Hawaiian Chicken Kebabs

There’s something magical that happens when juicy grilled chicken meets caramelized pineapple. Add a little smoky char, some colorful bell peppers, and a tangy-sweet glaze, and you’ve got a kebab that’s bursting with flavor in every bite. These Hawaiian Chicken Kebabs are sweet, savory, tender, and perfect for everything from weeknight dinners to cookouts with friends.

They remind me of summer barbecues growing up, when the grill would be loaded with skewers, the smell of smoky pineapple filling the backyard. Now I make these all year long—because honestly, who can resist glazed chicken and golden pineapple on a stick?

These are also a total crowd-pleaser. Kids love the sweetness, adults love the flavor complexity, and you’ll love how easy they are to prep and customize.

Why You’ll Love This Recipe

Let’s talk about what makes these kebabs so ridiculously good:

• Sweet and tangy glaze: The sauce is sticky, a little smoky, and full of flavor.
• Juicy chicken + caramelized pineapple = perfection.
• Colorful, fun, and perfect for grilling season.
• Meal prep friendly: You can marinate the chicken and chop everything ahead of time.
• Kid-friendly: The sweetness from the pineapple makes it a hit with little ones.
• Halal-friendly: No pork or alcohol—just real, delicious ingredients.

Texture-wise, it’s got it all—tender chicken, juicy pineapple, slightly crisp veggies, and that sticky glaze that clings to every bite.

Prep Time and Servings

• Prep Time: 20 minutes
• Marinate Time: 1 hour (or up to overnight)
• Cook Time: 10–12 minutes
• Total Time: About 1.5 hours (mostly hands-off!)
• Servings: 4–6
• Calories per serving: 300
• Protein: 28g | Carbs: 18g | Fat: 12g

Ingredients

Here’s what you need to make these Hawaiian-inspired skewers:

For the Kebabs:

• 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1.5 cups fresh pineapple chunks
• Wooden or metal skewers (If using wooden, soak in water for 30 minutes)

For the Marinade/Glaze:

• 1/3 cup low-sodium soy sauce (or coconut aminos for gluten-free)
• 2 tablespoons honey
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons garlic (minced)
• 1 teaspoon ground ginger
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste

Ingredient tip: Chicken thighs stay juicier on the grill, but breasts work too—just don’t overcook them!

Step-by-Step Instructions

1. Make the Marinade

In a medium bowl or large zip-top bag, whisk together:

• Soy sauce
• Honey
• Tomato paste
• Olive oil
• Apple cider vinegar
• Garlic
• Ginger
• Paprika
• Salt and pepper

Taste and adjust if needed—it should be slightly sweet, tangy, and garlicky.

2. Marinate the Chicken

• Add the chicken pieces to the marinade and toss to coat.
• Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

Pro Tip: Reserve a few tablespoons of the marinade before adding the chicken if you want extra sauce for brushing later.

3. Prep the Veggies and Pineapple

• While the chicken marinates, chop your bell peppers, red onion, and pineapple into bite-sized chunks.
• Try to make everything about the same size so it grills evenly.

4. Assemble the Skewers

• Thread the marinated chicken, pineapple, and veggies onto your skewers in an alternating pattern.
• Don’t pack them too tight—leave a little space so they cook evenly.

5. Grill the Kebabs

• Preheat your grill (or grill pan) over medium-high heat.
• Brush the grates with oil to prevent sticking.
• Place the skewers on the grill and cook for about 10–12 minutes, turning every 2–3 minutes, until the chicken is cooked through and has a little char.
• Brush with reserved marinade (if using) during the last couple of minutes for an extra glaze.

6. Serve and Enjoy!

• Transfer to a platter, sprinkle with chopped cilantro or sesame seeds if you’d like, and dig in!

How to Serve Hawaiian Chicken Kebabs

These kebabs are super versatile! Here’s how I love to serve them:

• Over rice – Jasmine, brown rice, or even cauliflower rice.
• With grilled flatbread or pita for a casual meal.
• Alongside a simple salad – Think cucumber, greens, or a tropical slaw.
• As part of a BBQ spread – Add corn on the cob, grilled veggies, and some lemonade or mango mocktails.

Extra Tips for Success

1. Soak wooden skewers for at least 30 minutes so they don’t burn on the grill.
2. Cut pieces evenly so everything cooks at the same speed.
3. Don’t over-marinate the chicken—overnight is great, but more than 24 hours can change the texture.
4. Brush with marinade while grilling to keep them juicy and glossy.
5. Use a meat thermometer – Chicken is done when it reaches 165°F in the center.

Recipe Variations

Want to switch it up a bit? Here are some fun ideas:

• Spicy Version: Add a pinch of chili flakes or a spoonful of harissa to the marinade.
• Tropical Twist: Add mango chunks alongside the pineapple for extra sweetness.
• Low-Carb: Skip the rice and serve with cauliflower rice or zucchini noodles.
• Kid-Friendly: Leave out the onions and serve with sweet potato fries.
• Vegetarian: Use tofu or halloumi instead of chicken, and marinate the same way.

Storage and Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet or microwave, or remove from skewers and toss into a stir-fry.
• Freezer: Freeze cooked kebabs (without the pineapple) for up to 2 months. Thaw overnight before reheating.

Pineapple gets a little watery after freezing, so fresh is best for that sweet char.

Special Equipment

You don’t need anything fancy, but these tools help:

• Grill or grill pan – For that delicious char.
• Skewers – Metal or wooden (just soak if using wood!).
• Tongs – For easy turning.
• Meat thermometer – To make sure your chicken is perfectly cooked.

FAQ

Can I bake these instead of grilling?
Yes! Bake at 425°F for 20–25 minutes, flipping halfway through. Broil for the last 2 minutes for some char.

What’s the best chicken for kebabs?
Boneless thighs are the juiciest, but breasts work well too. Just watch the cook time so they don’t dry out.

Can I use canned pineapple?
You can, but fresh pineapple caramelizes better and holds up on the grill.

Can I prep these ahead of time?
Absolutely! Marinate the chicken and chop the veggies up to a day in advance. Assemble just before grilling.

Is this recipe halal?
Yes, as long as you use halal-certified chicken and soy sauce. There’s no alcohol or pork involved.

Final Thoughts

These Hawaiian Chicken Kebabs are the definition of feel-good food—simple, colorful, and absolutely loaded with flavor. They’re perfect for grilling season but honestly too good to save just for summer.

Juicy chicken, sweet pineapple, and that sticky-tangy glaze? It’s a little taste of paradise on a stick.

If you give this recipe a try, leave a comment or tag me on Instagram—I love seeing your creations, especially when there’s a little char and a lot of happy faces involved.

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