Hawaiian Chicken Pineapple Kebabs
These Hawaiian chicken pineapple kebabs feature juicy chicken thighs marinated in a tangy calamansi honey sauce, grilled with caramelized pineapple, making a delightful meal perfect for camping or backyard grilling.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the Marinade
- 1 cup Calamansi juice Fresh is best, bottled works in a pinch
- 1/3 cup Honey Provides a glossy, sticky finish
- 1/4 cup Soy sauce Adds salty depth
- 2 cloves Garlic Minced
- 1 tbsp Ginger Grated
- 1 pinch Black pepper
- 1 pinch Salt Tiny pinch
For the Skewers
- 1 lb Chicken thighs Cut into equal bite size pieces
- 1 cup Pineapple chunks Fresh or canned, drained well if canned
- 1 cup Bell pepper Optional, for color and crunch
- 1 medium Red onion Optional, for color and crunch
- 4 pieces Skewers Soak wooden ones in water for 30 minutes
Instructions
Preparation
- Cut chicken into equal bite size pieces so they cook evenly.
- Mix calamansi juice, honey, soy sauce, garlic, ginger, a pinch of pepper, and a tiny pinch of salt.
- Marinate the chicken at least 30 minutes, or up to overnight if you are planning ahead.
- Thread chicken, pineapple, and any veggies onto skewers.
Cooking
- Grill on medium heat, turning every few minutes, until cooked through and slightly charred at the edges.
- Brush a little extra marinade on during the last couple minutes, but only if you boiled it first for safety.
Notes
These kebabs are great for camping or backyard grilling. Marinate chicken ahead of time for convenience. Adjust sweetness or add flavors as you prefer. For a variation, use sesame oil and sprinkle with toasted sesame seeds after grilling.