Hawaiian Chicken Kebabs

Imagine the tantalizing aroma of charred pineapple and tender chicken wafting through your backyard, instantly transporting you to tropical paradise. Hawaiian Chicken Kebabs blend sweet, tangy, and savory flavors into a perfect handheld delight that brightens any gathering. These colorful skewers feature juicy chicken, caramelized pineapple, and vibrant bell peppers, all basted in a mouthwatering marinade with authentic island flavors. Whether you’re hosting a summer barbecue or craving a taste of Hawaii during winter months, these kebabs deliver sunshine on a stick. You’ll learn how to create perfectly balanced Hawaiian Chicken Kebabs with the ideal marinade, proper grilling techniques, and exciting serving suggestions that will impress family and friends.

Why You’ll Love This Recipe

These Hawaiian Chicken Kebabs will quickly become your go-to grilling recipe for numerous reasons. First, the contrast between the juicy chicken, sweet pineapple, and crisp vegetables creates a perfect textural balance in every bite. The caramelization that happens when the pineapple hits the grill transforms ordinary fruit into something extraordinary – slightly charred edges with an intensified sweetness that perfectly complements the savory chicken.

The marinade works double duty as both a flavor infuser and a tenderizing agent, ensuring your chicken remains moist and succulent throughout the grilling process. What’s more, these kebabs are endlessly customizable – you can adjust the heat level, swap vegetables based on preference, or even prepare components ahead of time for quick assembly.

Perhaps most appealing is the visual impact these tropical chicken skewers make when served. The vibrant colors of yellow pineapple, red and green peppers, and purple onion alongside golden-brown chicken create an Instagram-worthy presentation that signals “special occasion” without requiring advanced cooking skills. Even beginners can master these Hawaiian-style chicken skewers with fantastic results.

Ingredients

For the Hawaiian Chicken Kebabs:

• 2 pounds (900g) boneless, skinless chicken breasts or thighs, cut into 1½-inch cubes
• 1 fresh pineapple, cored and cut into 1½-inch chunks (about 3 cups)
• 2 large bell peppers (preferably 1 red and 1 green), cut into 1½-inch pieces
• 1 large red onion, cut into 1½-inch chunks
• 12-14 wooden or metal skewers

For the Hawaiian marinade:

• ½ cup (120ml) low-sodium soy sauce
• ¼ cup (60ml) pineapple juice (fresh or canned)
• 3 tablespoons (45ml) brown sugar, packed
• 2 tablespoons (30ml) vegetable oil
• 1 tablespoon (15ml) rice vinegar
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 tablespoon (15ml) fresh ginger, grated
• 1 teaspoon (5ml) sesame oil
• ½ teaspoon (2.5ml) crushed red pepper flakes (adjust to taste)

The success of your tropical chicken skewers depends significantly on using fresh pineapple if possible, as it caramelizes beautifully on the grill. For the chicken, thighs will provide more moisture and flavor, while breasts offer a leaner option.

Pro Tips

Marinating Magic
For the most flavorful Hawaiian Chicken Kebabs, marinate your chicken for at least 3 hours, though overnight delivers the best results. The acid from the pineapple juice helps tenderize the meat while the soy sauce and aromatics infuse deeply. However, don’t marinate beyond 24 hours, as the pineapple enzymes can begin breaking down the protein too much, resulting in mushy chicken. For convenience, prepare your marinade in a zip-top bag – this ensures all pieces are evenly coated and makes cleanup easier.

Perfect Skewering Technique
The arrangement of your kebabs significantly impacts cooking results. Cut all ingredients to the same size (approximately 1½-inch pieces) to ensure even cooking. When threading, leave small gaps between pieces rather than crowding them tightly together. This allows heat to circulate fully around each component, promoting even cooking and beautiful caramelization on all sides. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Temperature Control
The key to perfect Hawaiian Chicken Kebabs lies in proper grill management. Start with a hot zone (direct heat) to get beautiful grill marks and caramelization, then move to a medium-heat zone to finish cooking without burning. The chicken should reach an internal temperature of 165°F (74°C), but avoid overcooking, which can dry out the meat. Using a dual cooking zone approach allows the pineapple and vegetables to caramelize perfectly while ensuring the chicken cooks through without becoming tough.

Instructions

Step 1: Prepare the Marinade
In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, vegetable oil, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes until the sugar completely dissolves. The marinade should have a balanced sweet-savory profile with aromatic notes from the ginger and garlic. Reserve about ¼ cup of the marinade in a separate container for basting during grilling.

Step 2: Marinate the Chicken
Place the cubed chicken in a large zip-top bag or shallow container and pour the remaining marinade over it. Seal tightly and gently massage the bag to ensure all chicken pieces are evenly coated. Refrigerate for at least 3 hours, preferably overnight, turning occasionally if possible to ensure even flavor distribution. The longer marinating time allows the flavors to penetrate deeply into the chicken for those authentic Hawaiian flavors.

Step 3: Prepare for Grilling
About 30 minutes before cooking, remove the marinated chicken from the refrigerator to take the chill off. If using wooden skewers, place them in water to soak. Preheat your grill to medium-high heat (around 400°F/200°C). While waiting, cut your pineapple, bell peppers, and red onion into chunks that match the size of your chicken pieces.

Step 4: Assemble the Kebabs
Thread the marinated chicken pieces onto the skewers, alternating with pineapple chunks, bell pepper pieces, and red onion. Leave a small gap between each item to ensure even cooking. For the most attractive presentation, create a pattern with the colorful ingredients. Each skewer should have 4-5 pieces of chicken with fruits and vegetables in between.

Step 5: Grill to Perfection
Oil the grill grates well to prevent sticking. Place the Hawaiian Chicken Kebabs on the hot grill and cook for 12-15 minutes total, turning every 3-4 minutes to ensure even cooking on all sides. During the last 5 minutes of cooking, brush the reserved marinade onto the kebabs for an extra flavor boost and appealing glaze. The kebabs are done when the chicken reaches 165°F (74°C) internally and shows nice grill marks.

Step 6: Rest and Serve
Transfer the finished Hawaiian Chicken Kebabs to a clean platter and allow them to rest for 3-5 minutes before serving. This brief resting period allows the juices to redistribute throughout the chicken, ensuring maximum tenderness. Garnish with chopped fresh cilantro or sliced green onions for a pop of color and fresh flavor.

Variations

Teriyaki Hawaiian Kebabs
For an even more pronounced Asian-fusion flavor, transform your Hawaiian Chicken Kebabs by substituting the marinade with a teriyaki base. Combine ½ cup teriyaki sauce with ¼ cup pineapple juice, 2 tablespoons honey, and 1 tablespoon grated ginger. This variation delivers a glossier finish and slightly sweeter profile that children particularly enjoy. Add a sprinkle of toasted sesame seeds just before serving for extra visual appeal and textural contrast.

Spicy Tropical Skewers
Heat-lovers can kick up these grilled Hawaiian skewers with a spicy twist. Add 1-2 tablespoons of sriracha or sambal oelek to the original marinade, plus one finely diced jalapeño (with seeds for extra heat). The spiciness beautifully balances the sweet pineapple while adding complexity to the flavor profile. Include chunks of mango alongside the pineapple for an additional tropical dimension that complements the increased heat level.

Vegetarian Pineapple Kebabs
Create a plant-based version by substituting the chicken with firm tofu, pressed and cut into 1½-inch cubes, or use hearty vegetables like zucchini and mushrooms. Marinate the tofu just as you would the chicken, though it only needs 1-2 hours to absorb flavors. These vegetarian Hawaiian skewers cook faster than the chicken version, requiring only 8-10 minutes on the grill, turning frequently to prevent sticking.

Storage and Serving

Hawaiian Chicken Kebabs can be refrigerated in an airtight container for up to 3 days. For best results when reheating, remove the ingredients from the skewers and warm them in a skillet over medium heat with a splash of pineapple juice to maintain moisture. Alternatively, wrap them in foil and heat in a 350°F (175°C) oven for 10 minutes, though be aware the vegetables won’t retain their original crispness.

These tropical chicken skewers shine when served over a bed of coconut rice – simply replace half the cooking water with coconut milk when preparing white rice. The creamy rice provides a perfect canvas for the flavorful kebabs and catches any delicious drippings. For a complete Hawaiian-inspired feast, pair with a simple macaroni salad dressed with mayo and a touch of grated onion, plus a side of quick-pickled cucumbers for a refreshing counterpoint to the sweet and savory main dish.

For an impressive presentation, serve your Hawaiian Chicken Kebabs on a large wooden board with fresh pineapple wedges, lime slices, and small bowls of additional sauce for dipping. This family-style service encourages interactive dining and showcases the vibrant colors of your tropical creation.

FAQs

Can I make Hawaiian Chicken Kebabs in the oven?
Yes! Preheat your oven to 425°F (220°C) and place assembled kebabs on a baking sheet lined with parchment paper. Bake for 20-25 minutes, turning halfway through, until chicken reaches 165°F (74°C) internally. For a caramelized finish, broil for the final 2 minutes.

Can I prepare these kebabs ahead of time?
Absolutely. You can marinate the chicken up to 24 hours in advance and cut all vegetables and pineapple the day before, storing separately in the refrigerator. Assemble skewers up to 3 hours before grilling, keeping them covered and refrigerated.

Why is my chicken dry even though I followed cooking times?
Chicken breast can dry out quickly. Try using chicken thighs instead, which have higher fat content, or slightly undercook the kebabs by 1-2 minutes as they’ll continue cooking during rest time.

Can I use canned pineapple instead of fresh?
While fresh pineapple provides better caramelization and flavor, canned chunks work in a pinch. Just drain thoroughly and pat dry before skewering to reduce excess moisture that can prevent proper searing.

What’s the best way to cut pineapple for Hawaiian Chicken Kebabs?
Stand the pineapple upright, slice off the top and bottom, then cut away the skin in vertical strips. Quarter lengthwise, remove the core, then cut into 1½-inch chunks for perfect skewer-friendly pieces that match your chicken size.

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