If you’re searching for a vibrant, flavor-packed way to bring a little sunshine to your table, these Hawaiian Chicken Kebabs are it! Succulent marinated chicken, juicy pineapple, and crisp veggies come together for the ultimate sweet and savory skewer—perfect for grilling season, cookouts, or colorful weeknight dinners.
Why You’ll Love This Recipe
- Irresistible Sweet & Savory Flavor: The magical combo of fruity pineapple, umami-rich soy, and just a touch of ginger makes every bite bold and unforgettable.
- Perfect for BBQs & Family Meals: Hawaiian Chicken Kebabs are built for festive grilling—everyone loves them, and they look absolutely gorgeous on a platter.
- Easy to Prep Ahead: You can marinate the chicken ahead of time and assemble the skewers when you’re ready, making party prep a total breeze.
- Full of Color & Crunch: With bright bell peppers, sweet pineapple, and tender chicken, every skewer is a rainbow of flavors and textures.
Ingredients You’ll Need
The ingredients for these Hawaiian Chicken Kebabs are straightforward, but each one brings something special—whether it’s juicy sweetness, savory depth, or a pop of fresh color. Here’s what you’ll need to make these kebabs totally irresistible:
- Ketchup: Adds body, tang, and sweetness to the homemade marinade—think BBQ sauce, island-style!
- Dark brown sugar: Gives a rich, molasses-y sweetness that balances the soy and tangy vinegar.
- Low-sodium soy sauce: The secret to that savory, irresistible marinade; low-sodium lets you control saltiness.
- Canned pineapple juice: Infuses tropical brightness and helps tenderize the chicken.
- Olive oil: Adds silkiness to the marinade and ensures a juicy result.
- Rice vinegar: A little acidity keeps everything fresh and perfectly balanced.
- Garlic cloves & fresh ginger: Bring so much aromatic punch and a hint of heat to each bite.
- Sesame oil: Just a touch gives authentic, nutty depth.
- Salt & freshly ground black pepper: To round everything out and make flavors pop.
- Boneless, skinless chicken breast: Chops up neatly for skewers, and soaks up all that gorgeous marinade.
- Fresh pineapple: Sweet bursts of sunshine in every bite; fresh is best for texture and flavor.
- Green bell peppers & red onion: Crisp, colorful, and hearty—perfect for threading onto skewers with everything else!
Variations
One of the best things about Hawaiian Chicken Kebabs is how easy they are to customize. Whether you want to use what you have on hand, make them a little lighter, or cater to special dietary needs, there’s plenty of flexibility to make them your own!
- Swap the Veggies: Try adding yellow or orange bell peppers, chunks of zucchini, or even cherry tomatoes for a different pop of color and flavor.
- Switch Up the Protein: Make these kebabs with boneless chicken thighs for extra juiciness, or try cubed pork, shrimp, or even tofu for a fun twist.
- Go Spicy: Add a dash of sriracha or a sprinkle of chili flakes to the marinade for sweet-and-spicy skewers!
- Gluten-Free Version: Simply substitute tamari or a gluten-free soy sauce to make these kebabs totally gluten-friendly.
How to Make Hawaiian Chicken Kebabs
Step 1: Whisk Together the Marinade
In a mixing bowl, bring together the ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons of the olive oil, rice vinegar, garlic, ginger, and sesame oil. Whisk everything until smooth and well blended, then season generously with pepper and a little salt if desired. This marinade is packed with island flavor and will do wonders for your chicken.
Step 2: Marinate the Chicken
Place your chopped chicken breast into a large resealable plastic bag. Reserve half a cup of that amazing marinade and keep it in the fridge for basting—don’t skip this step! Pour the remaining marinade over the chicken, seal the bag, and toss it all gently to coat. Let it chill in the refrigerator for at least one hour so those flavors really sink in. Meanwhile, soak your wooden skewers in water to stop them scorching on the grill.
Step 3: Prep the Skewers
While the chicken is soaking up all that goodness, chop your pineapple, bell peppers, and red onion into generous, even chunks. Drizzle everything (except the chicken) with the remaining olive oil and season the veggies with salt and pepper. Now, thread the marinated chicken, pineapple, peppers, and onions onto your soaked skewers—alternate for that perfect rainbow effect!
Step 4: Grill & Glaze
Fire up your grill to medium heat (about 400°F/200°C) and brush the grates with olive oil. Place your Hawaiian Chicken Kebabs on the grill and let them cook for about 5 minutes. Brush the tops with half of your reserved marinade, then turn the skewers and do the same on the other side with the remaining marinade. Grill for another 4 minutes or until the chicken is deliciously caramelized and cooked through (internal temp of 165°F/75°C). Serve the kebabs warm with extra marinade if you like!
Pro Tips for Making Hawaiian Chicken Kebabs
- Soaking Skewers: If you’re using wooden skewers, be sure to soak them for at least an hour—this keeps them from burning or charring on the grill.
- Fresh Pineapple Matters: For juicy, caramelized chunks, always use fresh pineapple instead of canned—canned pieces are too soft and break apart.
- Uniform Chopping: Cut your chicken and veggies into similar-sized pieces so everything cooks evenly—no dry chicken or raw peppers!
- Double the Marinade: Remember to set aside extra marinade for basting; it gives the kebabs that sticky, glossy finish we all crave.
How to Serve Hawaiian Chicken Kebabs
Garnishes
Brighten up your Hawaiian Chicken Kebabs with a sprinkle of fresh chopped cilantro, thinly sliced green onions, or even a handful of toasted sesame seeds. These simple touches add a fresh, fragrant finish and make your skewers look extra festive!
Side Dishes
These kebabs are amazing with fluffy jasmine rice or coconut rice, which soak up all that incredible glaze. Consider pairing with a crisp cucumber salad, grilled corn, or a tangy cabbage slaw to round out your tropical feast.
Creative Ways to Present
Serve your Hawaiian Chicken Kebabs family-style on a big platter, nestle them in individual pineapple halves for a showstopper look, or let guests DIY with a build-your-own kebab bar—either way, it’ll bring major island vibes to your table!
Make Ahead and Storage
Storing Leftovers
Leftover Hawaiian Chicken Kebabs keep beautifully! Simply slide the chicken and veggies off the skewers and store in an airtight container in the refrigerator for up to 3 days. They make a fantastic quick lunch or easy add-in for salads.
Freezing
To freeze, assemble and grill the kebabs as directed, then let them cool completely. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.
Reheating
For best results, reheat Hawaiian Chicken Kebabs on a baking sheet in a 350°F (175°C) oven until warmed through, about 10-12 minutes. You can also warm them in a skillet over medium heat—just add a splash of water to keep everything juicy!
FAQs
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Can I use canned pineapple instead of fresh for Hawaiian Chicken Kebabs?
Fresh pineapple is definitely recommended for the best flavor and texture. Canned pineapple is much softer and tends to break apart on the grill, plus the flavor isn’t as vibrant. If you’re in a pinch, you can use large canned pineapple chunks, but drain and pat them dry thoroughly before threading.
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What’s the best way to marinate the chicken?
Place the chicken and marinade in a large zip-top bag or covered bowl and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor. Be sure to reserve a portion of the marinade before adding the raw chicken so you have extra for basting later.
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Can I bake these kebabs instead of grilling?
Absolutely! Arrange the assembled kebabs on a foil-lined baking sheet and bake at 425°F (220°C) for about 15-18 minutes, turning once and basting with the reserved marinade halfway through. You can also use a broiler to add a little extra char.
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How do I keep the chicken tender and juicy?
Cut the chicken into even cubes so everything cooks at the same rate, and don’t overcook—remove from the grill as soon as the chicken reaches 165°F (75°C). The marinade does a great job keeping things moist, but a watchful eye is key!
Final Thoughts
If you’re craving a dinner that’s as fun to eat as it is delicious, give these Hawaiian Chicken Kebabs a try. They bring a burst of sunshine to any gathering, and I just know your family and friends will fall in love with the sweet, savory, and colorful flavors. Fire up that grill and bring a taste of the islands right to your backyard!
Print
Hawaiian Chicken Kebabs Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 9–10 kebabs 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Gluten Free
Description
These Hawaiian Chicken Kebabs are a delicious and flavorful dish perfect for grilling season. Marinated in a sweet and savory sauce, the chicken, pineapple, peppers, and onions come together to create a tropical delight on a skewer.
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.
- Chicken: Place chicken in a resealable bag. Pour marinade over chicken, reserving 1/2 cup. Seal bag and refrigerate for 1 hour.
- Preparation: Preheat grill. Toss red onion, bell pepper, and pineapple in olive oil. Season and thread onto skewers with chicken.
- Grilling: Grill skewers, brushing with marinade, until chicken is cooked through.
- Serve warm.
Notes
- If using wooden skewers, soak in cold water for at least 1 hour.
- For best results, use fresh pineapple over canned.
Nutrition
- Serving Size: 1 kebab
- Calories: 275
- Sugar: 19g
- Sodium: 590mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 65mg
