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Hawaiian chicken skewers on a plate over rice.

Hawaiian Chicken Skewers

5 from 3 votes
Created by Mariam Ezzeddine
Juicy, moist, and packed with flavor, these grilled Hawaiian Chicken Skewers are so easy to make! Grilled to perfection after being marinated in a sweet and tangy sauce, this chicken kabob recipe is absolutely mouthwatering. Served over a bed of rice, these skewers make for the perfect weeknight dinner.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 4 servings
servings

Ingredients

  • 2 lbs. chicken tenderloins remove film coat
  • 1 can round pineapple slices with juice
  • white rice to serve

For the Marinade:

  • ¾ cup pineapple juice reserved from the can of pineapple
  • ⅓ cup low sodium soy sauce
  • 2 cloves minced garlic
  • 1 tsp. freshly grated ginger
  • 1 tsp. paprika
  • ⅓ cup ketchup
  • 2 tbsp sriracha more or less to taste
  • 2 tbsp vegetable or canola oil
  • 2 tbsp rice vinegar
  • ½ cup raw honey
  • 2 tsp. coarse Dijon mustard
  • 1 tsp. black pepper fresh cracked
  • Salt to taste if needed
  • Sliced green onions for garnishing
  • Lime slices for serving

Instructions

  • Soak skewers if using wooden skewers 30 minutes prior.
  • Remove any film skin from the chicken tenderloins and cube then into 1 inch cubes. Place in a bowl and set aside.
  • In another bowl, mix together the marinade ingredients until well incorporated.
  • Add in half the marinade to the chicken cubes and coat well.
  • Cover and marinate the chicken for 30 minutes to 1 hr.
  • Preheat the grill.
  • Skew the chicken on the skewers. Each skewer should take about 5-6 pieces, depending on the size of your skewer.
  • Before grilling the chicken, simmer the remainder of the marinade in a small pan until the sauce thickens up a little.
  • Brush the grill rack with some oil or use oil spray and place the skewers on the rack to grill. Grill the chicken for about 4-5 minutes on each side until cooked through and charred. Also grill the pineapple slices during this time along with the chicken.
  • While grilling, baste the chicken skewers a couple of times with the cooked marinade to keep them juicy. Right when the chicken has cooked through, transfer to a serving dish along with the grilled pineapple slices. Brush with more of the cooked marinade and garnish with some sliced green onion and enjoy.

Notes

  • Soak skewers if using wooden skewers 30 minutes prior.
  • To make this spicier, you can add more sriracha or even some red chili flakes.
  • Feel free to add some vegetables to this like bell peppers, onions, zucchini, and more. You can also add some pineapples onto the skewers themselves.
  • Always use a preheated grill so the chicken doesn’t stick.
  • Do not mix the reserved marinade and the leftover marinade that had the chicken in it. You don’t want to cross-contaminate the sauce with the raw chicken.
  • If you don’t want to use honey, feel free to swap it for brown sugar or maple syrup.

Nutrition

Calories: 605kcal | Carbohydrates: 72g | Protein: 51g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1358mg | Potassium: 1264mg | Fiber: 3g | Sugar: 64g | Vitamin A: 870IU | Vitamin C: 27mg | Calcium: 63mg | Iron: 3mg
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