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Skinny Hawaiian Chicken Kabobs

These Hawaiian chicken kabobs are packed with flavor but light in calories and sugar. They're the perfect entrees for summer BBQ parties.
Course: Main Course
Cuisine: American
Servings: 4


For the Hawaiian chicken kabobs marinade:

  • 1/4 cup no sugar added pineapple juice
  • 1/3 cup low sodium soy sauce
  • 1/3 cup sugar-free ketchup
  • 1/4 cup brown sugar substitute
  • 5 cloves garlic minced

For the skewers:

  • 3 large boneless, skinless chicken breast (about 1.8 lbs)
  • 2 large bell peppers
  • 1/4 of a large red onion
  • 2 tbsp olive oil extra virgin


  • Make the marinade by mixing all the ingredients in a bowl. Save a third cup of it for later.
  • Chop the chicken breast into bite-sized pieces, about 1 1/2-inch. Soak in the marinade for at least 4 hours (best if done overnight).
  • Chop the red onion and bell peppers into bite-sized pieces, about the same size as the chicken.
  • Pre-heat your oven at 375 degrees Fahrenheit and prepare your baking pan. Cover it with foil for easy clean-up. Lightly brush the pan with olive oil.
  • Alternately thread the bell peppers, onion, and chicken into the skewers. Transfer to the baking pan. Brush the kabobs with a little bit of olive oil and roast for 10 minutes.
  • While waiting for the kabobs to get cooked, thicken your saved marinade in a saucepan. Set aside.
  • After the 10-minute cooking time is up, baste the skewers with the prepared sauce. Put back in the oven and broil for 3-5 minutes until you achieve the desired charred look.
  • Check the chicken's internal temperature, making sure that it's 165 degrees Fahrenheit.
  • Brush the chicken kabobs with the sauce before serving.


Nutrition Information

Read our nutrition disclaimer here.
339 calories/serving (1 skewer/serving)
Total Fat 12.3 g | Sat. Fat 2.8 g | Cholesterol 135 mg | Sodium 778 mg | Carb. 20.9 g | Fiber 1.4 g | Sugar 5 g | Protein 45.2 g