Ingredients

• 6 tablespoons olive oil, divided

• ¼ cup balsamic vinegar

• 3 tablespoons fresh lemon juice

• 2 tablespoons Dijon mustard

• 2 tablespoons brown sugar

• 1 tablespoon Worcestershire sauce

• 3 garlic cloves, finely minced

• 2 teaspoons Italian seasoning

• Kosher salt and black pepper, to taste

• 2 pounds boneless, skinless chicken breasts (or chicken thighs), cut into 1-inch cubes

• 2 small zucchini, sliced into ½-inch rounds

• 1 red bell pepper, cut into large chunks

• 1 yellow bell pepper, cut into large chunks

• 1 red onion, cut into wedges

• 2 tablespoons chopped parsley (optional)

Instructions

1. Whisk the Marinade
   In a mixing bowl, stir together 4 tablespoons of olive oil, balsamic vinegar, lemon juice, Dijon mustard, brown sugar, Worcestershire, garlic, and Italian seasoning. Season with salt and pepper to taste. Set aside about ⅓ cup of the marinade to brush on later.

1. Marinate the Chicken
   Add the chicken breast pieces to a bowl or resealable bag. Pour in the remaining marinade and toss to coat well. Refrigerate for 1–4 hours to let the flavors soak in. Give it a stir halfway through if you can.

2. Assemble the Kabobs
   Thread the marinated chicken, zucchini, peppers, and onion onto skewers. Alternate for color and even cooking. Brush everything with the last 2 tablespoons of olive oil, then lightly season again with salt and pepper.

3. Grill ‘Em Up
   Heat your grill to medium. Place kabobs on the grates and cook for about 10–12 minutes, turning every few minutes. Brush with the reserved marinade during the last 2 minutes for extra flavor and gloss. Chicken is done when it reaches 165°F inside.
4. Serve & Enjoy
   Sprinkle with fresh parsley before serving, if you’d like. These kabobs go great with rice, couscous, or even just a slice of crusty bread on the side.

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Tips & Tricks

✔ Use chicken thighs if you prefer extra juicy kabobs.
Chicken breasts are lean and quick to cook, but if you want a little more richness and forgiveness on the grill, boneless thighs work beautifully with this marinade too.

✔ Don’t skip the marinade time.
Even just an hour in the fridge helps the flavors soak in and keeps the chicken from drying out. If you can swing 3–4 hours, even better.

✔ Cut everything to a similar size.
Try to keep your chicken and veggies roughly the same size so they cook evenly and nothing burns while waiting for the rest to catch up.

✔ Soak wooden skewers.
If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling. It’ll keep them from turning into charcoal sticks.

✔ Save some marinade—but don’t reuse it.
Set aside a little marinade before adding the raw chicken so you can brush it on while grilling. Never reuse marinade that’s touched raw meat.

✔ Finish with something fresh.
A sprinkle of chopped parsley or a bit of grated Parmesan at the end adds color and that final touch of flavor that makes these kabobs feel finished and special.

This dish, brought together by a marinade that sings of tropical flavors, is both a feast for the eyes and a celebration of summer. Let’s dive into the ingredients, the history behind this dish, and of course, the step-by-step guide to making these kabobs.

Hawaiian Chicken Kabobs Recipe

Ingredients

• 1 ½ pounds of chicken breast, chopped into 1-inch pieces
• 1 red bell pepper, cut into small chunks
• 1 orange bell pepper, segmented into bite-sized portions
• 1 green bell pepper, sliced into small pieces
• 1 crimson onion, segmented into bite-sized bits
• 1 cup of pineapple, cut into small dices
• 1 yellow bell pepper, segmented into bite-sized portions (our new addition)

For the Sauce:

• ⅓ cup of tomato-based condiment
• ⅓ cup of salty soy sauce
• ⅓ cup of brown sugar
• ¼ cup of juice from pineapple
• 2 teaspoons of aromatic sesame extract
• 1 teaspoon of shredded ginger root
• 3 garlic cloves, finely chopped
• 1 teaspoon of spicy chili sauce

Instructions

1. Crafting the Marinade:

• In a spacious mixing bowl, blend together all the marinade ingredients.
• Once well-mixed, set aside about ½ cup of this marinade for the vegetables to be used later.

2. Marinating the Chicken:

• Immerse the chopped chicken breast pieces in the marinade, ensuring each piece is well-coated.
• Allow the chicken to soak in these flavors, letting it sit for a minimum of 30 minutes to a maximum of 4 hours for best results.

3. Preparing the Grill:

• Ensure your grill is clean and free from any previous residues.
• Ignite your grill and adjust the temperature to medium-high, aiming for around 400°F.

4. Prepping the Vegetables:

• In a different mixing bowl, toss together the segmented bell peppers, diced pineapple, and crimson onion bits.
• Drizzle the 3 tablespoons of the marinade you set aside earlier over the vegetables, ensuring they’re lightly coated.

5. Skewering Time:

• Take your skewers (if using wooden ones, see the next step first) and start threading the marinated chicken pieces alternated with the marinated vegetables. Ensure they’re not too tightly packed to allow even cooking.

6. Important Note for Wooden Skewers:

• If you’re using wooden skewers, it’s crucial to soak them in water for at least 30 minutes prior to skewering. This prevents them from catching fire or charring excessively during the grilling process.

7. Grilling the Skewers:

• Place the loaded skewers onto the preheated grill.
• Allow them to cook for approximately 12-16 minutes. It’s essential to keep an eye on them and turn occasionally for even grilling.
• As they grill, periodically brush them with the remaining marinade to keep them moist and flavorful.
• Ensure the chicken is thoroughly cooked before removing from the grill. The internal temperature should reach 165°F.

Feeling the tropical vibes from these Hawaiian Chicken Kabobs? Slide that pic below onto your Pinterest. Your board might just become the next kabob hotspot!

Recipe Variations for Hawaiian Chicken Kabobs:

1. Tropical Seafood Skewers: Replace the chicken with shrimp or chunks of firm fish like tuna or swordfish. Adjust the grilling time as seafood cooks faster than chicken.

2. Vegetarian Delight: Skip the chicken and add firm tofu cubes or tempeh. You can also include more varieties of vegetables like zucchini, cherry tomatoes, or mushrooms.

3. Spicy Kick: If you love a bit of heat, add a teaspoon of crushed red pepper flakes or a tablespoon of finely chopped jalapeños to the marinade.

4. Sweet and Savory: Add chunks of mango or peach to the skewers for a sweet contrast to the savory ingredients.

5. Herb Infusion: Incorporate fresh herbs into the chicken marinade. Chopped cilantro, basil, or parsley can add a fresh and aromatic twist to the kabobs.

6. Citrus Zest: Add the zest of a lemon, lime, or orange to the marinade for a zesty flavor profile.

7. Teriyaki Twist: Replace the ketchup in the marinade with teriyaki sauce for a different flavor profile. You can also add a tablespoon of honey for added sweetness.

8. BBQ Hawaiian Kabobs: Use barbecue sauce in place of ketchup for a smoky, tangy flavor.

Remember, the beauty of kabobs lies in their versatility. Feel free to experiment with different ingredients and flavors to create your unique version of this classic dish.