These kebabs are the perfect combination of sweet and savory flavors. The pineapple caramelizes beautifully on the grill, adding a natural sweetness that pairs perfectly with tender, marinated chicken. They’re easy to prepare, fun to assemble, and ideal for summer cookouts or quick weeknight dinners. Plus, they’re customizable with your favorite vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breast (cut into chunks)
fresh pineapple (cut into chunks)
red bell pepper (cut into pieces)
green bell pepper (cut into pieces)
red onion (cut into chunks)
soy sauce
brown sugar
ketchup
garlic (minced)
ginger (grated)
olive oil
salt
black pepper
wooden or metal skewers
Directions
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
In a bowl, whisk together soy sauce, brown sugar, ketchup, garlic, ginger, olive oil, salt, and pepper to make the marinade.
Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Preheat the grill to medium-high heat.
Thread the marinated chicken, pineapple chunks, bell peppers, and red onion onto skewers, alternating ingredients.
Lightly oil the grill grates to prevent sticking.
Place the kebabs on the grill and cook for 10–15 minutes, turning occasionally, until the chicken is fully cooked and slightly charred.
Brush with extra marinade during grilling if desired (ensure it’s not contaminated from raw chicken).
Remove from the grill and let rest for a few minutes before serving.
You can swap chicken breast for chicken thighs for extra juiciness. Try adding vegetables like zucchini, mushrooms, or cherry tomatoes for variety. For a spicy kick, add chili flakes or a splash of hot sauce to the marinade. You can also use canned pineapple if fresh isn’t available.
Storage/Reheating
Store leftover kebabs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or oven at 350°F (175°C) until heated through. Avoid overcooking to keep the chicken tender.
FAQs
Can I bake these instead of grilling?
Yes, bake them in the oven at 400°F (200°C) for about 20–25 minutes, turning halfway through.
How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F (75°C) and no longer be pink inside.
Can I make these ahead of time?
Yes, you can assemble the kebabs a few hours in advance and refrigerate until ready to grill.
Can I freeze the marinated chicken?
Yes, freeze the chicken in the marinade for up to 2 months and thaw before cooking.
What if I don’t have a grill?
You can use a grill pan on the stovetop or bake them in the oven.
Can I reuse the marinade?
Only if you boil it first to make it safe for consumption.
What sides go well with these kebabs?
They pair well with rice, salad, or grilled vegetables.
Can I use metal skewers?
Yes, metal skewers work great and don’t require soaking.
How do I prevent the chicken from drying out?
Avoid overcooking and consider using chicken thighs for more moisture.
Can I make this recipe low-sodium?
Use low-sodium soy sauce and adjust salt to taste.
Conclusion
Grilled Hawaiian chicken kebabs are a delicious, colorful, and easy-to-make meal that brings a taste of the tropics to your table. With their juicy texture and sweet-savory glaze, they’re perfect for gatherings or simple family dinners.
Juicy grilled Hawaiian chicken kebabs made with tender marinated chicken, sweet pineapple, and colorful vegetables. This easy tropical chicken skewer recipe is perfect for BBQs, summer dinners, and quick weeknight meals.
Ingredients
1½ lbs boneless skinless chicken breast, cut into chunks
2 cups fresh pineapple chunks
1 red bell pepper, cut into pieces
1 green bell pepper, cut into pieces
1 red onion, cut into chunks
¼ cup soy sauce
2 tablespoons brown sugar
2 tablespoons ketchup
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 20 minutes.
In a bowl, whisk together soy sauce, brown sugar, ketchup, garlic, ginger, olive oil, salt, and pepper.
Add chicken to the marinade, mix well, cover, and refrigerate for at least 30 minutes (up to 4 hours).
Preheat grill to medium-high heat.
Thread chicken, pineapple, bell peppers, and onion onto skewers, alternating pieces.
Lightly oil grill grates to prevent sticking.
Grill kebabs for 10–15 minutes, turning occasionally, until chicken is cooked through and lightly charred.
Brush with extra marinade during grilling (only if safely prepared).
Remove from grill and let rest for a few minutes before serving.
Notes
Chicken thighs can be used for extra juiciness.Avoid overcooking to keep chicken tender and moist.Fresh pineapple gives the best caramelized flavor, but canned works as well.
