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Hawaiian Chicken Skewers



  • 1 Package Chicken Tenders, around 2-2 1/2 LBS, Cut into Bite Size Pieces
  • 1 Red Onion, Chopped into Bite Size Pieces
  • 1 Handful Fresh Cilantro, chopped
  • Kabob Sticks

Chicken Marinade

  • 1 Tablespoon of Olive Oil
  • 1/4 Cup of Low Sodium Soy Sauce
  • 3/4 Cup of Pineapple Juice, from can of pineapple
  • 1/4 Cup of Brown Sugar, packed
  • 1/4 Cup of Ketchup
  • 3 Garlic Cloves, grated
  • 1/2 Teaspoon of Ground Ginger
  • Sea Salt and Fresh Black Pepper, to taste

Pineapple Marinade

  • 20 Oz. of Can Pineapple Chunks in 100% Pineapple Juice (can substitute for fresh pineapple)
  • 1/2 Cup of Brown Sugar


  1. Soak kabob sticks in water for at least 20 minutes. Marinate the chicken in a freezer bag for at least 2 hours to overnight. Marinate your pineapple 30 minutes to 2 hours.

  2. Assemble your skewers with chicken, pineapple, and red onions in a deep container or dish. You want to reserve some, not all, of the marinade in there from assembling to use while cooking!

  3. Heat your Blackstone to medium-high heat and add your skewers, lining them up across the griddle.

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  4. Cook for 3 minutes and drizzle a little extra marinade across the skewers. The steam will help cook the chicken and keep it moist.

  5. Cook 1 additional minute. Turn griddle to medium-low heat and flip skewers cooking 3 more minutes or until chicken is cooked.

  6. Remove skewers and let rest 5 minutes. Garnish with sea salt and cilantro.

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