Are you grilling this Labor Day weekend? If not, here are a couple of reasons to consider it. It’s the last holiday weekend before the last day of summer on September 22nd, and because I’ve got a delicious recipe for you to take to your backyard party this weekend! A perfect entree to serve for any summer occasion, holiday or get together, these kabobs are sure to gather a crowd and impress them with these flavors.
Kabobs are one of my favorite things to grill and
… my kids’ to eat. They make it really easy to serve portions to kids. And if they can handle a full skewer, it’s a hand-friendly food. They are a crowd pleaser as well. Who wouldn’t love to try this colorful goodness, right?
These kabobs are easy to put together. They require very few ingredients and work but their presence can make anyone drool. Chicken marinated in sweet BBQ sauce and freshly squeezed pineapple juice make the kabobs taste tender, juicy, incredibly delicious and savory at the same time. Serve with rice, potatoes, pasta, quinoa or whatever another side dish your heart desires. Enjoy this little taste of island at home! Have a great rest of your summer and a fabulous and safe Labor Day weekend!
Ingredients:
3.5 lbs. (1.6 kg) – chicken breast
½ tbsp. (7.5 g) – sea salt
1 tsp. (5 g) – smokehouse maple seasoning
¼ tsp. (1.25) – black ground pepper
1 cup (254 ml) – BBQ sauce
½ cup (118 ml) – freshly squeezed pineapple juice
1 large – pineapple
2 lbs. (900 g) – fresh mushrooms
1 large – red pepper
1 large – red onion
Stainless Steel Kabob Needles and Pineapple Corer
Instructions:
1. Cut off both ends of pineapple. Insert a pineapple corer into the top end of the pineapple, twist the handle to core it.
2. Remove the handle and slide off the cut out circles of the center piece. Using a couple of pineapple circles, squeeze the juice out for the chicken marinade.
2. Rinse chicken breast cut them into one inch (2.5 cm) cubes. Sprinkle sea salt, smokehouse maple seasoning and black ground pepper over the chicken. Add BBQ sauce and pineapple juice. Mix together to combine. Cover with a lid and let it marinate for at least 2 hours and up to 6 hours maximum in the fridge.
3. While the chicken is marinating prepare the vegetables. Cut pineapple circles into large pieces. Cut onion and red pepper into similar squares. Rinse mushrooms. Add pineapple and vegetables to marinated chicken, mix carefully to combine.
4. Thread chicken, pineapple, and vegetables onto stainless steel needles.
5. Preheat the grill to 350 F (180 C), place skewers onto the grill. Grill the kabobs for 8 to 10 minutes.
6. Turn the kabobs over and grill it for another 6 to 8 minutes.
7. Remove from the grill and serve with your favorite side dish. I usually serve them with mashed potatoes or white rice. Enjoy!
- 3.5 lbs. 1.6 kg – chicken breast
- ½ tbsp. 7.5 g – sea salt
- 1 tsp. 5 g – smokehouse maple seasoning
- ¼ tsp. 1.25 – black ground pepper
- 1 cup 254 ml - BBQ sauce
- ½ cup 118 ml – freshly squeezed pineapple juice
- 1 large – pineapple
- 2 lbs. 900 g - fresh mushrooms
- 1 large - red pepper
- 1 large - red onion
- Stainless Steel Kabob Needles and Pineapple Corer
- Cut off both ends of pineapple. Insert a pineapple corer into the top end of the pineapple, twist the handle to core it.
- Remove the handle and slide off the cut out circles of the center piece. Using a couple of pineapple circles, squeeze the juice out for the chicken marinade.
- Rinse chicken breast cut them into one inch (2.5 cm) cubes. Sprinkle sea salt, smokehouse maple seasoning and black ground pepper over the chicken. Add BBQ sauce and pineapple juice. Mix together to combine. Cover with a lid and let it marinate for at least 2 hours and up to 6 hours maximum in the fridge.
- While the chicken is marinating prepare the vegetables. Cut pineapple circles into large pieces. Cut onion and red pepper into similar squares. Rinse mushrooms. Add pineapple and vegetables to marinated chicken, mix carefully to combine.
- Thread chicken, pineapple, and vegetables onto stainless steel needles.
- Preheat the grill to 350 F (180 C), place skewers onto the grill. Grill the kabobs for 8 to 10 minutes.
- Turn the kabobs over and grill it for another 6 to 8 minutes.
- Remove from the grill and serve with your favorite side dish. I usually serve them with mashed potatoes or white rice.
- Enjoy!
If you make this Grilled Hawaiian Chicken Kabobs Recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂
Looking for more grilling recipes? Here are some to choose from:
TENDER AND JUICY SWEET BBQ BABY BACK RIBS
GRILLED VEGETABLES AND STEAK KABOBS RECIPE
BBQ CHICKEN AND VEGETABLES KABOBS
GRILLED LEMON PEPPER SHRIMP KABOBS
PORK BONE-IN LOIN STEAKS
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. Thank you for your support!)
PIN ME!
Looks so delish! Thank you for the recipe!
They are truly delicious, thank you for stopping by and commenting 🙂