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Hawaiian Chicken Kabobs

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overhead shot of Hawaiian chicken kabobs
COOK TIME
1 hr
TOTAL TIME
1 hr 25 min
SERVINGS
5-7 kabobs
overhead view of Hawaiian Chicken Kabobs
overhead view of hawaiian chicken kabob vegetables

I am realizing that I need to make kabobs way more in my life. I always have the wooden kabob sticks laying around in a drawer and they just sit there waiting for someone to use them. They look so lonely just staring at me every time I open the drawer.

I need to make an effort to make more kabobs and give those wooden sticks their life’s purpose. These little guys are so easy, yummy and a little fun too. This Hawaiian marinade is good, really good. Plus, how good is that sweet bite of pineapple with the chicken, green pepper and red onion. Goooood!

You will need to marinate the chicken, but you can always prep and marinate the chicken overnight so it’s ready for dinner the next. 

Add this with some coconut rice or noodles and you have a simple and delicious dinner. 

Check out the recipe below plus other easy chicken recipes I love!

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overhead shot of Hawaiian chicken kabobs

Hawaiian Chicken Kabobs

Hawaiian Chicken Kabobs are an easy dinner idea you can make on the grill or in the oven. Simple ingredients, easy to make and delicious!

overhead shot of Hawaiian chicken kabobs

Prep time: 25  |  Cook time: 1 hr  |  Total: 1 hr 25 min

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Ingredients

  • 1 pound boneless, chicken breast, cut into cubes
  • 3 cups cubed pineapple
  • 1–2 green peppers, cut into 1 inch pieces
  • 1 large red onion, cut into 1 inch pieces
  • 10 wooden skewers

Marinade

  • 1/3 cup ketchup
  • 1/3 cup packed brown sugar
  • 1/3 cup low sodium soy sauce
  • 1/4 cup pineapple juice
  • 4 Tablespoon olive oil
  • 1 1/2 Tablespoon rice vinegar
  • 4 teaspoon minced garlic
  • 1 Tablespoon minced ginger
  • 1/2 teaspoon sesame oil
  • Salt and pepper

Instructions

  1. In a medium bowl, mix together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tablespoons olive oil, rice vinegar, garlic, ginger and sesame oil. Add a pinch of salt and pepper. Reserve 1/2 cup of the marinade and set aside.
  2. Place cubed chicken in a large Ziploc bag and pour marinade mixture over, seal and place in the fridge for at least an hour. In the meantime, soak your skewers in water for the hour.
  3. While the chicken is marinating, cut your onion, pineapple, and green onion. Place in a large bowl and drizzle with olive oil, salt, and pepper.
  4. For grilling: Heat grill to around 400 degrees. After chicken is marinated, thread chicken, green pepper, pineapple, and red onion on skewer and repeat until all chicken has been used.
  5. Brush grill grates with olive oil then place skewers on the grill for 5 minutes then brush the remaining marinade over top the chicken/veggies. Flip and brush remaining marinade on another side of chicken/veggies.
  6. Grill another 4-5 minutes, remove and serve with rice.
  7. For oven: Preheat oven to 400 degrees. Place skewers on a sheet pan covered with aluminum foil and sprayed with non-stick spray. Place skewers in a line along with the sheet pan. Cook for 5 minutes, remove and brush marinade over top skewers then flip and brush another side of skewers with marinade mixture.
  8. Place back in the oven for another 5 minutes or until chicken is done. Remove and enjoy with a side dish.

Notes

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