Introduction
Bring tropical flavors to your table with these juicy Hawaiian Chicken Kebabs. Tender marinated chicken, sweet pineapple, colorful bell peppers, and red onion are grilled until perfectly caramelized and smoky. Whether you’re hosting a summer barbecue or making a quick family dinner, these grilled chicken skewers are guaranteed to impress.
Why You’ll Love This Recipe
- Sweet and savory tropical flavors.
- Juicy, tender grilled chicken in every bite.
- Easy marinade made with pantry staples.
- Perfect for summer cookouts and family gatherings.
- Naturally colorful and full of fresh ingredients.
- Great for meal prep and outdoor entertaining.
Ingredients
For the Marinade
- ⅓ cup ketchup
- ⅓ cup packed dark brown sugar
- ⅓ cup low-sodium soy sauce
- ¼ cup canned pineapple juice
- 4 tablespoons olive oil, divided
- 1½ tablespoons rice vinegar
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- ½ teaspoon sesame oil
- Salt, to taste
- Freshly ground black pepper
For the Kebabs
- 1¾ pounds boneless, skinless chicken breasts, cut into 1¼-inch cubes
- 3 cups fresh pineapple chunks
- 1½ large green bell peppers, cut into 1¼-inch pieces
- 1 large red onion, cut into 1¼-inch pieces
- Wooden skewers, soaked in water for 1 hour
Instructions
- In a medium bowl, whisk together the ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger, sesame oil, black pepper, and salt if desired.
- Reserve ½ cup of the marinade for basting and refrigerate it.
- Place the chicken cubes in a large resealable bag and pour the remaining marinade over the chicken. Seal the bag and refrigerate for 1 hour. Do not marinate longer to prevent the pineapple juice from affecting the chicken’s texture.
- While the chicken marinates, soak the wooden skewers in water for at least 1 hour.
- Preheat the grill to medium heat, about 400°F (200°C).
- Toss the pineapple, bell peppers, and red onion with the remaining 2 tablespoons olive oil. Season the onions and peppers lightly with salt and pepper.
- Thread the chicken, pineapple, peppers, and onion alternately onto the skewers.
- Lightly oil the grill grates and place the Hawaiian Chicken Kebabs on the grill.
- Grill for 5 minutes, then brush the tops with half of the reserved marinade.
- Flip the skewers, brush with the remaining marinade, and continue grilling for another 4–5 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Remove from the grill and serve immediately while warm.
Tips & Tricks
- Don’t over-marinate the chicken because pineapple juice can soften the meat too much.
- Cut the chicken and vegetables into similar-sized pieces for even cooking.
- Oil the grill grates well to prevent sticking.
- Rotate the skewers occasionally for even grill marks.
- Use fresh pineapple for the sweetest flavor.
- Garnish with chopped cilantro or sliced green onions before serving.
Details
- Prep Time: 20 minutes
- Marinating Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian-Inspired
- Difficulty: Easy
- Dietary Notes: Dairy-Free, High Protein
Notes
- Chicken thighs can be substituted for extra juicy kebabs.
- Red, yellow, or orange bell peppers work beautifully.
- Metal skewers may be used instead of wooden skewers.
- Serve with coconut rice or grilled vegetables for a complete meal.
- Sprinkle toasted sesame seeds before serving for extra flavor.
Nutrition (Approximate Per Serving)
- Calories: 390
- Protein: 35g
- Carbohydrates: 22g
- Fat: 17g
- Fiber: 2g
- Sugar: 17g
- Sodium: 760mg
FAQ
Can I bake Hawaiian Chicken Kebabs instead of grilling?
Yes. Bake them at 425°F (220°C) for about 18–20 minutes, turning halfway through.
Can I prepare the kebabs ahead of time?
Yes. Assemble the skewers several hours ahead and refrigerate until ready to grill.
Can I use canned pineapple?
Fresh pineapple is recommended for the best texture and flavor, but canned pineapple chunks drained well can also be used.
How do I know when the chicken is done?
Use an instant-read thermometer. The internal temperature should reach 165°F (75°C).
What should I serve with Hawaiian Chicken Kebabs?
They pair wonderfully with coconut rice, jasmine rice, grilled vegetables, macaroni salad, or a fresh green salad.
Storage
Refrigerator: Store leftover kebabs in an airtight container for up to 4 days.
Freezer: Freeze cooked chicken and vegetables for up to 2 months.
Reheating: Warm gently in a skillet, oven, or microwave until heated through.
Similar Recipes
Hawaiian Chicken Kebabs
Ingredients
For the Marinade
- ⅓ cup ketchup
- ⅓ cup packed dark brown sugar
- ⅓ cup low-sodium soy sauce
- ¼ cup canned pineapple juice
- 4 tablespoons olive oil divided
- 1½ tablespoons rice vinegar
- 4 garlic cloves minced
- 1 tablespoon fresh ginger minced
- ½ teaspoon sesame oil
- Salt to taste
- Freshly ground black pepper
For the Kebabs
- 1¾ pounds boneless skinless chicken breasts, cut into 1¼-inch cubes
- 3 cups fresh pineapple chunks
- 1½ large green bell peppers cut into 1¼-inch pieces
- 1 large red onion cut into 1¼-inch pieces
- Wooden skewers soaked in water for 1 hour
Instructions
- In a medium bowl, whisk together the ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger, sesame oil, black pepper, and salt if desired.
- Reserve ½ cup of the marinade for basting and refrigerate it.
- Place the chicken cubes in a large resealable bag and pour the remaining marinade over the chicken. Seal the bag and refrigerate for 1 hour. Do not marinate longer to prevent the pineapple juice from affecting the chicken’s texture.
- While the chicken marinates, soak the wooden skewers in water for at least 1 hour.
- Preheat the grill to medium heat, about 400°F (200°C).
- Toss the pineapple, bell peppers, and red onion with the remaining 2 tablespoons olive oil. Season the onions and peppers lightly with salt and pepper.
- Thread the chicken, pineapple, peppers, and onion alternately onto the skewers.
- Lightly oil the grill grates and place the Hawaiian Chicken Kebabs on the grill.
- Grill for 5 minutes, then brush the tops with half of the reserved marinade.
- Flip the skewers, brush with the remaining marinade, and continue grilling for another 4–5 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Remove from the grill and serve immediately while warm.
Notes
- Chicken thighs can be substituted for extra juicy kebabs.
- Red, yellow, or orange bell peppers work beautifully.
- Metal skewers may be used instead of wooden skewers.
- Serve with coconut rice or grilled vegetables for a complete meal.
- Sprinkle toasted sesame seeds before serving for extra flavor.
Conclusion
These Hawaiian Chicken Kebabs combine juicy marinated chicken, sweet pineapple, colorful vegetables, and smoky grilled flavor into one unforgettable meal. Perfect for summer cookouts, backyard parties, or quick weeknight dinners, they’re easy to prepare and guaranteed to become a family favorite.