Name: Hawaiian Chicken Kebabs
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: Hawaiian
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into chunks; 2 cups pineapple chunks (fresh or canned, drained); 1 red bell pepper, cut into chunks; 1 yellow or green bell pepper, cut into chunks; 1 red onion, cut into chunks; 1/4 cup soy sauce; 1/4 cup pineapple juice; 2 tbsp brown sugar or honey; 2 cloves garlic, minced; 1 tsp grated fresh ginger or 1/2 tsp ground ginger; 2 tbsp olive oil; Salt and pepper, to taste; Wooden or metal skewers

These Hawaiian chicken kebabs are a perfect balance of sweet, savory, and smoky flavors. Juicy chicken pieces are marinated in a tropical-inspired blend, then skewered with colorful bell peppers, red onion, and sweet pineapple before hitting the grill. I love making these during grilling season — they’re vibrant, flavorful, and always a crowd-pleaser.

Hawaiian Chicken Kebabs

Why You’ll Love This Recipe

I love how these kebabs take simple ingredients and turn them into something really special. The marinade is packed with flavor and tenderizes the chicken beautifully. The combination of grilled fruit and veggies gives every bite a pop of freshness and sweetness. Plus, they’re easy to prep ahead and cook quickly, which makes them perfect for weeknight dinners or summer cookouts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Pineapple chunks (fresh or canned, drained)
Red bell pepper
Yellow or green bell pepper
Red onion
Soy sauce
Pineapple juice
Brown sugar or honey
Garlic (minced)
Ginger (grated or ground)
Olive oil
Salt and pepper
Wooden or metal skewers

Directions

I cut the chicken into bite-sized chunks and set it aside.
In a bowl, I whisk together soy sauce, pineapple juice, brown sugar, garlic, ginger, olive oil, and a pinch of salt and pepper to make the marinade.
I add the chicken to the marinade and refrigerate for at least 1 hour (or up to 8 hours) to let the flavors soak in.
While the chicken marinates, I soak wooden skewers in water if I’m using them — this prevents burning on the grill.
I chop the bell peppers and red onion into chunks that match the size of the chicken.
Once the chicken is marinated, I thread it onto the skewers, alternating with pineapple, peppers, and onion.
I preheat the grill to medium-high heat and lightly oil the grates.
I grill the kebabs for about 10–12 minutes, turning every few minutes, until the chicken is cooked through and has a nice char.
I remove them from the grill and let them rest for a few minutes before serving.

Servings and timing

This recipe makes about 6 kebabs, serving 4–6 people.
Prep time: 15 minutes
Marinate time: 1 hour
Cook time: 12 minutes
Total time: 1 hour 30 minutes

Variations

I sometimes add zucchini, mushrooms, or cherry tomatoes to the skewers for even more color and texture.
For a spicier kick, I add a bit of sriracha or red pepper flakes to the marinade.
I’ve made these with shrimp instead of chicken — they cook even faster and taste amazing with the same marinade.
A drizzle of teriyaki glaze over the cooked kebabs adds extra flavor and shine.
I occasionally serve the kebabs over steamed rice or with a side of grilled flatbread.

storage/reheating

I store leftover kebabs in an airtight container in the fridge for up to 3 days. To reheat, I remove the food from the skewers and warm it gently in a skillet over medium heat or in the microwave in short bursts until heated through. The grilled pineapple still tastes great the next day.

FAQs

Can I use canned pineapple instead of fresh?

Yes, I use canned pineapple chunks all the time when fresh isn’t available. I just make sure to drain them well so they don’t water down the marinade.

Do I have to marinate the chicken?

I highly recommend it — even just 30 minutes makes a big difference in flavor and tenderness. If I have time, I marinate for a few hours.

Can I cook these in the oven?

Yes, when I can’t grill, I broil the kebabs on a baking sheet lined with foil, turning occasionally, for about 12–15 minutes until the chicken is done.

How do I know when the chicken is cooked?

I check that the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer. It should be white and juicy inside, with no pink.

What should I serve with Hawaiian chicken kebabs?

I usually serve them with steamed rice, coconut rice, or a fresh green salad. Grilled corn or tropical fruit salad also pairs really well.

Conclusion

Hawaiian chicken kebabs are one of my favorite go-to meals when I want something fresh, colorful, and packed with flavor. I love how the sweet pineapple caramelizes on the grill, and how the juicy chicken absorbs all the marinade. Whether I’m grilling for a weeknight dinner or feeding a group, these kebabs are always a hit — and so easy to make.