Hawaiian Chicken Pineapple Kabobs

Why You’ll Love This Recipe

• Sweet, tangy, and smoky flavors in every bite.
• Simple ingredients with bold tropical taste.
• Perfect for grilling outdoors or cooking on a grill pan.
• Easy to prepare ahead of time.
• Beautiful presentation and kid-friendly flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts or thighs
• Fresh pineapple chunks
• Bell peppers (any color)
• Red onion
• Olive oil
• Soy sauce
• Pineapple juice
• Brown sugar or honey
• Garlic
• Ginger (fresh or powdered)
• Salt and pepper
• Wooden or metal skewers

Directions

1. In a bowl, whisk together olive oil, soy sauce, pineapple juice, brown sugar or honey, garlic, ginger, salt, and pepper.
2. Add the chicken pieces to the marinade and refrigerate for at least 30 minutes (or up to 4 hours).
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the chicken, pineapple, bell peppers, and onions onto skewers, alternating ingredients.
5. Grill the kabobs for 10–12 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
6. Brush with extra marinade during the last few minutes of cooking if desired (only use marinade that hasn’t touched raw chicken).
7. Serve warm with rice, salad, or extra pineapple on the side.

Servings and timing

Serves 4 people.
Prep time: 20 minutes
Marinating time: 30 minutes (minimum)
Cook time: 10–12 minutes
Total time: 1 hour

Variations

• Use chicken thighs for extra juiciness.
• Add zucchini, mushrooms, or cherry tomatoes to the skewers.
• Swap pineapple juice for orange juice for a different flavor twist.
• Make it spicy with chili flakes, sriracha, or a dash of cayenne.
• Add coconut milk to the marinade for a tropical spin.

Storage/Reheating

Store cooked kabobs in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet, oven, or microwave until warmed through.
You can also store leftover components unassembled to keep the ingredients fresher.
Freezing marinated raw chicken (without the pineapple or veggies) is also an option for future meals.

FAQs

Can I use canned pineapple?

Yes, but fresh pineapple gives better texture and caramelization.

Should I soak wooden skewers?

Yes, soak them in water for at least 20–30 minutes to prevent burning on the grill.

Can I bake these instead of grilling?

Yes, bake at 425°F (220°C) for 15–20 minutes, turning halfway.

Can I use pork instead of chicken?

Absolutely—pork tenderloin works well with the sweet marinade.

Are these kabobs spicy?

Not typically, but you can add spice easily.

How long should the chicken marinate?

At least 30 minutes, but up to 4 hours for maximum flavor.

Can I prepare the kabobs ahead of time?

You can assemble them a few hours ahead and refrigerate until cooking.

What sides pair well with Hawaiian kabobs?

Rice, coconut rice, grilled veggies, or a fresh green salad.

Can I grill the pineapple alone?

Yes, grilled pineapple is delicious and caramelizes beautifully.

How do I keep the chicken from drying out?

Avoid overcooking and use thighs if you want extra moisture.

Conclusion

Hawaiian chicken pineapple kabobs are a delicious blend of sweet, tangy, and savory flavors that bring a tropical flair to your table. Easy to prepare, customizable, and perfect for grilling season, they’re a dish you’ll want to make over and over again.

Hawaiian Chicken Pineapple Kabobs

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Hawaiian chicken pineapple kabobs are a sweet and savory grilled dish made with marinated chicken, juicy pineapple, and colorful vegetables. Perfect for summer cookouts or quick weeknight meals, they’re packed with tropical flavor.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Hawaiian-Inspired
• Diet: Gluten Free

Ingredients

• 1.5 lbs chicken breasts or thighs, cut into chunks
• 2 cups fresh pineapple chunks
• 2 bell peppers (any color), cut into pieces
• 1 red onion, cut into chunks
• 2 tbsp olive oil
• 1/4 cup soy sauce
• 1/4 cup pineapple juice
• 2 tbsp brown sugar or honey
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger or 1/2 tsp ground ginger
• Salt and pepper to taste
• Wooden or metal skewers

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Instructions

1. In a bowl, whisk together olive oil, soy sauce, pineapple juice, brown sugar or honey, garlic, ginger, salt, and pepper.
2. Add chicken chunks to the marinade and refrigerate for at least 30 minutes (up to 4 hours).
3. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Preheat grill or grill pan to medium-high heat.
5. Thread marinated chicken, pineapple chunks, bell pepper pieces, and red onion onto skewers, alternating ingredients.
6. Grill kabobs for 10–12 minutes, turning occasionally, until chicken is cooked through and slightly charred.
7. Optional: Brush kabobs with reserved marinade (not used for raw chicken) during the last few minutes of grilling.
8. Serve hot with rice, salad, or extra grilled pineapple.

Notes

• Use chicken thighs for extra juiciness and flavor.
• Marinate chicken for up to 4 hours for deeper flavor.
• Don’t reuse marinade that touched raw chicken—set some aside if you plan to baste during grilling.
• Can be baked at 425°F (220°C) for 15–20 minutes, turning halfway.
• Add vegetables like zucchini or mushrooms to the skewers for variety.

Nutrition

• Serving Size: 2 skewers
• Calories: 360
• Sugar: 12g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 90mg