Hawaiian Chicken Kabobs

Ready for your next backyard barbecue? These Hawaiian Chicken Kabobs will transport your taste buds straight to a tropical island with every juicy, tender bite. Marinated in a sunshine-ready blend of pineapple juice, honey, soy sauce, and warming spices, each cube of chicken soaks up layers of sweet, tangy, and savory flavor before it meets the grill. Here, succulent chicken meets vibrant pineapple chunks, crunchy bell peppers, and zesty red onion all threaded together on skewers. When you pull them off the grill, those slightly caramelized edges and charred grill marks add a smoky depth that takes this dish from ordinary to absolutely show-stopping.

What makes these kabobs perfect for summer is just how fuss-free they are—ideal for beginner cooks and seasoned grill masters alike. You’ll spend just 15 minutes assembling your ingredients, whisking together the marinade, and cutting your veggies. After 1–3 hours of rest in the fridge for maximum flavor infusion, it’s only 15 minutes on a hot grill before dinner is served. At about 420 kcal per serving, these skewers balance hearty protein with fresh produce and just the right touch of sweetness. Whether you’re craving a lively weeknight meal or planning a festive gathering, these Tropical Hawaiian Chicken Kabobs will become your new go-to recipe for flavor-packed fun.

KEY INGREDIENTS IN HAWAIIAN CHICKEN KABOBS

Before we fire up the grill, let’s dive into the vibrant lineup of ingredients that bring these kabobs to life. Each component has a specific role—giving texture, color, or that unforgettable tropical taste.

• Chicken breasts: The heart of the kabob, boneless skinless chicken cubes soak up every bit of the marinade, ensuring juicy bites that aren’t dry or bland.
• Pineapple chunks: Reserved juice from the can adds sweet acidity to the marinade, while the chunks deliver bursts of tropical fruitiness and help tenderize the meat.
• Red bell pepper: Bright and crisp, it adds a pop of color and a hint of sweetness that complements the tangy marinade.
• Green bell pepper: Adds another fresh crunch and a slight grassy note that balances out the sweetness.
• Red onion: Provides sharp, savory layers and softens beautifully when grilled, adding depth of flavor.
• Soy sauce: Brings umami richness and just enough saltiness to enhance all the flavors.
• Honey: Acts as a natural sweetener and helps create those irresistible caramelized grill marks.
• Olive oil: Ensures the marinade coats the ingredients evenly and prevents sticking during grilling.
• Apple cider vinegar: Injects a gentle tang and helps break down proteins for a more tender texture.
• Garlic powder: Instantly infuses a mellow garlic flavor without overpowering the other seasonings.
• Ground ginger: Adds warmth and a subtle zing, transporting your palate to tropical shores.
• Salt and pepper: The simplest champions of seasoning that tie everything together at the end.
• Skewers: The fun vehicle for your kabobs—wooden skewers should be soaked in water to prevent burning, while metal ones can go straight on the grill.

HOW TO MAKE HAWAIIAN CHICKEN KABOBS

Time to transform these fresh ingredients into a tropical feast! Follow these steps carefully, and soon you’ll be sinking your teeth into perfectly charred, flavor-packed kabobs.

1. In a medium bowl, combine the reserved pineapple juice, soy sauce, honey, olive oil, apple cider vinegar, garlic powder, and ground ginger. Whisk together until you have a smooth, cohesive marinade that tantalizes the senses with sweet, tangy, and spicy notes.

2. Add the cubed chicken pieces to the marinade. Use a spatula or your hands to toss the chicken gently, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour—ideally 2 to 3 hours for deeper flavor penetration.

3. Preheat your grill to medium-high heat. This temperature is perfect for creating a golden sear without charring the exterior too quickly.

4. Remove the chicken from the marinade, letting any excess drip off. Discard the leftover marinade unless you plan to boil it separately and use it as a basting sauce (always boil it first to kill any bacteria).

5. Thread the chicken, pineapple chunks, red bell pepper, green bell pepper, and red onion onto the skewers, alternating the ingredients evenly. This alternation ensures every bite is a balanced mix of protein, fruit, and veggies.

6. Lightly oil the grill grates using a brush or a folded paper towel dipped in oil. Place the skewers on the grill and cook for 10–15 minutes, turning occasionally with tongs. You’re looking for the chicken to reach an internal temperature of 165°F and develop a nice char on all sides.

7. Once cooked through, transfer the kabobs to a platter and season with salt and pepper to taste. Serve them hot for the best flavor and texture.

SERVING SUGGESTIONS FOR HAWAIIAN CHICKEN KABOBS

These kabobs are a party on a plate, but how you serve them can elevate your meal into an unforgettable feast. Consider these four bold ideas to complement the tropical vibes and make every gathering feel extra special.

• Steamed jasmine rice: A bed of fluffy white rice is the perfect canvas for catching every drop of juices and melted marinade, turning each forkful into a mouthwatering mouthful.
• Mixed greens salad: Serve the kabobs over a fresh bed of arugula or mixed baby greens with a light citrus vinaigrette. The acidity brightens the sweet and smoky flavors.
• Grilled pineapple rings: Slice fresh pineapple into rings, grill alongside your kabobs, and tuck them between skewers for double the tropical fun—plus an extra caramelized twist.
• Coconut-lime slaw: Toss shredded cabbage with coconut milk, lime juice, and cilantro for a creamy, zesty slaw that cuts through the richness and adds a refreshing crunch.

HOW TO STORE HAWAIIAN CHICKEN KABOBS

Whether you’ve prepped too many or want to save leftovers for tomorrow’s lunch, proper storage keeps your kabobs just as delightful as when they came off the grill. Follow these tips to maintain their texture and flavor.

• Refrigerator storage: Arrange cooled kabobs in an airtight container and store them in the fridge for up to 3 days. Keeping them sealed prevents drying out and flavor loss.
• Freeze for later: Remove chicken and veggies from the skewers, place the pieces in a freezer-safe bag or container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating method: Gently reheat kabobs in a preheated oven at 350°F for 10 minutes or until warmed through. Alternatively, give them a quick turn on the grill for that fresh-off-the-flame taste.
• Marinade leftovers: If you boiled and reserved extra marinade as a basting sauce, store it in a sealed jar in the fridge for up to 5 days. Shake well before brushing it onto meats or veggies.

CONCLUSION

We’ve journeyed through the vibrant world of Tropical Hawaiian Chicken Kabobs, from marinating the chicken in a luscious blend of pineapple juice, soy, and spices to achieving those perfect charred grill marks. You’ve learned how each ingredient—from juicy pineapple chunks to the warming kick of ginger—plays a vital role in creating that sweet, savory, and tangy flavor profile that makes every bite feel like a mini-vacation. This beginner-friendly recipe requires just 15 minutes of hands-on prep, 1–3 hours of marinating, and another 15 minutes on the grill, making it a breeze for weeknight dinners or weekend gatherings. And with roughly 420 kcal per serving, you can indulge in this tropical feast without stressing about calories.

Feel free to print this article and save it for every barbecue adventure ahead—you’ll find a handy FAQ below to answer any lingering questions. If you give these Hawaiian Chicken Kabobs a try, please leave a comment or share your feedback. I love hearing your stories, whether you added a dash of cayenne for a spicy twist or paired them with coconut-lime slaw. Don’t hesitate to ask if you have any questions or need help along the way. Happy grilling!

Print Recipe

Hawaiian Chicken Kabobs

Author: Laura Mitchell Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Calories: 420

Description

Experience juicy chicken cubes marinated in honey, soy, and pineapple juice, skewered with vibrant peppers and pineapple chunks. Grill to charred perfection for a sweet, tangy, and savory tropical feast!

Ingredients

Scale

1/2x 1x 2x 3x

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

• 1 can (20 oz) pineapple chunks, drained (reserve juice)

• 1 red bell pepper, cut into 1-inch pieces

• 1 green bell pepper, cut into 1-inch pieces

• 1 red onion, cut into 1-inch pieces

• 2 tablespoons soy sauce

• 2 tablespoons honey

• 1 tablespoon olive oil

• 1 tablespoon apple cider vinegar

• 1 teaspoon garlic powder

• 1 teaspoon ground ginger

• Salt and pepper, to taste

• Skewers (if using wooden, soak in water for at least 30 minutes before grilling)

Instructions

1. In a medium bowl, combine the reserved pineapple juice, soy sauce, honey, olive oil, apple cider vinegar, garlic powder, and ground ginger. Whisk together until well combined.
2. Add the cubed chicken pieces to the marinade. Cover and refrigerate for at least 1 hour, preferably 2-3 hours for more flavor.
3. Preheat your grill to medium-high heat.
4. Remove the chicken from the marinade and discard the marinade.
5. Thread the chicken, pineapple chunks, red bell pepper, green bell pepper, and red onion onto the skewers, alternating the ingredients as you go.
6. Lightly oil the grill grates. Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
7. Season with salt and pepper to taste before serving hot.

Note

• Try using fresh pineapple for a deeper flavor and enhanced texture.
• The marinade can also serve as a basting sauce during grilling if you boil it to kill any raw chicken bacteria.
• Consider adding a spicy element, like a dash of cayenne pepper, for a sweet and spicy kick.
• Serve with steamed rice or over a bed of salad greens for a refreshing meal.

Keywords: Hawaiian chicken kabobs, pineapple chicken skewers, grilled chicken kabobs, sweet savory chicken, tropical marinade, summer grilling