Grilled Hawaiian chicken kabobs are the perfect combination of tropical sweetness and savory flavors, all beautifully charred on skewers. Whether it’s for a summer barbecue, a quick weeknight meal, or something colorful for entertaining guests, these kabobs deliver on flavor, texture, and presentation. The juicy chicken, sweet pineapple, and vibrant bell peppers all come together with a flavorful marinade that gives a taste of the islands in every bite.
The balance of salty, sweet, tangy, and slightly smoky flavors is what makes Hawaiian-style chicken kabobs stand out. It’s not just about tossing some ingredients on a skewer — the real secret lies in the marinade. With just a little prep ahead of time, this dish becomes a go-to favorite for grilling season and beyond.
Why Hawaiian Chicken Kabobs?
This dish offers something for everyone. The chicken provides lean protein, while the pineapple adds a natural sweetness that caramelizes beautifully on the grill. The bell peppers and onions give crunch and color, making the kabobs as eye-catching as they are delicious. It’s also easy to prepare in advance, quick to cook, and perfect for serving a crowd.
You can serve them as a main course with rice, wrap them in flatbreads, or even pull the grilled ingredients off the skewers and toss them into a salad or bowl. The versatility is another reason these kabobs earn their place on the summer rotation.
Ingredients
For the marinade:
- 1/4 cup soy sauce
- 1/4 cup pineapple juice (fresh or canned)
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 tablespoons sesame oil or vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
- Salt and pepper to taste
For the kabobs:
- 1.5 to 2 pounds boneless skinless chicken thighs or breasts, cut into 1.5-inch cubes
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 red onion
- 1.5 cups fresh pineapple chunks
- Skewers (metal or wooden — soak wooden skewers in water for 30 minutes)
Optional toppings: sesame seeds, chopped green onions, or a drizzle of extra sauce on top before serving.
Preparing the Marinade
In a mixing bowl, whisk together the soy sauce, pineapple juice, brown sugar, honey, vinegar, oil, garlic, ginger, salt, and pepper. Taste and adjust the sweetness or saltiness as needed. The pineapple juice and brown sugar give the marinade a distinct tropical sweetness, while the soy sauce adds depth and umami.
Add the chicken pieces to a large zip-top bag or shallow container and pour the marinade over the top. Seal or cover, then refrigerate for at least 1 hour. For the best flavor, marinate for 3–4 hours. You can even let it sit overnight for maximum tenderness and taste.
If you’re in a hurry, marinating for just 30 minutes will still impart a good amount of flavor.
Assembling the Kabobs
While the chicken marinates, wash and cut the bell peppers and onion into large chunks, roughly the same size as the chicken pieces. Cut the pineapple into 1.5-inch cubes if using fresh fruit. If using canned pineapple, make sure to drain it well to avoid excess moisture on the grill.
Once marinated, remove the chicken and discard the marinade. Thread the ingredients onto skewers in a repeating pattern — chicken, pineapple, red pepper, onion, green pepper, and so on. Try not to overcrowd the skewers. Leaving a little space between ingredients helps with even cooking and crispier edges.
Grilling the Kabobs
Preheat your grill to medium-high heat, around 375°F to 400°F (190–205°C). Clean and oil the grates to prevent sticking.
Place the kabobs directly on the grill and cook for 12–15 minutes total, turning every 3–4 minutes. The chicken should be nicely charred on the outside and cooked to an internal temperature of 165°F (74°C). The pineapple will caramelize, and the peppers will soften slightly while still keeping their shape.
Avoid overcooking, especially if using chicken breasts. If flare-ups occur, move the skewers to indirect heat and continue grilling until fully cooked.
Optional: reserve a few tablespoons of the marinade (before adding raw chicken) and brush the kabobs during the last few minutes of cooking for extra shine and flavor.
Serving Suggestions
Hawaiian chicken kabobs can be served as-is straight from the grill or paired with a side dish for a more complete meal. Popular options include:
- Steamed jasmine or coconut rice
- Grilled or roasted vegetables
- Hawaiian macaroni salad
- Quinoa or couscous with chopped herbs
- Light cucumber or mango slaw
To serve party-style, place the grilled skewers on a large platter and sprinkle with toasted sesame seeds, chopped cilantro, or green onions. A small dish of extra sauce on the side makes it easy for guests to dip or drizzle more flavor on their kabobs.
You can also remove the grilled ingredients from the skewers and toss them into lettuce wraps or grain bowls for something lighter.
Tips for Best Results
Use chicken thighs for juicier kabobs that are less likely to dry out on the grill. While chicken breasts work fine, they require more careful attention to avoid overcooking.
Cut ingredients to a uniform size for even cooking. Uneven pieces may result in some being undercooked while others char too quickly.
Soak wooden skewers in water to prevent burning. You can also double-skewer ingredients for extra stability when flipping on the grill.
Don’t reuse marinade that’s had raw chicken in it unless you boil it for several minutes first. Always reserve a clean portion if you want to brush marinade on during grilling.
For oven roasting instead of grilling, place kabobs on a foil-lined baking sheet and bake at 425°F (220°C) for 20–25 minutes, flipping halfway through.
Flavor Variations
Spicy-Sweet: Add 1–2 teaspoons of Sriracha or crushed red pepper flakes to the marinade for a little kick.
Teriyaki Twist: Swap the marinade for teriyaki sauce and garnish with sesame seeds and scallions.
Garlic-Lime: Use lime juice instead of pineapple juice and add extra garlic and fresh cilantro for a zesty variation.
Tropical BBQ: Mix your favorite barbecue sauce with a splash of pineapple juice and use it as both the marinade and glaze.
Vegetarian Option: Replace the chicken with tofu or halloumi cheese and add more vegetables like mushrooms or zucchini for a hearty plant-based skewer.
Hawaiian chicken kabobs are a celebration of color, texture, and flavor. From the sweetness of caramelized pineapple to the charred tenderness of grilled chicken, each bite offers a little something special. They’re easy to make, quick to grill, and versatile enough for any occasion — whether that’s a relaxed family dinner or a festive backyard cookout.
Once you try them, they’ll likely become a regular on your grilling menu. It’s the kind of recipe that’s simple enough for weeknights but impressive enough to share. One bite, and you’re instantly transported to a warm tropical evening, no plane ticket required.