Hawaiian Chicken Kabobs

Print Friendly and PDF
I changed up the "Hawaiian Chicken Kabobs" just a little. I personally like green peppers, and red onions with pineapple and chicken, but you can make them any way you like. I also used boneless, skinless chicken breasts and boneless skinless chicken thighs. I think that chicken thighs add more flavor and don't dry out like chicken breasts tend to do. Again, it's totally up to you how you like your kabobs. 

  • 1 1/2 lbs. boneless skinless chicken breasts (cut into about 1 1/2"X 1 1/2" pieces)
  • 1 1/2 lbs. boneless skinless chicken thighs (cut into about 1 1/2"X1 1/2" pieces)
  • Salt and Pepper 
  • 1-2  T. oil
  • 1  can (20 oz.) pineapple slices (quartered)
  • 1 red onion
  • 2 green peppers (sliced to pieces) or a combination of red, yellow, orange and green peppers
  • Bamboo skewers
  • 1/3 C. King's Hawaiian BBQ sauce original
  • 1/2 T. chopped parsley leaves
  1. Salt and pepper chicken. Tread one piece of chicken, one piece of pineapple and one piece of green pepper and one piece of red onion  on skewer. Repeat until your skewer is filled. 
  2. Cover and refrigerate until your grill is ready.
  3. Grill on BBQ until chicken is done or internal temperature is 165 degrees.
  4. Remove from grill and brush generously with BBQ sauce.
  5. Sprinkle with parsley flakes