Hawaiian chicken kabobs bring a burst of tropical flavor straight to your grill! These juicy, marinated chicken skewers paired with sweet pineapple chunks create a deliciously balanced dish that’s perfect for summer barbecues, family dinners, or weekend get-togethers. The combination of savory soy sauce, sweet honey, tangy pineapple juice, and a hint of spice from sriracha creates a marinade that makes every bite irresistible. Whether you’re cooking outdoors on the grill or indoors with a grill pan or oven, this versatile recipe is easy to follow and guaranteed to please a crowd.
Why You’ll Love Hawaiian Chicken Kabobs
Sweet & Savory Perfection: The pineapple chunks caramelize on the grill, balancing the tangy, slightly spicy marinade.
Easy to Make: Minimal prep time with simple ingredients you probably already have in your kitchen.
Versatile Cooking Options: Grill, oven-bake, or use a stovetop grill pan — these kabobs work anywhere!
Crowd-Pleaser: Perfect for barbecues, potlucks, or family dinners.
Ingredients
For the Marinade
¾ cup pineapple juice (from the canned pineapple)
⅓ cup low-sodium soy sauce
¼ cup ketchup
¼ cup honey
¼ cup packed light brown sugar
3 cloves garlic, finely minced
3 tablespoons olive oil (or 2 tbsp olive oil + 1 tbsp toasted sesame oil)
2 tablespoons rice vinegar
1 tablespoon sriracha (adjust to taste or omit for a milder version)
1 teaspoon kosher salt
¾ teaspoon black pepper
¾ teaspoon ground ginger (or 1 heaping teaspoon fresh ginger)
¾ teaspoon paprika (smoked paprika if preferred)
For the Kabobs
2 pounds boneless, skinless chicken thighs (or chicken breasts), cut into 1½-inch pieces
1 (20-ounce) can pineapple chunks (packed in juice)
Green onions or fresh herbs (optional, for garnish)
Step-by-Step: How to Make Hawaiian Chicken Kabobs
Make the Marinade & Sauce: In a large bowl, whisk together pineapple juice, soy sauce, ketchup, honey, brown sugar, garlic, oils, vinegar, sriracha, salt, pepper, ginger, and paprika. Transfer half of the mixture to a saucepan (to use later as a serving sauce) and set it aside.
Marinate the Chicken: Add chicken pieces to the remaining marinade, coating well. Cover and chill in the refrigerator for 1–2 hours (but no longer than 4 hours).
Prep Skewers: If using wooden skewers, soak them while the chicken marinates.
Preheat the Grill: Heat to medium-high. Assemble skewers by alternating chicken and pineapple chunks.
Grill the Kabobs: Place skewers on the grill. Cook for 3–4 minutes per side, basting with the reserved marinade, until chicken reaches 160–162°F. Let rest for 5–10 minutes so it reaches 165°F.
Make the Sauce: While kabobs cook, heat the reserved sauce in a saucepan. Simmer for 4–5 minutes until slightly thickened.
Serve & Garnish: Drizzle sauce over the kabobs, garnish with green onions or herbs, and serve hot.
Helpful Tips
Don’t Over-Marinate: Acid from pineapple can break down chicken if left too long, making it mushy.
Opt for metal skewers — they conduct heat well and help the chicken cook evenly.
Check Doneness: Always use a meat thermometer for perfectly cooked chicken.
Substitutions and Variations
Protein Swap: Try shrimp, pork, or tofu instead of chicken.
Veggie Add-ins: Bell peppers, red onions, or zucchini make great additions.
Spice Level: Adjust sriracha to make it as mild or spicy as you like.
Storage Instructions
Refrigeration: Keep leftovers in an airtight container in the fridge for up to 5 days.
Freezer: Freeze cooked chicken and sauce (separately) for up to 3 months.
Reheating: Warm gently in the microwave or enjoy cold for a refreshing twist.
Nutritional Information (per skewer)
Calories: 312
Protein: 24g
Carbohydrates: 33g
Fat: 10g
Sugar: 29g
Serving Suggestions
Serve over steamed jasmine rice or coconut rice for a tropical twist.
Serve alongside a crisp green salad or a medley of grilled vegetables.
For a party, make mini kabobs as appetizers.
Frequently Asked Questions About Hawaiian Chicken Kabobs
1. Is it okay to use fresh pineapple instead of canned?
Yes! Fresh pineapple works beautifully, but be sure it’s ripe and juicy. Canned pineapple is often preferred because it’s consistent in sweetness and already provides juice for the marinade.
2. Can I make these kabobs in the oven?
Absolutely. Preheat your oven to 375°F, arrange chicken and pineapple in a baking dish, and bake for 18–20 minutes, flipping halfway through.
3. How do I keep chicken from sticking to the grill?
Brush your grill grates with oil before adding the skewers. Also, avoid moving them too soon — let them sear first for easy flipping.
4. What other fruits can I use?
Mango or peach chunks add a fun tropical twist!
5. Can I prep them ahead?
Yes — marinate the chicken up to 4 hours ahead, assemble the skewers, and refrigerate until ready to cook.
Conclusion
I truly hope you have as much fun making and enjoying this dish as I do. Whether you’re grilling outdoors, cooking indoors, or meal-prepping for the week, these kabobs are as easy as they are delicious. Wishing you happy cooking, and heartfelt thanks for being part of this wonderful food-loving community!
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Hawaiian Chicken Kabobs
- Total Time: About 1 hour 30 minutes (including marinating)
- Yield: About 8 skewers 1x
Description
Hawaiian Chicken Kabobs combine tender marinated chicken with sweet pineapple chunks for the perfect tropical skewer. Easy to grill, bake, or cook indoors, these flavorful kabobs are ideal for barbecues, family dinners, or meal prep.
Ingredients
¾ cup pineapple juice (from canned pineapple)
⅓ cup low-sodium soy sauce
¼ cup ketchup
¼ cup honey
¼ cup packed light brown sugar
3 cloves garlic, minced
3 tablespoons olive oil (or 2 tbsp olive oil + 1 tbsp toasted sesame oil)
2 tablespoons rice vinegar
1 tablespoon sriracha (adjust to taste or omit)
1 teaspoon kosher salt
¾ teaspoon black pepper
¾ teaspoon ground ginger (or 1 heaping teaspoon fresh ginger)
¾ teaspoon paprika (smoked if preferred)
2 pounds boneless, skinless chicken thighs (or breasts), cut into 1½-inch pieces
1 (20-ounce) can pineapple chunks (packed in juice)
Green onions or fresh herbs (optional, for garnish)
Instructions
Make the Marinade & Sauce: In a large bowl, whisk together pineapple juice, soy sauce, ketchup, honey, brown sugar, garlic, oils, vinegar, sriracha, salt, pepper, ginger, and paprika. Transfer half of the mixture to a saucepan (to use later as a serving sauce) and set it aside.
Marinate the Chicken: Add chicken pieces to the remaining marinade, coating well. Cover and chill in the refrigerator for 1–2 hours (but no longer than 4 hours).
Prep Skewers: If using wooden skewers, soak them while the chicken marinates.
Preheat the Grill: Heat to medium-high. Assemble skewers by alternating chicken and pineapple chunks.
Grill the Kabobs: Place skewers on the grill. Cook for 3–4 minutes per side, basting with the reserved marinade, until chicken reaches 160–162°F. Let rest for 5–10 minutes so it reaches 165°F.
Make the Sauce: While kabobs cook, heat the reserved sauce in a saucepan. Simmer for 4–5 minutes until slightly thickened.
Serve & Garnish: Drizzle sauce over the kabobs, garnish with green onions or herbs, and serve hot.
Notes
Don’t over-marinate; pineapple’s acid can make chicken mushy if left too long.
Opt for metal skewers — they conduct heat well and cook chicken evenly.
For an oven version: Bake at 375°F for 18–20 minutes, flipping once.
Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes (+1–2 hours marinating)
- Cook Time: 8–10 minutes
Nutrition
- Serving Size: 1 skewer
- Calories: 312
- Sugar: 29g
- Carbohydrates: 33g
- Protein: 24g