If you dream of sunshine, juicy flavors, and dinner that feels like a backyard party, these Hawaiian Chicken Kebabs will instantly transport you! Tender chicken, chunky pineapple, and vibrant peppers soak up a sweet-salty marinade, then sizzle on the grill until caramelized and smoky. The combination is irresistible — every bite bursts with a tropical tang. Hawaiian Chicken Kebabs aren’t just a meal, they’re a summer state of mind, whether you’re grilling for friends or craving an easy weeknight feast.
Ingredients You’ll Need
Hawaiian Chicken Kebabs come together with just a handful of colorful, crowd-pleasing ingredients. Each component plays a big part in the finished dish — from the juicy chicken to the rainbow of vegetables and that all-important pineapple. Here’s what you’ll need and why it matters:
- Chicken Breasts: Boneless, skinless, and cut into cubes, chicken serves as the juicy, protein-packed foundation for every kebab.
- Red Bell Pepper: Adds eye-catching color and a sweet, slightly smoky flavor that pairs beautifully with pineapple.
- Green Bell Pepper: Offers a mild bitterness and crunch that balances the sweet-savory combination.
- Red Onion: Brings a gentle sharpness and a gorgeous caramelized edge once grilled.
- Fresh Pineapple: The star of the show! Its natural tang and juiciness intensify over the heat, echoing the tropical vibe of Hawaiian Chicken Kebabs.
- Olive Oil: A quick brush gives the kebabs a glossy finish and helps prevent sticking on the grill.
- Salt and Pepper: Classic seasoning to bring out every ingredient’s natural flavor.
- Wooden or Metal Skewers: Essential for easy grilling and fun presentation — remember to soak wooden skewers if using.
- Soy Sauce (for marinade): Infuses each bite with rich, salty umami that’s the backbone of the marinade.
- Pineapple Juice (for marinade): Doubles down on tropical goodness and helps tenderize the chicken.
- Brown Sugar (for marinade): Adds a mellow sweetness and promotes gorgeous caramelization when grilled.
- Ketchup (for marinade): Lends a tangy-sweet backbone and a touch of color to the marinade.
- Rice Vinegar (for marinade): Offers gentle acidity for balance and brightness.
- Garlic (for marinade): Aromatic and savory, it rounds out the flavors beautifully.
- Fresh Ginger (for marinade): A must for warmth and a subtle zing in the final dish.
How to Make Hawaiian Chicken Kebabs
Step 1: Mix Up the Marinade
Start with the heart of the recipe: the marinade. In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, garlic, and ginger. The smell alone is enough to get you excited — it’s sweet, tangy, and full of promise! Make sure everything is well-combined so every bite of chicken soaks up maximum flavor.
Step 2: Marinate the Chicken
Add your chicken cubes to a resealable bag or bowl, and pour the marinade over them. Toss to make sure every piece is coated, then cover and refrigerate. Plan for at least one hour to let the flavors mingle, but if you have time, overnight is even better. This rest is what gives Hawaiian Chicken Kebabs that craveable, deep island flavor.
Step 3: Prep the Grill and Skewers
Preheat your grill or a grill pan over medium-high heat so it’s hot and ready when those kebabs go on. If using wooden skewers, remember to soak them in water for about 30 minutes — this prevents any unwanted charring. Make sure all your veggies and pineapple are cut into hefty chunks so they don’t break apart during grilling.
Step 4: Assemble the Kebabs
Thread the marinated chicken, bell peppers, red onion, and pineapple onto your skewers, alternating for the prettiest presentation and flavor in every bite. Aim for even spacing so each ingredient gets that irresistible grill char. Lightly brush each skewer with olive oil, and sprinkle with salt and pepper before they hit the heat.
Step 5: Grill to Perfection
Place the assembled Hawaiian Chicken Kebabs onto the preheated grill. Cook for 10 to 12 minutes, turning every few minutes so all sides get beautiful grill marks and the chicken cooks through. The veggies will soften and caramelize, while the pineapple becomes extra juicy. Once the chicken is no longer pink and the skewers look deeply golden, it’s time to serve!
How to Serve Hawaiian Chicken Kebabs
Garnishes
Bright, fresh garnishes take Hawaiian Chicken Kebabs from simple to spectacular. Sprinkle with fresh chopped cilantro or green onions for a pop of color and an herby lift. If you like a little extra sweetness, a few extra pineapple chunks on the plate look beautiful and taste amazing.
Side Dishes
These kebabs are a main course, so pick sides that complement but don’t overpower. Fluffy steamed white rice or coconut rice makes the perfect base, soaking up any delicious juices. For something fresh, try a crisp cucumber salad, grilled corn, or even a tangy slaw for contrast.
Creative Ways to Present
Presentation is half the fun with Hawaiian Chicken Kebabs! Lay the skewers on a wooden platter for a casual, summery vibe, or pile them high on a bed of rice for a satisfying bowl meal. If you’re serving a crowd, let everyone build their own kebabs platter-style — it’s colorful and interactive!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extras, Hawaiian Chicken Kebabs keep well! Simply remove the chicken and vegetables from the skewers and transfer to an airtight container. Store in the fridge for up to 3 days — they’re fantastic for meal prep lunches or a quick repeat dinner.
Freezing
You can freeze the cooked chicken and vegetable mixture once it’s cooled. Place leftovers in a freezer-safe bag or container, squeezing out as much air as possible. They’ll keep their flavor and texture for up to 2 months. Thaw overnight in the fridge before reheating for the tastiest results.
Reheating
For best texture, reheat Hawaiian Chicken Kebabs gently on the stovetop or in the oven at 350°F until hot throughout. The microwave works, too, if you’re short on time — just cover loosely and heat in 30-second bursts so the chicken stays juicy and the veggies don’t become mushy.
FAQs
Can I make Hawaiian Chicken Kebabs in the oven instead of a grill?
Absolutely! Arrange the assembled skewers on a baking sheet lined with foil and bake at 425°F for about 15–18 minutes, turning halfway through. Finish under the broiler for a minute or two to get some char and that classic grilled look.
Do I have to use chicken breasts, or can I use thighs?
Chicken thighs work wonderfully in this recipe for extra juiciness and flavor. Just cut them into similar-sized pieces and marinate as directed — your Hawaiian Chicken Kebabs will be tender and tasty.
Can I prep Hawaiian Chicken Kebabs ahead of time?
Yes, you can assemble the skewers a few hours ahead and keep them covered in the fridge until you’re ready to grill. This makes them the perfect party food — just fire up the grill when guests arrive!
What can I substitute for pineapple juice in the marinade?
If you’re out of pineapple juice, orange juice works in a pinch, or even a splash of apple juice. The important part is having a bit of natural sweetness and acidity to balance the marinade.
How do I keep my kebabs from sticking to the grill?
Brushing the kebabs with olive oil and preheating your grill properly both help prevent sticking. If you’re especially worried, use a grill basket or line your grill with a piece of foil with holes poked through for those lovely grill marks.
Final Thoughts
Whether you’re in the mood for a tropical meal or planning a fun grilling get-together, Hawaiian Chicken Kebabs deliver big flavors and serious sunshine-in-a-bite energy every time. Give them a try — they might just become your new favorite reason to fire up the grill!
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Hawaiian Chicken Kebabs Recipe
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian, American
- Diet: Non-Vegetarian
Description
These Hawaiian Chicken Kebabs are a delightful blend of sweet and savory flavors, perfect for a summer barbecue. Tender chicken, juicy pineapple, and colorful bell peppers grilled to perfection, these skewers are a crowd-pleaser!
Ingredients
For the marinade:
- ½ cup soy sauce
- ⅓ cup pineapple juice
- ¼ cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
For the kebabs:
- 1½ pounds boneless, skinless chicken breasts, cut into 1½-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
- 2 tablespoons olive oil
- Salt and pepper to taste
- Wooden or metal skewers
Instructions
- Marinate the chicken: In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, garlic, and ginger. Marinate chicken cubes in a resealable bag or bowl for at least 1 hour.
- Prepare the grill: Preheat a grill or grill pan over medium-high heat.
- Assemble the kebabs: Thread chicken, bell peppers, onion, and pineapple onto skewers, alternating ingredients. Brush with olive oil, season with salt and pepper.
- Grill the kebabs: Grill for 10–12 minutes, turning occasionally, until chicken is cooked through.
- Serve: Serve hot with extra pineapple or rice.
Notes
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Add zucchini or mushrooms for extra veggies.
- For a spicier version, add hot sauce or red pepper flakes to the marinade.
Nutrition
- Serving Size: 2 skewers
- Calories: 320
- Sugar: 17 g
- Sodium: 780 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg
