Just the sauce in the recipe for these grilled Huli Huli Chicken Kabobs is like that hot sauce that they say you can put that stuff on everything!
Huli Huli sauce is a Hawaiian BBQ sauce.
It’s SO flipping yummy and very easy to make too!
And it gets the name from the word “huli”, which means turn.
Turning the chicken on a rotating grill is the traditional way of making it in Hawaii.
I switched it up to put the chicken on a skewer with onion and pineapple… and no fancy rotating grill here so we are grilling on a regular grill 😉
How to Make Huli Huli Chicken Kabobs
Most of these ingredients are for the sauce.
Put 3/4 cup pineapple juice, 1/2 cup each ketchup, soy sauce, and brown sugar, some hot sauce of your choice, and a Tablespoon each garlic and ginger in a saucepan.
Bring that to a boil and simmer to 10 to 12 minutes so it gets nice and thick.
While the sauce is cooling, cut 1 1/2 pounds boneless, skinless chicken thighs into 1 inch pieces.
Then place them in a gallon size plastic bag with a few spoonfuls of the cooled sauce.
Let this marinate in the fridge for a few hours.
When ready to assemble the kabobs, drain a can of pineapple chunks and cut a red onion into similar size pieces as the pineapple and chicken.
Two words of advice when making kabobs, the first I kinda mentioned already, but try to get all the kabob components similar in size.
Second word of advice is to embrace the creative aspect of making the kabobs and have patience. This is not the meal to make when in a rush.
Turn up your music and take you time, making them extra pretty.
You should get about 6 kabobs total.
I think I had a pineapple chunk and a few little onions left, but these were pretty packed so I just got rid of the extras.
Place them on the grill preheated to medium high heat.
They will take 10 to 12 minutes total, turning a few times throughout.
Brush with some of the huli huli sauce a few times too.
Let’s just admire that GORGEOUS color of the glazed sauce over the already pretty kabobs!
The BEST part is devouring these Huli Huli Chicken Kabobs
You should have a little extra sauce for dipping, but I thought they were amazing just like this.
Leftovers? Pack up any leftover chicken, pineapple, and onions in containers with rice and a little more of the huli huli sauce.
Mix it all up and enjoy the next day!
If you like Huli Huli Chicken Kabobs, you might also want to try these recipes…
And join my Grilling and Smoking Facebook Group!
Huli Huli Chicken Kabobs
Huli Huli Chicken Kabobs are grilled and glazed with an incredible huli huli sauce, very much like a Hawaiian BBQ sauce with pineapple
- 3/4 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1 to 2 Tbsps hot sauce of choice
- 1 Tbsp garlic paste or minced garlic
- 1 Tbsp ginger paste or minced ginger
- 1 1/2 pounds boneless, skinless chicken thighs (or chicken breasts)
- 20 oz can pineapple chunks
- 1 red onion
- 6 kabob skewers (if wood soak in water for a few hours)
- kosher salt, pepper
Put the pineapple juice, soy sauce, ketchup, brown sugar, hot sauce, garlic, and ginger in a saucepan. Bring to a boil, reduce the heat to low and simmer for 10 to 12 minutes, this will thicken the sauce.
While the sauce cools, cut the chicken into inch size pieces and place them in a gallon size plastic bag. Add a few spoonfuls of the huli huli sauce and massage the bag until the chicken is coated. Marinate in the fridge for at least an hour.
Drain the liquid from the pineapple can and cut the onion into similar size pieces as the pineapple and chicken. Put the chicken, pineapple, and onion on 6 kabob skewers and season with kosher salt and pepper.
Preheat the grill to medium high heat. Grill the kabobs 10 to 12 minutes total, turning a few times and brushing with some of the huli huli sauce.
Serve with remaining huli huli sauce on the side for dipping.