Tropical Chicken and Pineapple Kabobs
These tropical chicken and pineapple kabobs are quick to prepare and packed with a delicious sweet-and-sour glaze, perfect for a weeknight dinner or any barbecue.
Ingredients
For the Sauce
- 3/4 cup pineapple juice 100% juice or strained canned juice for clarity.
- 1/2 cup coconut aminos Can substitute with light soy sauce.
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 2 tablespoons Frank’s Red Hot sauce Can adjust for desired heat.
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
For the Kabobs
- 1.5 lbs chicken thighs (skinless and boneless) Can substitute with boneless breasts.
- 20 oz can pineapple chunks Drained for skewering.
- 6 pieces kabob skewers Wooden skewers should be soaked for 30 minutes.
- sea salt To taste.
- black pepper To taste.
Instructions
Prepare the Sauce
- Combine pineapple juice, coconut aminos, ketchup, brown sugar, Frank’s Red Hot, minced garlic, and minced ginger in a saucepan and bring to a boil.
- Reduce heat and simmer for 10–12 minutes until thick and glossy.
Marinate Chicken
- Cut chicken thighs into bite-sized pieces and toss them with a portion of the cooled sauce.
- Refrigerate for at least one hour to allow flavors to meld.
Assemble Kabobs
- Alternate marinated chicken pieces and drained pineapple chunks onto six skewers.
- Season lightly with sea salt and black pepper.
Grill Kabobs
- Preheat grill to medium-high.
- Grill kabobs for 10–12 minutes, turning frequently and brushing with reserved sauce for a sticky finish.
Rest and Serve
- Let the kabobs rest for a few minutes.
- Warm the remaining sauce and serve it on the side for dipping.
Notes
For best results, use room temperature chicken when threading. Soak wooden skewers before use to avoid burning. Maintain space between skewers while grilling for even cooking. Brush with reserved sauce during the last few minutes of cooking.