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With the warm weather here one of my favorite things to cook on the grill is kabobs! I mean really you have your whole dinner on a stick, meats, fruits, and veggies just make some bread and you’re good to go! These Easy Weeknight Hawaiian Chicken Pineapple Kabobs are one my kids like because they are ‘sweet’!
Easy Weeknight Hawaiian Chicken Pineapple Kabobs Recipe
These chicken pineapple kabobs have a sweet tang to them and they are very kid-friendly.
They are easy to make for a weeknight meal or make a large batch and freeze them for an easy freezer meal.
How to Grill Indoors
Let’s face it we can’t always predict when the weather will agree with us and let us grill outside. So for those days, I love using my reversible cast iron grill. It can be used as a grill or a griddle, right on your stovetop.
The Hawaiian Chicken Pineapple Kabob Skewers
Now make sure you grab good kabob skewers! They have metal reusable kabob skewers but they tend to be REALLY hot when you sit down to eat. I like using bamboo kabob skewers. You can grab the bamboo ones in packs of 100 for super cheap!
Hawaiian Chicken Pineapple Kabobs Ingredients
1 cup Ketchup
1/4 cup Soy Sauce
1/4 cup Honey
1/2 cup homemade brown sugar
1 tablespoon Dijon Mustard
1 tablespoon Lemon Juice
1 teaspoon Minced Garlic
2 lb Boneless Skinless Chicken Breasts
1 Pineapple, Peeled and Cored
1 Red Onion
1 Green Bell Pepper
Salt and Pepper (to taste)
Hawaiian Chicken Pineapple Kabobs Directions
Start by mixing your ketchup, soy sauce, honey, Dijon mustard, brown sugar, lemon juice, and minced garlic into a pot and cook for 10 minutes on medium heat and then allow to cool.
While that is cooking, cut your chicken, peppers, onion, and pineapple into 1 1/2 inch cubes.
Place pineapple, chicken, and vegetables onto the skewers alternating pieces. Make it fun and colorful!
Next, brush your skewers with some oil and then with 1/2 the sauce mix. Place them on a hot heated grill. Directions are the same cooking inside or outside it doesn’t matter.
Brush the rest of the sauce over skewers every 3-5 minutes while cooking.
Cook for about 15 minutes until the chicken is cooked all the way through.
Use the other half the sauce for serving and dipping.
I suggest serving these Hawaiian Chicken Pineapple Kabobs with our Bacon-Wrapped Corn On The Cob which is also grilled.
- Add ketchup, soy sauce, honey, Dijon mustard, brown sugar, lemon juice, and minced garlic to a pot and cook for 10 minutes then allow to cool.
- Cut chicken, peppers, onion and Pineapple into 1 1/2 inch cubes.
- Place Pineapple, chicken and vegetables onto skewers alternating pieces.
- Brush skewers with oil then with 1/2 the sauce and place on heated grill.
- Brush sauce over skewers every 3-5 minutes while cooking. Cook for about 15 minutes.
- Use the other half the sauce for serving.