Best Hawaiian Kabobs Recipes

HAWAIIAN CHICKEN KABOBS

Steps:

• Put chicken in large shallow dish.
• Drain pineapple, keep 1/2 cup juice.
• Set pineapple aside.
• Mix juice with the next 7 ingredients in small pan.
• Bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Pour over chicken.
• Cover and chill for 1 hour.
• Remove chicken from marinade, reserve marinade.
• Alternate chicken, pineapple, green pepper, mushrooms, and tomatoes on skewers.
• Grill kabobs over hot coals 20 minutes or until chicken is done.
• Turn and baste frequently with marinade.
• Serve over hot rice.

HAWAIIAN KABOBS

Steps:

• Drain pineapple, reserving 1/2 cup juice. Place pineapple chunks and vegetables in a large bowl; set aside. , In a small saucepan, combine reserved pineapple juice with the soy sauce, olive oil, brown sugar and seasonings; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour over vegetable mixture; cover and refrigerate for at least 1 hour, stirring occasionally. , Remove pineapple and vegetables from marinade and reserve marinade. On eight metal or soaked wooden skewers, alternately thread the pineapple, green pepper, onion if desired, mushrooms and tomatoes. , Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently. Serve with rice if desired.

HAWAIIAN PORK AND PINEAPPLE KABOBS

Steps:

• 1. In a large resealable bag, add the pork, soy sauce, rice vinegar, brown sugar, lime juice, sriracha, sesame oil, ginger, and garlic. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally. 2. While the pork is marinating, if using bamboo skewers, pre-soak them in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame. 3. Heat an outdoor grill or indoor grill pan, and lightly grease the grates with a small amount of vegetable oil, or nonstick cooking spray. 4. Thread the skewers with the marinated pork, fresh pineapple, and red pepper, alternating back and forth; discard the marinade. 5. Grill for about 2 minutes on each side, getting grill marks and until fully cooked. 6. Garnish with the green onions and sesame seeds.

HAWAIIAN CHICKEN KABOBS

Steps:

• In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
• Preheat grill to medium-high heat.
• Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

HAWAIIAN KABOBS

Steps:

• STEP 1: PREPARE MARINADE
• Drain pineapple, reserving 1/2 cup juice.
• Place pineapple chunks & veggies in large bowl (or large zipper-sealed plastic bag and set aside.
• In saucepan, combine reserved pineapple juice with soy sauce, olive oil, brown sugar, and seasonings. Bring to a boil.
• Reduce heat & simmer, uncovered, for 5 minutes.
• Pour over vegetable mixture--cover & refrigerate at least 1 hour (but 6 hours is ideal), stirring occasionally.
• STEP 2: KABOB PREP.
• Remove pineapple & vegetables from marinade & reserve marinade.
• Alternate pineapple, green pepper, onion, mushrooms, and tomatoes on skewers.
• Grill kabobs for 20 minutes or until soft, turning and basting with marinade often.
• Serve over rice, if desired.

HAWAIIAN CHICKEN KABOBS

Steps:

• Soak 12 (8-inch) bamboo skewers in water.
• Heat gas or charcoal grill.
• In 1-quart saucepan, heat glaze ingredients to a simmer over medium heat. Simmer until reduced by half, about 15 minutes. Remove from heat.
• In large bowl, mix olive oil and salt. Add onion, tomatoes, bell peppers and pineapple; toss to coat. Transfer to a plate, and set aside. Add chicken to same bowl with olive oil; toss to coat.
• On each skewer, thread tomato, chicken, bell pepper, pineapple and onion; repeat.
• Place kabobs on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until chicken is no longer pink in center. Generously brush with glaze. Serve immediately.

HAWAIIAN CILANTRO-LIME CHICKEN KABOBS

Steps:

• 1. Add chicken pieces to a large zipper top plastic bag. Add 1/2 cup of the dressing and pepper to the bag. Seal the bag and use hands to massage the dressing into the chicken. Place in the refrigerator and let sit for 2 hours.
• 2. Place the fruit and vegetables into a new large zipper top plastic bag; add 1/4 cup of the dressing. Seal the bag and use hands to massage the dressing into the vegetables and fruit. Place in refrigerator and let sit for 2 hours.
• 3. Soak eight 12-inch wooden skewers in water 1 hour before using them so they do not burn when on the grill.
• 4. When you are ready to grill, pull the chicken, vegetables and fruit out of the refrigerator. Remove chicken from marinade; discard marinade. Remove vegetables and fruit from marinade; discard marinade. Thread chicken, pineapple and vegetables alternately onto skewers ending each skewer with a wedge of lime saving the marinade for grilling.
• 5. Heat the grill to medium-high heat. Grill 8 to 10 min. or until chicken is done, turning occasionally. Brush the kabobs with remaining dressing towards the end of grilling.
• 6. Serve the kabobs with fresh cilantro sprinkled over top and the grilled lime wedges for extra flavor.

SAM CHOY'S HAWAIIAN TRI TIP STEAK KABOBS

Steps:

• Marinate cubes of meat in above ingredients for 30 to 45 minutes. Thread onto bamboo skewers alternating meat, mushrooms, bell peppers and onions for presentation. Grill kabobs until desired doneness, brushing marinade frequently over meat and vegetables.

HAWAIIAN CHICKEN KABOBS

Steps:

• Heat grill.
• Soak bamboo skewers in water for about 30 minutes.
• Heat oil in small saucepan over medium-high heat until hot.
• Add onion; cook and stir until tender.
• Stir in brown sugar, chili sauce, lime juice, salt, allspice, ginger, and cayenne.
• Remove from heat.
• Cut chicken breast half into 1/2 inch-wide length-wise strips (not cubes!!) Add spice mixture, toss to coat.
• Weave chicken strips onto skewers.
• When ready to grill, oil grill rack.
• Place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals.
• Cook 7-10 minutes , or until chicken is no longer pink, turning once and brushing frequently with spice mixture.

HAWAIIAN FRUIT KABOBS

Steps:

• Drain pineapple; combine pineapple juice with wine, lemon juice, oil, honey, and garlic.
• Cut the yams into 2-inch chunks and the bananas in 1-inch thick slices. Add yams, bananas, and onions to marinade. Let stand in refrigerator overnight, or for at least 2 hours at room temperature. Turn several times; drain, reserving marinade.
• Alternately thread pineapple, yam, banana, and an onion, then repeat, ending with a cube of pineapple, on 12 skewers. Grill 5 inches above heat 8 to 10 minutes, turning skewers to brown all sides, brushing with marinade as you turn. Serves 12.
• The Great International Barbecue Book.

HAWAIIAN PORK AND PINEAPPLE KABOBS RECIPE - (4.6/5)

Steps:

• 1. In a large resealable bag, add the pork, soy sauce, rice vinegar, brown sugar, lime juice, sriracha, sesame oil, ginger, and garlic. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally. 2. While the pork is marinating, if using bamboo skewers, pre-soak them in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame. 3. Heat an outdoor grill or indoor grill pan, and lightly grease the grates with a small amount of vegetable oil, or nonstick cooking spray. 4. Thread the skewers with the marinated pork, fresh pineapple, and red pepper, alternating back and forth; discard the marinade. 5. Grill for about 2 minutes on each side, getting grill marks and until fully cooked. 6. Garnish with the green onions and sesame seeds.

HAWAIIAN KIELBASA KABOBS

Steps:

• Heat grill to medium-high heat.
• Thread kielbasa alternately with peppers, pineapple, and onions onto wooden skewers.
• In a small bowl, whisk together barbecue sauce and pineapple juice. Brush sauce evenly onto the kabobs, reserving at least half of the sauce for basting later.
• Grill kabobs for 8 to 10 min. (or until sausage is browned and vegetables are crisp-tender), turning and brushing occasionally with remaining sauce.

GRILLED HAWAIIAN BEEF KABOBS

Steps:

• Soak 12 wood skewers in water for at least 30 minutes.
• In a medium bowl or resealable container combine marinade ingredients. Whisk until well combined. Reserve 1 cup marinade.
• Add beef to remaining marinade in bowl. Toss to coat. Cover and marinate at room temperature for 30 minutes. If marinating longer be sure to refrigerate.
• Meanwhile, add reserved 1 cup marinade to a small saucepan and cook on medium high, stirring occasionally, until reduced by half (you can skip this step but I love the thick coating of sauce on the beef).
• Prep pineapple and veggies.
• Preheat grill to high. Layer beef and veggies on skewers. Use 2 skewers about 1/4" apart for each kabob. I start the kabob and end the kabob with beef. But you can do it any way you like. Layer them so the ingredients are touching but not smashed together. Divide the ingredients out over 6 skewers.
• Wad paper towels into a ball and hold with tongs. Dip into a bowl of cooking oil. Rub paper towel over the hot grill grates to thoroughly coat them.
• Grill kabobs for 2 to 3 minutes per side until golden brown and cooked through. Brush with reserved marinade when you place them on the grill and each time your turn the kabobs. Remove from grill and serve.
• If you are traveling or preparing ahead, you can prep veggies and meat with marinade the night before and store in containers. Assemble when you get to your destination.
• Don't skimp on the beef. Sirloin tips are the perfect cut for this recipe.
• You can marinate for up to 24 hours.

HAWAIIAN FRUIT KABOBS

Steps:

• Combine reserved pineapple juice, mint leaves, and lemon juice. Cut peeled banana and papaya into 1-inch chunks. Marinate fruit in juice for 5 or more minutes. Alternate fruit on cocktail skewers. Serve chilled. Editor's Extra: Okay to use fresh pineapple. Use more lemon juice to marinate fruit. Fun Fact: Pineapples can weigh up to twenty pounds, though the average size sold in grocery stores is two to five pounds.

HAWAIIAN KABOBS

Steps:

• 1. Combine first 7 ingredients in a small saucepan and bring to a boil. Reduce heat and simmer 5 minutes. Let cool.2. Pour mixture into a shallow dish and add chicken, tossing gently to coat. Cover and marinate at least 1 hour in the refrigerator, stirring mixture occasionally.3. Remove chicken from marinade, reserving marinade. Alternate chicken, pineapple, green pepper, mushrooms, and tomatoes on 8 skewers.4. Grill over hot coals 20 minutes or until done, turning and basting frequently with marinade.EXCHANGES3 Lean Meat2 Vegetable1 FruitNUTRITION FACTSCalories 277 Calories from Fat 94Total Fat 10g Saturated Fat 1gCholesterol 60mgSodium 213mgTotal Carbohydrate 22g Dietary Fiber 4g Sugars 15gProtein 25g