If you love vibrant flavors that transport you straight to a breezy tropical island, then you are going to adore this Hawaiian Chicken Kabobs Recipe. Juicy chicken thighs marinated in a tangy, sweet, and savory sauce get grilled to perfection alongside bright bell peppers, red onions, and fresh pineapple chunks, creating a colorful and irresistible meal. With every juicy bite, you’ll experience the perfect balance of smoky char, zesty citrus, and that unmistakable tropical sweetness that makes these kabobs a standout summer favorite. Whether you’re firing up the grill for a family dinner or a casual cookout with friends, this recipe offers a show-stopping dish that’s as fun to make as it is delicious to eat.
Ingredients You’ll Need
Gathering a handful of simple yet essential ingredients is all it takes to make these Hawaiian chicken kabobs sing with flavor and texture. Each component plays a crucial role, from the tangy pineapple juice that adds tropical brightness to the rich brown sugar that balances it with just the right sweetness.
- Ketchup: Provides a tangy base that enhances the marinade’s complexity.
- Pineapple juice: Adds natural sweetness and tenderizes the chicken beautifully.
- Soy sauce or Tamari: Brings a salty, umami depth that rounds out the flavors.
- Brown sugar: Offers a rich caramel sweetness that caramelizes on the grill.
- Olive oil: Keeps everything moist while helping the marinade cling to the ingredients.
- Rice vinegar: Introduces a subtle tang to brighten up the sauce.
- Lime juice: Amplifies the citrus notes for a fresh, zesty punch.
- Toasted sesame oil: Adds a nutty aroma that pairs perfectly with the other Asian-inspired elements.
- Garlic cloves: Finely minced to infuse the marinade with a robust, savory kick.
- Salt and black pepper: Essential seasonings to balance sweetness and enhance all the flavors.
- Grated fresh ginger: Lends a gentle warmth and slight spiciness to the mix.
- Bell peppers (red and green): Bring vibrant color and a satisfying crunch to every skewer.
- Red onion: Adds a mild sweetness and layers of texture when grilled.
- Boneless skinless chicken thighs: Perfectly juicy and tender when grilled.
- Fresh pineapple chunks: Provide bursts of juicy sweetness and a tropical bite throughout the kabobs.
- Fresh cilantro (optional): A bright garnish that enhances the fresh, lively taste.
How to Make Hawaiian Chicken Kabobs Recipe
Step 1: Soak the Skewers
Before you start, soak your wooden skewers in water for at least 15 minutes. This simple step is important because it prevents the skewers from burning while they grill, ensuring that your kabobs look as good as they taste without any smoky charred sticks.
Step 2: Whisk Up the Sauce
In a large bowl, combine ketchup, pineapple juice, soy sauce, brown sugar, half of the olive oil, rice vinegar, lime juice, toasted sesame oil, minced garlic, fresh ginger, salt, and black pepper. Whisk everything together until the brown sugar dissolves and the sauce achieves a perfectly balanced sweetness and tang. This vibrant marinade is the heart of your Hawaiian Chicken Kabobs Recipe—it packs all the punch of tropical Hawaiian flavors!
Step 3: Marinate the Chicken
Set aside half of the sauce in the fridge to use later for basting. Add the chicken pieces to the remaining marinade, making sure every cube is thoroughly coated. Cover the bowl or seal it inside a zip-top bag and pop it into the fridge for at least one hour. If you have the time, marinating overnight will infuse even more flavor and make the chicken incredibly tender.
Step 4: Prepare the Vegetables
While the chicken marinates, toss the bell peppers and red onion with the remaining olive oil, salt, and pepper. This simple seasoning enhances their natural sweetness and gives them a lovely char when grilled, complementing the chicken and pineapple perfectly.
Step 5: Assemble the Kabobs
Thread the marinated chicken, bell peppers, onion, and fresh pineapple chunks onto the soaked skewers, alternating colors and textures. Aim for a beautiful mix with the chicken surrounded by juicy pineapple and crisp, vibrant veggies. You should end up with 8 to 10 skewers that are bursting with color and flavor.
Step 6: Grill the Kabobs
Preheat your grill to medium-high, clean and oil the grates to prevent sticking, then place the kabobs carefully on the grill. Cook for 14 to 16 minutes total, turning every 3 to 4 minutes to ensure even cooking and to build that irresistible char. Use the reserved marinade to baste the kabobs throughout grilling, which keeps them moist and intensifies the tropical, tangy flavor.
Step 7: Rest and Serve
Once the chicken reaches an internal temperature of 165°F, remove the kabobs from the grill and let them rest for about 5 minutes. Resting allows the juices to redistribute, resulting in the juiciest, most flavorful chicken you’ll ever taste in a kabob.
How to Serve Hawaiian Chicken Kabobs Recipe
Garnishes
A sprinkle of finely chopped fresh cilantro adds a burst of vibrant green and a fresh herbal note that perfectly complements the sweetness and savoriness of the kabobs. It’s an easy touch that transforms the presentation and taste.
Side Dishes
These kabobs pair beautifully with light, refreshing sides like coconut rice, a crisp green salad, or grilled corn on the cob. The sweetness of coconut rice or the crispness of fresh salad balances the rich marinade, turning your meal into a tropical feast that’s both satisfying and balanced.
Creative Ways to Present
Serve the kabobs directly on a colorful platter alongside small bowls of extra marinade for dipping. Or, for a more casual gathering, lay them out on skewers over a bed of jasmine rice or inside fluffy pita bread with a drizzle of a cool yogurt sauce. Presentation is half the fun, and these ideas make the experience even more memorable.
Make Ahead and Storage
Storing Leftovers
Place any leftover kabobs in an airtight container and refrigerate. They’ll stay fresh for up to 3 days, making for quick, flavorful meals when you’re short on time. Just be sure to separate the kabobs from any extra sauce to avoid sogginess.
Freezing
If you want to freeze the kabobs, remove the vegetables first since they don’t freeze well when grilled. Freeze the marinated chicken pieces in a single layer on a baking sheet, then transfer to a freezer-safe bag. They’ll keep for up to 2 months and can be thawed overnight in the fridge before grilling.
Reheating
Reheat leftover kabobs gently in the oven at 350°F. Cover them with foil to prevent drying and heat until warmed through, about 10-12 minutes. For the best texture, avoid microwave reheating, which can make the chicken tough and watery.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs are juicier and more forgiving on the grill, chicken breasts work fine too. Just be careful not to overcook them since they dry out more easily.
What can I substitute for pineapple if I don’t have any?
If fresh pineapple isn’t available, canned pineapple chunks (drained) can be used. Alternatively, mango adds a similarly sweet and tropical touch that pairs well with the marinade.
Do I need to soak wooden skewers?
Yes, soaking wooden skewers in water for at least 15 minutes before grilling helps prevent them from burning and breaking while on the heat.
Can I cook these kabobs indoors?
Definitely. If you don’t have a grill, a grill pan or broiler can work as well. Just keep an eye on them to avoid burning and use your reserved marinade for basting.
How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 1 hour, but letting it sit overnight boosts the taste and tenderness even more.
Final Thoughts
This Hawaiian Chicken Kabobs Recipe is a true celebration of bright, bold flavors and fun grilling vibes that will quickly become a favorite. The perfect blend of sweet pineapple, savory marinade, and smoky char makes every bite a little tropical vacation. I can’t wait for you to try it and enjoy these delicious kabobs with your friends and family!
Print
Hawaiian Chicken Kabobs Recipe
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 36 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Description
These Hawaiian Chicken Kabobs are a vibrant and flavorful grilled dish featuring marinated chicken thighs, fresh pineapple chunks, and colorful bell peppers and onions. The marinade blends sweet pineapple juice, tangy lime, and savory soy sauce, creating a perfect tropical umami profile. Ideal for summer barbecues or a tasty weeknight meal, these kabobs are juicy, tender, and packed with island-inspired goodness.
Ingredients
Marinade
- â…“ cup ketchup
- â…“ cup pineapple juice
- 3 tablespoons soy sauce or Tamari
- 4 tablespoons packed brown sugar
- 2 tablespoons olive oil (from total 4 tablespoons)
- 1 tablespoon rice vinegar
- 2 tablespoons lime juice (from 1–2 limes)
- 2 teaspoons toasted sesame oil
- 4 garlic cloves (finely minced)
- 1 teaspoon grated fresh ginger
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
Chicken and Vegetables
- 1 ½ pounds boneless skinless chicken thighs (cut into 1-inch cubes)
- 2 bell peppers (red and green, seeded and cut into 1-inch pieces)
- 1 red onion (cut into 1-inch pieces)
- 3 cups fresh pineapple chunks
- 2 tablespoons olive oil (remaining from total 4 tablespoons)
- 1 teaspoon salt (remaining)
- ½ teaspoon black pepper (remaining)
Optional Garnish
- Finely chopped fresh cilantro (for serving)
Other
- 8-inch wooden skewers (soaked in water for 15 minutes if wooden)
Instructions
- Soak skewers: If using wooden skewers, soak them in water for at least 15 minutes to prevent burning during grilling.
- Make sauce: In a large bowl, whisk together the ketchup, pineapple juice, soy sauce, brown sugar, 2 tablespoons olive oil, rice vinegar, lime juice, toasted sesame oil, minced garlic, grated ginger, 1 teaspoon salt, and ½ teaspoon black pepper until well combined.
- Marinate chicken: Reserve half of the marinade in the refrigerator for basting later. Add the chicken cubes to the remaining marinade in a large bowl or zip-top bag, tossing to coat evenly. Cover and refrigerate for at least 1 hour, up to overnight for enhanced flavor.
- Prep veggies: In a separate bowl, toss the bell pepper pieces and red onion chunks with the remaining 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper, ensuring even coating.
- Make skewers: Thread the marinated chicken, bell peppers, onion, and fresh pineapple chunks alternately onto the soaked skewers. You should create about 8-10 skewers total.
- Grill the kebabs: Preheat your grill to medium-high heat. Clean and oil the grates to prevent sticking. Place the kabobs in a single layer and cook for 14-16 minutes, turning every 3-4 minutes and basting frequently with the reserved marinade. Grill until the chicken reaches an internal temperature of 165°F for safety and juiciness.
- Serve: Remove the kabobs from the grill and let them rest for 5 minutes to redistribute juices. Optionally garnish with finely chopped fresh cilantro before serving.
Notes
- Soaking wooden skewers prevents them from burning or catching fire on the grill.
- Marinating the chicken overnight enhances flavor and tenderness.
- Use fresh pineapple chunks for the best sweetness and texture.
- You can substitute chicken thighs with breast meat, but thighs remain juicier and more flavorful when grilled.
- If you don’t have a grill, these kabobs can also be cooked under a broiler or on a grill pan stovetop.
