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Hawaiian Chicken Kabobs with Sweet Potatoes and Coconut Rice Recipe

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4.3 from 2 reviews

These Hawaiian Chicken Kabobs feature tender marinated chicken, sweet potatoes, pineapple, and vibrant vegetables grilled to perfection. The flavorful marinade combining soy sauce, ginger, garlic, and smoked paprika imparts a delicious tropical twist. Served over fragrant coconut rice and garnished with toasted coconut flakes, this easy-to-make dish is perfect for a healthy, vibrant weeknight dinner or a fun summer barbecue.

Ingredients

Marinade

  • 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

Main Ingredients

  • 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

For Serving

  • Coconut rice, for serving
  • ¼ cup toasted coconut flakes (optional)

Instructions

  1. Prepare the Marinade: In a large bowl, combine the sesame oil, grated fresh ginger, minced garlic, low sodium soy sauce or tamari, rice vinegar, brown sugar, ketchup, and smoked paprika. Mix well until the brown sugar is dissolved and the marinade is well blended. Transfer about half of this marinade to a small bowl and set aside for basting later.
  2. Marinate the Chicken: Add the cut chicken pieces to the large bowl with the remaining marinade and toss them to coat evenly. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 24 hours for deeper flavor.
  3. Parboil the Sweet Potatoes: While the chicken marinates, place the peeled and chopped sweet potatoes into a large pot. Fill the pot with enough water to cover the sweet potatoes completely. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and cook the sweet potatoes until they are slightly softened but not fully cooked, approximately 5 minutes. Drain the sweet potatoes well and set aside.
  4. Assemble the Kabobs: Remove the chicken pieces from the marinade, allowing excess liquid to drip off. On 8 skewers, alternately thread the chicken, parboiled sweet potato pieces, pineapple cubes, diced green peppers, and diced red onion evenly. Ensure the pieces are packed tightly but not overcrowded to allow even cooking.
  5. Grill the Kabobs: Preheat a grill or grill pan to medium heat. Lightly oil the grill grates to prevent sticking. Place the skewers on the grill and cook for 10 to 15 minutes total, turning occasionally. While grilling, brush the kabobs with the reserved marinade to enhance flavor and moisture. Cook until the chicken is fully cooked through with no pink inside and the sweet potatoes show light charring.
  6. Serve: Serve the hot kabobs over a bed of coconut rice. Sprinkle with toasted coconut flakes if desired for an added layer of flavor and texture. Enjoy your flavorful Hawaiian Chicken Kabobs!

Notes

  • Soaking wooden skewers in water for at least 30 minutes before assembling the kabobs helps prevent them from burning on the grill.
  • Marinating the chicken longer (up to 24 hours) intensifies the flavors and yields more tender meat.
  • You can substitute the green peppers with other bell pepper colors for visual appeal.
  • Ensure the sweet potatoes are just parboiled so they finish cooking evenly with the chicken on the grill without becoming mushy.
  • If you don’t have a grill, a grill pan or broiler works well to achieve the desired char.

Find it online: https://cozyplatter.com/hawaiian-chicken-kabobs-with-sweet-potatoes-and-coconut-rice-recipe/