Hawaiian Chicken Kebabs Recipe

The aroma of grilled chicken blending with sweet pineapple creates an irresistible allure that transports you to a tropical paradise. This Hawaiian Chicken Kebabs Recipe takes about an hour from prep to grill, bringing together a harmonious blend of flavors that works beautifully for both casual barbecues and festive gatherings.

Perfect for families, parties, or a fun weeknight dinner, these skewers offer vibrant flavors and juicy ingredients that everyone will love. You can marinate the chicken ahead of time and keep it in the fridge for up to 24 hours.

Why You’ll Love This Recipe

• The marinade infuses the chicken with layers of sweet and savory flavors.
• Juicy chunks of pineapple provide a delightful sweetness that complements the chicken.
• Colorful peppers and onions enhance both the visual appeal and taste.
• Quick to grill, making it a perfect choice for busy nights.

What You’ll Need

Before you begin, gather your ingredients for easy accessibility.

For the Marinade

• 1/3 cup ketchup
• 1/3 cup packed dark brown sugar
• 1/3 cup low-sodium soy sauce
• 1/4 cup canned pineapple juice
• 4 tbsp olive oil, divided
• 1 1/2 tbsp rice vinegar
• 4 cloves garlic, minced (4 tsp)
• 1 tbsp minced ginger
• 1/2 tsp sesame oil
• Salt and freshly ground black pepper

For the Chicken and Vegetables

• 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
• 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
• 1 1/2 large green peppers, diced into 1 1/4-inch pieces
• 1 large red onion, diced into 1 1/4-inch pieces

Use low-sodium soy sauce to reduce salt content.

Substitutions & Swaps

• Honey can replace brown sugar.
• Chicken thighs can substitute chicken breast.
• Firm tofu for a vegetarian option.
• Any sweet chili sauce can be used in place of ketchup.

How to Make It

Let’s get cooking!

Whisk together marinade

In a mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons of olive oil, rice vinegar, garlic, ginger, and sesame oil. Season with salt and pepper to taste.

Marinate the chicken

Transfer the chicken to a large resealable bag and pour the prepared marinade over it. Seal the bag, ensuring all the chicken is coated, and refrigerate for at least 30 minutes or up to 24 hours for maximum flavor.

Prepare the skewers

After marinating, thread the marinated chicken cubes, fresh pineapple pieces, diced green peppers, and red onion onto skewers, alternating the ingredients for visual appeal.

Grill the kebabs

Preheat your grill over medium heat and brush with olive oil to prevent sticking. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, if wrapped well to avoid freezer burn.
Reheat: Microwave on medium for 1-2 minutes, or grill on medium until heated through.

Tips for Best Results

• Don’t overcrowd the skewers; ensure even cooking.
• Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
• For extra char, finish on high heat for a minute at the end of grilling.
• Use fresh, ripe pineapple for the best flavor.

Serving Suggestions

• Serve with jasmine rice or coconut rice for a complete meal.
• Pair with a fresh green salad drizzled with an Asian-style vinaigrette.
• Great for summer barbecues or festive gatherings with friends and family.