If you’re longing for a dinner that tastes like pure sunshine on a stick, Hawaiian Chicken Kebabs will whisk you straight to a laid-back island cookout. These skewers are bursting with juicy chicken, colorful veggies, sweet pineapple, and a sticky-tangy marinade that caramelizes right on the grill—absolutely irresistible for any night of the week.
Why You’ll Love This Recipe
- Sweet, Smoky, and Savory: Every bite balances sticky caramelized glaze, smoky grilled notes, and that classic tropical pineapple sweetness.
- Family-Friendly Fun: Kids adore building their own skewers, and adults love how vibrant and satisfying Hawaiian Chicken Kebabs are for gatherings.
- Fresh, Wholesome, & Colorful: Packed with lean chicken breast, crisp peppers, and juicy fruit—each kebab is a little rainbow of nutrients.
- Perfect for Weeknights & Parties: Quick prep, minimal cleanup, and an irresistible crowd-pleaser indoors or out!
Ingredients You’ll Need
Gorgeous, simple ingredients are the secret behind these Hawaiian Chicken Kebabs! Each one brings its own punch of flavor, texture, and color, turning something basic into pure magic when they’re grilled together.
- Chicken Breast: Lean and juicy, cut into perfect bite-size cubes for quick, even grilling.
- Fresh Pineapple: Makes every bite pop with tropical sweetness and caramelizes beautifully on the grill—way better than canned.
- Green Bell Pepper: Adds spicy-crisp bite and a flash of vibrant color.
- Red Onion: Mellows to sweet perfection over the flames and infuses kebabs with a savory depth.
- Ketchup & Brown Sugar: These form the luscious, sticky-sweet base of the signature Hawaiian marinade.
- Low-Sodium Soy Sauce: Balances the sweet elements with umami saltiness, letting the other ingredients shine.
- Pineapple Juice: Doubles down on the tropical flavor and acts as a natural tenderizer.
- Olive Oil: Keeps everything moist and helps prevent sticking when grilling.
- Rice Vinegar: A dash of tang for a clean finish—just enough to brighten the whole dish.
- Garlic & Ginger: Freshly minced for a punchy aromatic kick in every bite.
- Sesame Oil: Only a little, but it brings a nutty, toasty backdrop that screams ‘grill season.’
- Salt & Pepper: The classics! Essential for coaxing out every nuanced flavor.
Variations
One of the best things about these Hawaiian Chicken Kebabs is how easy they are to mix up! Feel free to swap veggies, adjust for allergies, or spice them up to fit your mood and what’s in the fridge.
- Make it Spicy: Add a pinch of red pepper flakes or sriracha to the marinade for some gentle heat.
- Use Different Proteins: Try swapping chicken for shrimp, pork tenderloin cubes, or even tofu for a plant-based twist that still soaks up all that delicious glaze.
- Extra Veggies: Mix in zucchini, mushrooms, or cherry tomatoes for more color and variety.
- Low-Sugar Version: Swap brown sugar for a sugar substitute or simply use less; pineapple and ketchup provide lots of natural sweetness already.
How to Make Hawaiian Chicken Kebabs
Step 1: Whisk Up the Marinade
In a medium mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons of olive oil, rice vinegar, garlic, ginger, sesame oil, and a good dash of pepper (plus salt if you wish). This glossy, fragrant marinade is what transforms the chicken into pure, island-inspired succulence.
Step 2: Marinate the Chicken
Set aside 1/2 cup of the marinade for basting later, then pour the rest into a large resealable bag along with your cubed chicken breast. Seal it up, massage gently, and refrigerate for at least one hour; while the chicken soaks up all the flavor, you can prep your veggies and soak your skewers.
Step 3: Prep Skewers and Veggies
Chop the fresh pineapple, bell pepper, and red onion into even chunks—about the same size as the chicken. Drizzle with the remaining olive oil, toss, and season with a pinch of salt and pepper. Thread them onto skewers, alternating colors for a show-stopping presentation.
Step 4: Grill to Perfection
Preheat your grill to medium (around 400°F/200°C), and give the grates a brush with olive oil to prevent sticking. Place kebabs on the grill, cook for 5 minutes, then brush tops with half of your reserved marinade. Flip, brush the other side, and continue to grill for another 4–5 minutes until the chicken is deliciously caramelized and cooked through (internal temp 165°F/75°C).
Step 5: Serve Warm and Enjoy
Transfer Hawaiian Chicken Kebabs to a platter, let them rest for a few minutes, and serve right away—these are at their best hot and sticky from the grill!
Pro Tips for Making Hawaiian Chicken Kebabs
- Even Sizing is Key: Try to cut chicken, pineapple, and veggies into similar-sized pieces so everything cooks evenly and looks picture-perfect on the skewers.
- Don’t Skip the Soak: If using wooden skewers, let them soak in water for at least an hour to prevent burning on the grill.
- Double Up Your Glaze: Remember to reserve some marinade before adding chicken, so you can baste the kebabs as they grill for the stickiest, most flavorful finish.
- Grill Hot, But Not Too Hot: Medium heat (around 400°F) ensures beautiful grill marks without burning the sugar-rich marinade.
How to Serve Hawaiian Chicken Kebabs
Garnishes
Finish your kebabs with a sprinkle of toasted sesame seeds, extra chopped scallions, or a squeeze of fresh lime for zippy brightness. Chopped cilantro also adds a lovely green pop and a subtle, herby flavor that complements the sweet-savory notes.
Side Dishes
Pair Hawaiian Chicken Kebabs with fluffy coconut rice, a fresh green salad, or classic macaroni salad for those true island barbecue vibes. Grilled corn on the cob, mango salsa, or even simple steamed jasmine rice are wonderful choices too!
Creative Ways to Present
Try serving kebabs piled high on a platter lined with pineapple leaves for a tropical touch. For parties, arrange filled skewers in a decorative vase—you’ll have an edible “bouquet” that’s both eye-catching and delicious!
Make Ahead and Storage
Storing Leftovers
Leftover Hawaiian Chicken Kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Slide the extras off the skewers before storing for best results and easy reheating.
Freezing
You can freeze the raw, marinated chicken (before skewering) in a zip-top bag for up to 2 months; just thaw overnight in the refrigerator and proceed with the recipe. Cooked kebabs can also be frozen (minus the skewers), though the fresh veggies will soften when thawed.
Reheating
To reheat, place kebabs (or pieces) on a baking sheet and warm in a 350°F (175°C) oven until heated through, or microwave for a minute or two—just be careful not to overcook the chicken.
FAQs
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Can I make Hawaiian Chicken Kebabs in the oven instead of on the grill?
Yes! If you don’t have access to a grill or simply prefer an indoor option, you can bake your kebabs on a sheet pan at 425°F (220°C) for about 15–20 minutes, turning once and basting with extra marinade. Finish under the broiler for 2–3 minutes for those irresistible caramelized edges.
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Is it okay to use canned pineapple instead of fresh?
Canned pineapple will work in a pinch, especially if you’re short on time, but nothing beats the juicy, caramelized texture and flavor of fresh pineapple on the grill. If you use canned, choose large chunks, drain them well, and pat dry before threading onto skewers.
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How long should I marinate the chicken?
For best results, marinate the chicken for at least 1 hour so it absorbs all the vibrant sweet, savory, and tangy flavors. If you have time, you can let it marinate up to 8 hours—just don’t exceed overnight, as the pineapple juice can start to break down the meat’s texture.
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What’s the best way to keep kebabs from sticking to the grill?
Make sure your grill is preheated and the grates are brushed with oil before placing the kebabs down. Using a little olive oil on both the skewers and the kebabs themselves, plus avoiding excessive sugar in the marinade, also helps prevent sticking and encourages gorgeous grill marks.
Final Thoughts
If you’re dreaming of vibrant, tropical flavors with zero fuss, Hawaiian Chicken Kebabs are just the thing to liven up your next meal or cookout. I can’t wait for you to try them—be prepared for empty plates and lots of happy smiles!
Print
Hawaiian Chicken Kebabs Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 9 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Gluten Free
Description
These Hawaiian Chicken Kebabs are a perfect blend of sweet and savory flavors, featuring tender chicken, juicy pineapple, and colorful veggies. Marinated in a delicious sauce and grilled to perfection, they are a delightful addition to any summer BBQ or gathering.
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: Marinate chicken in a bag with the prepared marinade. Thread marinated chicken, pineapple, peppers, and onions onto skewers. Grill until chicken is cooked through.
Notes
- Soak wooden skewers in water before grilling to prevent burning.
- Feel free to customize kebabs with additional veggies or fruits.
Nutrition
- Serving Size: 1 kebab
- Calories: 290
- Sugar: 19g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
