Hawaiian Chicken Kebabs Recipe

The sizzle of chicken and the sweetness of pineapple on a hot grill can transport you straight to a tropical paradise. This Hawaiian Chicken Kebabs Recipe combines flavors that burst with every bite, taking just about 30 minutes from preparation to plate—perfect for satisfying those summer cravings. The balance of savory and sweet ensures that you’ll be reaching for these kebabs time and time again.

This recipe is ideal for families, friends, or any outdoor gathering. It’s a great choice for a weekend barbecue or a quick weeknight meal. You can prepare the marinade ahead of time and store it in the refrigerator for up to two days before grilling.

Why You’ll Love This Recipe

• The sweet and tangy marinade infuses the chicken with incredible flavor.
• Grilling brings out the delicious caramelization on all the fresh ingredients.
• Colorful skewers make for a stunning presentation at any gathering.
• Minimal cleanup is required, making it a stress-free cooking experience.

What You’ll Need

Gather these ingredients to create delicious Hawaiian Chicken 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
• 1 1/2 tbsp rice vinegar
• 4 cloves garlic, minced (4 tsp)
• 1 tbsp minced ginger
• 1/2 tsp sesame oil
• Salt and freshly ground black pepper

For the Skewers

• 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

Choose low-sodium soy sauce for a healthier option.

Substitutions & Swaps

• Honey can replace brown sugar.
• Chicken thighs can be used instead of chicken breast.
• Red bell pepper is a great swap for green peppers.
• Fresh ginger can be substituted with ground ginger.

How to Make It

Start by prepping your marinade and skewers.

Mix the Marinade

In a mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 tbsp olive oil, rice vinegar, minced garlic, ginger, and sesame oil. Season with salt and pepper to taste.

Marinate the Chicken

Transfer the chicken to a resealable bag and pour in the prepared marinade. Seal the bag and ensure the chicken is well-coated. Refrigerate for at least 15 minutes, or up to 2 hours for more flavor.

Prepare the Skewers

Thread the marinated chicken, fresh pineapple, green peppers, and red onion onto skewers, alternating between each ingredient for a colorful presentation.

Grill the Skewers

Preheat the grill to medium-high heat and brush it with olive oil to prevent sticking. Grill the skewers for about 10-12 minutes, turning occasionally until the chicken is cooked through and reaches an internal temperature of 165°F.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: yes, kebabs freeze well for easy future meals.
Reheat: microwave on medium for 1-2 minutes or grill for 3-5 minutes.

Tips for Best Results

• Marinate the chicken longer for deeper flavor infusion.
• Ensure even cooking by cutting ingredients into uniform sizes.
• Soak wooden skewers in water for 30 minutes to prevent burning.
• Use a meat thermometer to check for doneness.

Serving Suggestions

• Serve with coconut rice for a full tropical meal.
• Pair with a fresh garden salad for a light side.
• Great for outdoor barbecues or casual weeknight dinners.