Easy Chicken Kabobs
These Hawaiian Chicken Kabobs are sweet, savory and bursting with tropical flavor. They’re perfect for cookouts, quick dinners or any time you’re craving something fresh off the grill.
Servings: 8 skewers
Calories: 307kcal
Equipment
- Large bowl with cover
- 8 Long skewers
- Grill or grill pan
- Basting brush for high heat
Ingredients
- 2 ½ pounds Chicken breasts cut into 2” squares - need ~ 32 pieces
- 2 green peppers chopped into 1-inch pieces
- 1 red onion chopped into 1-inch pieces
- 1 medium zucchini sliced into 1-inch medallions
- 16 ounces pineapple chunks drained, but reserve juice for marinade
- 8 mushroom caps
Marinade Ingredients:
- ½ cup soy sauce
- ½ cup reserved pineapple juice
- ¼ cup oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoons brown sugar
- 2 teaspoons ground ginger
- 1 Tablespoon minced garlic
- ¼ teaspoon black pepper
Optional serving ingredients:
- rice
- parsley
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes while prepping the food.
- Chop up all ingredients into similarly sized pieces.
- Whisk marinade ingredients together in a bowl.
- Add chicken and to the marinade and stir until everything is coated. Cover and refrigerate for at least 1 hour, or up to 8 hours.
- Preheat the grill or grill pan to medium-high heat ~ 300 degrees F.
- Thread chicken and veggies on skewers. Keep marinade for the cooking process.
- Grill the kabobs on 300 degrees 5-7 minutes per side. Use a basting brush to brush the marinade over the kabobs. Rotate halfway through and baste with leftover marinade. The meat is done when it reaches 160 degrees internally.
- Remove from the grill and sprinkle with parsley, if desired, and serve over rice.
Nutrition
Calories: 307kcal | Carbohydrates: 19g | Protein: 33g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 91mg | Sodium: 982mg | Potassium: 841mg | Fiber: 2g | Sugar: 14g | Vitamin A: 232IU | Vitamin C: 38mg | Calcium: 36mg | Iron: 2mg