These sweet-and-savory Grilled Hawaiian Chicken Kabobs are an ideal summer meal. A tangy homemade marinade infuses the chicken with flavor, and fresh pineapple, bell peppers, and red onion add bright color and texture.
They grill quickly, make for easy entertaining, and pair well with a variety of simple sides. Popular accompaniments include corn on the cob, creamy coleslaw, or a summer vegetable casserole. A cold glass of strawberry lemonade also complements these kabobs nicely.
Ingredients
See the recipe card below for exact measurements and full instructions.
- pineapple juice
- ketchup
- soy sauce
- dark brown sugar
- olive oil
- rice vinegar
- ground ginger
- garlic, minced
- sesame oil
- sea salt
- ground black pepper
- boneless skinless chicken breasts, cubed
- fresh pineapple, cubed
- green bell peppers, diced
- red onion, diced
How To Make Grilled Hawaiian Chicken Kabobs
In a medium bowl, whisk together pineapple juice, ketchup, soy sauce, dark brown sugar, two tablespoons of olive oil, rice vinegar, ground ginger, minced garlic, and sesame oil until smooth. Season with sea salt and ground black pepper and stir to combine.
Place the cubed chicken in a large resealable bag and pour half the marinade over the chicken. Seal and refrigerate for at least one hour to marinate. While the chicken marinates, soak wooden skewers in water for one hour to prevent burning on the grill.
Toss the diced pineapple, green peppers, and red onion with the remaining olive oil. Thread skewers, alternating chicken pieces with pineapple, bell pepper, and red onion for a balanced skewer.
Preheat the grill to medium heat. Brush the assembled skewers with the reserved marinade and place them on the grill. Cook for about 15–20 minutes, turning and basting every 5 minutes, until the chicken is cooked through and nicely charred on the edges.
Serving tips: Serve the kabobs hot off the grill with steamed rice, grilled corn, or a crisp salad. Leftovers can be chopped for tacos, grain bowls, or salads the next day.
Recipe Card
Grilled Hawaiian Chicken Kabobs
Sweet and savory kabobs marinated in a tangy pineapple-based sauce, grilled with fresh pineapple, bell peppers, and red onion.
Ingredients
- 2 pounds boneless skinless chicken breasts, cubed
- 3 cups fresh pineapple, cubed
- 2 large green bell peppers, cut into 1¼-inch pieces
- 1 medium red onion, cut into 1¼-inch pieces
- ¼ cup pineapple juice
- ⅓ cup ketchup
- ⅓ cup soy sauce
- ⅓ cup dark brown sugar
- 4 tablespoons olive oil (divided)
- 1 tablespoon rice vinegar
- 2 teaspoons ground ginger
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Whisk pineapple juice, ketchup, soy sauce, brown sugar, 2 tablespoons olive oil, rice vinegar, ground ginger, minced garlic, and sesame oil in a medium bowl until smooth. Season with salt and pepper.
- Place cubed chicken in a large resealable bag and pour half the marinade over the chicken. Seal and refrigerate at least 1 hour.
- Soak wooden skewers in water for 1 hour while the chicken marinates.
- Toss the pineapple, bell peppers, and red onion with the remaining olive oil.
- Thread chicken, pineapple, bell pepper, and red onion onto skewers, alternating ingredients for even cooking.
- Preheat the grill to medium. Brush skewers with remaining marinade and grill 15–20 minutes, turning and basting every 5 minutes, until chicken is fully cooked.
Nutritional information provided is approximate and intended as a guideline; actual values depend on ingredient brands and preparation methods.
