Hawaiian Chicken Kebabs

Why You’ll Love This Recipe

I love how these kebabs are fresh, vibrant, and bursting with flavor. The marinade infuses the chicken with a tangy-sweet taste, while grilling adds a charred, smoky finish. They’re easy to prep ahead, cook fast on the grill, and make every plate feel like a little island getaway. Whether I’m serving a crowd or making a fun weeknight dinner, these always disappear quickly.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Fresh pineapple chunks

• Bell peppers (red, yellow, or green)

• Red onion (optional, cut into chunks)

• Olive oil

• Soy sauce

• Honey or brown sugar

• Garlic (minced)

• Ginger (fresh or ground)

• Pineapple juice

• Salt and pepper

• Wooden or metal skewers

directions

1. I soak wooden skewers in water for at least 30 minutes if I’m using them to prevent burning.

2. In a bowl, I whisk together olive oil, soy sauce, pineapple juice, honey, garlic, ginger, salt, and pepper to make the marinade.

3. I cut the chicken into bite-sized chunks and add it to the marinade. I let it marinate in the fridge for at least 1 hour, preferably 2–4 hours.

4. I cut the pineapple and bell peppers into similar-sized chunks for even cooking.

5. I thread the chicken, pineapple, and veggies onto skewers, alternating pieces for color and flavor balance.

6. I preheat the grill to medium-high heat and lightly oil the grates.

7. I grill the kebabs for 10–12 minutes, turning every few minutes, until the chicken is cooked through and has nice grill marks.

8. I serve hot, with extra marinade simmered into a glaze if I want extra flavor.

Servings and timing

This recipe makes 4 servings (about 8 kebabs).
Prep time: 20 minutes (plus marinating)
Cook time: 12 minutes
Total time: 1 hour 30 minutes (with marinade)

Variations

Sometimes I add zucchini or cherry tomatoes to the skewers for more color and variety. I’ve also swapped the chicken for shrimp or tofu with great results. For a spicier version, I stir in some sriracha or chili flakes to the marinade. If I want more tang, I add a splash of rice vinegar or lime juice.

storage/reheating

I store any leftover kebabs in an airtight container in the fridge for up to 3 days. To reheat, I remove the meat and veggies from the skewers and warm them in a skillet over medium heat or microwave in 30-second bursts until heated through. These also taste great cold, tossed into a salad or grain bowl.

FAQs

Can I use canned pineapple instead of fresh?

Yes, I can—but I prefer fresh for better texture and caramelization. If I use canned, I drain it well and choose chunks packed in juice, not syrup.

How do I keep the chicken from drying out?

I marinate it well and don’t overcook it. Chicken thighs are a juicier option if I want extra tenderness.

Can I bake these instead of grilling?

Yes, I’ve baked them in the oven at 425°F (220°C) for 20–25 minutes, turning once halfway through for even browning.

Do I need to pre-cook the veggies?

No, they cook perfectly on the grill with the chicken. I just cut them into similar-sized pieces for even cooking.

What do I serve with Hawaiian Chicken Kebabs?

I usually pair them with coconut rice, a fresh green salad, or grilled corn on the cob. They also go great with a tropical salsa or dipping sauce.

Conclusion

Hawaiian Chicken Kebabs bring the perfect mix of sweet, savory, and smoky to any meal. They’re colorful, flavorful, and simple enough for a weeknight while being festive enough for summer gatherings. Whether I’m grilling out back or baking indoors, this dish always gives me that laid-back, island-style comfort I’m looking for.