Hawaiian Chicken Kabobs (No Grill Needed)
Make the perfect summer kabobs without a grill! These Hawaiian Chicken Kabobs are perfectly sweet and savory with pineapple, vegetables, and deliciously marinated chicken. They're an easy and flavorful dish that can be made right on your cast iron.
Servings: 6 servings
Calories: 383kcal
Equipment
- Cast iron skillet or grill pan
Ingredients
For the Skewers
- 2 lbs boneless skinless chicken breasts, cut into 1½-inch pieces
- 1 fresh pineapple cut into 1-inch chunks (about 4 cups)
- 1 large red onion peeled and cut into 1-inch pieces
- 1 large red bell pepper de-seeded and cut into 1-inch pieces
- 10–12 skewers wooden, soaked 30 min
For the Marinade
- ½ cup soy sauce
- ¼ cup olive oil
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon Louisiana hot sauce optional
- ½ teaspoon ground black pepper
Instructions
- Make the marinade. Whisk soy sauce, olive oil, brown sugar, Worcestershire, Dijon, garlic, ginger, hot sauce, and black pepper in a bowl until the sugar dissolves.
- Marinate the chicken. Add the chicken pieces, toss to coat, and refrigerate for 1 hour.
- Preheat oven to 375°F.
- Build the skewers. Thread chicken, pineapple, red onion, and bell pepper, alternating as you go. Discard the used marinade.
- Heat the cast iron. Set a cast iron grill pan or skillet over medium-high and let it get fully hot, 3–4 minutes. Add a thin film of oil.
- Cook. Lay the skewers in the hot pan and cook 1 minute per side or until the edges of the chicken char. Transfer to the oven to bake for 15 minutes or until the internal temperature of the chicken reads 165°F.
- Rest and serve. Rest 5 minutes, then serve with a chipotle cream sauce*.
Notes
- *I recommend serving these skewers with a chipotle cream sauce. My husband makes a quick one with about 1 cup of sour cream mixed with a 7-oz can of chipotle peppers in adobe sauce. Simple enough, but so delicious!
- Make sure you cut the veggies and (especially) the meat into uniformly sized pieces so they cook evenly.
- I strongly recommend an instant-read digital thermometer for testing when your chicken is at a safe temperature to eat. Poke it into the middle of the biggest piece of chicken, avoiding the skewer. The meat is done at 165°F, and it's best not to go much hotter than that so your chicken doesn't dry out.
- This is a great prep-ahead meal! You can marinate the meat and assemble the skewers, then leave them in the fridge for a few hours before you're ready to cook them.
- You can use any color of bell pepper you prefer, or a mix of more than one!