Hawaiian Chicken Kebabs

If there’s one recipe that screams summer on a stick, it’s these Hawaiian Chicken Kebabs. Sweet, savory, tangy, and just the right amount of spicy — they’ve got that perfect balance that makes you want to come back for seconds (and maybe thirds, no judgment here). These kebabs are everything I love about grilling season: easy prep, colorful presentation, and flavors that pop with every bite.

I first made these for a backyard BBQ a few years ago, and let me tell you, they vanished fast. Everyone — even the picky eaters — kept asking for the recipe. What makes them so special? The marinade is a game-changer. It’s made with pineapple juice, soy sauce, honey, and a few other pantry staples that turn basic chicken into something unforgettable. And when you pair it with juicy pineapple chunks and charred peppers? Pure magic.

Whether you’re throwing a weekend party or just want a fun twist on a weeknight dinner, this is the kind of recipe that fits right in. It’s quick to prep (outside of the marinating time), grills up fast, and looks just as good as it tastes.

Let’s dive in and get those skewers ready!

this recipe

Ingredients You’ll Need

For the marinade and glaze:

• ½ cup pineapple juice

• ¼ cup soy sauce

• 2 tbsp honey

• 1 tbsp brown sugar

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 2 garlic cloves, minced

• 1 tsp grated fresh ginger

• ½ tsp red pepper flakes (optional)

For the kebabs:

• 1 ½ lbs boneless, skinless chicken breasts, cut into 1 ½-inch cubes

• 1 red bell pepper, cut into chunks

• 1 green bell pepper, cut into chunks

• 1 red onion, cut into chunks

• 2 cups fresh pineapple chunks

• Skewers (soaked in water if wooden)

STEP 1: Mix Up That Flavor-Packed Marinade

This marinade is the heart of the recipe — it’s what gives the chicken that tropical kick. In a medium bowl, whisk together the pineapple juice, soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, fresh ginger, and red pepper flakes (if you want a little heat). It’s sweet, salty, and has a zing that brings everything together.

Pro Tip: Go with fresh ginger and garlic if you can — it really makes a difference in the final flavor.

Once it’s all mixed up, don’t forget to reserve about ¼ cup of the marinade. You’ll use this later for basting while the kebabs are on the grill.

STEP 2: Marinate the Chicken

Now it’s time to let the chicken soak up all that deliciousness. Place the cubed chicken in a large resealable plastic bag or a shallow dish and pour the marinade over it. Seal it up and give it a good mix so everything gets coated evenly.

Pop it in the fridge for at least one hour, but if you’ve got the time, letting it marinate for up to four hours will only deepen the flavor. Just don’t go overnight — the acid in the marinade could start to break down the chicken too much and make it mushy.

STEP 3: Prep the Skewers

Once the chicken is marinated and ready to go, it’s time for the fun part — assembling the kebabs! Thread the chicken pieces, bell peppers, red onion, and pineapple chunks onto your skewers, alternating the ingredients for that beautiful mix of color and flavor in each bite.

If you’re using wooden skewers, make sure they’ve been soaked in water for at least 30 minutes before grilling. This helps prevent them from burning on the grill. Metal skewers work great too and don’t need soaking.

Now that your skewers are all loaded up and looking like a rainbow on a stick, it’s time to bring the heat. Whether you’re using an outdoor grill, an indoor grill pan, or even your broiler, the key is to cook the kebabs just long enough to get that perfect char without drying out the chicken.

I’ve found that medium-high heat works best. It allows the sugars in the marinade to caramelize into a slightly sticky glaze while still keeping the meat tender and juicy. And trust me — that first bite of smoky, sweet pineapple with juicy grilled chicken is so worth the wait.

Let’s get cooking!

STEP 4: Preheat the Grill

Get your grill (or grill pan) nice and hot — medium-high is the sweet spot. You want those grill marks, but not a burnt mess. If you’re using a charcoal grill, let the coals ash over before placing the kebabs on the grates. For gas grills, preheat with the lid closed for about 10-15 minutes.

If you’re using a stovetop grill pan, preheat it over medium-high and lightly oil it to prevent sticking.

STEP 5: Grill the Kebabs

Place the kebabs on the grill and cook them for about 10 to 12 minutes total, turning them every few minutes to get an even cook on all sides.

While grilling, brush the kebabs with the reserved marinade. This adds that glossy, flavorful glaze on top — just don’t use the marinade the raw chicken sat in! (That’s why we saved a clean portion at the beginning.)

You’re looking for:

• Chicken that’s fully cooked through (165°F internal temperature).

• Pineapple with a little caramelized char on the edges.

• Bell peppers and onions that are tender but still hold their shape.

Keep a close eye on them — the honey and sugar in the marinade can burn quickly if left unattended.

STEP 6: Serve and Enjoy

Once your kebabs are done, remove them from the grill and let them rest for just a few minutes. This gives the juices time to settle in the chicken so every bite stays moist.

Serve them hot with your favorite side. Some of my go-to pairings include:

• Steamed white rice or coconut rice — both soak up the sweet-savory juices beautifully.

• Grilled corn on the cob — perfect for summer meals.

• A crisp green salad or Asian slaw for a fresh crunch on the side.

And if you’ve got leftovers? They’re delicious cold the next day or tossed into a salad or wrap.

Tips and Tricks for Perfect Hawaiian Chicken Kebabs

• Use chicken thighs if you prefer juicier, more flavorful meat. They hold up really well on the grill and stay moist even if slightly overcooked.

• Chop your ingredients evenly so everything cooks at the same rate. Aim for 1½-inch pieces across the board.

• Don’t skip the marinade time. Even a quick hour makes a huge difference in taste.

• Swap in different veggies if you’d like! Zucchini, mushrooms, or cherry tomatoes all work beautifully on these skewers.

• Fresh pineapple is best, but canned works in a pinch — just make sure to drain it well and pat it dry so it doesn’t steam on the grill.

Make It Your Own: Simple Variations to Try

One of the things I love about this recipe is how versatile it is. Here are a few ways to switch it up:

• Add some heat: Mix a little sriracha into the marinade or sprinkle the finished kebabs with chili flakes.

• Try a different protein: Shrimp or pork tenderloin also work great with this marinade.

• Make it vegetarian: Use tofu instead of chicken, and load up on the veggies. The marinade gives everything amazing flavor.