These easy Hawaiian Chicken Kabobs are the perfect summer meal: healthy, flavorful, and packed with juicy chicken, fresh pineapple, bell peppers, and a tangy-sweet marinade. They grill quickly and make for a simple, satisfying dinner the whole family will love.
Summer is prime grilling season, and kabobs are one of the easiest ways to enjoy fresh produce and lean protein with minimal cleanup. These Hawaiian Chicken Kabobs combine tender, marinated chicken with colorful bell peppers, red onion, and sweet pineapple for a balanced meal that’s bright, slightly sweet, and savory. The recipe is flexible: use chicken breasts or thighs, swap vegetables to suit your taste, and grill or bake depending on your plans.
Ingredients You’ll Need
- Chicken – about 1 1/4 lb boneless, skinless chicken breasts (or chicken thighs), cut into 1-inch pieces.
- Vegetables – red, green and yellow bell peppers and a red onion, each cut into large chunks. Optional additions include zucchini or cherry tomatoes.
- Pineapple – about 3 cups fresh pineapple, cubed; plus 1/4 cup fresh pineapple juice for the marinade.
- Soy sauce – reduced-sodium soy sauce to keep salt in check. Use tamari or coconut aminos for a gluten-free or paleo option.
- Olive oil – helps the marinade coat the chicken and prevents sticking on the grill.
- Honey – adds a natural touch of sweetness without refined sugar.
- Chili paste – for a little heat and depth of flavor; substitute sriracha if you prefer a spicier finish.
- Fresh garlic and ginger – they make a big difference in the marinade’s flavor; use freshly grated ginger and minced garlic for best results.
Marinade Ingredients
- 1/4 cup fresh pineapple juice
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 1/2 tablespoons hot chili paste (or sriracha to taste)
- 2 teaspoons fresh grated ginger
- 2 cloves garlic, minced
How to Make Hawaiian Chicken Kabobs
- Prepare the marinade. Whisk together the fresh pineapple juice, reduced-sodium soy sauce, honey, olive oil, chili paste, grated ginger, and minced garlic until well combined. Reserve about 1/4 cup of the marinade to brush on the kabobs while they cook.
- Marinate the chicken. Cut the chicken into 1-inch cubes and place them in a large zip-top bag or a bowl. Pour the marinade over the chicken, seal or cover, and refrigerate for at least one hour, or overnight for deeper flavor.
- Soak and prepare skewers. If using wooden skewers, soak them in warm water for 30 minutes to an hour to prevent burning. Metal skewers are reusable but will become hot on the grill—use tongs or gloves when handling them.
- Assemble the kabobs. Thread chicken, large chunks of bell pepper, red onion, and pineapple onto each skewer, alternating pieces for balanced cooking and presentation. This recipe yields about 8–9 large skewers depending on how you assemble them.
- Grill the kabobs. Preheat the grill or a grill pan to medium-high heat and oil the grates lightly. Grill the skewers about 5–6 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear. Brush with the reserved marinade while cooking for extra flavor, discarding any marinade that touched raw chicken if not used while cooking.
- Serve and enjoy. Serve kabobs over rice, quinoa, or a simple green salad. Garnish with chopped green onions or cilantro if desired.
Don’t Forget to Soak the Skewers
If you use wooden skewers, soak them in warm water for 30–60 minutes before threading to reduce burning and sticking on the grill. Metal skewers are convenient and reusable, but handle with care since they conduct heat. To avoid flare-ups, trim excess fat from meat and keep a spray bottle of water nearby for small flames.
Can I Bake These Chicken Kabobs?
Yes. Preheat the oven to 400°F (205°C). Arrange assembled kabobs on a foil-lined baking sheet or a sheet pan coated with nonstick spray. Bake for 20–25 minutes, turning once halfway through, until the chicken reaches 165°F (74°C) internally and is cooked through.
Prepping and Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, remove meat and vegetables from the skewers before reheating. Reheat in a 350°F (175°C) oven until warmed through or use the microwave for a quick option. Leftover chicken also works well chopped into salads, tacos, or grain bowls.
Nutrition Notes
Typical serving size for this recipe is approximately two kabobs. Per serving, expect roughly 228 calories, about 26 g of protein, 21 g of carbohydrates, and under 4 g of fat. Nutrition values are estimates and depend on exact ingredient amounts and substitutions.
Tips, Variations and Serving Ideas
- For a gluten-free version, swap soy sauce for tamari or coconut aminos.
- Use chicken thighs for a juicier, slightly richer kabob.
- Add zucchini or cherry tomatoes to the skewers for more color and variety.
- Serve over coconut-lime quinoa or steamed rice to make it a complete meal.
- Brush with the reserved marinade while grilling, but discard any marinade that touched raw chicken unless you bring it to a boil first.
More Chicken Recipes You Might Like
- Chicken Egg Roll in a Bowl
- Chicken Satay Skewers with Peanut Sauce
- Crunchy Thai Chicken Salad
- Saucy Peanut Noodles with Chicken
- Mediterranean Chicken Meatballs
- Greek Chicken Skewers with Tzatziki Sauce
If you try this Hawaiian Chicken Kabobs recipe, leave a review or comment below and share your photos on social media — it’s always fun to see your versions and serving ideas!