Introduction

These Hawaiian Chicken Kebabs are the ultimate way to bring a taste of the tropics right to your backyard grill. Juicy chicken chunks are marinated in a sweet, tangy sauce and then skewered with fresh pineapple, bell peppers, and onions. Each bite is bursting with the perfect balance of smoky, savory, and fruity flavors that make this dish a summertime favorite. Whether you’re planning a cookout, a family dinner, or just want a simple yet impressive recipe, these kebabs are guaranteed to please.

My Recipe Story

I first fell in love with Hawaiian-style chicken when I tasted it during a family vacation years ago. The combination of sweet pineapple with savory soy and ketchup might sound unusual at first, but once you try it, you’ll understand why it’s so popular. I wanted to recreate that same vibrant taste at home, and that’s how these Hawaiian Chicken Kebabs came to life. Over time, I adjusted the marinade for the perfect blend of flavors—sweet, salty, and tangy—that caramelize beautifully on the grill. Now, this recipe has become a go-to for BBQ nights with friends and family. Every time I serve it, the skewers disappear almost instantly!

Why You’ll Love This Recipe

Perfect balance of sweet, savory, and tangy flavors in every bite.
Simple ingredients that are easy to find in any kitchen or grocery store.
Customizable with different vegetables, fruits, or even proteins.

Great for grilling outdoors or cooking on a stovetop grill pan indoors.
Kid-friendly and a guaranteed crowd-pleaser at any gathering.
Quick to prepare ahead, making it a stress-free recipe for parties.

Ingredient Breakdown

The marinade is what makes these Hawaiian Chicken Kebabs stand out. With just a few pantry staples and a splash of pineapple juice, you can create a sauce that infuses the chicken with irresistible flavor. Ketchup provides the tomato base with a slight tang, while dark brown sugar adds richness and depth. Low-sodium soy sauce balances it all with a savory umami note. The pineapple juice not only sweetens the mixture but also tenderizes the chicken.

For the kebabs, I recommend using boneless, skinless chicken breasts or thighs cut into even chunks so they cook uniformly. Fresh pineapple cubes are essential because they caramelize beautifully over the grill, releasing sweet juices that mingle with the smoky char. To complete the skewers, use bell peppers and onions for a pop of color and crunch. Together, these ingredients create a vibrant, wholesome dish that’s as beautiful as it is delicious.

Equipment You’ll Need

Mixing bowl for marinade
Cutting board and sharp knife
Skewers (wooden or metal)

Grill or stovetop grill pan
Tongs for turning kebabs
Basting brush (optional, for extra sauce)

Step-by-Step Directions

Prepare the marinade. In a mixing bowl, whisk together 1/3 cup ketchup, 1/3 cup packed dark brown sugar, 1/3 cup low-sodium soy sauce, and 1/4 cup pineapple juice. Make sure the sugar dissolves fully so the marinade coats the chicken evenly. Taste the mixture—you should notice a balance of sweet and savory with a fruity tang. Adjust slightly with extra soy or sugar if needed.
Marinate the chicken. Cut 2 pounds of boneless, skinless chicken into even chunks. Place them in a resealable plastic bag or shallow dish, then pour half of the marinade over the chicken. Seal or cover, refrigerate, and let it marinate for at least 2 hours (overnight works best). Reserve the remaining marinade for basting later.
Prepare the skewers. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Cut fresh pineapple, bell peppers, and onions into uniform pieces. Alternate threading the marinated chicken, pineapple, peppers, and onions onto the skewers for a colorful, balanced presentation.

Preheat the grill. Heat your outdoor grill or stovetop grill pan to medium-high. Lightly oil the grates to prevent sticking. You want a hot surface to get a nice sear on the chicken while keeping the inside juicy.
Grill the kebabs. Place the skewers onto the grill and cook for about 10–15 minutes, turning occasionally for even cooking. Brush with the reserved marinade during grilling to intensify the flavor and achieve that glossy finish. Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
Serve and enjoy. Once cooked, remove the kebabs from the grill and let them rest for a few minutes. Serve them hot with rice, salad, or your favorite summer sides for a complete tropical-inspired meal.

Variations & Substitutions

These kebabs are highly versatile. You can substitute chicken thighs for chicken breasts if you prefer more juiciness. For a different protein option, try shrimp or pork cubes. Vegetarians can swap the chicken for firm tofu or portobello mushrooms while still using the same marinade. If fresh pineapple isn’t available, canned pineapple chunks work well, just make sure to drain them thoroughly. You can also experiment with vegetables like zucchini, cherry tomatoes, or mushrooms to give your skewers more variety.

Expert Tips & Troubleshooting

Always cut chicken and vegetables into similar-sized chunks for even cooking.
Don’t skip soaking wooden skewers; otherwise, they may burn on the grill.

If the marinade seems too thick, add a tablespoon of pineapple juice or water to thin it out.
Brush the skewers with marinade during grilling for maximum flavor, but stop basting during the last few minutes to avoid raw chicken juices.

Storage, Freezing & Make-Ahead

Leftover Hawaiian Chicken Kebabs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F until warmed through or use the microwave for convenience. You can also freeze the marinated raw chicken in a freezer bag for up to 2 months—just thaw overnight before skewering and grilling. If you’re prepping for a party, assemble the skewers a few hours ahead, cover, and keep them in the fridge until ready to cook.

Serving Ideas & Pairings

These kebabs pair wonderfully with coconut rice or plain steamed jasmine rice. For a fresh side, serve them with a crisp cucumber salad or coleslaw. You can also turn them into a wrap by sliding the chicken and veggies off the skewers and tucking them into flatbread with a drizzle of extra sauce. For drinks, pair with iced tea, lemonade, or a tropical cocktail like a piña colada. They’re versatile enough to complement anything from simple sides to more elaborate spreads.

FAQ

Can I bake these kebabs instead of grilling?
Yes! Place them on a lined baking sheet and bake at 400°F for 20–25 minutes, turning halfway through.

What kind of chicken works best?
Both chicken breast and chicken thighs work well. Thighs tend to be juicier, while breasts are leaner.

Can I use bottled teriyaki sauce instead of making the marinade?
You can, but making the marinade from scratch ensures the perfect sweet-savory balance.

How do I prevent the chicken from drying out?
Don’t overcook the chicken—remove it from the grill as soon as it reaches 165°F and let it rest before serving.

Do I have to use skewers?
Not at all. You can cook the marinated chicken and vegetables in a grill basket or sauté pan if you prefer.

Final Thoughts

Hawaiian Chicken Kebabs are a perfect way to bring a little sunshine and tropical flavor to your table any time of year. With their sweet and savory marinade, juicy chicken, and colorful veggies, they’re as fun to make as they are to eat. Whether you’re serving them at a summer cookout, a family dinner, or meal-prepping for the week, these kebabs are always a hit. Try them once, and they might just become a new favorite in your recipe collection!

Hawaiian Chicken Kebabs

Author: Sarah White
Total Time: 2 hours 35 minutes
Yield: 6 servings 1x

Diet: Gluten Free

Print Recipe

Description

Juicy chicken skewers marinated in a sweet and savory pineapple-soy glaze, grilled with pineapple, peppers, and onions for a tropical meal.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts or thighs, cut into chunks
• 1/3 cup ketchup
• 1/3 cup packed dark brown sugar
• 1/3 cup low-sodium soy sauce
• 1/4 cup pineapple juice
• 2 cups fresh pineapple chunks
• 2 bell peppers, cut into pieces
• 1 large red onion, cut into wedges
• Wooden or metal skewers

Instructions

In a bowl, whisk together ketchup, brown sugar, soy sauce, and pineapple juice until smooth.
Place chicken chunks in a resealable bag, pour in half the marinade, and refrigerate at least 2 hours or overnight. Reserve the other half for basting.
If using wooden skewers, soak them in water for 30 minutes. Prepare pineapple, peppers, and onion into bite-sized pieces.

Thread chicken, pineapple, peppers, and onion onto skewers, alternating for color and flavor balance.
Preheat grill to medium-high and lightly oil the grates. Place skewers on grill and cook 10–15 minutes, turning occasionally.
Baste with reserved marinade during grilling, stopping in the last few minutes. Cook until chicken reaches 165°F internally.

Remove skewers from grill, let rest a few minutes, and serve hot with rice or salad.

Notes

For extra flavor, marinate the chicken overnight. Leftovers keep up to 3 days in the fridge. You can also bake at 400°F for 20–25 minutes, turning once.

Prep Time: 20 minutes (plus 2 hours marinating)
Cook Time: 15 minutes
Category: Main Course

Method: Grilling
Cuisine: Hawaiian-American