One summer evening, after a long day of cleaning out our garage, we were starving and sweaty, and my kids begged for something fun and fresh. I opened the fridge and spotted a pineapple that was just about to pass its prime. That was all the spark I needed.

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Grilling has always been our favorite way to bond on weekends my husband mans the flame, our oldest skewers ingredients with overly serious precision, and the little one sneaks bites of whatever is within reach. That night, I decided to whip up Hawaiian Chicken Kebabs, using that pineapple, some chicken breasts, and a homemade marinade I’d been tweaking for weeks. The result? Smoky, juicy, sweet-and-salty perfection that had us all licking our fingers under the fading sun.

It’s become a staple now. Anytime we grill, someone asks, “Are you making those Hawaiian skewers again?” And honestly, it’d be hard not to. They’re vibrant, flavorful, and impossibly satisfying. Here’s how I make them.

Short Description

Juicy chicken cubes, sweet pineapple, and crisp vegetables grilled to smoky perfection with a bold, island-inspired marinade.

Key Ingredients

For the Marinade:

1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup low-sodium soy sauce
1/4 cup canned pineapple juice
4 tablespoons olive oil, divided
1 1/2 tablespoons rice vinegar
4 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 teaspoon sesame oil
Salt, to taste
Freshly ground black pepper, to taste

For the Kebabs:

1 3/4 pounds boneless, skinless chicken breast, cut into 1 1/4-inch cubes
3 cups fresh pineapple, cubed (about 3/4 of a 3-pound pineapple)
1 1/2 large green bell peppers, chopped into 1 1/4-inch pieces
1 large red onion, chopped into 1 1/4-inch pieces

Tools Needed

Grill (gas or charcoal)
Mixing bowls
Whisk
Resealable gallon-sized bag
Knife and cutting board
10 wooden skewers (soaked in water for 1 hour)
Grill brush

Cooking Instructions

Step 1: Make the Marinade
In a medium bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons of olive oil, rice vinegar, minced garlic, fresh ginger, and sesame oil. Season with salt and 3/4 teaspoon freshly ground black pepper.

Step 2: Marinate the Chicken
Place chicken cubes into a resealable gallon-sized bag. Reserve 1/2 cup of the marinade and set it in the fridge. Pour the remaining marinade over the chicken, seal the bag, and gently turn to coat. Refrigerate for at least 1 hour to let the flavors soak in.

Step 3: Prep the Vegetables and Pineapple
While the chicken marinates, soak the skewers in cold water for 1 hour. In a bowl, drizzle the remaining 2 tablespoons of olive oil over the red onion, green bell pepper, and pineapple. Toss to coat, and season the vegetables lightly with salt and pepper.

Step 4: Assemble the Skewers
Thread the marinated chicken, red onion, green bell pepper, and pineapple onto the soaked skewers, alternating each item until you’ve used up all the chicken.

Step 5: Grill the Kebabs
Preheat your grill to medium heat, around 400°F. Brush the grates with olive oil to prevent sticking. Arrange the skewers on the grill and cook for 5 minutes. Brush with half the reserved marinade, rotate the skewers, and brush the other side with the remaining marinade.

Step 6: Finish Grilling and Serve
Grill for an additional 4 minutes, or until the chicken is cooked through and reaches 165°F at the center. Remove from grill and serve warm.

Why You’ll Love This Recipe

– Packed with sweet, tangy, and savory flavor

– Easy to prep ahead for parties or weeknights

– Colorful and visually appealing on the table

– Family-friendly and great for kids

– Naturally gluten-free (if using gluten-free soy sauce)

– A perfect way to use up fresh pineapple

– Pairs well with many sides

Mistakes to Avoid & Solutions

Skipping the soak for wooden skewers: They can catch fire! Soak for at least 1 hour.

Overcrowding the skewers: Leave a bit of space between pieces for even cooking.

Using high heat: Stick to medium heat to avoid burning the sugars in the marinade.

Undercooking the chicken: Always check that the internal temp hits 165°F.

Not reserving marinade for basting: Set some aside before marinating the chicken to avoid cross-contamination.

Serving and Pairing Suggestions

– Serve kebabs over steamed jasmine rice or coconut rice.

– Pair with grilled corn, tropical slaw, or a fresh cucumber salad.

– Great with cold drinks like pineapple iced tea or light beer.

– Perfect for summer BBQs, potlucks, or casual weeknight dinners.

– Serve buffet-style or plated with skewers laid over a bed of greens.

Storage and Reheating Tips

– Store leftover kebabs in an airtight container in the fridge for up to 3 days.

– To reheat, wrap skewers in foil and warm in a 350°F oven for 10-12 minutes.

– For microwave reheating, remove ingredients from skewers and heat in short bursts.

– Avoid reheating on high heat to prevent the chicken from drying out.

FAQs

1. Can I use canned pineapple instead of fresh?
Yes, but fresh gives better texture and flavor. If using canned, drain well.

2. Can I bake these instead of grilling?
Absolutely. Bake at 425°F for about 15-18 minutes, turning once halfway through.

3. What if I don’t have rice vinegar?
You can substitute with apple cider vinegar or white vinegar.

4. Can I prep these ahead of time?
Yes! Marinate the chicken and chop veggies a day ahead. Assemble skewers just before grilling.

5. How do I prevent the chicken from sticking to the grill?
Make sure the grates are clean and oiled well before placing the skewers.

Tips & Tricks

– Don’t skip the fresh ginger it brightens the whole marinade.

– Cut ingredients into uniform sizes to ensure even cooking.

– Double the marinade if you want extra for dipping or drizzling.

– Use metal skewers if you grill frequently they’re reusable and don’t need soaking.

– Marinate longer (up to 4 hours) for more flavor.

Recipe Variations

Spicy Hawaiian Kebabs: Add 1 tablespoon of sriracha or chili garlic sauce to the marinade for a kick.

Tofu & Veggie Version: Swap chicken for extra-firm tofu. Press tofu, cube, and marinate for 1-2 hours. Use same grilling method.

Teriyaki Style: Replace ketchup with 1/4 cup teriyaki sauce. Add a sprinkle of sesame seeds before grilling.

Tropical Mix: Add mango or papaya chunks along with pineapple for extra sweetness.

Low-Carb Version: Skip the brown sugar and use a low-carb sweetener like monk fruit.

Final Thoughts

Hawaiian Chicken Kebabs have become one of those recipes that mark the start of summer in our home. There’s a certain magic in the combination of sweet pineapple, savory soy, and smoky char that just brings people together. Every skewer holds a little story a kid’s messy fingers, a shared laugh, a backyard filled with the smell of grilled perfection.

It’s not a complicated dish, but it delivers joy with every bite. It’s colorful, comforting, and full of flavor the kind of meal that reminds me why I love cooking in the first place. Give it a try, and maybe it’ll become a staple in your home too.

Hawaiian Chicken Kebabs