Hawaiian Chicken Kebabs Recipe

There’s something incredibly satisfying about the sizzle of chicken grilling over an open flame, especially when it’s loaded onto skewers with juicy pineapple and crisp peppers. The Hawaiian Chicken Kebabs Recipe takes just about 30 minutes to put together and delivers an irresistible mix of sweet and savory flavors that is perfect for summer barbecues or a quick weeknight dinner. This recipe works wonderfully because the marinade doubles as a sauce, infusing the chicken with bold flavors while keeping it tender and juicy.

This delightful dish is perfect for families, friends, or any get-together where you want to impress your guests. It’s a fantastic choice for outdoor grill parties or even indoor grilling if you can’t make it outside. You can marinate the chicken ahead of time for more flavor, and leftovers can be stored for easy reheating later.

Why You’ll Love This Recipe

• Each bite combines the sweet juiciness of pineapple with tender grilled chicken.
• The simple marinade gives incredible flavor without lengthy prep times.
• Perfect for meal prepping as the kebabs are just as tasty the next day.
• Easy to customize with your favorite vegetables or proteins.

What You’ll Need

Gather these ingredients to make your delicious kebabs.

For the 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

For the 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

Use chicken thighs for a juicier result.

Substitutions & Swaps

• Honey can replace brown sugar in marinade.
• Use tamari for gluten-free soy sauce.
• An equal amount of apple juice can substitute for pineapple juice.
• Bell peppers can be replaced with zucchini or cherry tomatoes.

How to Make It

Begin your cooking adventure by marinating the chicken for extra flavor.

Whisk together

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 for added taste.

Marinate the chicken

Transfer the marinade into a large resealable bag and add the chicken cubes. Seal the bag and gently shake to coat the chicken evenly. Marinate for at least 15 minutes, or up to 2 hours for more flavor.

Prepare the skewers

While the chicken is marinating, soak wooden skewers in water for at least 30 minutes to prevent burning. If using metal skewers, this step is not necessary.

Assemble the kebabs

Thread the marinated chicken, pineapple cubes, green peppers, and red onions onto the soaked skewers, alternating between ingredients for a colorful display.

Grill the kebabs

Preheat the grill to medium-high heat and brush the grates with a bit of olive oil. Grill the kebabs for about 12–15 minutes, turning occasionally until the chicken is cooked through and has nice grill marks.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: no, the texture changes when frozen.
Reheat: microwave on low for 1-2 minutes or until heated through.

Tips for Best Results

• Cut chicken and vegetables uniformly for even cooking.
• Avoid overcrowding on skewers to ensure proper grilling.
• Brush kebabs with a bit of olive oil before grilling for perfect browning.
• Use a meat thermometer to ensure the chicken reaches 165°F for safety.

Serving Suggestions

• Pair with jasmine rice to soak up the delicious juices.
• Serve alongside a fresh green salad for a balanced meal.
• Enjoy with a tangy dipping sauce for extra flavor.