Last updated on February 20, 2026
I still remember the first time I tried skewering pineapple with chicken — my fingers were sticky, my dog thought it was lunchtime, and I somehow ended up with a bell pepper stuck to my sleeve. Do you ever get intimidated by grilling or worry about doing skewers wrong as a beginner? I promise this Hawaiian Chicken Kebabs recipe is one of those friendly, forgiving dishes: the steps are simple, the flavors are comforting, and even if you fumble a bit it still turns out delicious. If you want a different presentation or a tray-bake alternative later, I also like the plated arrangement in this Hawaiian chicken on a platter for when you’re serving guests.
A Quick Look at This Hawaiian Chicken Kebabs Recipe
These Hawaiian Chicken Kebabs combine juicy chicken breast and sweet pineapple chunks with a sticky-savoury glaze made from ketchup, brown sugar, soy sauce, and pineapple juice. It’s a comforting weeknight meal that doubles as a fun weekend cookout favorite. The recipe is quick to prep, kid-friendly, and uses pantry staples most home cooks have on hand. If you like a sweet-and-savory balance with bright fruit notes, keep reading — I’ll walk you through easy tips so the kebabs come out tender and caramelized every time.
Ingredients You’ll Need for Hawaiian Chicken Kebabs
Essentials
- 1/3 cup ketchup — forms the sweet-tangy base of the glaze
- 1/3 cup packed dark brown sugar — adds depth and helps caramelize the outside
- 1/3 cup low-sodium soy sauce — gives savory umami and balances the sweetness
- 1/4 cup canned pineapple juice — brightens the marinade and helps tenderize the chicken
- 1 pound chicken breast, cut into 1- to 1.5-inch cubes — boneless, skinless, evenly sized for even cooking
- 2–3 bell peppers, cut into roughly 1.5-inch squares — use a mix of colors for a cheerful skewer
- 1 can (about 20 ounces) pineapple chunks, drained, or fresh pineapple cut into chunks — fresh is juicier, canned is convenient
- Skewers — metal or soaked wooden skewers (if using wood, soak at least 30 minutes so they don’t burn)
Optional add-ons
- 1 small red onion, cut into wedges — adds sweetness and a little bite
- 1 tablespoon rice vinegar or lime juice — for a brighter glaze finish
- 1 clove garlic, minced — for extra savory depth
- 1/2 teaspoon ground ginger or 1 teaspoon fresh grated ginger — warms up the flavor profile
- Sesame seeds and chopped green onions for garnish — they make the dish look restaurant-ready
- Chili flakes or sriracha for heat — if you like a spicy kick
Substitutions and shortcuts
- Chicken swap: Use boneless, skinless thighs if you prefer richer, juicier meat; they tolerate grilling and short marinating well. Turkey breast also works if you have it on hand.
- Soy sauce substitute: Use tamari for a gluten-free option or low-sodium coconut aminos for a soy-free version.
- Sweetener swap: If you don’t have dark brown sugar, use light brown sugar or white sugar plus 1 teaspoon molasses. Honey or maple syrup can be used but will create a thinner glaze.
- Pineapple juice: If you don’t have canned juice, use fresh pineapple juice or even orange juice in a pinch — it will change the flavor slightly but still be tasty.
- Time-saving tip: Buy pre-cut chicken and vegetables from the supermarket if you’re short on prep time. You can also use frozen pineapple chunks thawed in the fridge.
- Indoor cooking shortcut: If you don’t have a grill, cook the skewers under the broiler or on a grill pan on the stovetop — see the cooking section for tips.
How to Make Hawaiian Chicken Kebabs Step-by-Step
I like to break the process down so it feels manageable. You can do this in roughly 45 minutes start to finish if you keep things organized.
Prep your ingredients
- Cut the chicken into even 1- to 1.5-inch cubes. Consistency matters so pieces cook at the same rate.
- Cut bell peppers into squares roughly the same size as the chicken pieces. If you’re using onion, separate the layers into wedges so they sit flat on the skewers. Drain canned pineapple or cut fresh pineapple into chunk-sized pieces.
- If using wooden skewers, soak them in water for at least 30 minutes so they don’t catch fire on the grill.
Make the marinade/glaze
- In a medium bowl, whisk together 1/3 cup ketchup, 1/3 cup packed dark brown sugar, 1/3 cup low-sodium soy sauce, and 1/4 cup canned pineapple juice until smooth. If you like, stir in a minced garlic clove or a teaspoon of grated ginger.
- Taste the mixture: it should be balanced sweet and salty with a bright pineapple note. Adjust by adding a squeeze of lime or a splash of rice vinegar if you want more tang.
Marinate the chicken
- Place the cubed chicken in a sealable plastic bag or a shallow dish. Pour about two-thirds of the marinade over the chicken, tossing to coat. Reserve the remaining third in a covered container in the fridge for basting during grilling.
- Let the chicken soak for at least 30 minutes at room temperature or up to 4 hours in the fridge. If you’re marinating longer than an hour, refrigerate. The pineapple juice contains natural acids, so very long marinades (overnight) can start to change the texture of the chicken.
Preheat the grill and prepare for cooking
- Heat your grill to medium-high, aiming for roughly 375–450°F (190–230°C). Clean and oil the grates with a high-smoke-point oil to prevent sticking. If using a charcoal grill, set it up for two-zone cooking — coals on one side for direct heat and a cooler side for indirect heat.
- If you’re grilling indoors, preheat a heavy grill pan or cast-iron skillet over medium-high heat and lightly oil it.
Assemble the skewers
- Thread chicken, bell pepper squares, and pineapple chunks onto the skewers in an alternating pattern. Leave a little space between pieces so heat can circulate — packed skewers steam instead of sear. I usually aim for 3–4 chicken cubes, 2–3 pepper pieces, and 2 pineapple chunks per skewer depending on skewer length.
- Set the skewers on a tray while you finish assembling.
Grill the kebabs
- Place the skewers over direct medium-high heat. Grill for about 10–15 minutes total, turning every 2–3 minutes so each side gets a chance to char and caramelize. Start basting occasionally with the reserved marinade during the last few minutes of cooking. (Never baste with marinade that held raw chicken unless you boil it first to kill bacteria; use the reserved portion that never touched raw meat.)
- The most reliable way to check doneness is with an instant-read thermometer inserted into a chicken piece: it should read 165°F (74°C). If you don’t have a thermometer, cut into a thick piece to ensure there’s no pink in the center and the juices run clear.
Rest and finish
- Transfer the skewers to a plate and let them rest for 3–5 minutes. This helps the juices redistribute and keeps the chicken tender. Sprinkle with sesame seeds and chopped green onions if using.
- Serve immediately with your favorite sides.
If you want a hands-off oven method, arrange skewers on a baking sheet lined with foil and a rack, bake at 425°F (220°C) for 12–18 minutes, turning once and brushing with glaze in the last 5 minutes to caramelize.
Note about safety: If you reserve marinade to baste, either set aside a separate portion before it touches raw chicken, or bring the leftover marinade to a rolling boil for 1–2 minutes to use safely as a finishing sauce.
If you enjoy a sheet-pan approach sometimes, I also find the sheet-pan Hawaiian chicken recipe useful when feeding a crowd or avoiding skewers.
Common Mistakes to Avoid
Even small missteps can change the texture or flavor. I’ve learned from sticky grill grates and overcooked chicken, so here are the common traps and how to avoid them.
Mistake 1: Overcrowding the skewers
Packing pieces tightly causes steaming, not searing. Leave a little space between chicken and vegetables so heat can reach all sides and you get those nice charred bits.
Mistake 2: Using too little or too much marinade time
Less than 30 minutes means less flavor; too long (several hours) can make the chicken mushy because pineapple juice has tenderizing acids. Aim for 30 minutes to 4 hours; if you want more flavor without the acid, increase seasoning in the glaze instead.
Mistake 3: Basting with raw marinade
Brushing kebabs with marinade that was in contact with raw chicken risks contamination. Reserve a separate portion when you mix the glaze or boil the used marinade for a minute before using it as a sauce.
Serving Suggestions for Hawaiian Chicken Kebabs
These kebabs are fun, bright, and flexible — they pair well with simple sides that soak up the glaze and balance the sweetness.
Steamed rice or coconut rice
A fluffy bed of jasmine or basmati rice is classic. For extra comfort, make coconut rice (cook rice with a little coconut milk) to echo the tropical flavors.
Fresh salad or crunchy slaw
A crisp cabbage slaw with a lime vinaigrette provides contrast to the warm, glazed chicken. Mixed greens with slices of cucumber and cherry tomatoes also lighten the plate.
Grilled sides and simple starches
Grilled corn, baked sweet potato wedges, or garlic mashed potatoes are cozy options that round out the meal. If you want something quick, warm pita or naan are great for wrapping pieces into handheld bites.
Conclusion
I hope by now you can see how wonderfully simple Hawaiian Chicken Kebabs are — they’re easier than they look, and you can customize them to suit your family’s tastes. Whether you stick with the classic balance of sweet pineapple and savory soy glaze or tweak the spice level and vegetables, this is a forgiving recipe that feels cozy and domestic. If you’d like another trusted version to compare techniques or presentation, I recommend this helpful take on Hawaiian Chicken Kebabs (with Pineapple!) – Cooking Classy. Give the skewers a try this week, and tell me how your glaze caramelized — I love hearing about little wins from the grill.
FAQs About Hawaiian Chicken Kebabs
Q1: How long should I marinate the chicken for Hawaiian Chicken Kebabs?
A1: For these Hawaiian Chicken Kebabs, marinate the chicken for at least 30 minutes to let the flavors penetrate. Up to 4 hours in the fridge is safe and tenderizes the meat nicely. I don’t marinate much longer because the pineapple juice’s natural acids can start to soften the texture if left overnight.
Q2: Can I make Hawaiian Chicken Kebabs ahead of time?
A2: Yes — you can marinate the chicken for Hawaiian Chicken Kebabs up to 4 hours ahead, skewer them, and keep them covered in the fridge. If you want to prep fully, grill them, cool, and refrigerate; reheat gently in the oven or on the grill, brushing with warmed reserved glaze so they don’t dry out.
Q3: What can I serve with Hawaiian Chicken Kebabs?
A3: Hawaiian Chicken Kebabs go well with steamed rice (or coconut rice), a crisp cabbage slaw, grilled corn, or roasted sweet potatoes. Light salads and simple starches help balance the sweet-savoury glaze.
Q4: Can I use chicken thighs instead of chicken breast for Hawaiian Chicken Kebabs?
A4: Absolutely. For Hawaiian Chicken Kebabs, boneless skinless chicken thighs are a great substitute — they stay juicier and are more forgiving on the grill. Adjust cook time slightly, but aim for the same internal temperature of 165°F (74°C).
Q5: How do I safely use the marinade with Hawaiian Chicken Kebabs?
A5: When making the glaze for Hawaiian Chicken Kebabs, reserve a portion of the marinade before it touches raw chicken if you plan to baste while grilling. If you want to use leftover marinade that contacted raw meat as a sauce, bring it to a rolling boil for at least 1–2 minutes to ensure it’s safe to serve.
