Spicy Hawaiian Chicken Kabobs

$- Chicken breast and its preparation For these kabobs, use one pound of chicken breast. Cut the chicken into one-inch cubes. This size cooks evenly and helps soak up the marinade. - Fresh fruits and vegetables Freshness is key. You will need: - 1 cup of fresh pineapple, cut into one-inch chunks - 1 red bell pepper, cut into one-inch squares - 1 green bell pepper, cut into one-inch squares - 1 medium red onion, cut into wedges These fruits and veggies add sweetness and crunch. - Marinade components A flavorful marinade brings it all together. For the marinade, gather: - 3 tablespoons of olive oil - 2 tablespoons of soy sauce - 1 tablespoon of honey - 1 tablespoon of sriracha sauce (adjust to your spice level) - 2 cloves of minced garlic - Salt and pepper to taste Combine these ingredients to create a zesty mix. This marinade tenderizes the chicken and adds depth to the dish. {{ingredient_image_1}} Soaking skewers If you use wooden skewers, soak them in water for at least 30 minutes. This step keeps them from burning on the grill. Creating the marinade In a large bowl, mix 3 tablespoons of olive oil, 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of sriracha sauce, 2 minced garlic cloves, salt, and pepper. Whisk this mixture until it is smooth and well combined. Marinating the chicken Add 1 pound of cubed chicken breast to the marinade. Toss the chicken until each piece is coated. Cover the bowl and place it in the fridge. Let the chicken marinate for at least 30 minutes. For extra flavor, marinate it for up to 2 hours. Assembling the kabobs After marinating, it's time to assemble the kabobs. Take your skewers and start threading the ingredients in a pattern. Order of ingredients on skewers On each skewer, alternate pieces of chicken, fresh pineapple chunks, red onion wedges, and both red and green bell pepper squares. This order looks great and adds flavor. Preheating the grill Heat your grill to medium-high. This ensures that the kabobs cook evenly and get nice grill marks. Cooking time and techniques Place the assembled kabobs on the grill. Cook them for about 10-15 minutes, turning occasionally. This helps them cook all the way through and gives them that smoky flavor. Checking for doneness The chicken should be completely cooked with no pink spots. You can cut a piece to check or use a meat thermometer. It should read 165°F to be safe to eat. Marinating the chicken is key for flavor. I suggest marinating for at least 30 minutes. For a deeper taste, let it sit for up to 2 hours. This allows the marinade to soak in fully. You can adjust the sriracha based on your spice level. If you prefer mild, use less. For more heat, add a bit more sriracha. Taste the marinade before adding it to the chicken. You can cook these kabobs in different ways. If you don't have a grill, use an oven or broiler. Preheat your oven to 400°F if using it. For grilling, make sure to oil the grates. This helps prevent sticking. You can also soak wooden skewers for 30 minutes before grilling. This keeps them from burning on the grill. Plating your kabobs nicely makes them look great. I like to serve them on a large platter. Arrange them in a colorful way. Add fresh cilantro or green onions on top. A slice of lime can add a pop of color. It also gives a nice tang when squeezed over the kabobs. Pro Tips Marinate Longer for Flavor: For a deeper flavor, marinate the chicken for up to 2 hours. The longer it marinates, the more it absorbs the spicy and sweet notes of the marinade. Cut Uniformly: Ensure all the chicken and vegetables are cut into uniform sizes to promote even cooking and consistent presentation on the skewers. Use Fresh Ingredients: Opt for fresh pineapple and colorful bell peppers to enhance the flavor and visual appeal of your kabobs. Rest Before Serving: Let the kabobs rest for a few minutes after grilling. This helps the juices redistribute, making the chicken more tender and juicy. {{image_2}} You can swap chicken for shrimp or tofu. Shrimp cooks fast and adds a nice flavor. Just marinate them like chicken. Tofu is great for a vegetarian option. Use firm tofu, cut into cubes. Marinate it well so it absorbs the flavors. Both options are tasty and fun! Try different marinades to change the taste. You can use teriyaki sauce for a sweeter touch. A spicy mango salsa adds a fruity kick. Don't forget to play with spices! Adding cumin or smoked paprika can make a big difference. Fresh herbs like cilantro or basil can brighten the dish too. Mix up the veggies on your kabobs! Zucchini or cherry tomatoes work great. Mushrooms add a nice earthiness. Broccoli florets can give a crunch. Use whatever veggies you love; it makes each kabob unique. Enjoy experimenting with colors and flavors! To keep your spicy Hawaiian chicken kabobs fresh, store leftovers properly. First, let them cool down. Then, place the kabobs in an airtight container. They will stay good in the fridge for about 3 to 4 days. If you want to save them longer, consider freezing. Wrap the kabobs tightly in plastic wrap and then in aluminum foil. This method helps prevent freezer burn. Frozen kabobs can last for up to 2 months. When you're ready to eat, just thaw them in the fridge overnight. Reheating kabobs can be simple and tasty. The best way to do this is in the oven. Preheat your oven to 350°F (175°C). Place the kabobs on a baking sheet. Cover them with foil to keep them moist. Heat for about 10 to 15 minutes. You can also use a microwave if you're in a hurry. Just place them on a microwave-safe plate. Heat in short bursts of 30 seconds, checking often. This helps keep the flavor and texture intact. Enjoy your kabobs as if they just came off the grill! Can I use frozen chicken? Yes, you can use frozen chicken. Just thaw it first. Make sure to cut it into 1-inch cubes. This helps the chicken cook evenly. Marinate the chicken as usual for the best flavor. What side dishes pair well with kabobs? Kabobs go great with many sides. Here are some tasty options: - Rice or quinoa - Grilled corn on the cob - A fresh salad - Coleslaw - Garlic bread These sides balance the spicy and sweet flavors of the kabobs. How can I make this recipe gluten-free? To make this recipe gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce. Double-check all other ingredients to ensure they are gluten-free. This way, everyone can enjoy your kabobs! In this blog post, we explored the tasty Spicy Hawaiian Chicken Kabobs. We covered essential ingredients, like chicken and fresh produce, and provided step-by-step instructions for preparation and grilling. You learned tips for flavor, alternative proteins, and how to store leftovers. Remember, with a few tweaks, you can make this dish your own. Enjoy the grilling and impress your family and friends with your kabob skills!$

Spicy Hawaiian Chicken Kabobs

Delicious and vibrant chicken kabobs with a spicy marinade, perfect for grilling.

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Prep Time 30

Cook Time 15

Total Time 45

Course Main Course

Cuisine Hawaiian

Servings 4

Calories 300 kcal

Ingredients

1 pound chicken breast, cut into 1-inch cubes
1 cup fresh pineapple, cut into 1-inch chunks
1 each red bell pepper, cut into 1-inch squares
1 each green bell pepper, cut into 1-inch squares
1 medium red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sriracha sauce (adjust to taste)
2 cloves garlic, minced
to taste salt and pepper
as needed skewers (wooden or metal)

Instructions

Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
In a large bowl, whisk together the olive oil, soy sauce, honey, sriracha sauce, minced garlic, salt, and pepper to create the marinade.
Add the chicken cubes to the marinade and toss until well coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
Preheat your grill to medium-high heat.
While the grill heats up, assemble the kabobs. On each skewer, alternate threading chicken, pineapple, red onion, and both bell peppers.
Once the grill is ready, place the kabobs on the grill. Cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has grill marks.
Remove from the grill and let them rest for a few minutes. Serve warm.

Notes

Serve the kabobs on a large platter garnished with fresh cilantro or green onions. You can also add a slice of lime for extra color and a touch of tang.

Keyword chicken, grilling, Hawaiian, kabobs, spicy