Our simple Grilled Huli Huli Chicken Kabobs are an ideal make-ahead option for weeknight dinners or weekend barbecues. They combine marinated chicken, fresh vegetables, and sweet pineapple for a balanced, all-in-one meal. Serve them over steamed rice or enjoy the juicy chunks straight from the skewer—either way, they’re easy, flavorful, and family-friendly.
Huli Huli Chicken Kabobs
Fire up your pellet grill or Traeger and get ready for umami-rich Grilled Huli Huli Chicken Kabobs. While homemade Huli Huli sauce brings the best flavor, store-bought Huli Huli or teriyaki-style sauces work well when time is tight. This recipe is forgiving and ideal for cooks who want bold flavor without fuss.
I love cooking from scratch on good days, but there are plenty of evenings when convenience matters more. Keeping a few ready-to-use ingredients and a simple homemade marinade on hand helps you avoid takeout while still delivering a satisfying meal in under an hour.
Explore more Traeger recipes and grilling ideas to expand your summer cookout repertoire.
Recipe Shopping List
Before you grill, check your pantry and fridge. Here’s what you’ll need; for exact measurements, see the recipe card further down.
- Boneless skinless chicken breast
- Zucchini
- Fresh pineapple chunks
- Yellow onion
- Salt and pepper
- Garlic powder
- Soy sauce or tamari
- Ketchup
- Neutral oil (avocado, canola, or vegetable)
- Fresh garlic
- Fresh ginger
- Brown sugar
If you enjoy these kabobs, try other grilled chicken recipes and marinades for variety.
How To Make This Recipe
This overview shows the main steps so you know what to expect. Use the full recipe card below when you cook.
- Marinate – Combine the marinade ingredients and add the chicken pieces. Marinate for 4–6 hours for best flavor.
- Preheat – Preheat your grill to 400°F (205°C).
- Skewer – Thread the drained chicken, zucchini, pineapple, and onion onto metal or soaked bamboo skewers.
- Grill – Season each skewer with salt, pepper, and garlic powder. Grill, turning every few minutes, until the thickest part of the chicken reads 165°F (74°C).
- Serve – Let the kabobs rest for a couple minutes, then garnish with sesame seeds or a drizzle of your favorite finishing sauce and serve hot.
Try grilled thighs or other cuts if you prefer a different texture—adjust cook times accordingly.
Recipe FAQ
Yes. Thighs are more forgiving and stay juicy, but they may cook faster; consider cutting thicker pieces or doubling them on the skewer so they don’t overcook.
Many vegetables are great on skewers: mushrooms, yellow squash, bell peppers, eggplant, Brussels sprouts, and cherry tomatoes are all excellent choices.
The microwave is convenient for reheating, but avoid overcooking as chicken breast can dry out. Reheat briefly and check temperature. Alternatively, reheat gently in a low oven or on the grill.
More Delicious Recipes
- Spicy Garlic Chicken and Green Beans — a hearty stir-fry perfect over rice.
- Teriyaki Smoked Salmon — great for snacks, appetizers, or a unique main course.
- Griddle Pork Fried Rice — a great way to use smoked Chinese BBQ pork as the star protein.
- Blackstone Steak Bites — marinated steak cubes seared on a griddle, excellent with rice.
- Air Fryer Shrimp — a quick appetizer or main paired with pasta or rice.
- Traeger Smoked Gochujang Pork Tenderloin — bold flavors with minimal effort.
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Grilled Huli Huli Chicken Kabobs
Tender chicken pieces marinated in a sweet-savory Huli Huli-style sauce, skewered with zucchini, pineapple, and onion, then grilled to caramelized perfection.
Prep Time: 10 minutes (plus 4–6 hours marinating)
Total Time: 10 minutes active grilling time (plus marinating)
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into 2″ chunks
- 2 small zucchini, sliced into chunks
- 1 cup fresh pineapple chunks
- 1 medium yellow onion, cut into wedges
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Marinade
- ½ cup soy sauce or tamari
- ½ cup ketchup
- ¼ cup neutral oil (avocado, canola, or vegetable)
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh ginger
- ½ cup brown sugar
Instructions
- Combine the soy sauce, ketchup, oil, garlic, ginger, and brown sugar in a large resealable bag or container. Add the chicken chunks, seal, and marinate in the refrigerator for 4–6 hours.
- Preheat your grill to 400°F (205°C). If using bamboo skewers, soak them in water for 30 minutes first.
- Drain the chicken and thread onto skewers alternating with zucchini, pineapple, and onion. Season the skewers with salt, pepper, and garlic powder.
- Grill the skewers for about 5–6 minutes, then flip and cook until the internal temperature of the thickest chicken piece reaches 165°F (74°C). Rotate as needed to get even caramelization.
- Remove from the grill and let rest for a couple of minutes. Garnish with sesame seeds or a light drizzle of a finishing sauce, then serve hot.
Nutrition Information (estimate)
Yield: 6 | Serving Size: 1
Calories: 464 | Total Fat: 15g | Saturated Fat: 2g | Unsaturated Fat: 12g | Cholesterol: 129mg | Sodium: 1644mg | Carbohydrates: 32g | Fiber: 1g | Sugar: 27g | Protein: 50g
Nutrition data provided here is only an estimate.