As the smoky aroma of grilled chicken wafts through the air, you know you’re in for a treat. These Huli Huli Chicken Kabobs bring together tender pieces of chicken marinated in a sweet and tangy sauce, complemented by juicy pineapple and crisp onions. With a total time of about 30 minutes, these kabobs are easy to prepare and perfect for outdoor grilling or a weeknight dinner. The secret to their success lies in the vibrant marinade, which deeply infuses the chicken with flavor.
This recipe is designed for those who love to entertain or anyone looking for a flavorful meal that’s quick to make. These kabobs are ideal for summer barbecues, family gatherings, or simply a fun dinner on a weeknight. You can also marinate the chicken a day ahead for even more intense flavors.
Why You’ll Love This Recipe
- The marinade creates a deliciously sticky glaze.
- Chicken cooks perfectly on the grill for a juicy texture.
- Pineapple adds a sweet contrast, enhancing the overall flavor.
- It’s quick to prepare, perfect for busy weeknights or gatherings.
What You’ll Need
Gather your ingredients for these tasty kabobs:
For the Marinade
- 3/4 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1 to 2 Tbsps hot sauce of choice
- 1 Tbsp garlic paste or minced garlic
- 1 Tbsp ginger paste or minced ginger
For the Kabobs
- 1 1/2 pounds boneless, skinless chicken thighs (or chicken breasts), cut into 1-inch pieces
- 20 oz can pineapple chunks, drained
- 1 red onion, cut into similar size pieces as chicken and pineapple
- 6 kabob skewers (if wood soak in water for a few hours)
- kosher salt, to taste
- pepper, to taste
Use chicken breasts for a leaner option.
Substitutions & Swaps
- Use honey instead of brown sugar.
- Swap soy sauce for tamari for a gluten-free option.
- Pineapple can be replaced with bell peppers.
- Chicken thighs can be substituted with shrimp.
How to Make It
Prepare delicious Huli Huli Chicken Kabobs by following these steps.
Combine marinade
Put the pineapple juice, soy sauce, ketchup, brown sugar, hot sauce, garlic, and ginger in a saucepan. Bring to a boil, reduce the heat to low, and simmer for 10 to 12 minutes. This will thicken the sauce.
Marinate chicken
While the sauce cools, cut the chicken into 1-inch size pieces and place them in a gallon-size plastic bag. Add a few spoonfuls of the huli huli sauce and massage the bag until the chicken is coated. Marinate in the fridge for at least an hour.
Prepare skewers
Drain the liquid from the pineapple can and cut the onion into similar size pieces as the pineapple and chicken. Put the chicken, pineapple, and onion on 6 kabob skewers and season with kosher salt and pepper.
Preheat the grill
Preheat the grill to medium-high heat.
Grill kabobs
Grill the kabobs for 10 to 12 minutes total, turning a few times and brushing with some of the huli huli sauce.
Serve kabobs
Serve with remaining huli huli sauce on the side for dipping.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: yes, for up to 3 months if cooked.
Reheat: microwave for 1-2 minutes until heated through.
Tips for Best Results
- Let the chicken marinate for longer for deeper flavor.
- Use a meat thermometer to check for doneness (165°F).
- Soak wooden skewers to prevent burning on the grill.
- Brush kabobs with sauce while grilling for extra flavor.
Serving Suggestions
- Serve with steamed rice for a complete meal.
- Pair with a light salad for a refreshing contrast.
- Great with grilled vegetables alongside kabobs.
