Sweet, tangy, and absolutely irresistible—these Hawaiian Chicken Kebabs are like a little tropical vacation right off your grill! Marinated chunks of juicy chicken, caramelized pineapple, and colorful veggies all skewered to perfection make this dish a shining star at any summer gathering (or weeknight dinner).
Why You’ll Love This Recipe
- Big Hawaiian Flavor: Every bite bursts with a winning combo of sweet pineapple, savory chicken, and a zingy homemade marinade.
- Vibrant and Colorful: The mix of golden pineapple, peppers, and onions makes these kebabs a true feast for the eyes (and camera!).
- Perfect for Grilling Season: Whether you’re firing up an outdoor grill or using your stovetop, Hawaiian Chicken Kebabs bring summer to your table year-round.
- Great for Groups: Skewers are easy to customize and serve, making them a party favorite or a family-friendly weeknight meal.
Ingredients You’ll Need
The beauty of Hawaiian Chicken Kebabs is all in their simple yet powerful ingredients! Each component adds something special—juicy chicken, caramelized pineapple, and crisp veggies drenched in a tropical-inspired marinade combine for that authentic island flair.
- Ketchup: Brings a nice tang and color, forming the base of a sweet-and-savory marinade.
- Dark Brown Sugar: Adds deep caramel notes that help the chicken and pineapple caramelize on the grill.
- Low-Sodium Soy Sauce: Lends umami and balances out the sweetness for perfect flavor harmony.
- Canned Pineapple Juice: Infuses the chicken with signature tropical sweetness while helping to tenderize the meat.
- Olive Oil: Keeps everything moist and delivers that gorgeous, grill-friendly sheen.
- Rice Vinegar: Provides a subtle tang that brightens up the marinade.
- Garlic Cloves and Fresh Ginger: Amp up the aromatics for real depth and warmth.
- Sesame Oil: Just a hint adds a nutty, almost smoky undertone that pairs perfectly with grilled skewers.
- Boneless, Skinless Chicken Breast: Takes on all those flavors beautifully and becomes juicy and irresistible when grilled.
- Fresh Cubed Pineapple: The star of the show—choose ripe and fragrant for maximum sweetness!
- Green Peppers: Add crunch and a mild, grassy contrast to the sweet pineapple.
- Red Onion: Brings mild heat and a pop of color to every skewer.
- Salt and Freshly Ground Black Pepper: Essential for balancing and enhancing every other flavor in the dish.
Variations
One of my favorite things about Hawaiian Chicken Kebabs is how fun and flexible they are. You can swap in your family’s favorites or make easy tweaks for allergies or different diets—customization is a breeze!
- Shrimp or Pork Skewers: Replace chicken with shrimp or cubed pork for a delicious twist—just be sure to adjust the cooking time accordingly.
- Veggie-Packed Kebabs: Add mushrooms, zucchini, or cherry tomatoes for extra color and nutrition.
- Spicy Variation: Stir a touch of sriracha or red chili flakes into the marinade for a subtle heat that plays perfectly with the sweet pineapple.
- Gluten-Free: Swap the soy sauce for tamari to make these kebabs 100% gluten-free with no sacrifice in flavor.
How to Make Hawaiian Chicken Kebabs
Step 1: Whisk Up Your Marinade
Get started by whisking together the ketchup, dark brown sugar, soy sauce, pineapple juice, 2 tablespoons of olive oil, rice vinegar, minced garlic, ginger, and sesame oil. Add a generous pinch of black pepper and a sprinkle of salt if you’d like. This marinade is pure magic and sets the island flavor tone!
Step 2: Marinate the Chicken
Add your chicken cubes to a gallon-size zip-top bag and pour in all but ½ cup of your marinade (set that reserved marinade in the fridge for later basting). Seal the bag, massage everything together, and slip it into the fridge for at least an hour so every bite gets packed with flavor. If you’re using wooden skewers, soak them in water now to keep them from burning on the grill.
Step 3: Prep the Veggies & Pineapple
While your chicken soaks up all that tropical goodness, toss your red onion, green pepper, and pineapple chunks in the remaining olive oil. Season the onion and peppers with a little salt and pepper for extra oomph. This step ensures everything grills up with mouthwatering color and caramelization.
Step 4: Thread the Skewers
Time to build your kebabs! Alternate pieces of chicken, pineapple, bell pepper, and red onion onto your soaked skewers. Not only does this look gorgeous, but it guarantees every skewer gets a perfect balance of sweet-savory-tangy with each bite.
Step 5: Grill and Baste
Preheat your grill to medium (about 400°F/200°C) and brush those grates with a bit of olive oil to keep sticking at bay. Set the kebabs on the grill and let them cook for 5 minutes before brushing the tops with half of your reserved marinade. Give them a flip, baste with the remaining marinade, and grill for another 4 minutes or so, until the chicken reaches 165°F (75°C) in the center. Watch as everything glazes and chars to mouthwatering perfection!
Step 6: Serve and Savor
Slide the finished Hawaiian Chicken Kebabs off the grill and onto a platter. They’re at their best warm and juicy, bursting with sweet, sticky, savory flavor in every forkful. Grab a skewer and taste summer!
Pro Tips for Making Hawaiian Chicken Kebabs
- Marinade Magic: Let the chicken marinate for at least an hour, but up to overnight for even richer, more robust island flavor.
- Skewer Soaking: If you’re using wooden skewers, a good hour-long soak in water prevents burning and splintering—even better, soak them overnight if you can plan ahead.
- Uniform Sizing: Cut your chicken, pineapple, and veggies to roughly the same size so everything grills evenly—no more undercooked chicken or charred peppers.
- Baste for Glory: Don’t skip that extra basting with reserved marinade—it adds a glossy, flavor-packed finish to your Hawaiian Chicken Kebabs every single time.
How to Serve Hawaiian Chicken Kebabs
Garnishes
A sprinkling of chopped fresh cilantro or parsley just before serving brightens up your Hawaiian Chicken Kebabs and adds a flash of color. For extra zing, a squeeze of lime over the top is pure magic. Toasted sesame seeds or thinly sliced scallions also bring gorgeous texture and a subtle layer of flavor.
Side Dishes
Pair these kebabs with coconut rice, grilled corn on the cob, or a crisp Asian slaw for a fresh, summery meal. If you’re feeling extra festive, serve with Hawaiian macaroni salad or simple steamed jasmine rice to let the kebab flavors shine.
Creative Ways to Present
Arrange your Hawaiian Chicken Kebabs on a wooden board with pineapple leaves for a true luau feel, or serve them family-style straight from a sizzling grill pan. For parties, pile skewers in a pineapple “bowl” or pass them as colorful appetizers—guaranteed crowd-pleasers!
Make Ahead and Storage
Storing Leftovers
Store any leftover Hawaiian Chicken Kebabs in an airtight container in the refrigerator for up to 3 days. To keep them juicy, leave the chicken and veggies on the skewers if possible and reheat only what you plan to eat.
Freezing
You can freeze assembled but uncooked skewers—just wrap tightly in plastic and store for up to two months. Thaw overnight in the refrigerator and grill as usual for a make-ahead tropical treat. While cooked chicken can freeze, the veggies and pineapple may soften after thawing.
Reheating
To reheat, warm your Hawaiian Chicken Kebabs gently on a medium grill or oven (325°F/160°C) until hot, about 8–10 minutes. You can also microwave individual pieces, but the grill delivers the best texture and flavor!
FAQs
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Can I make Hawaiian Chicken Kebabs in the oven if I don’t have a grill?
Absolutely! You can arrange the skewers on a foil-lined baking sheet and broil them on high, turning occasionally and basting with the reserved marinade just like you would on the grill. You’ll still get beautiful color and sticky-caramelized edges.
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How far in advance can I marinate the chicken?
You can marinate the chicken for as little as one hour or up to overnight for deeper flavor. Just make sure not to exceed 24 hours, as the acidity in the marinade may start to change the chicken’s texture if left too long.
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Can I use canned pineapple instead of fresh?
Yes! If you don’t have fresh pineapple, canned works in a pinch—just use chunks in juice (not syrup) and drain well before threading onto the skewers. The grilling will still bring out that lovely caramelized sweetness.
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Are Hawaiian Chicken Kebabs spicy?
By default, these skewers are more sweet and savory than spicy. If you’d like a hint of heat, simply add a dash of hot sauce or red pepper flakes to the marinade according to your preference.
Final Thoughts
If you’re looking to shake up your grilling routine or just want to add a burst of sunshine to dinner, these Hawaiian Chicken Kebabs never disappoint. Gather your friends, fire up the grill, and let those sweet and savory flavors whisk you away—one juicy skewer at a time!
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Hawaiian Chicken Kebabs Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 9 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Gluten Free
Description
These Hawaiian Chicken Kebabs are a tropical delight with marinated chicken, fresh pineapple, red onion, and bell pepper grilled to perfection. A sweet and savory marinade enhances the flavors for a mouthwatering dish.
Ingredients
Marinade:
- 1/3 cup ketchup
- 1/3 cup packed dark brown sugar
- 1/3 cup low-sodium soy sauce
- 1/4 cup canned pineapple juice
- 4 Tbsp olive oil, divided, plus more for brushing grill
- 1 1/2 Tbsp rice vinegar
- 4 garlic cloves, minced (4 tsp)
- 1 Tbsp minced ginger
- 1/2 tsp sesame oil
- Salt and freshly ground black pepper
Kebabs:
- 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
- 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
- 1 1/2 large green peppers, diced into 1 1/4-inch pieces
- 1 large red onion, diced into 1 1/4-inch pieces
Instructions
- Marinade: In a mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger, and sesame oil. Season with salt and pepper.
- Kebabs: Place chicken in a resealable bag, pour marinade over chicken, and refrigerate. Thread chicken, pineapple, bell pepper, and onion onto skewers. Grill skewers, brushing with marinade, until chicken is cooked through.
Nutrition
- Serving Size: 1 kebab
- Calories: 280
- Sugar: 18g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
