Can I make Hawaiian chicken kabobs without an air fryer?

Yes, absolutely! You can bake the kabobs in the oven at 425°F for 12-15 minutes, flipping halfway through for even cooking. Alternatively, grilling the kabobs is another great option. The key is to cook them until the chicken reaches an internal temperature of 165°F.

How long should I marinate the chicken for the best flavor?

For the best flavor, marinate the chicken for at least one hour. However, marinating the chicken for 4-24 hours will allow the flavors to penetrate even deeper, making the kabobs more flavorful.

Can I use other fruits besides pineapple for Hawaiian chicken kabobs?

While pineapple is a classic choice that pairs perfectly with the savory chicken and veggies, you can experiment with other fruits like mango or peaches for a slightly different tropical twist. Just be sure to cut the fruit into chunks similar to the size of the chicken pieces for even cooking.

Hawaiian Chicken Kabobs: A Flavorful, Fun, and Easy Recipe

Name: Hawaiian Chicken Kabobs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Hawaiian
Ingredients: 1 1/2 lbs boneless skinless chicken breast, cut into 1-inch chunks; 1/4 cup coconut aminos (or soy sauce); 1/4 cup 100% pineapple juice; 1 tablespoon honey; 1 teaspoon ground ginger; 2 cloves garlic, minced; 2 teaspoons sesame oil; 1/2 teaspoon kosher salt; 2 red bell peppers, cut into 1-inch chunks; 1 medium red onion, cut into 1-inch chunks; 1 (20 oz) can pineapple chunks in 100% juice; 12-15 wooden skewers; 1 teaspoon tapioca flour (or cornstarch, for thickening the sauce)

Description

These Hawaiian chicken kabobs are stacked with tender, juicy chicken, pineapple, red onion, and pepper. Brushed with a sweet Hawaiian sauce, they offer a delicious tropical flavor that’s perfect for air frying, grilling, or baking.

Ingredients

Scale

1 1/2 lbs boneless skinless chicken breast, cut into 1-inch chunks
1/4 cup coconut aminos (or soy sauce)
1/4 cup 100% pineapple juice
1 tablespoon honey
1 teaspoon ground ginger
2 cloves garlic, minced
2 teaspoons sesame oil
1/2 teaspoon kosher salt
2 red bell peppers, cut into 1-inch chunks
1 medium red onion, cut into 1-inch chunks
1 (20 oz) can pineapple chunks in 100% juice
12–15 wooden skewers
1 teaspoon tapioca flour (or cornstarch, for thickening the sauce)

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Instructions

Prepare the marinade by whisking together coconut aminos, pineapple juice, honey, ground ginger, garlic, sesame oil, and kosher salt.
Place the diced chicken in a medium bowl and pour half of the marinade over it. Cover and refrigerate for at least one hour, or up to 24 hours. Reserve the remaining marinade to create the sauce.
Soak the wooden skewers in warm water for 30 minutes to prevent burning.
Assemble the kabobs by alternating threading chicken, pineapple, red onion, and red bell pepper onto the soaked skewers.
Air fry the kabobs at 400°F for 12-15 minutes, flipping halfway through. Optionally, broil for 2-3 minutes for extra char.
While the kabobs are cooking, prepare the sauce by heating the reserved marinade in a saucepan. Dissolve the tapioca flour in warm water and add it to the sauce. Bring to a boil and cook until the sauce thickens.
Brush the finished kabobs with the thickened sauce and serve hot.

Notes

For extra flavor, marinate the chicken for up to 24 hours.
Soaking the skewers in warm water helps prevent them from burning during cooking.
If you don’t have an air fryer, you can bake the kabobs at 425°F for 12-15 minutes or grill them for 8-10 minutes.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Air Fryer, Oven, Grill
Cuisine: Hawaiian

Nutrition

Serving Size: 1 kabob (3 pieces)
Calories: 386 kcal
Sugar: 29g
Sodium: 538mg
Fat: 7.1g
Saturated Fat: 1.1g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 3.2g
Protein: 39.9g
Cholesterol: 124.1mg