Skewers of Sunshine: Hawaiian Chicken Kabobs

Ever had one of those summer days where you just wanna throw stuff on the grill and soak up the sun? Same! So, let’s talk about these Hawaiian Chicken Kabobs that basically taste like a tropical vacation on a stick. Seriously, you’ll wanna make these on repeat!

Okay, Let’s Talk Ingredients

So, picture this: you’re in the grocery store, trying to grab everything for these kabobs. You need about 1.5 pounds of boneless, skinless chicken—get the good stuff! Chop it up into 1-inch cubes. Then, grab a red bell pepper, an orange one, and a green one. Oh, and don’t forget a red onion and, wait for it… a cup of pineapple chunks! 🍍 That sweetness is key!

Now for the marinade—this is where it gets fun! You gotta snag ketchup, soy sauce, brown sugar, and some pineapple juice (a must). Sesame oil, fresh ginger (like, yes please!), garlic, and a little sriracha for that kick! It’s a flavor explosion, I promise!

So Here’s Why I Make This Constantly

Okay, real talk—these kabobs are a family fave. I first made them for a BBQ last summer, and let me tell you, they disappeared faster than I could say “kabob.” My cousin even asked for a recipe (like, me? who knew, right?). It’s the combo of sweet and savory that gets everyone. Plus, watching the kids run around while I grill is just priceless. The laughter, the sunshine, and the smell of grilled chicken? Total bliss.

The One Trick That Changes Everything

Listen up! The marinade is everything—don’t skip it. I learned the hard way to let that chicken soak in it for at least 30 minutes, but if you can do 4 hours? Oh man, you’re gonna kick it up a notch. It’s like the flavors just party together in the fridge. 🍗🎉

Don’t Mess This Up (My Top Tips)

1. Don’t rush the marinating—seriously, it makes a difference.
2. Watch your grill temp—medium-high is key. Too hot, and you’ll burn the kabobs before cooking them through. And nobody wants that.
3. Turn ’em often!—I usually forget until I smell something burning. Oops!
4. Save some marinade for basting—it adds that gooey goodness while they cook!

How to Keep Them From Disappearing (Or, How to Store Them)

Alright, if you somehow have leftovers (which is a miracle), pop them in an airtight container and stick ’em in the fridge. They’re good for about 3-4 days. Just reheat them gently in the oven or on a skillet—don’t microwave or they’ll go all rubbery and sad.

If You Liked This, You’ll Probably Like These Too

Okay, if you’re loving the skewers vibe, you gotta try my Grilled Veggie Skewers and the BBQ Shrimp Tacos. Both are summer staples at my house!

So, what’s your go-to summer dish? Let’s swap recipes! I’m always on the hunt for something new to whip up!