My nephew’s always had a soft spot for anything smoky, sweet, and served on a stick. I knew exactly what to make. Hawaiian Chicken Kebabs had been on my mind ever since he told me grilled food was his “number one favorite.”Threading chunks of juicy pineapple, vibrant vegetables, and marinated chicken onto skewers instantly brings the feeling of summer to life.
These kebabs are packed with flavor, easy to prepare, and perfect for a relaxed backyard meal. Plus, they’re a fun way to get kids involved he helped slide the veggies on the skewers (and snuck a few pineapple pieces in the process).
When we finally pulled them off the grill, they were glistening, tender, and slightly charred. We barely let them cool before digging in right off the stick.
Short Description
These Hawaiian Chicken Kebabs are juicy, sweet, and savory, featuring marinated chicken, bell peppers, red onion, and pineapple grilled to perfection. Perfect for family cookouts, backyard dinners, or summer gatherings.
Key Ingredients
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 tablespoons olive oil, divided
- 1 1/2 tablespoons rice vinegar
- 4 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon sesame oil
- Salt, to taste
- Freshly ground black pepper, to taste
For the Kebabs:
- 1 3/4 pounds boneless, skinless chicken breast, cut into 1 1/4-inch cubes
- 3 cups fresh pineapple, cubed (about 3/4 of a 3-pound pineapple)
- 1 1/2 large green bell peppers, chopped into 1 1/4-inch pieces
- 1 large red onion, chopped into 1 1/4-inch pieces
Tools Needed
- Medium mixing bowl
- Whisk
- Gallon-sized resealable plastic bag
- Grill or grill pan
- Wooden or metal skewers (if using wood, soak in water for 1 hour)
- Tongs
Cooking Instructions
Step 1: Prepare the Marinade
In a medium bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons of olive oil, rice vinegar, garlic, ginger, and sesame oil. Season with salt and 3/4 teaspoon black pepper.
Step 2: Marinate the Chicken
Place the chicken cubes in a large resealable bag. Reserve 1/2 cup of the marinade and refrigerate it. Pour the remaining marinade over the chicken, seal the bag, and gently turn to coat. Refrigerate for at least 1 hour.
Step 3: Prep the Skewers and Veggies
While the chicken marinates, soak 10 wooden skewers in cold water. In a large bowl, toss the red onion, green bell pepper, and pineapple with the remaining 2 tablespoons olive oil. Season with salt and pepper.
Step 4: Assemble the Kebabs
Thread the chicken, pineapple, red onion, and bell pepper onto the soaked skewers, alternating as you go, until all ingredients are used up.
Step 5: Grill the Kebabs
Preheat the grill to medium heat (about 400°F). Brush the grates with olive oil. Place the skewers on the grill and cook for 5 minutes. Brush the tops with half the reserved marinade, then rotate and brush the other side with the remaining marinade.
Step 6: Finish and Serve
Continue grilling for about 4 more minutes, or until the chicken is cooked through and reaches 165°F internally. Remove from the grill and serve warm.
Why You’ll Love This Recipe
– Balanced flavors: Sweet pineapple, savory chicken, and tangy marinade.
– Kid-friendly: Easy to hold and fun to eat.
– Great for gatherings: Perfect for BBQs or potlucks.
– Colorful and appealing: Vibrant presentation.
– Healthy option: Lean protein and fresh produce.
Mistakes to Avoid & Solutions
Over-marinating the chicken: Limit marinating to 1-2 hours or it can get mushy.
Skipping the skewer soak: Soaking wooden skewers prevents them from burning on the grill.
Uneven chopping: Try to cut all ingredients to similar sizes for even cooking.
Overcrowding the skewers: Leave slight space between pieces to allow heat circulation.
Using high heat: Medium heat prevents charring before the chicken cooks through.
Serving and Pairing Suggestions
– Serve as-is for a light main dish
– Pair with coconut rice, coleslaw, or grilled corn
– Great with iced tea, lemonade, or tropical cocktails
– Serve buffet-style or plated individually
– Garnish with fresh cilantro or a sprinkle of sesame seeds
Storage and Reheating Tips
– Store leftovers in an airtight container in the fridge for up to 3 days
– Remove from skewers before refrigerating for easier storage
– Reheat in a 350°F oven for 10 minutes or in a skillet over medium heat until warmed through
– Avoid microwaving too long or the chicken may dry out
FAQs
1. Can I make these kebabs ahead of time?
Yes! You can marinate the chicken and chop the veggies a day ahead. Assemble just before grilling.
2. What if I don’t have a grill?
Use a grill pan on the stovetop or roast them in the oven at 425°F for 15-20 minutes.
3. Can I use canned pineapple?
Fresh is best for grilling, but canned chunks in juice (not syrup) can work in a pinch.
4. What other vegetables can I use?
Try zucchini, cherry tomatoes, or mushrooms.
5. Can I use chicken thighs instead?
Yes! Thighs add more moisture and flavor but may take a minute or two longer to cook.
Tips & Tricks
– Marinate in a flat layer so all pieces soak evenly
– Use metal skewers if you grill often they don’t burn or splinter
– Don’t flip too early; let one side sear for better grill marks
– Serve kebabs over rice or salad for a complete meal
– Leftover chicken works great in wraps or grain bowls
Recipe Variations
Spicy Hawaiian Kebabs: Add 1 tablespoon sriracha or chili paste to the marinade for heat.
Teriyaki Twist: Swap ketchup and brown sugar for 1/3 cup teriyaki sauce.
Veggie-Only Skewers: Skip the chicken and double up on pineapple, peppers, and onions.
Tropical Glaze: Mix pineapple juice with a touch of honey and brush during the last minute of grilling.
Asian Fusion: Add a splash of fish sauce and chopped scallions to the marinade for depth.
Final Thoughts
These Hawaiian Chicken Kebabs hit all the right notes: vibrant, flavorful, and satisfying. They’re the kind of meal that disappears fast and leaves everyone eyeing the grill for seconds.
Making them with my nephew turned into a memory I didn’t know I needed, and I know we’ll come back to this recipe every summer. If you’re craving something grilled, fresh, and family-approved, give these a try. Just be ready for the skewers to vanish as quickly as you plate them.
Sweet And Savory Hawaiian Chicken Kebabs
Print ThisIngredients
- 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 tablespoons olive oil, divided
- 1 1/2 tablespoons rice vinegar
- 4 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon sesame oil
- Salt, to taste
- Freshly ground black pepper, to taste
- For the Kebabs:
- 1 3/4 pounds boneless, skinless chicken breast, cut into 1 1/4-inch cubes
- 3 cups fresh pineapple, cubed (about 3/4 of a 3-pound pineapple)
- 1 1/2 large green bell peppers, chopped into 1 1/4-inch pieces
- 1 large red onion, chopped into 1 1/4-inch pieces
Instructions
Step 1: Make the marinade by whisking together ketchup, brown sugar, soy sauce, pineapple juice, olive oil, vinegar, garlic, ginger, and sesame oil.
Step 2: Marinate chicken cubes in a resealable bag with most of the marinade. Reserve ½ cup for basting. Chill for at least 1 hour.
Step 3: Soak skewers in water. Toss chopped red onion, green bell pepper, and pineapple with olive oil, salt, and pepper.
Step 4: Assemble kebabs by threading chicken, pineapple, onion, and bell pepper onto skewers.
Step 5: Grill kebabs over medium heat (400°F) for 5 minutes. Baste with reserved marinade, rotate, and baste again.
Step 6: Grill for 4 more minutes, or until chicken is cooked through (165°F). Serve warm.
