Grilled Hawaiian Chicken Kabobs
Grilled Hawaiian Chicken Kabobs
If you’re looking for a complicated grilling project, this probably isn’t it.
If you’re looking for juicy chicken, caramelized pineapple, colorful peppers, and a sweet-and-savory marinade that makes the whole backyard smell ridiculously good, you’ve landed in the right spot.
These Grilled Hawaiian Chicken Kabobs are one of those dinners that look like you put in way more effort than you actually did. The chicken gets a good soak in a sweet, tangy marinade, then everything gets threaded onto skewers and sent straight to the grill.
And that pineapple?
Oh, the pineapple.
It gets all warm and caramelized around the edges while the peppers and onion pick up those delicious little charred bits. The chicken stays juicy and flavorful, and suddenly plain old chicken dinner doesn’t feel so plain anymore.
This is the kind of recipe you make for a summer barbecue, a casual family dinner, or one of those evenings when you just want to stand outside by the grill and pretend you’re on vacation.
Honestly, I support that.
Why You’ll Love This Recipe
There are a lot of reasons to love these kabobs, but let’s start with the obvious one: they are seriously delicious.
The marinade hits all the right notes—sweet from the brown sugar and pineapple juice, savory from the soy sauce, with garlic, ginger, sesame oil, and just enough sriracha to keep things interesting.
The chicken soaks up all that goodness before it ever touches the grill.
Then you add pineapple.
And peppers.
And onion.
At this point, dinner is basically taking care of itself.
I also love that everything cooks together on the skewers. No complicated sauce to make at the last minute. No pile of dishes staring at you from the kitchen sink. Just colorful kabobs going onto a hot grill and coming off beautifully charred and ready to eat.
And because the recipe makes 8 skewers, it’s just as happy feeding the family as it is showing up at a backyard cookout.
For the Hawaiian Chicken Kabobs
- Chicken Breasts – I use boneless, skinless chicken breasts cut into 1-inch cubes. They cook quickly on the grill and soak up all that sweet and savory marinade beautifully.
- Red Bell Pepper – for a little sweetness, color, and crunch.
- Orange Bell Pepper – another pop of color and a mild, slightly sweet flavor that works really well with the pineapple.
- Green Bell Pepper – this adds a little more savory flavor and balances out the sweeter ingredients.
- Red Onion – for a bit of sharpness and sweetness once it hits the grill. Those charred edges are so good.
- Pineapple Chunks – this is the tropical star of the kabobs. The pineapple gets warm, juicy, and beautifully caramelized on the grill.
For the Hawaiian Chicken Marinade
- Ketchup – this gives the marinade its tomatoey base and a little sweetness while helping everything cling nicely to the chicken.
- Soy Sauce – for that salty, savory flavor that makes the marinade taste much more complex. Low-sodium soy sauce works well if you prefer to keep the salt level in check.
- Brown Sugar – this brings the sweetness and helps the chicken and vegetables develop those delicious caramelized edges on the grill.
- Pineapple Juice – for a little extra tropical flavor and acidity. It also ties the marinade right in with the grilled pineapple.
- Sesame Oil – just a little adds a wonderful nutty, toasted flavor to the marinade.
- Fresh Ginger – this gives the marinade a warm, slightly spicy freshness that keeps all that sweetness from becoming too much.
- Garlic – because garlic makes just about everything better. It adds a savory punch to the marinade.
- Sriracha – for a little heat. You don’t need a lot here—the goal is just enough spice to balance the sweet brown sugar and pineapple.
Step-by-Step Instructions
1. Prepare the Marinade
First, make the marinade.
Mix everything together in a small bowl or resealable bag, and don’t forget to reserve the ½ cup for the vegetables.
This little step is important because once the chicken goes into the marinade, you’ll want the reserved portion kept separate.
2. Marinate the Chicken
Add the chicken to the remaining marinade and give everything a good toss so those little pieces are nicely coated.
Let the chicken marinate for at least 30 minutes, or up to 4 hours.
Thirty minutes works.
Four hours is even better if you have the time.
Either way, you’re heading toward some seriously flavorful chicken.
3. Preheat the Grill
Get the grill going to medium-high heat, about 400°F.
You want that grill nice and hot before the kabobs hit the grates. That’s how you get those gorgeous browned edges instead of chicken that just sort of… sits there cooking.
We want char.
Good char.
Not burned-to-a-crisp char.
There’s a difference.
4. Season the Vegetables
Now toss the bell peppers, onion, and pineapple chunks with 3 tablespoons of the reserved marinade.
This is where all those colors start coming together.
Red pepper. Orange pepper. Green pepper. Purple-red onion. Golden pineapple.
It’s a pretty good-looking bowl of vegetables.
5. Assemble the Skewers
Thread the chicken and vegetables onto your skewers, alternating them however you like.
Try to keep the pieces fairly similar in size so everything cooks evenly.
And if you’re using wooden skewers, please remember to soak them first.
Burnt skewers are not the tropical vacation vibe we’re going for.
6. Grill the Kabobs
Place the kabobs on the hot grill and cook, turning frequently.
Brush them with the remaining marinade as they cook.
This is when things start getting really good.
The chicken browns.
The peppers soften.
The onion gets those delicious grilled edges.
And the pineapple starts caramelizing.
I can practically smell it already.
7. Check for Doneness
The chicken should reach an internal temperature of 165°F.
Once it gets there, take the kabobs off the grill and serve them hot.
And don’t leave them sitting on the grill longer than necessary. Chicken breast doesn’t need much convincing to go from juicy to dry.
Expert Tips
Soak those wooden skewers. If you’re using wood, give them a good soak in water before grilling. It helps keep them from burning while the chicken cooks.
Cut everything evenly. The chicken and vegetables don’t have to be perfectly identical, but keeping the pieces close in size helps everything cook at about the same rate.
Give the chicken time to marinate. You can get away with the minimum 30 minutes, but if you can plan ahead, letting it marinate for a few hours gives the flavors more time to work their way into the chicken.
Keep an eye on the pineapple. Pineapple has natural sugars, which is exactly why those edges get so wonderfully caramelized. It also means it can brown quickly. Keep turning those skewers.
Use a thermometer. This is one of those times when a meat thermometer is your best friend. Chicken should reach 165°F in the thickest piece.
Turn the kabobs often. Frequent turning helps everything brown evenly and keeps the marinade and juices moving around the chicken and vegetables.
Keep raw-chicken marinade separate. The marinade reserved for the vegetables should be set aside before the raw chicken goes into the remaining marinade. Once raw chicken has touched a marinade, don’t use that portion on the vegetables unless it is cooked first.
Recipe Variations
Want to play around with the kabobs?
Go for it.
Turn Up the Heat
If you like a little more kick, serve the finished kabobs with extra sriracha or another favorite hot sauce.
Change Up the Vegetables
The peppers and onion are delicious here, but you can add other grill-friendly vegetables if you have them hanging around in the refrigerator.
Zucchini and mushrooms would both be happy on these skewers.
Use Chicken Thighs
Chicken thighs are a great swap if you prefer darker meat. They’re especially forgiving on the grill and stay nice and juicy.
Make Mini Kabobs
Having people over?
Make smaller skewers with fewer pieces on each one. They’re easy to grab, easy to serve, and make a fun addition to a summer spread.
Add a Fresh Finish
A little fresh cilantro, sliced green onion, or a squeeze of lime over the finished kabobs would be a lovely way to brighten everything up.
Not necessary.
Just delicious.
Storage & Reheating
If you have leftovers, let the kabobs cool and store the cooked chicken and vegetables in an airtight container in the refrigerator.
They’re best enjoyed within a few days.
When you’re ready to reheat them, warm them gently in a skillet, oven, or back on the grill until heated through.
The key word here is gently.
Chicken breast can go from perfectly juicy to “well, I guess I’ll dip it in sauce” pretty quickly if you blast it with too much heat.
If you know you’ll have leftovers, don’t overcook the chicken the first time around. Just make sure it reaches the safe internal temperature of 165°F.
Serving Suggestions
These kabobs can absolutely stand on their own, but I’m never one to turn down a good side dish.
Serve them with rice for an easy dinner that soaks up all those sweet and savory flavors.
A fresh fruit salad would also be right at home here. Pineapple, mango, watermelon—anything bright and juicy works beautifully.
Want to keep the grill going?
Make some grilled corn on the cob or extra grilled vegetables while you have the fire going.
A crisp green salad adds a nice fresh contrast to the warm chicken and caramelized pineapple.
And if you’re serving these at a backyard barbecue, add a bowl of macaroni salad and call it dinner.
Or lunch.
Or dinner at 3 p.m. because you’re standing next to the grill and suddenly realize you’re starving.
No judgment here.
The whole point of these Grilled Hawaiian Chicken Kabobs is that they’re easy, colorful, flavorful, and just plain fun to eat.
Make them for company.
Make them for the family.
Make them because you bought a pineapple and now need to justify it.
Whatever the reason, these kabobs are a keeper.
Grilled Hawaiian Chicken Kabobs
Ingredients
For the Kabobs
- 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, cut into bite-sized pieces
- 1 orange bell pepper, cut into bite-sized pieces
- 1 green bell pepper, cut into bite-sized pieces
- 1 red onion, cut into bite-sized pieces
- 1 cup pineapple chunks
For the Marinade
- ⅓ cup ketchup
- ⅓ cup soy sauce
- ⅓ cup brown sugar
- ¼ cup pineapple juice
- 2 tsp sesame oil
- 1 tsp fresh ginger, minced
- 3 cloves garlic, minced
- 1 tsp sriracha
Instructions
- Prepare the Marinade: In a small bowl or resealable bag, mix all marinade ingredients. Reserve ½ cup for the vegetables.
- Marinate the Chicken: Add the chicken to the remaining marinade, ensuring even coating. Marinate for at least 30 minutes or up to 4 hours.
- Preheat the Grill: Set the grill to medium-high heat (about 400°F).
- Season the Vegetables: In a large bowl, toss the bell peppers, onion, and pineapple chunks with 3 tablespoons of the reserved marinade.
- Assemble the Skewers: Thread the marinated chicken and seasoned vegetables onto skewers.
- Grill the Kabobs: Cook for 12–16 minutes, turning frequently. Brush with the remaining marinade while grilling.
- Check for Doneness: The chicken should reach an internal temperature of 165°F. Remove from the grill promptly and serve hot.
Nutrition
Common Questions About Grilled Hawaiian Chicken Kabobs
Can I use wooden skewers for these chicken kabobs?
Absolutely. Wooden skewers work just fine, but give them a good soak in water first so they don’t burn while the kabobs are grilling. If you’re using metal skewers, you can skip the soaking step.
How far ahead can I marinate the chicken?
You can marinate the chicken for at least 30 minutes or up to 4 hours. The longer end of that range gives the chicken more time to pick up all those sweet, savory, garlicky flavors. I wouldn’t marinate it overnight, though. Chicken breast is lean, and there’s no real need to push it that far.
How do I know when the chicken kabobs are done?
The easiest—and most reliable—way is with an instant-read thermometer. Check the thickest piece of chicken; it should reach 165°F. Since the chicken is cut into 1-inch pieces, it cooks pretty quickly, so keep an eye on it.
Why is my pineapple browning faster than the chicken?
That’s actually a good thing!
Pineapple is naturally sweet, so those sugars can caramelize quickly over a hot grill. If the pineapple is getting too dark before the chicken is ready, just keep turning the skewers more frequently. You want those lovely golden, caramelized edges—not pineapple charcoal.
What’s the best way to keep the chicken juicy?
Don’t overcook it, and try to cut all the chicken into roughly the same size pieces. That way, the pieces cook at about the same rate instead of having some done while others are still catching up. And once the chicken reaches 165°F, take the kabobs off the grill. There’s no prize for keeping them on there longer!
