Hawaiian Kabobs

I love kabobs! They’re a happy outdoor food-on-a-stick. They’re also fast and easy. In honor of BBQ month, I wanted to share the first kabob I ever made, and have been sharing ever since. This is my go-to kabob for fun, informal gatherings.


I recently brought these to a cookout. The way grilling in my house goes is this: I make the food, the AwK web admin grills it. So I make up a bunch of these kabobs – two boneless, skinless chicken breasts go a LONG way on these kabobs – and we bring them out to the event. We threw a few on our Baby Weber and, when they came off the grill, they were gone in seconds. After that, there was a rabid cluster of people standing around the grill (and our illustrious web admin) wanting kabobs. Toward the end of the afternoon, people were putting dibs on certain ones and, not helping my “let’s have a baby” argument, there was a cluster of four or five children around our web admin during the entire afternoon, constantly asking, “Are they done yet? Are they done yet?” Funnily enough, the next time we brought kabobs, the children already knew to be patient, while the adults were pestering about the food. At least I have that going for me! Nice work, kids!

When I saw this on Recipezaar for the first time, I definitely liked the ingredients, but that wasn’t what caught my eye. Despite my complaints about how much time a marinade will take up when you’re trying to get a quick meal out, this one has a delicious marinade that only takes one hour. That’s it. Not a full day or overnight. Just one hour. I was sold.

Hawaiian Kabobs

1 (15 1/4 ounce) can unsweetened pineapple chunks
1/2 cup soy sauce
1/4 cup vegetable oil
1 tablespoon brown sugar
1 teaspoon garlic powder
2 teaspoons ground ginger
1 teaspoon dry mustard
1/4 teaspoon fresh ground pepper

1 1/2 lbs boneless chicken breasts, cut into 1 inch cubes
1 large green pepper, 1 inch pieces
12 medium mushrooms
18 cherry tomatoes
Whatever else you like to put on your kabobs, if anything

Ok, so this is pretty simple. Drain your pineapple, and keep 1/2 cup of juice. Set the pineapple aside. Mix the juice with all of the ingredients listed in the marinade. Turn the burner on medium and bring to a boil. Reduce heat and simmer for 5 minutes. Place your chicken in a shallow dish – try to keep it to one layer. Pour the marinade over the chicken. Cover and chill for 1 hour.

Remove the chicken from the marinade. Reserve marinade – don’t throw it away. You’re going to use it to baste the kabobs. On skewers, alternate chicken with pineapple and the veggies you’ve picked out to accompany it. I personally like the look of the tomatoes, pineapples and green pepper together, because they’re so colorful. Grill kabobs over hot coals until done, about 20 minutes. Turn and baste frequently with marinade.

A quick word about skewers. Don’t use metal skewers – the metal heats up and will burn your mouth. Don’t use those. Instead, use wooden skewers. If you are serving these kabobs to children, be careful because those skewers are very sharp. I’ve drawn blood a couple of times with those things, so just keep it in mind.

Until then, grill away!

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