This Hawaiian chicken kebabs recipe brings together sweet, tangy, and savory flavors in one colorful dish. I love how the caramelized glaze coats the chicken while the pineapple and peppers add freshness and juiciness. It feels like a mini tropical getaway every time I make it, especially when I grill it and enjoy that smoky finish.
Why You’ll Love This Recipe
I like this recipe because it is simple to prepare yet full of bold flavor. I can prep most of it ahead of time, which makes it perfect for busy days or casual gatherings. The balance between sweet pineapple, savory soy sauce, and rich brown sugar makes these kebabs a crowd-pleaser, and I enjoy how versatile they are for grilling or baking.
Ingredients
(Tip: You’ll find 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
2 tablespoons rice vinegar or apple cider vinegar
2 teaspoons minced garlic
1 teaspoon fresh grated ginger
1 1/2 pounds boneless, skinless chicken breasts, cut into chunks
1 red bell pepper, cut into squares
1 green bell pepper, cut into squares
1 red onion, cut into chunks
2 cups fresh pineapple chunks
Wooden or metal skewers
Directions
I start by soaking wooden skewers in water for about 30 minutes if I am grilling. In a bowl, I whisk together the ketchup, brown sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger until smooth. I set aside about half of the sauce for basting later.
I place the chicken pieces in a large bowl or zip-top bag and pour the remaining sauce over them. I let the chicken marinate for at least 30 minutes, though I prefer about 2 hours for deeper flavor.
When ready to cook, I preheat the grill to medium heat or heat the oven to 400°F. I thread the chicken, pineapple, peppers, and onion onto the skewers, alternating ingredients for even cooking.
I grill the kebabs for about 12 to 15 minutes, turning occasionally and brushing with the reserved sauce, until the chicken is cooked through. If baking, I place them on a lined baking sheet and bake for 20 to 25 minutes, turning once and basting halfway through.
Servings And Timing
I usually get about 4 to 6 servings from this recipe.
Preparation time is around 20 minutes, with an additional 30 minutes to 2 hours for marinating.
Cooking time takes about 15 minutes on the grill or up to 25 minutes in the oven.
Storage/Reheating
I store leftover kebabs in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming them gently in a skillet or oven at a low temperature to keep the chicken juicy. I avoid microwaving too long, as it can dry out the meat.
FAQs
Can I use chicken thighs instead of chicken breasts?
I often use boneless, skinless chicken thighs when I want extra juiciness, and they work just as well in this recipe.
Do I have to grill these kebabs?
I make these kebabs in the oven or even on a stovetop grill pan when grilling is not an option, and they still turn out delicious.
Can I make the marinade ahead of time?
I like preparing the marinade up to two days in advance and storing it in the fridge to save time.
What other vegetables can I add?
I sometimes add zucchini, mushrooms, or cherry tomatoes when I want more variety on the skewers.
Can I freeze the marinated chicken?
I freeze the chicken directly in the marinade for up to 2 months, then thaw it overnight in the refrigerator before cooking.
Conclusion
This Hawaiian chicken kebabs recipe is one I return to often because it is easy, flavorful, and perfect for sharing. I enjoy how it brings together sweet and savory elements in a way that feels both comforting and fun. Whether I grill it outdoors or bake it inside, it always delivers a satisfying meal that reminds me of tropical flavors at home.
These Hawaiian Chicken Kebabs are a vibrant mix of sweet, savory, and tangy flavors, featuring marinated chicken, pineapple, and colorful vegetables grilled or baked to perfection. They’re a tropical-inspired, crowd-pleasing dish perfect for warm-weather meals or anytime you want a flavorful escape.
Ingredients
1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup low-sodium soy sauce
1/4 cup canned pineapple juice
2 tablespoons rice vinegar or apple cider vinegar
2 teaspoons minced garlic
1 teaspoon fresh grated ginger
1 1/2 pounds boneless, skinless chicken breasts, cut into chunks
1 red bell pepper, cut into squares
1 green bell pepper, cut into squares
1 red onion, cut into chunks
2 cups fresh pineapple chunks
Wooden or metal skewers
Instructions
Soak wooden skewers in water for 30 minutes if grilling.
In a bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger. Set aside half for basting.
Place chicken in a large bowl or zip-top bag and pour in the remaining marinade. Marinate for at least 30 minutes, preferably up to 2 hours.
Preheat grill to medium heat or oven to 400°F (200°C).
Thread chicken, pineapple, peppers, and onion onto skewers, alternating ingredients.
Grill for 12–15 minutes, turning occasionally and basting with reserved sauce until chicken is cooked through. If baking, place on a lined baking sheet and bake for 20–25 minutes, turning and basting halfway through.
Serve hot, optionally garnished with fresh herbs or extra sauce.
Notes
Use chicken thighs for a juicier option.
Can be baked or cooked on a stovetop grill pan if outdoor grilling isn’t available.
Marinade can be made up to 2 days ahead.
Other vegetables like zucchini, mushrooms, or cherry tomatoes can be added.
Marinated chicken can be frozen for up to 2 months before cooking.
