Go Back Email Link
–+ servings
picture of huli huli chicken kebob on a white plate
Print Recipe
5 from 2 votes

Grilled Huli Huli Chicken Kabobs

Grilled Huli Huli Chicken Kabobs - sweet and savory Hawaiian chicken kabobs with pineapple and vegetables grilled to perfection!
Prep Time15 minutes
Cook Time13 minutes
Total Time28 minutes
Course: Main Dishes
Cuisine: American
Keyword: chicken, grilling, huli huli chicken, kebob, main dish, skewer
Servings: 8 skewers
Calories: 327kcal
Author: Courtney O'Dell

Equipment

Ingredients

  • For the huli huli sauce:
  • ⅓ cup ketchup
  • ⅓ cup soy sauce
  • ¼ cup brown cane sugar
  • ¼ cup honey
  • ¼ cup sherry
  • 1-2 Tablespoon sesame oil
  • 1-2- more pieces fresh ginger crushed
  • 6 cloves garlic finely minced
  • Dash or two of Worchestershire sauce
  • Sriracha or Asian chili paste or red pepper flakes to taste
  • 1 teaspoon fresh lemon juice
  • OR - 1 bottle of the Original Huli Huli Chicken Sauce
  • For the chicken kebobs:
  • 1 pound boneless skinless chicken breast cut into 1” cubes
  • 1 red bell pepper cut into 1” cubes
  • 1 green bell pepper cut into 1” cubes
  • 1 sweet onion cut into 1” cubes
  • ½ pineapple cut into 1” cubes

Instructions

  • In a small bowl, whisk together sauce ingredients well, so that sugar dissolves. Divide in half and store half for basting later.
  • Soak bamboo skewers in water at least 30 minutes, preferably overnight.
  • Cut chicken breasts into 1" cubes.
  • Place chicken in plastic bag or large bowl and cover with half huli huli sauce to marinate. Marinate at least 30 minutes, preferably overnight in the refrigerator.
  • After chicken is marinated, preheat grill to medium high - between 425 and 450 degrees.
  • Cut onion, pineapple, and peppers into 1" cubes.
  • Remove skewers from water. Slide chicken, peppers, pineapple, and onion onto skewers, alternating as you place on the skewers.
  • Brush a small bit of marinade onto the skewers and place onto the grill. Discard any leftover marinade and be sure to wash hands well after handling raw chicken.
  • Cook chicken for 5 minutes. Then, turn the skewers to the opposite side, and cook for an additional 5 minutes, or until the internal temperature of the chicken registers 165F on an instant read thermometer. 
  • Brush the kabobs with huli huli sauce you saved to baste with and cook for an additional 2-3 minutes, or just until the huli huli sauce is warmed through and becomes a bit sticky.
  • Remove from grill and let rest 5 minutes - garnish with fresh chopped parsley or cilantro if desired.
  • Enjoy!

Nutrition

Serving: 1g | Calories: 327kcal | Carbohydrates: 30g | Protein: 27g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 71mg | Sodium: 1033mg | Fiber: 1g | Sugar: 22g