Hawaiian Chicken Kabobs

Hawaiian Chicken Kabobs

Hawaiian Chicken Kabobs

Are you tired of the same old dinner options every weeknight? Why not add a tropical twist with Hawaiian chicken kabobs?

My first attempt at these kabobs turned a regular family BBQ into a summertime party hit, filled with colorful peppers, juicy pineapple, and marinated chicken that brought the flavor of the islands right to our backyard.

These kabobs are not just delicious but also incredibly easy to make. Soaking the chicken in a savory marinade before grilling adds a depth of flavor that makes every bite a mouth-watering experience.

The pineapple and red onion provide a bright, fresh contrast that enhances the taste further.

Whether it’s for a light summertime meal or entertaining friends over the weekend, these easy pineapple chicken kabobs offer a perfect, tasty, and colorful alternative to boring meals.

The final char on the grilled chicken and bell peppers brings everything together for a truly delicious and easy party dish that everyone will love.


easy pineapple chicken kabobs

Hawaiian Chicken Kabobs Recipe


For The Marinade

  • 1/3 cup of ketchup
  • 1/3 cup of dark brown sugar (make sure it’s packed!)
  • 1/3 cup of low-sodium soy sauce
  • 1/4 cup of pineapple juice from a can
  • 4 tablespoons of olive oil (you’ll need a bit more for the grill)
  • 1 1/2 tablespoons of rice vinegar
  • 4 teaspoons of minced garlic
  • 1 tablespoon of fresh minced ginger
  • 1/2 teaspoon of sesame oil
  • A pinch of salt and black pepper to taste

For the Kabobs

  • 1 3/4 pounds of boneless, skinless chicken breast, cut into 1 1/4-inch cubes
  • 3 cups of fresh pineapple, cut into cubes (about 3/4 of a large pineapple)
  • 1 1/2 large green bell peppers, chopped into 1 1/4-inch pieces
  • 1 large red onion, chopped into 1 1/4-inch pieces


  1. In a big bowl, mix together the ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons of olive oil, rice vinegar, minced garlic, ginger, and sesame oil. Add a good shake of pepper and a sprinkle of salt if you like.
  2. Pop the chicken pieces into a big resealable plastic bag. Keep 1/2 cup of the marinade aside in the fridge, and pour the rest over the chicken. Seal the bag and let it chill in the fridge for about an hour. Don’t forget to soak some wooden skewer sticks in water for the same hour to avoid burning them during grilling.
  3. Fire up your grill to medium heat, around 400°F (200°C). Meanwhile, take the remaining 2 tablespoons of olive oil and toss it with the red onion, bell pepper, and pineapple chunks. Give the veggies a sprinkle of salt and pepper.
  4. Thread the red onion, bell pepper, pineapple, and marinated chicken onto the soaked skewers.
  5. Oil the grill grates a bit, then lay the skewers on the grill. Let them cook for about 5 minutes, then brush them with 1/4 cup of the marinade you set aside earlier. Flip the skewers over and brush the other side with the remaining marinade.
  6. Keep grilling for about 4 more minutes or until the chicken is perfectly cooked at 165°F (75°C) when checked with a thermometer.
  7. Serve these juicy Hawaiian Chicken Kabobs hot and enjoy a taste of the tropics right at your dinner table!

Hawaiian Chicken Kabobs

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