Ingredients
- Marinade:
- ¾ cup pineapple juice (reserved from canned pineapple)
- ⅓ cup low-sodium soy sauce
- ¼ cup ketchup
- ¼ cup honey
- ¼ cup light brown sugar, packed
- 3 cloves garlic, finely minced
- 3 tablespoons olive oil (or 2 tbsp olive oil + 1 tbsp toasted sesame oil)
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha (or to taste)
- 1 teaspoon kosher salt (or to taste)
- ¾ teaspoon freshly ground black pepper (or to taste)
- ¾ teaspoon ground ginger (or 1 heaping tsp fresh ginger)
- ¾ teaspoon paprika (or smoked paprika)
- Chicken + Pineapple:
- 2 pounds boneless skinless chicken thighs, cut into 1½-inch pieces
- 20 oz can pineapple chunks in juice (not tidbits)
- Green onions or fresh herbs (optional, for garnish)
Instructions
- Make the Marinade: In a large bowl, whisk together all marinade ingredients from pineapple juice through garlic. Reserve half of the marinade and place it in a small saucepan to use later as the serving sauce.
- Marinate the Chicken: Add the chicken pieces to the remaining marinade in the bowl. Toss to coat well, cover, and refrigerate for 1–2 hours (no more than 3–4 hours).
- Soak Skewers: If using wooden skewers, soak them in water while the chicken marinates to prevent burning.
- Assemble Kabobs: Preheat grill to medium-high heat. Thread the marinated chicken and pineapple chunks onto skewers, alternating as desired. Reserve marinade in the bowl for basting.
- Grill: Place skewers on the grill. Cook for 3–4 minutes on one side, flip, baste with reserved marinade, and cook for another 3–4 minutes, or until chicken reaches 160–162°F internally. Let rest off heat for 5–10 minutes (internal temp will rise to 165°F).
- Make the Sauce: While the kabobs cook, bring the reserved marinade in the saucepan to a boil, then reduce to a simmer. Simmer for 4–5 minutes or until thickened to your liking.
- Serve: Garnish kabobs with sliced green onions or fresh herbs. Serve with warm sauce on the side or drizzled over top.
Notes
- Don’t marinate the chicken longer than 3–4 hours — the acid in the pineapple juice can make it mushy.
- Canned pineapple chunks are recommended for consistency and ease.
- Use a digital thermometer to check for doneness. Chicken should rest to reach 165°F.
- The sauce thickens as it simmers — watch closely so it doesn’t reduce too much.
- Skewers can be grilled indoors on a grill pan or baked at 400°F if a grill is unavailable.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Halal
Nutrition
- Serving Size: 1 kabob
- Calories: 290
- Sugar: 16g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 85mg
