Hawaiian Chicken Pineapple Kebabs

Featured in: Flame-Kissed Flavors

Bring vibrant island flavors to your table with these Hawaiian chicken kebabs. Succulent cubes of lightly marinated chicken, pineapple, bell pepper, and onion are threaded onto skewers for deliciously sweet and savory bites. A blend of soy sauce, brown sugar, pineapple juice, and aromatics creates a bold, sticky glaze that caramelizes beautifully on the grill. Perfect for summer gatherings, these kebabs are colorful, easy to serve, and packed with flavor. Enjoy them hot off the grill for a satisfying and festive meal.

Tags: #halal #chicken #family-friendly #budget-friendly #north-american #grilled #high-protein #medium #under-30-minutes #dinner #summer

A woman in a chef's hat smiles for the camera.
By Sana Rose
Updated on Mon, 30 Jun 2025 00:19:34 GMT
A plate of delicious Hawaiian chicken kebabs, served with a side of rice and a dipping sauce. Pin it
A plate of delicious Hawaiian chicken kebabs, served with a side of rice and a dipping sauce. | recipebyme.com

Sweet smoky and just a bit tangy these Hawaiian chicken kebabs are a true taste of summer on your grill. The blend of juicy chicken pineapple and crunchy peppers has become my go to for easy backyard gatherings and even weeknight dinners when I want a tropical lift with minimal fuss.

I first made these for a family reunion barbecue and they disappeared so quickly I barely snagged one for myself. Even picky eaters go back for seconds thanks to the caramelized pineapple and juicy chicken.

Ingredients

  • Ketchup: brings subtle tang and color quality matters so pick one without high fructose corn syrup
  • Dark brown sugar: adds a rich deep sweetness and helps caramelization on the grill
  • Low sodium soy sauce: provides the perfect savory balance opt for a brewed brand for best flavor
  • Canned pineapple juice: pulls the marinade together and echoes the fresh pineapple on the skewers
  • Olive oil: keeps everything moist and helps prevent sticking choose a fruity extra virgin type
  • Rice vinegar: brightens the marinade and gives a little zip
  • Garlic: fresh and minced for aromatic depth fresh is best here
  • Fresh ginger: gives brightness and subtle warmth freeze leftover ginger for future use
  • Sesame oil: nutty and fragrant a tiny amount makes a big impact
  • Salt: enhances every flavor choose sea salt if possible
  • Freshly ground black pepper: for a little gentle heat and complexity
  • Boneless skinless chicken breast: succulent and lean cut evenly for even cooking
  • Fresh pineapple: for juicy sweetness and beautiful grill marks pick one that smells fruity at the stem
  • Green bell pepper: classic savory crunch go for firm shiny peppers
  • Red onion: adds a mellow sharpness and vibrant color choose one with tight heavy skin

Instructions

Make the Marinade:
Whisk ketchup dark brown sugar soy sauce pineapple juice two tablespoons olive oil rice vinegar garlic ginger and sesame oil together until fully combined. Season with freshly ground black pepper and a pinch of salt if you like. The marinade should be glossy and aromatic.
Marinate the Chicken:
Place chicken breast pieces into a large resealable bag. Set aside half a cup of marinade in the refrigerator for basting later then pour the rest over the chicken. Seal the bag turn and massage to coat all pieces. Chill in the fridge for an hour to let the flavors soak in. While waiting soak wooden skewers in cold water to help prevent burning.
Prep the Veggies and Pineapple:
Chop fresh pineapple green bell pepper and red onion into even similar sized pieces for easy threading and cooking. Drizzle the remaining two tablespoons olive oil over the veggies and pineapple. Toss well then season bell peppers and onions with salt and freshly ground black pepper.
Build the Skewers:
Alternately thread marinated chicken pineapple pepper and onion onto each skewer repeating the pattern until all chicken is used. Leave a little space between pieces for even grilling.
Grill the Kebabs:
Preheat the grill to medium heat about four hundred degrees Fahrenheit. Brush the grates with olive oil to prevent sticking. Lay skewers on the grill. Cook for five minutes then generously brush the tops with half the reserved marinade. Rotate skewers and brush the other side with the rest of the marinade.
Finish and Serve:
Continue grilling for about four more minutes or until chicken is cooked through and reaches an internal temperature of one hundred sixty five degrees Fahrenheit. The edges of pineapple should look caramelized and lightly charred. Remove skewers from grill and serve hot with your favorite sides.
A plate of Hawaiian chicken kebabs with a side of dipping sauce.
A plate of Hawaiian chicken kebabs with a side of dipping sauce. | recipebyme.com

Honestly my favorite moments involve fighting my son for the last grilled pineapple chunk the caramelized edges and warm juices taste like sunshine on a plate

Storage Tips

Store leftover skewers in an airtight container in the fridge for up to three days. To reheat pop them on a baking sheet covered loosely with foil and warm in a low oven or microwave in short bursts. If you want to freeze the chicken do so after marinating and before grilling for best texture.

Ingredient Substitutions

Swap in boneless chicken thighs for even juicier results. Use yellow or orange bell peppers for a sweeter spin. If you need to keep things gluten free use tamari instead of regular soy sauce. No fresh pineapple on hand drained canned pineapple chunks work in a pinch just pat them dry first.

Serving Suggestions

Serve these kebabs over coconut rice or simple jasmine rice to soak up extra juices. A light cucumber salad or grilled corn makes a summery side. For a bigger spread add a platter of tropical fruit or a cooling yogurt sauce with lime.

Cultural and Historical Context

Hawaiian inspired flavors celebrate the joyful blend of sweet and smoky so popular at summer cookouts throughout the islands. Chicken and pineapple kebabs echo the flavors of traditional huli huli barbecue which uses a tangy sweet glaze and was made famous at roadside stands across Hawaii.

Seasonal Adaptations

Perfect for summer grilling parties or picnics Easily made indoors with a grill pan during colder months The marinade also works beautifully for shrimp or pork if you want to mix up proteins

Success Stories

This recipe always sparks a chorus of recipe requests at potlucks. I have friends who pre skillet the veggies to get a deeper char and others who bake the skewers in the oven when the grill is snowed in.

Freezer Meal Conversion

You can prep everything ahead by marinating the chicken and freezing it in a resealable bag. Thaw overnight in the fridge skewer with your fresh veggies and grill just before serving.

A delicious Hawaiian Chicken Kebab is ready to be cooked on a grill.
A delicious Hawaiian Chicken Kebab is ready to be cooked on a grill. | recipebyme.com

Let these kebabs tempt you for your next get together or quick dinner. Their tropical twist wins over everyone who tries them.

Recipe FAQs

→ What vegetables pair well with Hawaiian chicken kebabs?

Bell peppers and onions are popular, but zucchini, mushrooms, or cherry tomatoes also work well for added color and flavor.

→ How do you keep chicken juicy on the grill?

Marinate the chicken for at least an hour and avoid overcooking. Grill over medium heat until just cooked through.

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple works, but fresh pineapple offers better texture and flavor when grilled.

→ Should skewers be soaked before grilling?

Wooden skewers should be soaked in water for about an hour to prevent burning on the grill.

→ What is the ideal internal temperature for cooked chicken?

Chicken should reach 165°F (75°C) at the thickest part to ensure safe and juicy results.

Hawaiian Chicken Pineapple Kebabs

Charred chicken and pineapple skewers with a tangy, sweet marinade and vibrant vegetables, grilled to perfection.

Prep Time
20 min
Cook Time
10 min
Total Time
30 min
By Sana: Rose

Category: Grill Recipes

Skill Level: Medium

Cuisine: Hawaiian

Yield: 6 Servings (10 chicken kebabs)

Dietary Categories: Dairy-Free

Ingredients

→ Marinade

01 1/3 cup ketchup
02 1/3 cup packed dark brown sugar
03 1/3 cup low-sodium soy sauce
04 1/4 cup canned pineapple juice
05 4 tablespoons olive oil, divided, plus more for brushing grill
06 1 1/2 tablespoons rice vinegar
07 4 garlic cloves, minced
08 1 tablespoon minced fresh ginger
09 1/2 teaspoon sesame oil
10 Salt, to taste
11 Freshly ground black pepper, to taste

→ Kebabs

12 1 3/4 pounds boneless, skinless chicken breast, cut into 1 1/4-inch cubes
13 3 cups fresh pineapple, cubed (about 3/4 of a 3-pound pineapple)
14 1 1/2 large green bell peppers, chopped into 1 1/4-inch pieces
15 1 large red onion, chopped into 1 1/4-inch pieces

Steps

Step 01

Whisk together ketchup, dark brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger, and sesame oil in a medium bowl. Season with 3/4 teaspoon freshly ground black pepper and salt as preferred.

Step 02

Transfer chicken pieces to a gallon-sized resealable bag. Set aside 1/2 cup of marinade in the refrigerator. Pour the remaining marinade over the chicken, seal the bag, and turn to coat. Refrigerate for 1 hour to allow flavors to infuse.

Step 03

While the chicken marinates, soak 10 wooden skewers in cold water for 1 hour. Drizzle the remaining 2 tablespoons olive oil over the red onion, green bell pepper, and pineapple, tossing to coat. Season onion and bell pepper with salt and freshly ground black pepper.

Step 04

Thread red onion, bell pepper, pineapple, and marinated chicken onto the soaked skewers, alternating ingredients until all chicken is used.

Step 05

Preheat grill to medium heat, approximately 400°F. Brush grill grates with olive oil. Arrange skewers on the grill and cook for 5 minutes. Brush tops with 1/4 cup of reserved marinade, rotate skewers, and brush other side with remaining 1/4 cup marinade.

Step 06

Continue grilling for about 4 more minutes, or until chicken reaches 165°F internal temperature at the center. Remove kebabs from grill and serve warm.

Notes

  1. Soaking wooden skewers prevents burning during grilling.
  2. Cut ingredients to uniform size for even cooking.
  3. Always reserve marinade before adding raw poultry for safe basting.

Required Equipment

  • Medium mixing bowl
  • Gallon-sized resealable plastic bag
  • Wooden or metal skewers
  • Grill
  • Tongs
  • Basting brush

Allergen Information

Check each ingredient for potential allergens and consult a healthcare professional if needed.
  • Contains soy (soy sauce)
  • Contains sesame (sesame oil)

Nutritional Info (per serving)

This data is provided as a guide and doesn't replace medical advice.
  • Calories: 335
  • Fats: 10 g
  • Carbohydrates: 30 g
  • Proteins: 30 g