Hawaiian Chicken Kabobs

Tender chunks of chicken are marinated in a tangy pineapple-soy glaze, then griled with fresh pineapple and veggies for a caramelized sweet-savory bite.

Hawaiian Chicken Kabobs on a wooden plank

Flavor: Sweet pineapple, salty soy, smoky grill char, and juicy chicken make up these irresistible kabobs.
Skill Level: This beginner-friendly recipe is prepared in 3 simple steps: marinate, skewer, and grill!
Tools: Use metal skewers or wooden skewers. If using wooden skewers, see the tips below for how to keep them from burning.
Serving Suggestions: Serve over rice or with a side of coleslaw.

garlic , ginger , peppers , onion , chicken , pineapple juice , soy sauce , onion , pineapple , oil , ketchup , siracha and brown sugar with labels to make Hawaiian Chicken Kabobs

Ingredient Tips for Hawaiian Chicken Kabobs

Chicken: Boneless, skinless chicken thighs or chicken breasts are great in this recipe. Chunks of beef or shrimp can be used in this recipe, but cook them separately from the vegetables since they’ll cook at different rates.
Vegetables: Bell peppers, red onions, and pineapple chunks are sweet and colorful. Try other veggies like whole mushrooms, cherry tomatoes, or thick zucchini rounds.
Marinade: The marinade makes the meal! These Hawaiian chicken kabobs are loosely inspired by Huli Huli chicken. They’re not grilled the traditional way, but they’re packed with sweet, tangy flavor and delicious!

brushing sauce on Hawaiian Kabobs before cooking

How to Make Hawaiian Chicken Kabobs

Prepare marinade (full recipe below) & marinate chicken for up to 4 hours.
Add prepared vegetables to a large bowl & toss with 3 tablespoons of marinade.
Thread chicken and vegetables onto skewers.
Grill Hawaiian chicken kabobs until cooked through, brushing them with remaining marinade and rotating as needed.

Reminder: Always discard leftover marinade that has come in contact with raw meat to avoid harmful bacteria that may have developed.

Baked Hawaiian chicken kabobs come out perfectly in the oven, too!

Prepare chicken kabobs up to Step 3 and bake them in the oven set to 375°F for 12-16 minutes, basting and turning them over halfway through.
Broil them for about 2 minutes for an extra char-grilled exterior.

Soak wooden skewers in water for at least 30 minutes to prevent them from splintering or burning.
For uniform cooking, cut the chicken and veggies into equal sizes.
Leave a small amount of space between each piece on the skewer. This allows heat to circulate evenly and helps everything cook at the same rate.
Chicken kabobs cook quickly; use a meat thermometer to ensure they reach 165°F without overcooking.
For the best results, pull them off the grill a few degrees early since they will continue to cook as they rest.

Storing Leftovers

For best results, separate the leftover chicken and vegetables and store in a covered container in the refrigerator for up to 3 days. Chop up leftovers and serve them over rice or in a chicken and noodle stir fry.

Hawaiian chicken kabobs freeze beautifully! Scoop portions into zippered bags and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.

More Grilled Chicken Favorites

Did you make these Hawaiian Chicken Kabobs? Leave us a rating and comment below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

5 from 116 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Grilled Hawaiian chicken kabobs have tender chicken, colorful veggies, and tangy sauce. It’s the perfect summer meal!

Prep Time 10 minutes

Cook Time 12 minutes

Marinating Time 30 minutes

Total Time 52 minutes

Cook ModePrevent your screen from going dark

Combine all marinade ingredients in a small bowl or freezer bag. Set aside ½ cup of the mixture for the vegetables.
Add the chicken to the remaining marinade, ensuring it is well-coated and allow it to marinate for at least 30 minutes or for up to 4 hours.
Preheat the grill to medium-high (400°F).
In a large bowl, combine the diced bell peppers, pineapple, and onions and toss with 3 tablespoons of the reserved marinade.
Thread the chicken and vegetables onto skewers.
Grill for 12 to 16 minutes or until cooked through, turning the skewers frequently. Brush the skewers with the remaining marinade while cooking.

Soak wooden skewers in water during preparation to keep them from burning or charring on the grill.
Cut meat and vegetables into uniform sizes for even cooking.
A meat thermometer should read 165°F when chicken is done. Remove from grill promptly.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.