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Hawaiian Pineapple Coconut Chicken Kabobs

Author Divas Can Cook


  • 1 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup orange juice
  • 1 tablespoon lemon juice
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons Crisco Organic Coconut Oil
  • 1/2 teaspoon ginger minced (optional)
  • 2 garlic cloves minced
  • 1 lb chicken breast cut into 1 inch cubes
  • smoked seasoning salt & black pepper
  • 1 1/2 cups pineapple chunks
  • 1 green bell pepper cut into 1-inch pieces
  • Crisco Professional No-Stick Grilling Spray


  • In a large skillet over medium heat, combine honey, soy sauce, orange juice, lemon juice, rice wine vinegar, coconut oil, garlic and ginger.
  • Bring to a light simmer while stirring. (Reduce heat if needed.)
  • Let sauce simmer for 5-10 minutes.
  • Remove from heat and let marinade cool completely.
  • Reserve 1/4-1/2 cup of marinade for basting and set aside.
  • Place chicken pieces in a large plastic bag.
  • Pour on the marinade and seal the bag.
  • Place the bag in the fridge and let marinate for about 4-8 hours. (Overnight is best.)
  • Remove chicken from marinade and discard remaining marinade.
  • Sprinkle chicken with smoked seasoning salt and black pepper. (optional)
  • Thread chicken, pineapple and bell pepper onto a wooden skewer.
  • Spray grill pan with Crisco Professional No-Stick Grilling Spray and heat on medium-low heat.
  • Grill kabobs until chicken is cooked through, turning kabobs once during cooking and basting lightly with reserved sauce before removing from the grill.
  • Plate kabobs and garnish if desired.
  • Serve immediately.



If grilling with wood skewers be sure to soak them in water for 30 minutes to prevent the sticks from burning.