Name: Hawaiian Chicken Kabobs
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Hawaiian
Ingredients: 1.5 lbs boneless skinless chicken breasts or thighs, cut into 1-inch cubes; 2 cups fresh pineapple chunks (or canned, drained); 2 bell peppers (red, green, or yellow), chopped into 1-inch pieces; 1 red onion, cut into 1-inch pieces; Skewers (soaked if wooden); 1/3 cup soy sauce (or tamari); 1/3 cup pineapple juice; 2 tablespoons brown sugar or honey; 1 tablespoon sesame oil; 2 cloves garlic, minced (or 1 tsp garlic powder); 1/2 teaspoon ground ginger; Optional: 1 tablespoon lime juice or rice vinegar, 2 tablespoons ketchup for glaze-like consistency

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Short description

I bring together juicy chicken pieces, sweet pineapple, and colorful bell peppers on skewers, grilled to perfection with a tangy-sweet marinade that transports me straight to a tropical backyard barbecue.

Hawaiian Chicken Kabobs

Why I’ll Love This Recipe

I love this recipe because it’s vibrant, simple, and full of Hawaiian-inspired flavors. The combination of pineapple and soy sauce gives a balanced sweetness and slight acidity that keeps the chicken tender, while grilling adds that irresistible char. Plus, I can prep everything ahead and customize the skewers with my favorite veggies.

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, cut into 1″ cubes
Fresh pineapple chunks (or drained canned pineapple)
Bell peppers (red, green, yellow), chopped into 1″ pieces
Red onion, cut into 1″ pieces
Skewers (soaked if wooden)

Marinade ingredients:

Soy sauce (or tamari)
Pineapple juice
Brown sugar or honey
Sesame oil
Garlic (fresh or powder)
Ground ginger
Optional extras: lime juice, rice vinegar, ketchup for glaze-like marinade

Directions

Marinate
- I whisk together the marinade ingredients and reserve a portion for basting.
- I add the chicken to the marinade, making sure it’s fully coated, and refrigerate it for at least 1 hour or overnight.
Prep skewers & veggies
- I soak wooden skewers in water for 15–30 minutes to prevent burning.
- I then thread the chicken, pineapple, bell pepper, and onion alternately onto the skewers.
Grill
- I preheat the grill to medium-high (around 400 °F / 200 °C).
- I grill the skewers for about 5 minutes per side, basting halfway through and after flipping, until the chicken reaches 165 °F internally.
Serve
- I let the kabobs rest for a few minutes before serving them warm over rice, salad, or my favorite sides.

Servings and timing

Servings: 4–6 servings
Prep time: 15–20 minutes
Marinating time: 1 hour to overnight (optional)
Cook time: 10–15 minutes
Total time: Around 1 hour 30 minutes (with marinating)

Variations

I like using chicken thighs for extra juiciness and flavor.
I sometimes add mushrooms, zucchini, or yellow squash to the skewers.
For a different flavor, I occasionally brush the kabobs with a thicker glaze by adding ketchup or cornstarch to the marinade.
If I can’t grill, I broil them in the oven at 400 °F for 15–20 minutes, flipping halfway through.

Storage/reheating

Storage: I store leftover kabobs in an airtight container in the fridge for up to 3–4 days.
Reheating: I reheat them on the grill or stovetop for a few minutes, or in the oven at 350 °F for about 10 minutes. I avoid microwaving if I want to keep everything from getting soggy—if I do use the microwave, I separate the components and heat them gently.

FAQs

How long should I marinate the chicken?

I like to marinate the chicken for at least 1 hour to let the flavors soak in. Overnight gives the best results if I have the time.

Can I use wooden skewers instead of metal?

Yes, I just make sure to soak wooden skewers in water for 15–30 minutes so they don’t burn on the grill.

Can I bake or broil instead of grilling?

Absolutely. I bake them at 375–400 °F for about 15–20 minutes, turning once halfway. Broiling works well too—I just keep an eye on them and flip them once.

What can I serve with these kabobs?

I like to serve them with coconut rice, grilled corn, macaroni salad, or a light green salad for a complete meal.

Can I freeze these kabobs?

I prefer to freeze the raw marinated chicken and veggies separately. When I’m ready to cook, I thaw them and assemble fresh skewers. Cooked kabobs can be frozen, but the texture of the pineapple and veggies may change.

Conclusion

These Hawaiian Chicken Kabobs bring together bold, tropical flavors in a simple, crowd-pleasing dish. They’re easy to prep, highly customizable, and perfect for both grilling and oven roasting. I find them ideal for summer gatherings or any night I want something a little fun and flavorful.