WHAT’S FOR DINNER?
Hawaiian Chicken Kabobs
Array/5
COOK TIME
1 hr
TOTAL TIME
1 hr 25 min
SERVINGS
5-7 kabobs
Bring a little island flavor to your meals with these juicy Hawaiian Chicken Kabobs! They’re packed with tender chicken, sweet pineapple, and colorful veggies. Easy to throw together with a simple sweet and savory marinade, these skewers can be cooked on the grill or in the oven!
I’ve come to a realization: I need way more kabobs in my life. For years I’ve had a pack of wooden skewers just hanging out in my kitchen drawer, silently begging to be used. They’re always there, looking so hopeful and yet, somehow, they get passed over again and again. But not anymore! Kabobs are officially making a comeback in my kitchen, and after one bite of these chicken pineapple kabobs, you’ll understand why.
Kabobs, at their core, are just pieces of food threaded onto a stick. You can mix and match proteins, veggies, fruits or whatever you have on hand. This version pairs chicken with juicy pineapple, crisp green peppers, and sweet red onions, all soaked in a tangy-sweet Hawaiian-inspired marinade that’s seriously out of this world and super easy to whip up.
You can prep the chicken ahead of time and let it soak up all that delicious marinade overnight, so when dinner rolls around, all you have to do is skewer and cook. Throw them on the grill for that smoky charred flavor, or roast them in the oven if you need to. Serve them over coconut rice, toss in some noodles, or just eat them straight off the stick! Either way, my lonely little wooden skewers are finally living their best life!
Why You’ll Love This Recipe
Can be made ahead of time: The chicken can be prepped and marinated the night before, making dinnertime super easy when you’re ready to cook.
Simple Ingredients: You’ll find everything you need right at the grocery store.
Versatile: These kabobs can be grilled or baked, served with rice or noodles, and customized with whatever veggies you have on hand.
Easy Marinade: The sweet and savory marinade comes together in minutes and adds bold tropical flavor. It can also be doubled and used for another meal.
Perfect for Summer (or Anytime): Whether you’re firing up the grill or keeping things indoors, these kabobs work for weeknights, cookouts, and everything in between!
Ingredients You’ll Need
Boneless chicken breast – Cut into bite-sized cubes, chicken soaks up the sweet and savory marinade and stays juicy whether you grill or bake.
Pineapple – Adds that signature tropical sweetness and caramelizes beautifully on the grill. Fresh pineapple works best here, but canned chunks in juice can work too.
Green peppers – Their crisp texture and garden flavor balance out the sweetness of the pineapple and richness of the chicken. Cut them into equal-sized pieces so they cook evenly.
Red onion – Adds color and just the right bite of sharpness once roasted or grilled. It mellows out perfectly when cooked and brings everything together.
Wooden skewers – Soak them in water for at least 30 minutes before cooking so they don’t burn on the grill or in the oven.
For the sweet and salty marinade:
Ketchup – Gives the marinade a rich, tangy tomato base and helps everything caramelize into sticky-sweet goodness on the kabobs.
Brown sugar – Adds sweetness and helps the marinade thicken and stick to the chicken and veggies as they cook.
Low sodium soy sauce – Brings in that savory umami punch without making things too salty.
Pineapple juice – Adds extra tropical sweetness and helps tenderize the chicken while it marinates. Save the juice from your canned pineapple if you’re using it!
Olive oil – Keeps the marinade smooth and helps the chicken and veggies cook evenly without drying out. Also great for brushing on the grill grates to prevent sticking.
Rice vinegar – Brightens up the marinade with a subtle tang that balances the sweetness.
Minced garlic – You can use fresh garlic or the jarred kind for convenience.
Minced ginger – Brings a little warmth and zip to the marinade that pairs so well with the pineapple and soy sauce.
Sesame oil – Just a touch goes a long way in adding a nutty, toasty richness that rounds out the whole marinade.
Salt and pepper – Just a pinch is all you need since the marinade is already so flavorful.
Step By Step Instructions
Mix the marinade: In a medium bowl, whisk together the ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons of olive oil, rice vinegar, minced garlic, minced ginger, and sesame oil. Season the mixture with a pinch of salt and pepper. Before marinating the chicken, measure out ½ cup of the marinade and set it aside in a separate bowl. You’ll use this later to baste the kabobs while they cook.
Marinate the chicken: Add the cubed chicken breast to a large zip-top bag or shallow dish. Pour the remaining marinade over the chicken, seal tightly, and place it in the refrigerator to marinate for at least 1 hour. You can also marinate it overnight for even more flavor.
Soak the skewers: While the chicken is marinating, soak the wooden skewers in water for at least 30 minutes. This prevents them from burning during cooking.
Prep the veggies: While the chicken soaks up the flavor, chop your pineapple, green peppers, and red onion into bite-sized pieces. Place the veggies in a large bowl and drizzle with the remaining olive oil. Season lightly with salt and pepper, then toss to coat.
Assemble the kabobs: Once the chicken is done marinating, thread the chicken, pineapple, green pepper, and red onion onto the soaked skewers. Repeat the pattern until all the ingredients are used, leaving a little space at the ends for easier handling.
For grilling: Preheat your grill to medium-high heat, about 400°F. Brush the grill grates with a little olive oil to prevent sticking. Place the assembled kabobs on the grill and cook for 5 minutes. Then brush with the reserved marinade, flip, and brush the other side. Continue grilling for another 4–5 minutes, or until the chicken is fully cooked through and has nice grill marks.
For baking: Preheat your oven to 400°F. Line a large baking sheet with aluminum foil and spray with non-stick cooking spray. Arrange the kabobs in a single layer on the prepared baking sheet. Bake for 5 minutes, remove from the oven and brush the kabobs with the reserved marinade. Flip them over, brush the other side, and return to the oven for another 5–7 minutes or until the chicken is cooked through and slightly caramelized.
Serve and enjoy: Remove the kabobs from the grill or oven and let them rest for a minute. Serve hot with coconut rice, noodles, or your favorite side. Enjoy!
Expert Tips
Cut all your chicken and vegetables into similar-sized pieces so everything cooks evenly and finishes at the same time. Uneven chunks can lead to overcooked veggies or undercooked chicken.
Don’t overcrowd the skewers! Leave a little space between each piece to allow for even heat circulation and that perfect char on all sides.
Use a rimmed baking sheet if cooking in the oven to catch any marinade drips and avoid a smoky mess in your kitchen.
Always use separate brushes or bowls for raw and cooked marinades to avoid any cross-contamination. That reserved ½ cup is for basting only!
If you’re grilling, preheat your grill fully before adding the kabobs as this helps create those delicious grill marks and locks in the juices right away.
Don’t flip the kabobs too soon. Let them cook for a few minutes undisturbed so they develop a nice sear and don’t stick to the grill.
Let the kabobs rest for a few minutes before serving so the juices redistribute back into the chicken and keep it nice and moist.
Ways To Customize Chicken Skewers
One of the best things about making chicken skewers is how easy they are to customize based on what you have on hand. You can swap the protein, mix up the veggies, or tweak the marinade for a totally different (but still delicious) option every time.
Proteins: Switch up the chicken with shrimp, steak, pork tenderloin, or even tofu if you want a plant-based option. Just keep in mind that cooking times will vary depending on the protein. Shrimp cooks super fast, while beef or pork may need a little longer.
Veggies: Add or sub in veggies like zucchini, yellow squash, mushrooms, cherry tomatoes, snap peas, or even baby corn. The goal is to pick veggies that hold up well to heat and don’t release too much water while cooking.
Marinades: To give the marinade a different flavor, add a splash of sriracha or chili garlic sauce for heat, orange juice for citrusy brightness, or a spoonful of hoisin sauce for richness. A little fresh lime zest or chopped cilantro stirred in at the end can also change the flavor.
Serving Suggestions
These sweet and salty chicken kabobs go great with these easy side dish recipes!
Storage Instructions
Storing: Store any leftover chicken kabobs in an airtight container in the refrigerator for up to 4 days. If you want to remove the chicken and veggies from the skewers for easier storage, that works too. This dish is not ideal for freezing, as the pineapple and vegetables can become watery and lose their texture once thawed.
Reheating: To reheat, warm the kabobs in a 350°F oven for 10–12 minutes or until heated through. You can also reheat the kabobs in the air fryer at 350°F for 5–6 minutes, which helps crisp up the edges while keeping the inside juicy.
FAQ
Why do I need to soak wooden skewers, and what happens if I don’t?
Soaking wooden skewers for at least 30 minutes helps prevent them from catching fire or burning to a crisp on the grill or in the oven. If you skip this step, you risk turning your kabobs into smoky toothpicks.
Can I use canned pineapple instead of fresh, and is there a difference?
Yes, canned pineapple chunks in juice work well and are super convenient. Just make sure to drain them well so they don’t water down the marinade or steam instead of caramelizing.
The veggies are cooking faster than the chicken, what can I do?
If your veggies are starting to char before the chicken is done, loosely tent the kabobs with foil or move them to indirect heat on the grill.
Can I use chicken thighs instead of chicken breast?
Yes, boneless skinless thighs work great and actually stay juicier on the grill. Just cut them into even pieces and follow the recipe as written.
How do I keep the kabobs from sticking to the grill grates?
Make sure your grill grates are clean and hot, then brush them with a little oil just before placing the skewers down. This helps form a quick sear and makes flipping easier.
Print
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!
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Grill another 4-5 minutes, remove and serve with rice.
- 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.
- 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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