Maui Wowee Chicken & Charred Pineapple Kabobs

Chef Tony Reed

Servings

6

Prep Time

20 minutes

Cook Time

14 minutes

Cuisine

Asian/Pacific Island

Category

Main Course

Juicy marinated chicken thighs and sweet, caramelized pineapple come together on the grill with bold Spiceology Maui Wowee Seasoning, finished with a silky coconut-lime glaze. Keeping the pineapple separate from the chicken marinade lets it char instead of steam, while a final hit of crispy shallots, fresh herbs, and lime keeps every bite bright and tropical.

Maui Wowee Chicken & Charred Pineapple Kabobs

Ingredients

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    • 2 lb boneless, skinless chicken thighs, cut into 1½-inch pieces
    • 2 Tbsp Spiceology Maui Wowee Seasoning
    • 2 Tbsp neutral oil
    • 2 Tbsp pineapple juice
    • 1 Tbsp lime juice
    • 1 Tbsp honey
    • 1 tsp fresh ginger, grated
    • 1 tsp garlic, minced

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    • 3 cups fresh pineapple, cut into 1½-inch chunks
    • 1 red onion, cut into 1½-inch pieces
    • 2 Tbsp neutral oil
    • 1 Tbsp Spiceology Maui Wowee Seasoning

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    • ½ cup coconut milk
    • ¼ cup pineapple juice
    • 2 Tbsp honey
    • 1 Tbsp lime juice
    • 1–1.5 tsp Spiceology Maui Wowee Seasoning
    • 1 tsp soy sauce or tamari
    • 1 tsp cornstarch, mixed with 1 tsp water

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    • crispy fried shallots

    • scallions, thinly sliced

    • fresh cilantro

    • lime wedges

    • toasted coconut (optional)

    Directions

    1. Marinate the chicken: Combine Maui Wowee Seasoning, oil, pineapple juice, lime juice, honey, ginger, and garlic. Toss with the chicken and refrigerate 1–4 hours.

    2. Season the pineapple separately: Toss pineapple and red onion lightly with oil and Maui Wowee Seasoning. Keeping the pineapple out of the chicken marinade lets it caramelize instead of steaming.

    3. Build the skewers: Alternate chicken, pineapple, and red onion, leaving a little space between pieces so the heat reaches the edges.

    4. Make the glaze: Combine coconut milk, pineapple juice, honey, lime juice, Maui Wowee Seasoning, and soy sauce in a small saucepan. Bring to a gentle simmer and reduce 3–4 minutes. Whisk in the cornstarch slurry and cook until lightly syrupy — thick enough to cling to the kabobs but still brushable.

    5. Grill hot and fast: Grill over medium-high to high heat (425–450°F), turning every few minutes, until the chicken reaches 165°F and the pineapple develops dark caramelized edges, about 10–14 minutes depending on piece size.

    6. Glaze at the end: During the final 2–3 minutes, brush the kabobs generously with the glaze. Turn, glaze again, and let it caramelize.

    7. Transfer to a platter and immediately hit with another light sprinkle of Maui Wowee Seasoning, crispy shallots, scallions, cilantro, and a squeeze of lime. Add toasted coconut for an extra tropical cue, if using.
    Recipe Products
    Blend

    Maui Wowee Hawaiian Teriyaki Rub

    Key Ingredients

    Sesame Seed Black, Brownulated Sugar, Pineapple Powder, Tamari Soy Granules, Garlic