Tropical Chicken Skewers

This island-inspired chicken sausage dish brings Hawaii's tasty vibes right to your table. The mix of juicy pineapple, hearty sausage, and bright veggies creates a perfect balance that'll make you feel like you're on vacation with every mouthful.

I whipped this up during one really cold winter when we couldn't stop thinking about beach getaways. The colorful ingredients and sunny flavors instantly cheered us up, and now it's our favorite meal whenever we need a bit of tropical sunshine.

What You'll Need

• Chicken sausages: Go for ready-to-eat ones to save time, or uncooked ones for deeper flavor
• Pineapple chunks: The sugars in fresh pineapple turn golden and delicious when grilled
• Red and green bell peppers: They add beautiful color and lots of vitamin C to make the meal more nutritious
• Red onion: Brings a gentle tang that works against the sweetness
• Garlic and ginger: Form the fragrant foundation that makes everything else taste better
• Soy sauce: Adds richness and savory notes to your glaze
• Honey: Gives natural sweetness and helps everything brown nicely
• Rice vinegar: Provides that punch of acid to cut through the sweet stuff
• Cornstarch: Makes your sauce thick enough to stick to everything nicely

How To Make It

Get Everything Hot and Ready:

Fire up your grill to medium-high (about 375°F). While it's heating, grab all your stuff and set up your cooking area. Getting organized now means smoother cooking later.

Mix Up Your Sauce:

Stir soy sauce, honey, rice vinegar, some grated ginger, and cornstarch in a bowl until it's smooth. This sauce does double duty as both flavor booster and finishing touch, getting even tastier as it cooks.

Build Your Skewers:

Stick chunks of chicken sausage, pineapple, bell peppers, and onion onto skewers, mixing them up as you go. Don't pack them too tight - leave tiny gaps so everything cooks through. This way, you'll get a bit of everything in each bite.

Get Ready for Grilling:

Lightly coat your finished skewers with olive oil so they won't stick. Add a bit of salt and pepper, but go easy since the soy sauce has salt already. Set them carefully on your hot grill.

Keep an Eye While Cooking:

Let your skewers cook for 10-12 minutes, turning them every few minutes for even browning. Watch carefully because the sugar in the pineapple and honey can burn fast if you don't pay attention.

Add That Tasty Glaze:

During the last 5 minutes, start brushing your sauce onto all sides of the skewers. Do several thin coats instead of one thick one for better taste. The cornstarch will make it stick nicely.

Finish Cooking:

Keep going until your sausages hit 165°F inside and the veggies get tender with some nice grill marks. Your pineapple should look caramelized around the edges.

Take a Break Before Eating:

Pull the skewers off and let them sit for 2 minutes. This short break lets the juices settle in the sausages. Serve them hot with some fresh cilantro sprinkled on top.

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When I first cooked this, my little girl who normally pushes veggies around her plate ate every single pepper piece thinking they'd turned into some kind of candy. The honey glaze does something amazing to the vegetables, making this my secret trick for dealing with fussy eaters.

Prep In Advance

You can get a head start with this Hawaiian-style chicken sausage dish. Put your skewers together up to a day before and keep them covered in the fridge. Make the sauce ahead too and store it separately. This makes the recipe super handy for company - just fire up the grill when everyone shows up. If you want to cook everything beforehand, the finished skewers warm up nicely in a 350°F oven for about 10 minutes.

What To Serve With It

Turn these island-inspired chicken sausage skewers into a full dinner by adding some coconut rice, which goes perfectly with the tropical taste. Want something lighter? Put them on a bed of fresh greens with a simple lime dressing. If you've got friends over, try serving these alongside other Hawaiian dishes like mac salad or some grilled pineapple for dessert. This dish fits in anywhere from casual cookouts to fancy dinner parties.

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Easy Swaps

Don't worry if you don't have everything this recipe calls for. You can swap chicken sausages for turkey, pork, or even veggie sausages if you don't eat meat. Out of fresh pineapple? Canned works in a pinch, but maybe use less honey since it's already pretty sweet. No rice vinegar around? Apple cider vinegar does the job too. Yellow onions can step in for red ones, though they'll taste a bit stronger. Want some heat? Throw a chopped jalapeño in your sauce or use a poblano pepper instead of one of the bell peppers.

Frequently Asked Questions

→ Why are these skewers so special?

They blend pineapple’s sweetness, chicken sausage’s savoriness, and a tangy glaze for a tropical explosion of flavor.

→ Can I grill these indoors?

Absolutely, using a grill pan indoors still creates the delicious charred texture you’re after.

→ What’s a vegetarian swap for chicken sausage?

Firm tofu or plant-based sausages are great options for a vegetarian twist.

→ How do I stop skewers from sticking?

Rub a little olive oil over the skewers, and make sure your grill is clean and fully heated before cooking.

→ Can I prep the marinade early?

Yes, mix and refrigerate the marinade the day before to save time.

→ How can I tell sausages are fully cooked?

The sausages are done when their internal temperature hits 165°F (74°C).