Hawaiian Chicken Kabobs

8 servings


25 minutes

active time

40 minutes

total time


2 teaspoons sesame oil

1 teaspoon grated fresh ginger

2 large garlic cloves, minced

1/3 cup low sodium soy sauce or tamari

1 tablespoon rice vinegar

1/4 cup brown sugar

1/4 cup ketchup

1/2 teaspoon smoked paprika

2 pounds boneless, skinless chicken breasts, cut into 1½-inch pieces

1 to 2 large sweet potatoes, peeled and cut into 1-inch pieces

½ fresh pineapple, cut into 1-inch cubes

2 small green peppers, diced

1 medium red onion, diced

2 tablespoons vegetable oil

Coconut rice, for serving

¼ cup toasted coconut flakes (optional)


In a large bowl, combine the sesame oil, ginger, garlic, soy sauce, rice vinegar, brown sugar, ketchup, and paprika

Transfer about half of the marinade to a small bowl

Add the chicken to the marinade in the large bowl and toss to coat well

Let marinate for at least 30 minutes or up to 24 hours in the refrigerator

Meanwhile, add the sweet potatoes to a large pot and fill with enough water to cover

Bring to a boil over high heat

Once boiling, reduce the heat to medium and cook until the potatoes are slightly softened, about 5 minutes

Drain and set aside.Remove the chicken from the marinade and allow any excess to drip off

Tightly thread the chicken, boiled sweet potatoes, pineapple, green peppers, and onions onto 8 skewers, dividing evenly

(see note)Heat a grill or grill pan to medium heat

Oil the grates and add the skewers

Cook, turning and brushing with reserved marinade, until sweet potatoes are lightly charred and chicken is cooked through, 10 to 15 minutes total

Serve over coconut rice and sprinkle with toasted coconut.

8 servings


25 minutes

active time

40 minutes

total time
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