Oh my gosh, you guys, summer grilling season deserves a standing ovation, and nothing screams “easy island vacation” like a perfectly charred skewer dripping with sweet, sticky glaze! Seriously, when the heat starts creeping in, I ditch the complicated recipes for things I can throw together in thirty minutes flat. These Hawaiian Chicken Kabobs tick every single box: they are bright, tropical, savory, and require minimal clean-up.
I spent ages tweaking the glaze because you know how it is—too much vinegar and it tastes harsh, too much sugar and it burns immediately! But I finally nailed the ratio where the pineapple juice notes sing against the salty soy sauce. Trust me, once you taste this balanced flavor combination, you’ll be making these grilled chicken and pineapple skewers all season long. Feel free to check out my notes on Hawaiian Banana Bread for another burst of that island flavor!
Why You Will Love These Hawaiian Chicken Kabobs
Honestly, if you’re looking for a showstopper that doesn’t actually require you to stand by the grill for an hour, this is it. I get asked constantly about my go-to easy weeknight meals, and these kabobs top the list! They really are a winner.
- Speedy Assembly: Seriously, once the chicken is cubed, you’re probably looking at less than 20 minutes of active prep time. Perfect for those busy evenings!
- Tropical Flavor Punch: That little bit of sweet, tangy glaze with the smoky char from the grill hits all the right notes. It tastes like a vacation!
- Amazing Grilled Chicken: The marinade keeps the chicken breast super tender, preventing that dry, rubbery texture we all hate when grilling white meat.
- Dinner and Clean-Up Done Fast: You get your protein, your fruit, and a veggie all on one stick! Minimal dishes mean more time relaxing on the patio. If you want more ideas for grilling glory, peep my list of flavorful grilled chicken recipes!
Ingredients for Perfect Hawaiian Chicken Kabobs
The beauty of this recipe is that it uses simple pantry staples alongside fresh fruit. You don’t need a million ingredients to create that island vibe. Let’s break down what you need to grab before you start whisking that amazing sauce, especially focusing on getting that chicken just right.
For the main event, you absolutely need good quality, boneless, skinless chicken breast. I always tell folks to cut the breast into uniform 1-inch cubes; this ensures they cook evenly alongside the pineapple. Trust me, nobody wants half-cooked chicken mixed with mushy pineapple!
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
- 1 large fresh pineapple, cut into 1-inch chunks
- 1 red bell pepper, cut into 1-inch pieces
- 1/4 cup soy sauce (use low sodium if you watch your salt!)
- 1/4 cup brown sugar (packed!)
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground ginger
- 1 clove garlic, minced
- Wooden or metal skewers (Don’t forget to soak those wooden ones!)
That’s it! The glaze ingredients are super straightforward, but they hit that perfect sweet-and-tangy mark needed for these grilled chicken skewers.
Mastering the Glaze: Making the Hawaiian Chicken Kabobs Sauce
Okay, we need to talk about the sauce, because this is where the magic happens for these Hawaiian Chicken Kabobs. It’s that beautiful balance of salty, sweet, and tangy that makes you close your eyes when you take the first bite. Forget those thick, jarred teriyaki sauces; we’re making a lighter, brighter glaze that caramelizes perfectly on the grill.
In a small bowl—I usually use one of my glass mixing bowls—you just whisk everything together: the soy sauce, that rich brown sugar, the ketchup for depth, the sharp apple cider vinegar, the ground ginger, and that minced garlic. Whisk it good until that sugar is completely dissolved. You’ll notice it smells incredible already, kind of like a sweet barbecue sauce with a tropical twist.
Now here’s the part that keeps us all safe and gives us the best flavor. You need to split that beautiful glaze right down the middle. Pour half of it into a separate little container—this is the basting glaze we’ll use later when the kabobs are cooking. The other half? That goes right over our cubed chicken. If you want to see another fantastic savory sauce recipe, check out my thoughts on Carolina BBQ Sauce—it uses a similar tang concept!
Expert Tip for Flavor Balance: Once you’ve split the sauce, give the basting half a little taste test. If your pineapple chunks were really acidic, you might want to stir in a tiny extra pinch of brown sugar into the basting portion. If it feels flat, a microscopic splash more vinegar wakes it up! This small tweak ensures your grilled chicken and pineapple pieces have the perfect coat every time.
Marinating the Chicken for Flavor Infusion
This part is fast, which is awesome for busy weeknights, but don’t skip it! Pour that first half of the glaze over your cubed chicken breast. Toss it really well using tongs until every piece looks wet and coated. Now, these Hawaiian Chicken Kabobs only need to chill out for about 15 minutes. Seriously, that’s all you need! Because we are using soy sauce, which is already salty and flavorful, the chicken absorbs all that goodness quickly. If you let it sit for hours, the chicken breast can start to get a little too salty or even break down awkwardly, so 15 minutes is the sweet spot before we move on to threading.
Step-by-Step Instructions for Grilled Hawaiian Chicken Kabobs
Alright, now that our chicken is happily soaking up that bright sauce and our skewers have been relaxing in water (a must-do if you’re using wood, otherwise they just shrivel and burn!), it’s time to put these beautiful Hawaiian Chicken Kabobs together. This is the most fun part because you finally get to see the colors come to life!
First things first: if you haven’t preheated your grill yet, do it now! You want it set to medium-high heat. Once it’s hot, give those grates a quick brush with a little oil—I use an oil-soaked paper towel held with tongs—this stops the glaze from sticking instantly. We want char marks, not stuck meat!
When you start assembling, just alternate your pieces. I like to go chicken, pineapple, bell pepper, and then repeat. Make sure you aren’t jamming everything too tightly together. If the pieces are squished, the heat can’t circulate, and you end up steaming the food instead of grilling it beautifully. Leave a little breathing room between each component.
If you need a reminder on grilling technique in general, I have some serious tips in my guide to grilled whole chicken recipes that absolutely apply here too!
Assembling and Grilling the Kabobs
Once those sticks are loaded up, gently lay them right across your hot grates. They cook surprisingly fast since everything is already cut small. You’re looking at about 10 to 12 minutes total for perfectly cooked chicken breast. Since the chicken has been marinating, turn them frequently—maybe every three minutes—just to ensure all sides get that gorgeous golden-brown color.
Now for the last few minutes of cooking—this is critical for that caramelized crust! You need to brush them often with that remaining half of your glaze that you kept reserved. Remember, this reserved sauce hasn’t touched any raw chicken, so it’s safe to apply now. Brush, wait 30 seconds, turn, brush again. You want that sauce to bubble up slightly and get sticky, almost tacky, but be careful! Too long on the direct heat once the glaze is thick, and you risk burning the sugar instantly.
Pull them off the grill as soon as the chicken registers as done (no pink inside!) and the glaze looks shiny and slightly caramelized. Let them rest for just two minutes to let those juices settle before pulling them right off the stick for dinner!
Tips for the Best Hawaiian Chicken Kabobs
Getting that perfect, slightly charred, sticky exterior on your Hawaiian Chicken Kabobs is all about trusting your heat and not overloading your grill space. I learned my lesson the hard way years ago with steak—if you try to fit too much food on at once, the temperature plummets, and suddenly you’re sweating over limp, pale meat instead of getting that beautiful Maillard reaction.
My biggest rule for grilling anything, especially these juicy pineapple skewers, is space! Make sure you give each skewer a little bit of breathing room on the hot grates. If they are touching, they steam. We want direct heat contact for that classic grilled look. If you have a lot of kabobs to cook, cook them in batches. Trust me, it’s way faster to cook two batches perfectly than one massive, sad, steamed batch!
Also, don’t rush the basting at the end. That final glaze layer is exactly what gives you the signature sweet-and-savory crust. Pull up my post about what I wish I knew about grilling steak—those secrets about heat control apply 100% to these kabobs too!
Alternative Cooking Methods
Look, I know not everyone has a backyard with a perfect gas grill, and that’s totally fine! Life happens, and sometimes the rain forces you inside. Thankfully, these chicken skewers are adaptable. If you’re stuck indoors, the oven is your best friend for these Hawaiian Chicken Kabobs.
Just set your oven to 400 degrees Fahrenheit. Lay those assembled kabobs on a foil-lined baking sheet—using foil saves your cleanup time, I promise! Slide them in, and they typically take about 20 minutes. Crucially, remember to brush them with that reserved glaze halfway through. You want to get that beautiful stickiness happening!
If you’re in a massive hurry and your oven feels too slow, you can try the broiler. Place the skewers on a rack about six inches from the heating element. Watch them like a hawk, though; broilers work fast! They might only take 6 to 8 minutes total, but you need to flip and baste every couple of minutes until they look caramelized. It gives you a char without the backyard hassle!
Serving Suggestions for Your Hawaiian Chicken Kabobs
Now that you’ve pulled those gorgeous, sticky Hawaiian Chicken Kabobs off the grill, you need something perfect to serve them with! Since the skewers bring so much flavor—sweet pineapple, savory grilled chicken, and that tangy glaze—you don’t want sides that compete. You want things that soak up the extra glaze that drips off, or something nice and light to cut through the sweetness, you know?
My absolute go-to for these is simple steamed jasmine rice. The rice soaks up any little drips of that leftover glaze at the bottom of your plate, and frankly, it’s the perfect neutral base. If you’re feeling a little fancier, I love mixing in some toasted coconut flakes or maybe a little chopped macadamia nut into the rice. It just pulls that tropical vibe together beautifully!
But sometimes you need something fresh! A super simple, crisp side salad works wonders. I mix up some butter lettuce, maybe some thinly sliced red onion, and toss it with the lightest vinaigrette—just olive oil, white wine vinegar, salt, and pepper. No heavy dressings here; we want the kabobs to be the star!
If you want a side that has a little more substance but still feels light, you should check out my recipe for Wild Rice Pilaf with Cranberries. It adds a slightly earthy flavor that contrasts so nicely with the sweetness of the pineapple in the kabobs. It just rounds out the whole meal perfectly!
Storage and Reheating Hawaiian Chicken Kabobs
So, what happens if you manage to have leftovers of these amazing Hawaiian Chicken Kabobs? Because they are coated in that sugary glaze, they need a little special attention, but they reheat beautifully! Honestly, you shouldn’t expect them to be *quite* as juicy as they were straight off the grill, but we can certainly keep them close!
The best way to store them is to let the kabobs cool down completely first. Once they are room temperature, you need to gently slide the chicken, pineapple, and pepper pieces off the skewers and place them into an airtight container. If you try to store them while still on the wooden or metal skewers, they take up way too much space in the fridge and might get knocked around! They’ll keep just fine in the refrigerator for about three to four days, no problem.
Now for reheating! I have the absolute worst luck trying to microwave these—the chicken gets bouncy fast. If you want to recapture some of that lovely grill char and maintain the texture, the oven or the air fryer is your secret weapon.
For the oven, preheat it low—maybe 300 degrees Fahrenheit. Lay the pieces out in a single layer on a foil-lined baking sheet. You want just enough heat to warm them through without baking them more. This usually only takes about 8 to 10 minutes. If you want a touch of that sweet glaze back, you can brush on a teaspoon of honey or a tiny splash of pineapple juice before warming. It mimics that fresh glaze texture!
If you own an air fryer (and who doesn’t these days?), that’s even faster! Set it to about 325 degrees. Pop the leftover chicken and fruit pieces in, and let them cook for maybe 4 minutes, checking halfway through. The air fryer circulates heat so quickly that it revives the meat and warms the pineapple perfectly without making anything rubbery. Always check your internal temperature, but for leftovers, a quick blast is all you need to bring these Hawaiian Chicken Kabobs back to life!
Frequently Asked Questions About Hawaiian Chicken Kabobs
I always get a ton of questions when people first try making these sweet and savory skewers, so let’s clear up a few things right here! These Hawaiian Chicken Kabobs are pretty foolproof, but a little extra insight never hurts, right? I hope these answers help you feel super confident before you head to the grill!
Can I use pre-cut chicken?
Yes, you absolutely *can* use pre-cut chicken breast, especially if you’re really trying to shave off time on a busy Tuesday night! The recipe calls for 1-inch cubes, so just make sure the pieces you buy are roughly that size so they cook evenly with the pineapple chunks. If you’re using frozen chicken, though, you have to thaw it completely. And this is important: once it’s thawed, pat those pieces dry with a paper towel before you add the marinade. Extra moisture keeps the glaze from sticking nicely, and we want that sticky glaze!
What vegetables work best with these pineapple skewers?
The red bell pepper is classic because it holds up well to the heat and its sweetness matches the pineapple, but let’s get adventurous! I adore threading a small chunk of red onion between the chicken pieces—you get a lovely sharp bite that cuts through the glaze perfectly. Zucchini or summer squash is another fantastic addition. Just make sure you cut the zucchini into thick half-moon slices so they don’t shrink down to nothing while the grilled chicken finishes cooking.
If you’re looking for other ideas for sides to go alongside these tropical skewers, check out my post on making a Flavorfully Fantastic Chicken Salad—though I usually save that for a post-grilling meal!
Nutritional Estimates for This Easy Dinner
I always get asked about the nutrition breakdown, especially since we’re using sweet pineapple and a glaze that has brown sugar! Getting a perfect estimate is tricky because we all use different brands of soy sauce or maybe we trim a little more fat off the chicken breast than average. But I want to give you a ballpark idea so you know what you’re working with in this easy dinner!
The figures below are based on roughly two average-sized skewers serving one person, using the ingredients listed in the recipe. Remember, this is just a starting point. If you use chicken thighs instead of breasts, those numbers will definitely shift! Plus, if you skip the basting glaze or use less brown sugar, you’ll lower that sugar count right away.
Here’s what the estimates look like for a single serving:
- Calories: About 310 per serving
- Protein: A whopping 38 grams! That’s what I love about using lean chicken breast—it’s such a powerhouse meal.
- Carbohydrates: Around 28 grams, mostly coming from that delicious pineapple and the sugars in the glaze.
- Total Fat: Pretty low, sitting right around 5 grams, which makes this recipe a great lighter option for grilling season.
We always aim for balanced meals here, and these numbers definitely reflect that! Because the glaze is made right here in my kitchen, you have total control over the high-sodium components like soy sauce. If you’re concerned, just use low-sodium soy sauce, and you’ll bring that sodium number down significantly. Cook smart, eat happy!
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Hawaiian Chicken Kabobs
- Total Time: 32 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Simple grilled chicken and pineapple skewers with a sweet and savory glaze.
Ingredients
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
- 1 large fresh pineapple, cut into 1-inch chunks
- 1 red bell pepper, cut into 1-inch pieces
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground ginger
- 1 clove garlic, minced
- Wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes.
- In a small bowl, whisk together the soy sauce, brown sugar, ketchup, apple cider vinegar, ginger, and garlic to make the glaze. Set aside half of the glaze for basting.
- Place the chicken cubes in a bowl and pour half of the reserved glaze over them. Toss to coat and let marinate for 15 minutes.
- Thread the chicken, pineapple chunks, and red bell pepper pieces onto the skewers, alternating ingredients.
- Preheat your grill to medium-high heat. Lightly oil the grates.
- Place the kabobs on the grill. Cook for 10 to 12 minutes, turning occasionally.
- During the last few minutes of cooking, brush the kabobs frequently with the remaining reserved glaze.
- Cook until the chicken is cooked through and the glaze is slightly caramelized.
Notes
- You can substitute chicken thighs for breasts if you prefer a richer flavor.
- If you do not have a grill, you can bake these at 400 degrees Fahrenheit for 20 minutes, brushing with glaze halfway through.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 skewers
- Calories: 310
- Sugar: 22
- Sodium: 650
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 38
- Cholesterol: 105
Keywords: Hawaiian Chicken Kabobs, grilled chicken, pineapple skewers, easy dinner, summer grilling