Hawaiian Chicken Kabobs

There’s something about the flavor of grilled pineapple, smoky chicken, and a sweet-savory glaze that immediately transports me to warm breezes and island vibes. That’s why I created this Hawaiian Chicken Kabobs recipe.

It all started on a rainy afternoon when I was craving something vibrant and cheerful—something that reminded me of summer even when the skies were gray. I had some chicken breasts, bell peppers, and a ripe pineapple on hand. The result? These beautifully charred, juicy kabobs that combine tropical flavor with comfort food satisfaction.

Whether you’re hosting a backyard BBQ or just need a simple weeknight dinner that feels special, this dish never disappoints. Let me show you how to make it shine.

Why I Love This Recipe

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This recipe has become one of my go-to dishes for both entertaining and easy family dinners. Here’s why: it’s colorful, crowd-pleasing, and packed with flavor that tastes like it took hours, even though it’s simple to prepare. The marinade is a beautiful balance of sweet, tangy, and salty—thanks to soy sauce, honey, garlic, and pineapple juice. That mix gives the chicken a juicy tenderness and a golden glaze after grilling.

Plus, there’s something satisfying about skewering everything—building your kabobs feels just a little meditative, like crafting a tropical art project. And the pineapple caramelizes slightly over the grill, giving every bite a rich, sweet bite that’s balanced with the char of grilled chicken.

If you love meals that deliver on flavor and fun without making you fuss too much in the kitchen, this is one to bookmark.

Ingredients for Hawaiian Chicken Kabobs

When it comes to Hawaiian flavors, it’s all about a harmony of sweet, salty, and citrusy. This recipe is built on ingredients that balance each other while offering up that unmistakable tropical taste.

Here’s what you’ll need to gather:

For the Marinade:

• Soy sauce – This is the salty base that brings umami depth to the chicken.
• Pineapple juice – Fresh or from a can, it gives a natural sweetness and helps tenderize the meat.
• Honey – Adds body and an extra layer of sweetness that caramelizes on the grill.
• Garlic – Freshly minced for that little punch of aroma and flavor.
• Fresh ginger – Optional but recommended for a warm, zesty background note.
• Olive oil – Helps the marinade cling to the chicken and keeps everything juicy.

For the Kabobs:

• Boneless, skinless chicken breasts or thighs – Cut into bite-sized chunks.
• Fresh pineapple – Cut into chunks. Canned pineapple will work in a pinch but fresh gives better caramelization and texture.
• Bell peppers – I like using red, orange, and green for a vibrant kabob, but any color works.
• Red onion – For a slight bite and beautiful char.

You’ll also need skewers (wooden or metal). If you’re using wooden skewers, don’t forget to soak them in water for 30 minutes to prevent burning on the grill.

This balance of sweet fruit, savory chicken, and bold marinade makes every skewer irresistible.

How Much Time Will You Need

These kabobs come together pretty quickly once the ingredients are prepped.

• Prep time: 25 minutes (plus 1–2 hours marinating time)
• Cook time: 15 minutes
• Total time: Around 45 minutes of active work, and up to 2 hours with marination

It’s perfect for when you want something impressive that doesn’t demand your entire evening.

How to Make This Hawaiian Chicken Kabobs

Let’s walk through the process. It’s easy enough for a beginner and satisfying enough for experienced cooks who want reliable results.

Step – 1: Make the Marinade

In a medium bowl, whisk together 1/3 cup soy sauce, 1/4 cup pineapple juice, 2 tablespoons honey, 2 cloves minced garlic, and 1 teaspoon grated fresh ginger (if using). Whisk in 2 tablespoons olive oil until fully combined.

Set aside a small portion (about 1/4 cup) of the marinade for brushing on the kabobs during grilling. This step is key for flavor layering.

Step – 2: Marinate the Chicken

Place your cubed chicken into a large zip-top bag or shallow dish. Pour the marinade over the chicken and toss to coat. Seal and refrigerate for at least 1 hour or up to 2 hours. Don’t go too much longer, or the acid in the pineapple juice can break down the meat too much.

Step – 3: Prep Your Skewers

While the chicken marinates, chop your pineapple, bell peppers, and red onion into roughly equal-sized chunks. Uniformity helps with even cooking and a pretty presentation.

If using wooden skewers, now is the time to soak them in water for at least 30 minutes.

Step – 4: Assemble the Kabobs

Once everything is ready, thread the chicken, pineapple, peppers, and onions onto the skewers in an alternating pattern. I like to go: chicken, pineapple, pepper, onion, repeat. Keep a little space between each item to allow heat to circulate evenly.

Step – 5: Preheat Your Grill

Preheat your grill or grill pan to medium-high heat. Brush the grates with oil or spray with nonstick grill spray to prevent sticking.

Step – 6: Grill the Kabobs

Place the skewers on the grill and cook for about 12–15 minutes total, turning every 3–4 minutes. Brush with the reserved marinade during the last few minutes to create a beautiful glaze.

The chicken should be cooked through (internal temperature of 165°F), and you’ll notice caramelized edges on the pineapple and chicken.

Step – 7: Serve and Enjoy

Once done, remove the kabobs from the grill and let them rest for a few minutes. Serve warm with your favorite sides.

Substitutions

Don’t have everything on hand? You can still make this recipe work beautifully with some easy swaps.

If you’re out of pineapple juice, orange juice makes a good alternative. It’s a touch more citrusy, but still adds that sweet-tart depth.

Instead of honey, you can use brown sugar or even maple syrup. It changes the glaze slightly but still adds that essential caramelization.

For the chicken, you can also use boneless thighs if you prefer a juicier cut. Tofu or tempeh also work for a vegetarian version—just cut the marinating time in half to avoid sogginess.

No bell peppers? Zucchini or mushrooms are great grill-friendly options that hold up well and absorb the marinade nicely.

Swapping these ingredients won’t take away the tropical soul of the dish—and they might even introduce you to your new favorite version.

Best Side Dish of Hawaiian Chicken Kabobs

Pairing is everything. While these kabobs can absolutely stand on their own, adding the right side dish turns it into a complete tropical meal.

Here are three side dish options that really bring the whole experience together:

Coconut Rice
Creamy and lightly sweet, this balances the bold flavor of the kabobs and complements the pineapple beautifully.

Grilled Corn with Lime Butter
The smoky, juicy kernels are the perfect match for the kabobs’ caramelized edges. A squeeze of lime ties it all together.

Chilled Cucumber Salad
Fresh, crunchy, and cooling—this side offsets the warmth and richness of the grilled chicken for perfect harmony.

Each one enhances the meal in its own way, making every bite even better.

Serving and Presentation Tips

If you want your Hawaiian Chicken Kabobs to make a statement, presentation is everything—and it doesn’t have to be complicated. One of the best things about kabobs is how colorful they are naturally, thanks to the mix of red, orange, and green peppers, golden pineapple, and that rich caramelized chicken. But here’s how I like to elevate the final plate:

Serve the kabobs directly on a rustic wooden platter or a banana leaf-lined tray for a tropical touch. Sprinkle chopped fresh cilantro or parsley over the top for a pop of green. A few lime wedges on the side make it feel bright and inviting—and a quick squeeze adds a little acidity that balances the sweetness perfectly.

If you’re serving this at a party, keep the kabobs warm in a low oven and serve with tiny bowls of dipping sauce like sweet chili or a garlic-soy glaze.

And don’t forget texture—pairing with fluffy coconut rice or crispy plantain chips really brings the whole dish alive on the plate.

Tips and Tricks to Make This Recipe Even Better

Want to make your kabobs next-level good? A few simple tricks can make a big difference.

Marinate overnight (but with care) – If using thighs, you can stretch the marinating time up to 8 hours for deeper flavor. With breasts, keep it under 2 hours to avoid breaking down the texture.

Use metal skewers for easier grilling – They don’t burn, they’re reusable, and they conduct heat, helping cook the chicken from the inside.

Add some heat – If you like a little kick, add a pinch of red pepper flakes or a splash of Sriracha to the marinade. The sweet heat combo works beautifully here.

Double the marinade – I always make extra and reduce it over low heat until thickened. It becomes a sticky glaze or dipping sauce that takes the final bite to another level.

Layer for color and even cooking – Always place a piece of chicken between two vegetables to help distribute the heat. This gives the kabobs a balanced cook and a prettier look.

Common Mistakes to Avoid

This recipe is easy, but here are a few things to watch out for so your kabobs come out perfect every time.

Over-marinating the chicken – Especially with pineapple juice, too much time can make the chicken mushy. Stick to 1–2 hours max if using chicken breast.

Uneven cuts – If your chicken and veggies are all different sizes, they’ll cook unevenly. Aim for 1 to 1.5-inch uniform cubes.

Crowding the grill – Give the kabobs some space to avoid steaming them. You want that char, not moisture.

Skipping the oil on the grill – Nothing’s worse than beautifully marinated chicken sticking to the grill. A quick brush of oil saves the day.

Not preheating the grill – It’s tempting to throw them on right away, but starting on a hot grill ensures a crisp outside and juicy inside.

Avoiding these small errors ensures your kabobs turn out flavorful, juicy, and Instagram-worthy every time.

How to Store It

Got leftovers? Lucky you—these kabobs store really well and make great lunch wraps or rice bowl toppings the next day.

In the fridge:
Let the kabobs cool completely. Remove them from the skewers and store in an airtight container in the fridge for up to 3 days.

In the freezer:
If you want to freeze them, remove the meat and veggies from the skewers and place them in a freezer-safe bag or container. They’ll keep well for about 2 months. Reheat in a skillet or oven until warmed through.

Reheating tip:
Sprinkle a little water over the chicken before microwaving to help keep it from drying out. For best texture, a quick sauté or reheat in the oven is best.

FAQ

Can I make this without a grill?
Yes! A grill pan or even a broiler works well. Just watch closely to avoid burning the marinade.

Can I make it vegetarian?
Definitely. Use tofu or a mix of mushrooms and zucchini. Reduce marinating time to 30 minutes and grill as usual.

Can I prep these ahead of time?
Yes. You can marinate and assemble the skewers up to 12 hours in advance. Just keep them covered in the fridge until ready to grill.

What if I don’t have pineapple juice?
Orange juice is a good substitute, or mix a little apple juice with lemon juice to mimic that tangy-sweet flavor.

Can I bake these instead?
You sure can. Bake at 425°F for 20–25 minutes, turning once halfway through and basting with reserved marinade.

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