119 Reviews of Hawaiian Chicken Kabobs

From: Cindy A

On Jul 14, 2002

My family loved it! The chicken was very moist and flavorful. I added a small red potatoe and zucchini to the skewer. It was a complete meal. I definately will make this again. Can't wait.

From: pidge

On Jun 9, 2005

These Kabobs are my new favorite summer recipe!! They are so easy and simple to make. I wrapped bacon around the chicken as I put them on the skewers and alternated them with the pineapple and veggies(we like portabella mushrooms, red peppers, red onion and zucchini). Put them on the grill and brushed them with the marinade every 10 min. until done. So yummy!!! Thanks for the great recipe!

From: Sue L

On Jul 5, 2002

These are very delicious kebabs with a definite Polynesian flavor that hints of sweet and sour with tones of ginger. I think this recipe would also work well with shrimp or chunks of ham. A real winner! Thanks, Inez!

From: * Pamela *

On Aug 10, 2006

These are picture perfect! I love the colourful presentation of this meal. I made this recipe as an OAMC recipe by freezing the chicken in the marinade in a ziploc bag. The day before serving I took out the bag and let it defrost all day in the fridge. I made another batch of the marinade and put the vegetables in to soak up the flavour all day. The meal was delicious and all my my supper guests gave this recipe two thumbs up! Thanks for posting!

From: jkirch

On Apr 24, 2006

Another fantastic recipe by MizzNezz! I was also skeptical about the marinade, but they were absolutely delicious and perfect for our BBQ. I had assembled so many that there were a few that didn't get cooked, so the next day I placed them on a wire rack over a shallow pan and cooked them on 350 for 20 minutes and they came out delicious. I will be making this one again!

From: mamadelogan

On Jul 8, 2008

I have made this twice, once using chicken and the second using stew meat and both were awesome. However the second time(with stew meat) I added 1/4cup of rice wine vinegar for added acidity to help tenderizer the meat and 1/4tsp of sesame oil for extra flavor. I also added 1tsp of corn starch to the reserve marinade and then boiled it to create a thicker sauce for basting. This recipe is a keeper.

From: Karen & Angel

On Sep 26, 2005

My hubby told me I MUST review this recipe, so here I am. His words? "To die for" 'Nuff said. Try em, they're AWESOME (and healthy, too!)

From: Chef Mommie

On Jun 24, 2006

WONDERFULLLL!!! These are a definite keeper and will be made often! Tips...#1 Soak your wooden skewers for an hour so they won't burn. #2 From my dh- keep the larger chicken piece in the middle for easier turning if you are using tongs.

From: 1TexasLizard

On Aug 12, 2005

Superb! Cooking for 2 (DH & moi) could not have been easier, much less tastier. I made mine the following: marinated chix to recipe specs (fabulous) for only about 3 hours. As per others suggestions I added mushrooms, onion, zucchini, and red onion. Very pretty. Pineapple gives just the right kick! I think the key is to keep in mind the differences in cooking times while slicing. This is wonderful and I will make again a.s.a.p.!

From: Chef #725888

On Jan 30, 2008

This marinade is delicious and versatile, I've used it for chicken, steak, and shrimp.