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Home » Recipes » Hawaiian chicken skewers

Hawaiian chicken skewers

June 4, 2020 by Alida Ryder 11 Comments

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Juicy Hawaiian chicken skewers with pineapple, onion and red pepper are perfect for summer entertaining. Marinated and glazed with a sweet, sticky sauce, it’s a recipe the whole family will love.

Hawaiian chicken skewers

Ingredients needed

Full recipe + amounts can be found in the recipe card below.

  • Tomato ketchup.
  • Sweet chilli sauce. 
  • Soy sauce. Use Tamari or Coconut Aminos if you are gluten free. 
  • Garlic. 
  • Ginger. 
  • Chicken thighs. Boneless, skinless chicken thighs are best here because they stay juicy. Chicken breasts can also be used.
  • Pineapple. I used fresh pineapple but canned will also work. 
  • Bell pepper. 
  • Red onion. 

How to cook Hawaiian chicken skewers 

    1. Make the marinade: Combine ketchup, sweet chilli sauce, soy sauce, garlic and ginger. Mix well and reserve one third of the marinade. Pour the rest over cubed boneless, skinless chicken thighs and allow to marinade for at least 30 minutes but up to 24 hours, covered in the fridge.
    2. To make the skewers: Soak bamboo skewers in boiling water for 10 minutes (or use metal skewers) then thread on the chicken, onion, pineapple and bell pepper. Brush with marinade left in the marinating bowl.
    3. Grill the skewers: Preheat your grill/braai/barbecue for 10 minutes then add the chicken skewers. Cook for 10-15 minutes, glazing with the reserved marinade, until the skewers are caramelized and glossy and the chicken is cooked through. Alternatively you can use a griddle pan as well. 

Can I make this ahead?

Yes! The chicken can be marinated up to a day in advance and the skewers can be assembled and stored in the fridge for a day too. Leftover skewers can be kept in the fridge for up to 3 days. 

What to serve with chicken skewers 

  1. Guacamole salad
  2. Easy tomato feta green bean salad
  3. Easy flatbread
  4. Mini Hasselback potatoes with sour cream dip

Hawaiian chicken skewers

Hawaiian chicken skewers

Sweet and sticky Hawaiian chicken skewers with pineapple, red bell pepper and onion.
5 from 8 votes
Print Pin Rate
Course: Dinner, Grilling
Cuisine: American
Keyword: chicken skewers, Grilling recipe, Hawaiian chicken skewers
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating time: 30 minutes
Total Time: 1 hour
Servings: 8
Calories: 218kcal
Author: Alida Ryder

Ingredients

For the marinade

  • 1½ cups ketchup
  • ¾ cup sweet chilli sauce
  • 1/3 cup soy sauce / tamari sauce
  • 2 tsp crushed garlic
  • 2 tsp finely minced/crushed ginger
  • 1-2 tsp salt

For the skewers

  • 750 g (+- 1½lbs) chicken thighs skinless, boneless
  • 1 pineapple peeled, cored and cubed into 2-3cm chunks
  • 2 red bell peppers seeded and cubed into 2-3cm chunks
  • 1 red onion cubed into 2-3cm chunks

Instructions

  • To make the marinade, combine all the ingredients and mix well.
  • Reserve one third of the marinade and pour the remaining marinade over the chicken thighs. Cover and allow to marinate for at least 30 minutes but up to 24 hours in the fridge.
  • To make the skewers, soak bamboo skewers in boiling water for 10 minutes (or alternatively use metal skewers).
  • Thread the chicken, pineapple, onion and pepper onto the skewers then brush with the marinade that is left in the bowl the chicken was marinating in.
  • Pre-heat an outdoor grill or a grill pan on a stove and cook the skewers until golden brown and starting to caramelize on all sides and until the chicken is cooked through (approximately 10-15 minutes). Glaze with the reserved marinade while cooking.
  • Remove from the heat and allow to rest for 5 minutes before serving.

Nutrition

Calories: 218kcal | Carbohydrates: 21g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 89mg | Sodium: 1717mg | Potassium: 332mg | Fiber: 1g | Sugar: 18g | Vitamin A: 620IU | Vitamin C: 34.9mg | Calcium: 19mg | Iron: 1.2mg

 

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Filed Under: Chicken Recipes, Dinner Recipes, Gluten Free, Lunch, Recipes Tagged With: chicken kebab, Chicken recipe, Chicken Skewers, gluten free recipe, Grilled Chicken, grilling, Hawaiian chicken, kebab recipe, low carb recipe, Summer recipe

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Reader Interactions

Comments

  1. Cindy

    June 17, 2019 at 6:34 PM

    Best chicken kebabs I’ve ever tried. My family were sceptical about the pineapple but the end result was devoured within minutes. Great recipe!

    Reply
    • Alida Ryder

      June 17, 2019 at 6:36 PM

      Wow! That’s awesome to hear, thanks Cindy!

      Reply
  2. Erica

    June 17, 2019 at 6:31 PM

    Made these for lunch and they were great. The sticky marinade was perfection.

    Reply
    • Alida Ryder

      June 17, 2019 at 6:37 PM

      Thanks Erica, so happy to hear that!

      Reply
  3. Mary Ann | The Beach House Kitchen

    June 17, 2019 at 4:00 AM

    These look absolutely mouthwatering Alida! Perfect for grilling season!

    Reply
    • Alida Ryder

      June 17, 2019 at 6:28 PM

      Thanks Mary Ann! They are so perfect for cooking outdoors.

      Reply
  4. Denise van den Berg

    June 17, 2019 at 12:52 AM

    How much soy sauce, please? The recipe just states ‘? soy sauce/tamari’.

    Reply
    • Alida Ryder

      June 17, 2019 at 6:28 PM

      I’ve amended the recipe, it’s 1/3 cup. 🙂

      Reply
      • Denise van den Berg

        June 18, 2019 at 4:29 AM

        Thank you so much. I have just ordered your recipe book too!

        Reply
  5. bob Linke

    June 16, 2019 at 7:11 PM

    is it 1 cup soy sauce or more???

    Reply
    • Alida Ryder

      June 17, 2019 at 6:29 PM

      I’ve amended the recipe, it’s 1/3 cup.

      Reply

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