Hawaiian Chicken Kebabs

There’s something about sweet and savory combos that just hits differently—especially when they’re coming off a sizzling hot grill. If you’ve ever craved a taste of the tropics without hopping on a plane, these Hawaiian Chicken Kebabs are about to become your new summer go-to. Think juicy pineapple, tender chicken, crisp bell peppers, and a marinade that perfectly balances tangy, sweet, and salty flavors. It’s island-inspired perfection on a stick.

Now, I’ll be honest—this is one of those recipes I keep coming back to when the weather warms up. It’s ridiculously easy, colorful enough to impress guests, and packed with flavor that just screams vacation mode. We’ve made it for everything from backyard BBQs to lazy Sunday dinners, and it never lasts long. The best part? You can prep most of it ahead of time, which means more time to relax and enjoy.

Whether you’re firing up the grill or using your oven, these kebabs deliver that sticky, caramelized finish that keeps everyone coming back for seconds (or thirds!). And don’t even get me started on the pineapple—it’s sweet, it’s juicy, and it pairs so well with the savory soy-garlic marinade. Let’s dive into how you can bring a little island flair to your kitchen.

Ingredients You’ll Need

For the Kebabs:

• 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1½-inch cubes

• 1½ cups fresh pineapple chunks

• 1 red bell pepper, cut into 1½-inch pieces

• 1 green bell pepper, cut into 1½-inch pieces

• 1 red onion, cut into chunks

• Skewers (if using wooden ones, soak them in water for at least 30 minutes to avoid burning)

For the Marinade:

• ½ cup pineapple juice

• ¼ cup soy sauce

• 2 tablespoons brown sugar

• 2 tablespoons ketchup

• 1 tablespoon rice vinegar

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• Salt and pepper to taste

STEP 1: Make the Marinade

First up, grab a medium mixing bowl and whisk together all the marinade ingredients: pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, and ginger. Add a pinch of salt and pepper to taste.

Pro tip: If you like a little heat, now’s a great time to toss in a pinch of red pepper flakes. It’s a subtle kick that takes the flavor up a notch without overpowering that sweet pineapple vibe.

Once it’s all combined and smooth, pour out about ¼ cup of the marinade into a small container and set it aside. You’ll use this later for basting the kebabs while they cook.

STEP 2: Marinate the Chicken

Place your cubed chicken into a zip-top bag or a large bowl and pour the remaining marinade over it. Make sure the chicken pieces are well coated, then cover (or seal the bag) and pop it in the fridge. Let it marinate for at least 1 hour, but if you’ve got more time, 3-4 hours will really let those flavors sink in.

A quick note: Don’t marinate overnight—since there’s pineapple juice in the mix, marinating too long can make the chicken a bit mushy. A few hours is the sweet spot.

STEP 3: Prep the Skewers

When you’re just about ready to cook, it’s time to build your kebabs. Thread the marinated chicken pieces onto the skewers, alternating with pineapple chunks, bell pepper pieces, and red onion. Try to keep the pieces relatively even in size so they cook uniformly.

This part is also great for getting the family involved—kids love helping assemble the skewers (just keep an eye on those sharp ends).

STEP 4: Fire Up the Grill

Preheat your grill to medium-high heat. You’re aiming for that golden-brown char on the outside without drying out the chicken. Once hot, place your kebabs directly on the grill grates.

Grill them for 10–12 minutes total, turning occasionally so they cook evenly on all sides. During the last few minutes of grilling, brush the kebabs with the reserved marinade. This gives them that glossy, caramelized finish we all love.

Alright, let’s say grilling isn’t an option—maybe it’s pouring rain or you just don’t feel like messing with charcoal or propane. No problem. These Hawaiian Chicken Kebabs are just as good when roasted in the oven. Seriously, the flavors still pop, the chicken stays juicy, and the pineapple caramelizes beautifully. Let’s walk through that method and a few extra tips to make sure your kebabs turn out perfect every single time.

STEP 5: Oven-Baked Method

If you’re skipping the grill, preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup. A wire rack over the baking sheet helps air circulate around the kebabs, but it’s not a must-have.

Place your assembled skewers on the prepared baking sheet and bake for 20 to 25 minutes, turning once halfway through. Around the 15-minute mark, brush the kebabs with the reserved marinade to build that sticky, glossy finish. Keep an eye on them for the last few minutes—you want the edges to get a little bit of that charred look.

Bonus Tip: If you want extra caramelization, switch to broil for the last 2-3 minutes. Just don’t walk away while they’re under the broiler—they go from golden to burnt fast.

STEP 6: Let Them Rest & Serve

Once your kebabs are cooked through and slightly charred, remove them from the grill or oven and let them rest for about 2-3 minutes. This helps lock in all those juices, especially if you used chicken breasts which can dry out quickly.

Serve these beauties as-is or slide the meat and veggies off the skewers onto a plate. They pair amazingly with:

• Steamed white rice or coconut rice

• Grilled corn on the cob

• A crisp cucumber salad or slaw

• Warm flatbread or pita for a fun wrap option

You’ve got lots of flexibility here, and that’s part of what makes this recipe so great. It works for laid-back meals, family get-togethers, or even meal prep for the week ahead.

Helpful Tips for Perfect Kebabs

Before we jump to some flavor twists, here are a few things I’ve learned from making these more times than I can count:

• Cut ingredients evenly: Try to keep your chicken, pineapple, and veggies all close to the same size. It helps everything cook evenly.

• Don’t skip soaking wooden skewers: Seriously. If you’re using wooden skewers, a 30-minute soak in water will help keep them from catching fire.

• Marinate with care: Pineapple juice is great for tenderizing but it can go too far. Stick to 1-4 hours of marinating time to avoid mushy chicken.

• Use thighs for juicier kebabs: Chicken breasts are leaner, but thighs stay more tender and flavorful—especially on the grill.

Tasty Variations to Try

Once you’ve made these classic Hawaiian Chicken Kebabs, don’t be afraid to experiment. Here are a few simple ways to switch things up without changing the whole recipe:

• Spicy Kick: Add a teaspoon of sriracha or chili garlic sauce to the marinade.

• Citrus Twist: Swap out half the pineapple juice for orange juice or lime juice for a tangier marinade.

• Teriyaki Style: Replace ketchup with a couple tablespoons of thick teriyaki sauce for a richer glaze.

• More Veggies: Add zucchini slices, cherry tomatoes, or mushrooms to the skewers if you want more variety.

These variations keep things fresh and fun, especially if you’re cooking for a crowd or making this recipe part of your regular meal rotation. And honestly, once you’ve got that marinade down, you’ll find yourself using it on all sorts of dishes—not just kebabs.