Hawaiian Chicken Kabobs

Hawaiian Chicken Kabobs ~ juicy marinated chicken cubes skewered with pineapple and vegetables, grilled with a sweet-tangy sauce for delicious tropical flavor!

I love a whole meal on a stick especially if it’s grilled. Translation: less mess. Easier cleanup. Faster to me with feet propped up with glass of wine in hand. As they say – winner, winner Chicken Dinner.

These kabobs cook quickly but be sure to take a few minutes to marinate them. It adds tons of flavor.

You can use fresh or frozen pineapple but I don’t recommend the canned variety that’s packed in syrup. This recipe is all about fresh ingredients.

Hawaiian Chicken Kabobs are ideal for weeknight dinners and if you want to toot your horn to friends with your mad skills over an open fire.

What’s in hawaiian chicken kabobs?

The kabobs:

• boneless skinless chicken breasts (may sub thighs)
• fresh or frozen pineapple
• onion
• bell peppers
• skewers

The marinade:

• soy sauce
• brown sugar
• ketchup
• garlic powder
• ground ginger
• honey 
• olive oil
• Worcestershire sauce
• ground cayenne pepper

Making and assembling the skewers:

If you’re using wooden skewers, soak them in water 15 minutes before grilling. 

Blend the soy sauce, brown sugar, ketchup, garlic powder, ground ginger, honey, Worcestershire sauce, ground cayenne and one tablespoon of olive oil in a bowl large enough to hold the chicken cubes.

Reserve ¼ cup of the marinade then set it aside. Add the chicken to the remaining marinade, turning to coat all the pieces then cover with plastic wrap and refrigerate for 30 minutes up to 3 hours. 

While the chicken is marinating, cut the peppers, onion and pineapple into about 1” chunks then add them to a bowl. Drizzle with the remaining olive oil then season with salt and pepper to taste.

Remove the chicken from the refrigerator then thread the chicken, vegetables and pineapple onto the skewers, alternating them.

NOTE: Be sure to leave a slight space between each ingredient so the heat can circulate evenly around the chicken.

How to grill hawaiian chicken kabobs:

Preheat the grill to medium/medium-low heat then add the skewers and cook, basting about every 5-7 minutes until the chicken is cooked through. Turn the kabobs frequently so they don’t burn.

What to serve with hawaiian chicken kabobs:

There are many side dish options for these kabobs. They’re shown in the photos with Cilantro Lime Rice. Baked Potatoes would be another good option or even some air fryer French Fries.

Need more kabob inspiration?

Try these Lemon Garlic Chicken Kabobs or easy Marinated Beef Kabobs.

Enjoy!

If you tried this Hawaiian Chicken Kabobs recipe or any other on the blog then I’d love to hear from you with a comment or star rating!

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Hawaiian Chicken Kabobs

Juicy marinated chicken cubes, pineapple and vegetable skewered then grilled for sweet-tangy tropical flavors.

Print Pin Rate

Course: Main Course

Cuisine: Grilling

Keyword: hawaiian chicken, huli huli chicken, chicken kabobs, hawaiian chicken kabobs

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

marinade: 30 minutes minutes

Servings: 4

Ingredients

The kabobs

• 4-5 skewers
• 1 to 1 1/2 pounds boneless chicken breasts cut 1 1/2" cubes (can sub thighs)
• 1/2 cup pineapple fresh or frozen 1" pieces
• 1 medium onion 1" pieces
• 2 bell peppers any color 1" pieces

The marinade

• 1/4 cup soy sauce
• 1/4 cup brown sugar packed
• 1/4 cup ketchup
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil divided

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Instructions

• If you’re using wooden skewers, soak them in water 15 minutes before grilling so they don't burn.
• Blend the soy sauce, brown sugar, ketchup, garlic powder, ground ginger, honey, Worcestershire sauce, ground cayenne and one tablespoon of olive oil in a bowl large enough to hold the chicken cubes.
• Reserve ¼ cup of the marinade then set it aside. Add the chicken to the remaining marinade, turning to coat all the pieces then cover with plastic wrap and refrigerate for 30 minutes up to 3 hours. 
• Cut the peppers, onion and pineapple into about 1” chunks then add them to a bowl. Drizzle with the remaining olive oil then season with salt and pepper to taste. 
• Remove the chicken from the refrigerator then thread the chicken, vegetables and pineapple onto the skewers, alternating them. Be sure to leave  a slight space between each ingredient so the heat can circulate evenly around the chicken. 

Grilling

• Preheat the grill to medium/medium-low heat then add the skewers and cook, basting about every 5-7 minutes until the chicken is cooked through. Turn the kabobs frequently so they don’t burn. Remove from the grill and serve right away.