice, honey, garlic, and ginger imparts a delicious tropical twist, while a thickened sauce made from the reserved marinade adds a glossy, savory finish. Perfect for a quick, easy, and vibrant meal with a touch of the islands.
Ingredients
Scale
Marinade
- 1/4 cup coconut aminos or soy sauce
- 1/2 cup 100% pineapple juice
- 2 tablespoons honey
- 1 teaspoon ground ginger
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon kosher salt
Main Ingredients
- 1 pound boneless skinless chicken breast, cut into 1-inch chunks
- 1 red bell pepper, cut into 1-inch chunks
- 1 medium red onion, cut into 1-inch chunks
- 20 oz pineapple chunks (in 100% juice)
- 6 wooden skewers
- 1 tablespoon cornstarch or tapioca flour
Instructions
- Prepare the Marinade: Whisk together coconut aminos, pineapple juice, honey, ground ginger, minced garlic, sesame oil, and kosher salt in a bowl until well combined. Pour half of this mixture over the diced chicken breast, ensuring that all pieces are coated. Cover and refrigerate for at least 1 hour, or up to 2 days for deeper flavor. Reserve the remaining marinade for later use as a sauce.
- Soak Skewers: Soak the wooden skewers in warm water for 30 minutes. This step prevents the wood from burning during cooking and helps maintain the kabobs’ presentation.
- Assemble the Kabobs: Thread the marinated chicken chunks, red onion pieces, pineapple chunks, and red bell pepper alternately onto the soaked skewers. Leave some space at the ends for easier handling. Discard any leftover marinade from the chicken to ensure safety.
- Cook Using Preferred Method:
Air Fryer: Preheat your air fryer to 400°F and cook the kabobs for 12-15 minutes, flipping halfway through. For extra char, broil for 2-3 minutes at the end while monitoring closely.
Oven: Preheat the oven to 425°F and bake the kabobs for 12-15 minutes, flipping halfway through for even cooking.
Grill: Preheat the grill to high heat and cook kabobs over direct heat for 8-10 minutes, turning once to achieve grill marks and char. - Make the Sauce: While the kabobs are cooking, pour the reserved marinade into a saucepan over medium-high heat. In a small bowl, whisk cornstarch or tapioca flour with 1 tablespoon of water until smooth. Add this slurry to the simmering marinade. Bring to a boil while whisking continuously until thickened, about 1 minute. Remove from heat.
- Finish and Serve: Brush the cooked kabobs generously with the thickened sauce to add flavor and sheen. Serve immediately, ideally paired with fluffy coconut rice for a tropical, refreshing meal experience.
Notes
- Soaking the wooden skewers is essential to prevent burning during cooking.
- Marinate chicken for at least 1 hour; marinating longer (up to 2 days) will deepen the flavors.
- If using metal skewers, soaking is not necessary.
- Ensure to discard any marinade that has contacted raw chicken before cooking to avoid cross-contamination.
- Adjust cooking time if kabob pieces are larger or smaller than 1 inch.
- For a gluten-free meal, use coconut aminos instead of soy sauce and ensure cornstarch or tapioca is gluten-free.
- Broiling at the end of air frying adds extra char but watch carefully to prevent burning.
