Say “aloha!” to good eating with this tasty Hawaiian Chicken Kabobs recipe. Juicy chicken breast, sweet pineapple, red onion, and bell peppers are marinated in a delicious sweet-tangy sauce and grilled to perfection.
What’s in Hawaiian Chicken Skewers?
Hawaiian cuisine is famed for combining tropical flavors like juicy pineapple with savory, marinated chicken. Stick them on some wooden skewers with onions and bell peppers, and you’ve got yourself flavorful Hawaiian chicken kebabs!
- Soy Sauce: Adds a salty, umami flavor to the marinade.
- Brown Sugar: Sweetens the marinade.
- Pineapple Juice: Adds a sweet and acidic component to the marinade.
- Ketchup: Adds a bit of acidity and tanginess.
- Olive Oil: Helps the marinade come together, and helps to cook the chicken without burning.
- Rice Vinegar: Adds a bit of sweetness and acidity.
- Sriracha: Adds a bit of spice. You can leave it out if you prefer.
- Ginger + Garlic: Classic Asian flavors that elevate this marinade.
- Salt + Pepper: Enhances the flavors of the marinade.
- Chicken Breast: I like to use cubed boneless, skinless chicken breasts, but you could also use thighs.
- Fresh Pineapple: Turn sweet, juicy, and tender on the grill.
- Bell Peppers: Add a a bit of crunch and vegetal flavor.
- Red Onion: Adds a sweet and pungent flavor.
Pro Tip: Marinate the chicken for at least 30 minutes or up to 4 hours.
Variations on Hawaiian Chicken Kebabs
There are tons of ways to change up these kebabs. You could swap the homemade marinade for teriyaki sauce or BBQ sauce mixed with a little pineapple juice.
For spicier kebabs, add sliced jalapeños to the skewers before grilling. For sweeter kebabs, try adding other fresh fruits, like mangoes and kiwis. For an extra-indulgent dinner, wrap your chicken chunks in slices of bacon!
Hawaiian chicken is a sweet and savory marinade made from soy sauce, brown sugar, pineapple juice, ketchup, oil, rice vinegar, sriracha, garlic, and ginger!
Absolutely! You can use boneless, skinless chicken thighs instead!
Yes! Giving the chicken time to marinate makes it more tender and infuses it with delicious flavor all the way through!
You sure can! Lay the kabobs spaced apart on a lined and greased baking sheet and bake them in a 400°F oven for 15-20 minutes, rotating occasionally.
How to Make Ahead and Store
You can assemble the chicken kabobs up to 4 hours in advance of when you plan to cook them. Keep them refrigerated until ready to grill.
Store leftover Hawaiian chicken kabobs in an airtight container in the refrigerator for up to 3 days.
How to Freeze and Reheat
Freeze Hawaiian chicken kabobs in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 5-10 minutes, until warmed through.
Serving Suggestions
These delicious kebabs are perfect for serving at summer cookouts on the grill or even during the colder months inside on a grill pan. We recommend serving it with coconut rice, Hawaiian rolls, or potato or pasta salad for an even more appetizing and complete meal!
Hawaiian Chicken Kabobs Recipe
Ingredients
- ⅓ cup low-sodium soy sauce (see note)
- ¼ cup brown sugar
- ¼ cup pineapple juice
- 3 tablespoons ketchup
- 3 tablespoons olive oil divided
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha optional
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced garlic from 1 clove
- ¼ teaspoon kosher salt plus more to taste
- ¼ teaspoon ground black pepper plus more to taste
- 2 pounds boneless, skinless chicken breast cut into 1½-inch cubes
- 3 cups cubed fresh pineapple
- 2 bell peppers any color, cut into 1½-inch pieces
- 1 red onion cut into 1½-inch pieces
Equipment
- Skewers
Instructions
- In a large bowl, combine the soy sauce, brown sugar, pineapple juice, ketchup, 1 tablespoon of olive oil, rice vinegar, sriracha, ginger, garlic, salt, and pepper. Transfer half of the marinade to a small bowl.⅓ cup low-sodium soy sauce, ¼ cup brown sugar, ¼ cup pineapple juice, 3 tablespoons ketchup, 3 tablespoons olive oil, 1 tablespoon rice vinegar, 1 teaspoon sriracha, 1 teaspoon freshly grated ginger, 1 teaspoon minced garlic, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Add the chicken to the large bowl and toss to coat it in the marinade. Cover the bowl and refrigerate for 30 minutes to 4 hours.2 pounds boneless, skinless chicken breast
- When ready to cook, heat a grill or grill pan to medium heat.
- Add the pineapple, peppers, and onion to a large bowl and toss with remaining olive oil, seasoning it with salt and pepper to taste.3 cups cubed fresh pineapple, 2 bell peppers, 1 red onion
- Assemble the kabobs by threading 6-8 wood or metal skewers evenly with chicken, pineapple, peppers, and onions. Discard the chicken marinade.
- Oil the hot grill grates or surface or the grill pan, then add the skewers. Grill for 10-15 minutes, turning and brushing the skewers with the reserved marinade, until the vegetables are lightly charred and the chicken is cooked through to 165°F.
Notes
- Soy Sauce: For a gluten-free substitute, use tamari or coconut aminos.
- If using wooden skewers, soak them in cold water for at least 1 hour before grilling to keep them from burning.
- Marinate the chicken for at least 30 minutes or up to 4 hours.
- Baste the chicken skewers with extra marinade as they grill to keep them from drying out.
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