Where we live, spring is an incredibly short season. It seems like it’s snowing one day, and then the next day we are rocking flip-flips and turning on the A/C. I’m not mad about it, because I fully and truly LOVE summer (even in all of its ridiculously humid glory). I love days on the lake. I love lightning bugs. I love summer shandies. I love getting my hands dirty in the garden. I love bonfires. I lovvveeeee sundresses. And I sure as sugar love grilling!
I am the chief griller in our family, and it’s a true love affair. I love the flavor of grilling, and I love that cooking on the grill gets me outside after a day sitting at a desk. And maybe above all, I love that grilling means fewer dishes!
Grilled kabobs are one of my favorite nourishing summertime dinners. They are the epitome of simple, whole food. I think a lot of folks feel like eating a nourishing diet has to be complicated, but I argue that eating in a way that makes your body happy is actually the simplest way to eat. No counting, no reading books, no following meal plans. Just listen to your body, feed it want it wants, and keep what’s on your plate simple!
Making a kabob can be as simple as just sticking whatever foods make you happy onto a skewer. But to up your kabob game, here are my tips.
- Invest in metal skewers: Wood skewers may seem like a steal considering you can get a hundred for a few dollars, but metal skewers will last you decades, they hold a lot more food, they don’t catch on fire (eek!), they’re reusable, and my favorite part, because metal is conductive of heat, they actually help cook the food from the inside out—meaning your dinner goes from grill to plate much faster. Meijer has an incredible grill accessory section (it’s near the garden center in my local Meijer store) where I picked up my skewers.
- Keep items with similar cooking times together: This is maybe the #1 key to a great kabob—only skewer foods with similar cooking times together on the same kabob. Avoid putting things like shrimp (cooks in just a few minutes!) and potatoes (can take 20+ minutes to cook!) on the same skewer. Instead, skewer foods based on cooking times. The recipe below has the perfect combo of meat and veggies that cook in the same amount of time.
- Marinade, marinade, marinade: Because kabobs can be so simple, you’ll want to impart some flavor through a great marinade for your protein (chicken, beef, sausage, shrimp, tofu, oh my!). You can even reserve a bit of your marinade and simmer it to thicken to use as a grilling sauce, as I do in the recipe down below. If you’re short on time, you can hit up the sauce section of your local Meijer store to grab your favorite barbecue sauce, wing sauce, or even salad dressing to add flavor to your kebobs. You can’t mess this up!
- Make it customizable: The great thing about kabobs is that everyone in the family can create their own perfect dinner. We had kabobs all the time when I was a kid, but considering I didn’t touch a bell pepper until my mid-twenties (crazy, I was), I always left the peppers off mine. Set up a skewer bar and let everyone assemble their own perfect dinner!
These Hawaiian chicken kabobs have that sweet and spicy thing going on that is oh-so-satisfying, especially when done on the grill. When you combine tender, juicy chunks of chicken (I like the True Goodness brand chicken from Meijer) with grilled chunks of pineapple and tons of fresh veggies? Oh man, it’s just absolutely one of my favorite summertime dinners.
You can serve these grilled chicken kabobs as is—seriously they are so satisfying on their own—with a side of rice. Or, to keep it nice and easy, I tend to grab a bag of Meijer brand kettle chips and a six pack of beer and call it dinner. These Sweet Maui Onion chips are a particularly awesome pairing with these Hawaiian chicken kabobs. I learned while I was visiting the Meijer headquarters last month that they recently reformulated all of their Meijer brand kettle chips. We got to taste test all the new flavors, and HOLY WHOA are they addictive! They also are all naturally flavored (which you know is my jam).
I love the combo of bell peppers, zucchini, red onion, pineapple, and juicy chicken here, but you can feel free to experiment with the combos that would make you happy—this marinade and grill sauce will work on all kinds of goodies! Enjoy.Print
Sweet, savory, and a little bit spicy, these Grilled Hawaiian Chicken Kabobs are the perfect warm weather weeknight dinner.
- 3 cloves garlic, minced
- 1/3 cup coconut aminos, soy sauce, or tamari
- 1/3 cup avocado oil, plus more for oiling the grill grates
- 1/4 cup True Goodness Organic Pure Wildflower Honey
- 1 tablespoon fresh grated ginger
- 1 20 ounce can Meijer Brand Pineapple Chunks in 100% Juice
- 1 teaspoon hot sauce (plus more to taste)
- 1 pound True Goodness by Meijer Boneless Skinless Chicken Breast, cut into 1” chunks
- 1 medium red bell pepper, cut into 1” chunks
- 1 medium green bell pepper, cut into 1” chunks
- 1 medium yellow bell pepper, cut into 1“ chunks
- 1 large red onion, cut into 1” chunks
- 3 medium zucchini, cut into 1” chunks
- Fresh chopped cilantro and toasted sesame seeds, for garnish
- If using wooden skewers, fill a shallow pan with water, and soak the skewers for 15-20 minutes to prevent burning. You may need to put a heavy pot or can on top of the skewers to keep them submerged. No need to soak if using metal skewers.
- In a medium-sized mixing bowl, combine the garlic; coconut aminos, soy sauce, or tamari; avocado oil; honey; ginger; 1/2 cup of the juice from the canned pineapple; and the hot sauce. Whisk to combine. Scoop out about 1 cup of the marinade and set aside.
- Add the chicken chunks to the remaining marinade, and then toss well to coat. Cover and refrigerate for at least 20 minutes, but preferably closer to 2 hours.
- Meanwhile, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat, stirring frequently, and simmer until slightly thickened, about 8-10 minutes.
- When marinating time is up, preheat a grill to medium-high heat. Oil the grill grates liberally.
- Thread the pineapple chunks, marinated chicken, bell peppers, onion, and zucchini onto the skewers. Brush liberally with the reserved reduced marinade.
- Place the skewers on the preheated grill and grill on each side for 5-7 minutes, or until the internal temperature of the chicken reaches 165°F and the veggies are tender, but not mushy. Serve immediately.
- Category: Dinner
- Method: Grilling
Keywords: grilling, chicken, vegetables, pineapple