I’m excited to share my favorite Hawaiian Chicken Kebabs recipe with you. These sweet and savory skewers bring a taste of the islands right to your backyard grill.

Short Description

These Hawaiian Chicken Kebabs feature juicy chicken pieces marinated in a tangy-sweet sauce made from ketchup, brown sugar, soy sauce, pineapple juice, and aromatic seasonings. Threaded alongside fresh pineapple, bell peppers, and red onion, they grill up in minutes for a colorful, crowd-pleasing meal.

Why You’ll Love This Recipe

I love how simple the marinade comes together with pantry staples, yet it delivers layers of flavor that perfectly balance sweet, salty, and umami notes. Once I finish marinating the chicken, the skewers grill in minutes, making this recipe ideal for busy weeknights or weekend cookouts. Every bite is juicy and tender, with caramelized edges from the grill that highlight the sweetness of the pineapple and brown sugar.

ingredients

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

• 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 tablespoons olive oil, divided

• 1 1/2 tablespoons rice vinegar

• 4 garlic cloves, minced

• 1 tablespoon minced fresh ginger

• 1/2 teaspoon sesame oil

• Salt and freshly ground black pepper, to taste

For the kebabs:

• 1 3/4 pounds boneless, skinless chicken breasts, cut into 1- to 1¼-inch cubes

• 3 cups fresh pineapple chunks

• 1½ large green bell peppers, cut into 1- to 1¼-inch pieces

• 1 large red onion, cut into 1- to 1¼-inch pieces

• Metal or soaked wooden skewers

directions

1. Make the marinade. I whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons of olive oil, rice vinegar, garlic, ginger, and sesame oil in a bowl. I season the mixture with salt and pepper to taste.

2. Marinate the chicken. I place the chicken cubes in a resealable bag, pour in the marinade, seal it, and massage gently to coat. I reserve 1/2 cup of marinade in the fridge for basting later, then let the rest work its magic on the chicken for at least 1 hour.

3. Prep the grill and veggies. About 10 minutes before grilling, I preheat my grill to medium heat (around 400°F/200°C). Meanwhile, I drizzle the remaining 2 tablespoons of olive oil over the bell peppers, pineapple chunks, and red onion, then season them lightly with salt and pepper.

4. Assemble the skewers. I thread the marinated chicken, pineapple, bell pepper, and onion pieces alternately onto skewers until everything is used up.

5. Grill to perfection. I brush the grill grates with a little oil and place the skewers on the hot surface. After about 5 minutes, I brush the top side with half of the reserved marinade, then rotate each skewer to the opposite side and baste with the remaining marinade. I grill for an additional 4–5 minutes, just until the chicken reaches 165°F (75°C) in the center.

6. Rest and serve. I remove the kebabs from the grill and let them rest for a few minutes. This helps the juices settle so every bite stays moist.

Servings and timing

• Servings: 4

• Prep time: 15 minutes (plus 1 hour marinating)

• Cook time: 10–12 minutes

• Total time: About 1 hour 25 minutes

storage/reheating

I store leftover kebabs in an airtight container in the refrigerator for up to 3 days. To reheat, I arrange them on a baking sheet, cover loosely with foil, and warm in a 350°F (175°C) oven for about 8–10 minutes. You can also reheat individual kebabs in the microwave on medium power for 1–2 minutes, but the oven method helps maintain the grilled texture.

FAQs

How far in advance can I marinate the chicken?

I find that marinating for 1–4 hours gives the best flavor. If I need to prep early, I’ll marinate up to 8 hours, but I avoid overnight so the chicken doesn’t become too soft.

Can I use chicken thighs instead of breasts?

Absolutely. I often use boneless, skinless chicken thighs for extra juiciness. I cut them into cubes just like the breasts and follow the same timing.

Can I bake these instead of grilling?

Yes. I place the assembled skewers on a foil-lined baking sheet, bake at 425°F (220°C) for about 12–15 minutes, brushing with reserved marinade halfway through.

What are some vegetable variations?

I like swapping in zucchini slices, cherry tomatoes, or mushrooms. I cut them into similar bite-sized pieces so everything cooks evenly.

Is it safe to reuse the leftover marinade?

I reserve a portion of the marinade before it touches raw chicken for basting. Any marinade that contacted raw chicken should be discarded or boiled for 5 minutes before using.

Conclusion

I hope you enjoy these Hawaiian Chicken Kebabs as much as I do. They bring together the sweet taste of pineapple, the tangy punch of soy and vinegar, and the savory warmth of garlic and ginger—all grilled to perfection. Whether you’re feeding family or entertaining friends, these skewers make every meal feel like a tropical getaway. Enjoy!