Hawaiian Chicken Pineapple Kabobs Recipe

I used 1 tsp. sesame oil (instead of 1 Tbl.) to cut down on the fat, and there was no difference! Marinating overnight is the key. I baked them in the oven at 350 for 20 minutes or so. Awesome!! Thanks for the recipe!

I used fresh pinapple for these and made the mistake of putting the chicken and pinapple on the skewers the night before and marinating. When we ate them the chicken was pasty on the inside. I think it was because the enzyme in the fresh pineapple ate away at the chicken all night. I would recommend marinating the chicken and the pineapple in separate containers and then putting on skewers at the last minute if you are using fresh pinapple. Otherwise it was delicious.

I made this for a Hawaiian-themed bbq. I read through many of the other reviews & found them very helpful. I gathered together the most pertinent info & the dish turned out wonderful! Here are the changes I made to make the dish 5*'s. I used rice vinegar instead of sherry. Rice vinegar makes chicken tender. I used fresh ginger & garlic. Triple when using fresh herbs. I added fresh mushrooms. You could add other veggies too. As another reviewer pointed out, it is safer to separate the chicken & veggies. After marinating several hours, I skewered the chicken and vegetables separately as they are done at different times. I soaked the skewers in water to keep them from burning. After I skewered the chicken and vegetables I used the left over marinade from the vegetables, like other reviewers suggested, heated it on the stove until boiling & added 2T of cornstarch dissolved in a 1/4 -1/3 of water to make a basting sauce which I applied during the last few minutes of grilling. The dish was a hit! Everyone loved it! The basting sauce was worth the extra few minutes. It really topped it off. Yes, I would make it again! It was worth the time, which really wasn't much. What was time consuming for me was deciding what to make, reading the reviews & putting it all together. I wrote this review hoping to condense all the reviews I read for other viewers so they don't have to go through all the time & trouble I did.

I served this to our friends, who loved it that it was not as sweet as some marinade sauces. Took others advice, so I made a double batch of marinade and only marinated the chicken in one, added slices of bell peppers and onion in the other batch and then added pineapple and mushrooms at the end of marinade time ( 2 hours) - just to toss with the sauce. Drained both marinades into a pot with a tablespoon of cornstarch (mix in while cold) and a 1/4 cup of the pineapple juice to cook and thicken. Threaded all ingredients on skewers and threw them on the BarBQ. Served over rice with the heated /thickened marinade sauce and it was yummy !!!

I made the following changes to this recipe and it comes out delicious. Instead of Sherry I used half Rice Vinegar and half Mirin. Also, instead of the ground ginger and garlic powder I used fresh and finely grated ginger and garlic into the marinade. I did double the recipe. Also, I used half of the marinade to add to the chicken only. Using the rest of the marinade to the fresh pineapple. I did marinade the chicken for 24 hours for best flavor. Lastly. I used the leftover marinade from the pineapple to make a glaze for the chicken adding a corn starch slurry to thicken the sauce up in a small pot under med low heat. Once the marinade comes to a simmer, I added the slurry stirring constantly until thick. Came out very yummy.

These were awesome we put them in a flour tortilla with zoodles and grilled jalapeños the best! As for the recipe I read it made the marinade to roughly the same measurements given... Marinade for 4 hours and hubby cooked them with hickory pellets on his grill.... the best tacos I have had in a very long time. Only bummer is there was not enough for seconds... AND IT WAS TACOS.. so we will be having these again

I made 2x the marinade (with extra ginger) and to the second batch I added a small can of crushed pineapple. I used this batch as a serving sauce to pour over the meat/veggies/fruit and rice that I made to go with this. I put the chicken and pineapple on separate skewers and added veggie skewers as well (zucchini, onion, red pepper and grape tomatoes).

The kids loved it! We couldn't make it on the grill, but I made it on the stovetop. First, I reduced the marinade by 1/4. Next, after browning the chicken I added the marinade and the pineapple to the skillet. I then reduced the heat and cooked until the chicken was cooked through and the sauce had reduced and the chicken & pineapple were 3/4 above the sauce. I served it with sticky rice, fresh pineapple, and peas.

Great simple recipe. I didn't have sherry at the time so I threw a tablespoon of rum in there. I also let it marinate for 24 hours and the chicken was amazingly tender. I had to try it as a stirfry with broccoli, pea pods, carrots, pineapple, and celery and I dumped in the entire marinade with some cornstarch and it made a great sauce over rice.

I added some bell peppers for color. I marinated them all together for 2 hours and I did notice there were a couple of pieces of chicken that were slightly mushy, next time I will marinate them for a shorter time...serve with Frank's hot chili sauce...

Made this recently. I followed the recipe exactly except I marinated the chicken and pineapples in separate bowls. It was super easy to put together and filled with wonderful flavor! The chicken was tender and delicious! This one is a keeper.

After all the reviews about mushy chicken I figured if the culprit really was the marinade, they'd have revised the recipe. So like a fool, I followed the recipe as written and guess what? Gummy, mushy chicken. Why do I even bother reading reviews if I don't take heed to what people are saying? Live and learn. Maybe I'll salvage the pineapple but the chicken is headed for the trash 😠

Love Chicken, Pineapple. Goes really well

I know the recipe doesn't state " authentic" . But I tried this. ..yeah it makes us appreciate " authentic. This wasn't great or palatable for my family. Hawaiian chicken kabobs is not where you cut corners

A nice simple dish that I tried to make in a rush. I substituted apple cider vinegar for the sherry, (didn’t have any), also subbed canola oil for the sesame oil, and for whatever strange reason, (perhaps tariffs), our stores had no canned pineapple so I used a fresh one. I was only able to marinade for 35 minutes, but it certainly did smell fabulous! We served this over black rice and the plate looked and smelled awesome. My first bite was a nice chunk of pineapple, and it was great! My next bite was a piece of chicken, ….well, let’s just say that was also my last bite. The pineapple rendered the chicken into formed chunks of pasty cat food. I’ve made sweet and sour skewers before, but the combination of ingredients from the marinade and the juices from the pineapple made the chicken inedible. It was literally formed chunks of chicken paste. I can’t imagine what it would have been like marinated the full 1-2 hours. I’ve given the recipe 2 stars because the flavour was there, but I would caution anyone else to not marinade the meat with the pineapple, especially if you are using fresh pineapple. I usually read the reviews first, and have learned my lesson the hard way.

Made it twice already, no regrets.

It was delicious! Marinated chicken and pineapple separately.

Made it once — already addicted.

Didn’t think something so simple could taste so good.

Made it with what I had — still perfect.