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Last Updated on June 4, 2022 by Renee’

AIP, Paleo, Whole 30 Friendly, Gluten Free, Soy Free

Oh, how I love summer! I love Grilling! The two go hand in hand. And these Hawaiian Chicken Kabobs are made for both! Of course, if it’s winter or you don’t have a grill, this indoor grill is great! 

What I love most is that it’s cooked outside, which means my husband does the cooking! Well, you know, I have to do all the chopping & preparing! It’s definitely a family affair and my daughter likes to help with the skewers.

Most importantly, these Hawaiian Chicken Kabobs are AIP & Paleo so they are super healthy!

Ingredients:

• 1 lb organic pastured boneless skinless chicken breasts or thighs cut into small pieces (I prefer thighs)
• 1  organic red onion cut into chunks
• 1 pineapple cut into chunks
• 2-3 organic zucchinis cut into 1 in chunks
• 1 pkg of small organic mushrooms (whole) or cut into 1 in chunks if large
• 1-2 Tbs. EVOO, Coconut Oil (melted), Avocado Oil, or Olive Oil
• Sea Salt to taste

Marinade:

• 1/2 c. coconut aminos
• 1 c. pineapple juice from pineapple (I crushed some of the pineapples in my lemon juicer to get enough juice)
• 2 cloves finely minced garlic
• 1 Tbs raw honey (leave out for Whole 30 or use 1-2 dates) see tips below

Tools: 

• Wooden skewers (soaked in water) or metal skewers
• Grill (outdoor or Indoor)
• Garlic Press (optional)
• Sharp Knife
• Basting Brush

Directions:

• Mix the pineapple juice, coconut aminos, honey, and garlic in a small saucepan & heat to almost boiling to blend flavors. Make sure to cool before pouring over the chicken. Can be made ahead.) 
• Add the cubed chicken to a glass container. Pour the marinade over the chicken & turn to coat.  Let marinate in the refrigerator for about 30 min, turning if needed. (Do not marinate for more than 30 min.)
• While the chicken is marinating, place the zucchini and mushrooms in a large bowl and toss with the oil of choice and sea salt.
• Preheat your grill to medium-high heat
• When the chicken has finished marinating, skewer the vegetables and chicken cubes evenly, alternating. (Save the remaining marinade for basting. I put the remaining marinade in the microwave & bring to a boil before basting.)
• Place the kebabs on the grill and cook for 8-10 minutes or until brown, basting often, then turn & cook another 8-10 minutes until done, making sure that they are evenly cooked. Time varies based on how hot your grill is & how thick the chicken is.

*Scroll down for a printable recipe card.

Serving Suggestions:

• Paleo Broccoli Salad 
• Cauliflower Rice
• Paleo AIP Rosemary Garlic Sweet Potato Fries
• Sauteed Garlic Green Beans

Tips:

• Save the discarded marinade & microwave til boiling & use to brush on kebabs while cooking.
• Chop up veggies, pineapple & chicken ahead of time, then get everyone involved in skewering.
• Can put veggies & chicken on separate kebabs. This will help to ensure the chicken gets completely done.
• You could also do these on 8 in. skewers for an awesome appetizer!
• For Whole 30 omit honey & use 1-2 dates blended in a food processor. I like a mini food processor like this. 

More Grilling Recipes:

• Portabello Garlic Rosemary Hamburger Stacks
• Grilled Squash & Zucchini.  
• AIP Paleo Asian Grilled Chicken
• Stuffed Zucchini Boats
• Grilled Okra

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Yield: 4

Hawaiian Chicken Kabobs

Print

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 1 lb organic pastured boneless skinless chicken breasts or thighs cut into small pieces (I prefer thighs)
• 1 red onion cut into chunks
• 1 pineapple cut into chunks
• 2-3 zucchini cut into 1 in chunks
• 1 pkg of small mushrooms (whole) or cut into 1 in chunks if large
• 1-2 Tbs. EVOO, Coconut Oil (melted) or Avocado Oil
• Sea Salt to taste
• Marinade
• 1/2 c. coconut aminos
• 1 c. pineapple juice from pineapple (I crushed some of the pineapple in my lemon juicer to get enough juice)
• 2 cloves finely minced garlic
• 1 Tbs raw honey

Instructions

1. Mix the pineapple juice, coconut aminos, honey, and garlic in a small saucepan & heat to almost boiling to blend flavors. Make sure to cool before pouring over the chicken)
2. Add the cubed chicken to a glass container. Pour the marinade over the chicken & turn to coat. Let marinate in the refrigerator for about 30 min, turning if needed. (Do not marinate for more than 30 min.)
3. While the chicken is marinating, place the zucchini and mushrooms in a large bowl and toss with the oil of choice and sea salt.
4. Preheat your grill to medium-high heat
5. When the chicken has finished marinating, skewer the vegetables and chicken cubes evenly, alternating.
6. Place the kebabs on the grill and cook for 8-10 minutes or until brown then turn & cook another 8-10 minutes until done, making sure that they are evenly cooked. Time varies based on how hot your grill is & how thick the chicken is.

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