Hawaiian Chicken Kebabs are one of the greatest things to ever happen to a skewer. Juicy and flavorful marinated chicken, complemented by bell peppers, fresh pineapple, and red onions, all grilled to perfection.  Each bite is filled with flavor and screams summer!  If you love recipes like this, make sure to check out my Surf & Turf Kebabs too!

Hawaiian Chicken Kebabs on Skewers

Hawaiian Chicken Kebabs

I have always been a big fan of pineapple.  So adding it to a savory dish, for me at least, wasn’t much of a stretch.  People put pineapple on pizza all of the time!  This should work too, right?  Right.

The result was clear instantly: it does work and you need to try it as soon as humanly possible.  The sweet and savory nature of this dish is complete summer perfection.  You will barely get the food off the skewer before it is devoured.

How to Make Hawaiian Chicken Kebabs

There are essentially two parts to making Hawaiian chicken.  The marinade and the skewers.

The Marinade

Mix all ingredients (recipe below) together until the mixture is smooth.  Take about 1/2 cup of the mixture out and put it in a separate container.  You will use this to baste the skewers later.  In the original bowl, add the cubed chicken and cover it with plastic wrap (or use a ziplock bag).  Make sure the chicken is completely covered by the marinade and refrigerate for about 20-30 minutes.  You can do this overnight too if you want to prepare ahead of time.

The Skewers

Once the chicken has had time to marinate, you can start to assemble your skewers.  There are essentially two primary options available for skewers.  Metal or Wood.  If you go with a wood skewer it is important to let them soak for a minimum of 20 minutes prior to grilling.  This allows the water to create a moisture barrier inside of the skewer which prevents it from burning on the grill.  No matter which you choose, the next step is the same.  Just alternate the ingredients on each skewer leaving about 1 inch of space on each side.

The skewers are now ready to be put on the grill.  I recommend oiling the grill grates lightly before cooking.

How to Oil Grill Grates

Just be safe about it.  Don’t spray cooking spray on the grates or pour oil on the grates.  This will cause the flame to ignite and could blow back at you.  The safest method of oiling a grill grate is to dip a cloth or handful of bunched-up paper towels into cooking oil (like canola).  Do not saturate the clothes, they should not be dripping.  You want enough oil on it to coat the grill grate, but you don’t want it dripping everywhere. With a protected hand (use an oven mitt or glove), lightly brush the hot grill grates with the cloth.

What to Serve With Hawaiian Chicken Kebabs

These are so good on their own, but if you are looking to stretch the meal a bit further.  I would serve them with:

More Kebab Recipes

Hawaiian Chicken Kebabs
4.67 from 3 votes

Hawaiian Chicken Kebabs

Prep Time 10 mins
Cook Time 15 mins
Hawaiian Chicken Kebabs are one of the greatest things to ever happen to a skewer. Juicy and flavorful marinated chicken, complemented by bell peppers, fresh pineapple, and red onions, all grilled to perfection.  Each bite is filled with flavor and screams summer!

Ingredients

Marinade

  • ½ cup  barbecue sauce
  • cup  soy sauce
  • cup honey
  • 1 tablespoon sriracha
  • 2 teaspoon  sesame oil
  • cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper

Kebabs

  • chicken breasts, cut into 1″ pieces
  • 2 cups  cubed pineapple
  • red onion, quartered, layers separated
  • 3 bell peppers, red, orange, and yellow, cubed
  • Grilling skewers

Instructions

  • If using wooden skewers, soak them in water for 1 hour before using to prevent burning.
  • Preheat grill to medium heat (about 425°F).

Marinade

  • In a large bowl, whisk together barbecue sauce, soy sauce, honey, sriracha, oil, garlic, ginger, salt, and pepper until completely combined. Remove 1/2 cup of the mixture and place in an airtight container (this will be used for basting later).
  • Add chicken to the remaining marinade and combine, cover and chill for 30 minutes to 2 hours.

Kebabs

  • Once marinated, build skewers by alternating chicken, pineapple, peppers, and red onion.
  • Place skewers on an oiled and preheated grill, and brush with reserved marinade.
  • Cook 5 minutes and flip, brushing the other side with marinade as well.
  • Cook 5-10 more minutes, or until the chicken is cooked through.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. The meat stuck to the grill, even thought I oiled the grates thouroughly. I had tossed the veggies and pineapple in a small amount of canola oil before skewering, so they did not stick. What I will do next time is add a bit of oil to marinade. If you don’t like spicy, I would reduce the ginger.

    Overall the flavor of the marinade was good. I served with jasmine rice and sprinkled chopped chives on the finished kabobs.

  2. Would love to try, but I don’t use recipes with sriracha. How long does opened sriracha last in frig? Is there a substitute for it?

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