Step 1

Place the chicken into a resealable storage bag or a dish. Make the marinade and then pour over the chicken, tossing to coat. Marinate the chicken in the refrigerator for at least 6 hours or up to overnight.

Step 2

Preheat the grill to 400 degrees.

Step 3

Thread the chicken and vegetables onto the skewers, starting with a piece of pineapple, then a pepper, then a piece of onion and then 2 pieces of chicken. Repeat that pattern twice for each skewer, ending with a piece of pineapple.

Step 4

Brush the grill grates with oil and then add the kabobs to the grill. Cook for 3-4 minutes and then carefully turn using a tongs and/or spatula to help. Cook for another 3-4 minutes of the second side and then baste the kabobs with the barbecue sauce or the Huli Huli sauce. Cook for another 2 minutes to set the sauce and then remove the kabobs from the grill. NOTE: Make sure that the chicken is cooked through by cutting into a piece and making sure that it’s white and the juices run clear. If the chicken needs more time, turn the grill down to 300 degrees, cover and cook for another 3-4 minutes until the chicken reaches 165 degrees.

Step 5

Serve the chicken kabobs on or off the skewers with more sauce on the side.