🍍🍗 Hawaiian Chicken Kebabs
Juicy grilled chicken, sweet pineapple, and colorful vegetables brushed with a sticky Hawaiian-style glaze make these kebabs an irresistible meal for summer cookouts, family dinners, and easy entertaining.
The chicken is coated in a sweet-and-savory marinade made with ketchup, dark brown sugar, soy sauce, and pineapple juice. Thread it onto skewers with juicy pineapple and colorful vegetables, then grill until beautifully charred around the edges and tender inside.
These kebabs are easy to prepare ahead of time and bring a delicious tropical twist to any barbecue.
⏱️ Recipe Information
Prep Time: 20 minutes
Marinating Time: 30 minutes–2 hours
Cook Time: 12–16 minutes
Total Time: About 1 hour
Servings: 4–6
Difficulty: Easy
Method: Grilled
🛒 Ingredients
🍍 For the Hawaiian Marinade & Glaze
- ⅓ cup (80 ml) ketchup
- ⅓ cup (about 70 g) packed dark brown sugar
- ⅓ cup (80 ml) low-sodium soy sauce
- ¼ cup (60 ml) canned pineapple juice
🍗 For the Kebabs
- 1½ lbs (680 g) boneless, skinless chicken breasts or thighs, cut into 1½-inch (4 cm) cubes
- 2 cups fresh pineapple chunks
- 1 large red bell pepper, cut into chunks
- 1 large green bell pepper, cut into chunks
- 1 small red onion, cut into chunks
- 1 tablespoon vegetable or avocado oil
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Salt, only if needed
Optional Additions
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1 teaspoon sesame oil
- ½ teaspoon smoked paprika
- Sliced green onions, for garnish
- Sesame seeds, for garnish
- Lime wedges, for serving
You’ll Also Need
- 6–8 wooden or metal skewers
👩🍳 Instructions
🍍 Make the Hawaiian Sauce
1. Combine the Ingredients
In a medium bowl, whisk together the ketchup, dark brown sugar, soy sauce, and pineapple juice.
If using ginger, garlic, sesame oil, or smoked paprika, whisk them in now.
Mix until the sugar is mostly dissolved and the sauce is smooth.
2. Reserve Some Sauce for Glazing
Pour approximately ½ cup of the sauce into a separate clean bowl.
This portion will be used for brushing the cooked kebabs.
Do not use the marinade that has been in contact with raw chicken as a finishing sauce unless it is boiled thoroughly first.
🍗 Marinate the Chicken
3. Season the Chicken
Place the cubed chicken in a large bowl.
Add the garlic powder and black pepper.
Pour the remaining marinade over the chicken.
Toss thoroughly until every piece is coated.
4. Marinate
Cover and refrigerate for at least 30 minutes.
For deeper flavor, marinate for up to 2 hours.
Avoid excessively long marinating with pineapple juice because the acidity can begin changing the texture of the chicken.
🌈 Prepare the Skewers
5. Soak Wooden Skewers
If using wooden skewers, soak them in water for at least 30 minutes before grilling.
This helps reduce the risk of burning.
Metal skewers can be used without soaking.
6. Prepare the Vegetables
While the chicken marinates, cut the pineapple, bell peppers, and red onion into pieces roughly the same size as the chicken.
Pat the pineapple dry if it’s very juicy.
7. Thread the Kebabs
Drain the chicken from the marinade.
Thread the chicken, pineapple, bell peppers, and red onion alternately onto the skewers.
Leave a small amount of space between the pieces so the heat can circulate and the edges can caramelize.
🔥 Grill the Kebabs
8. Preheat the Grill
Preheat an outdoor grill or grill pan to medium-high heat, approximately 400–425°F (200–220°C).
Lightly oil the grill grates.
9. Grill
Place the kebabs on the hot grill.
Cook for approximately 3–4 minutes per side, turning several times.
Brush the kebabs with the reserved clean sauce during the final few minutes of grilling.
10. Check the Chicken
Continue grilling until the chicken is cooked through and has developed beautiful caramelized, lightly charred edges.
For food safety, the thickest chicken pieces should reach an internal temperature of 165°F (74°C).
11. Add a Final Glaze
During the last minute of grilling, brush once more with the reserved Hawaiian glaze.
Let it caramelize briefly, being careful not to let the sugary sauce burn.
12. Rest
Transfer the kebabs to a serving platter.
Let them rest for 3–5 minutes before serving.
This allows the juices to settle while the glaze remains sticky and glossy.
🌿 Garnish and Serve
Sprinkle the kebabs with sliced green onions and sesame seeds.
Serve with lime wedges for a fresh citrus finish.
For a complete tropical dinner, serve with steamed rice, coconut rice, or a fresh salad.
⭐ Chef’s Tips
Cut everything evenly
Similar-sized chicken and vegetable pieces cook more uniformly.
Don’t overcrowd the skewers
Leaving small gaps helps the food caramelize instead of steaming.
Watch the glaze closely
Brown sugar and ketchup caramelize quickly, so apply the glaze toward the end rather than too early.
Use chicken thighs for extra juiciness
Boneless, skinless chicken thighs are especially forgiving on the grill and stay tender.
Don’t over-marinate
Because the marinade contains pineapple juice, keeping the chicken refrigerated for around 30 minutes to 2 hours is plenty.
Clean sauce only for finishing
Always reserve fresh marinade for brushing the cooked kebabs rather than reusing marinade that contacted raw chicken.
🍍 Easy Variations
Hawaiian Chicken Thigh Kebabs
Use boneless chicken thighs for a richer, juicier result.
Spicy Hawaiian Kebabs
Add ½–1 teaspoon crushed red pepper flakes or a little hot sauce to the marinade.
Teriyaki-Style Hawaiian Kebabs
Add 1 teaspoon grated ginger and 1 teaspoon sesame oil.
Bacon-Wrapped Kebabs
Wrap small pieces of partially cooked bacon around the chicken before threading. Grill carefully over indirect heat as needed to avoid flare-ups.
Shrimp & Pineapple Kebabs
Replace some of the chicken with large peeled shrimp and cook just until the shrimp are opaque and cooked through.
Tropical Vegetable Kebabs
Use extra pineapple, zucchini, mushrooms, or cherry tomatoes for a vegetable-forward version.
🍚 What to Serve With
These Hawaiian Chicken Kebabs pair beautifully with:
- Steamed jasmine rice
- Coconut rice
- Pineapple fried rice
- Macaroni salad
- Coleslaw
- Grilled corn
- Cucumber salad
- Roasted vegetables
- Fresh fruit salad
- Hawaiian-style rolls
🍋 Serving Suggestions
For a beautiful platter, arrange the kebabs over a bed of steamed rice and garnish with:
- Green onions
- Sesame seeds
- Fresh pineapple
- Lime wedges
- Chopped cilantro
A small bowl of extra warmed glaze on the side is perfect for dipping.
🧊 Storage
Remove the cooked chicken and vegetables from the skewers and transfer them to an airtight container.
Refrigerate leftovers within 2 hours and use within 3–4 days.
Keep any unused fresh glaze refrigerated separately.
🔥 Reheating
Reheat the kebabs gently in a skillet over medium-low heat or in a 350°F (175°C) oven until warmed through.
Brush with a little fresh glaze after reheating to restore some of the glossy finish.
An air fryer also works well at 350°F (175°C) for 3–5 minutes.
❄️ Freezing
Cooked Hawaiian chicken kebabs can be frozen for up to 2 months.
Remove the food from the skewers, cool completely, and store in an airtight freezer-safe container.
Thaw overnight in the refrigerator before reheating.
For the best texture, freeze the cooked chicken separately from fresh pineapple and vegetables when possible.
🍍🍗✨ Final Result
These Hawaiian Chicken Kebabs are juicy, colorful, and loaded with sweet-and-savory tropical flavor.
Every bite combines tender caramelized chicken, juicy pineapple, crisp-tender peppers, and sweet red onion, all coated in a glossy Hawaiian-style glaze.
A little smoky char, a little tropical sweetness, and a whole lot of delicious! 🍍🔥🍗✨