Hawaiian Chicken Kebabs

There’s nothing quite like the tempting aroma of Hawaiian chicken kebabs sizzling on the grill, a vivid reminder of sun-soaked summer days. This recipe combines juicy chicken, vibrant vegetables, and sweet pineapple for a dish that takes only 30 minutes to prepare and cook. The marinade infuses the chicken with a perfect balance of sweet and savory flavors, making these kebabs a guaranteed crowd-pleaser.

This recipe is ideal for family gatherings, summer barbecues, or a quick weeknight dinner. You can marinate the chicken ahead of time and store it in the refrigerator for up to four hours, ensuring a flavorful meal ready to grill at your convenience.

Why You’ll Love This Recipe

• The sweet and savory marinade creates an irresistible flavor profile.
• Grilling adds a delightful char that enhances the dish’s textures.
• Fresh pineapple adds juiciness and a tropical twist.
• Quick to prepare, these kebabs are perfect for weeknight dinners.

What You’ll Need

Gather the following ingredients for the perfect Hawaiian chicken kebabs:

For the Marinade

• ½ cup pineapple juice
• ¼ cup soy sauce
• 2 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• ½ tsp red pepper flakes (optional)

For the Kebabs

• 1 ½ lbs boneless, skinless chicken breasts, cut into 1 ½-inch cubes
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 2 cups fresh pineapple chunks
• Skewers (soaked in water if wooden)

Note: Use fresh ginger for best flavor.

Substitutions & Swaps

• Substitute agave syrup for honey for a vegan option.
• Use chicken thighs for a juicier texture.
• Replace rice vinegar with apple cider vinegar if needed.
• Choose canned pineapple if fresh isn’t available.

How to Make It

Follow these simple steps to create delicious Hawaiian chicken kebabs.

Whisk

In a bowl, whisk together pineapple juice, soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Reserve ¼ cup of the mixture for basting and the rest for marinating chicken.

Marinate

Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Ensure the chicken is evenly coated. Marinate in the refrigerator for at least 1 hour or up to 4 hours.

Preheat

Preheat a grill or grill pan to medium-high heat. Make sure the grill is hot enough to create a good sear on the chicken.

Thread

Thread the marinated chicken, bell peppers, red onion, and pineapple alternately onto skewers. Leave a little space between each piece for even cooking.

Grill

Grill the kebabs for about 10-12 minutes, turning occasionally and basting with the reserved marinade until the chicken is cooked through and slightly charred. Check that the internal chicken temperature reaches 165°F.

Serve

Serve hot with steamed rice, coconut rice, or a side salad, and enjoy the tropical flavors.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for up to 2 months if raw.
Reheat: Grill or pan-fry over medium heat for 5-7 minutes.

Tips for Best Results

• Soak wooden skewers in water to prevent burning on the grill.
• Cut the vegetables into similar sizes for even cooking.
• Allow the chicken to come to room temperature before grilling for more even cooking.
• Adjust the red pepper flakes based on your spice preference.

Serving Suggestions

• Pair with a refreshing coconut rice for a tropical meal.
• Serve alongside a fresh green salad for extra crunch.
• Enjoy with grilled corn for a complete barbecue experience.