I love making these Easy Hawaiian Chicken Kabobs when I want a colorful, flavorful meal that feels like a tropical getaway. Juicy chicken, sweet pineapple, and crisp vegetables are threaded onto skewers and grilled to perfection with a delicious Hawaiian-inspired glaze. This recipe is simple to prepare and perfect for family dinners, cookouts, or meal prep.
Why You’ll Love This Recipe
I enjoy this recipe because it combines sweet and savory flavors in every bite. The pineapple adds natural sweetness while the chicken stays tender and juicy. I also like how easy it is to customize with different vegetables. These kabobs cook quickly, making them a great option for busy weeknights or outdoor gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2 cups fresh pineapple chunks
1 large red bell pepper, cut into 1-inch pieces
1 large green bell pepper, cut into 1-inch pieces
1 medium red onion, cut into chunks
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
For the Hawaiian glaze:
½ cup pineapple juice
¼ cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons ketchup
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons water
Directions
I soak wooden skewers in water for at least 30 minutes if I am not using metal skewers.
In a small saucepan, I combine the pineapple juice, soy sauce, brown sugar, ketchup, garlic, and ginger.
I bring the mixture to a gentle simmer over medium heat.
In a small bowl, I whisk together the cornstarch and water, then stir it into the sauce.
I cook the sauce for 2 to 3 minutes until it thickens, then remove it from the heat and let it cool slightly.
In a large bowl, I toss the chicken with olive oil, salt, and black pepper.
I thread the chicken, pineapple, bell peppers, and onion onto skewers, alternating the ingredients.
I brush the kabobs generously with the Hawaiian glaze.
I grill the kabobs over medium-high heat for 10 to 12 minutes, turning occasionally and brushing with more glaze as they cook.
I make sure the chicken reaches an internal temperature of 165°F (74°C).
I serve the kabobs warm with any remaining glaze drizzled on top.
Servings and Timing
Servings: 6
Prep Time: 20 minutes
Marinating Time: Optional 30 minutes
Cook Time: 12 minutes
Total Time: Approximately 32–62 minutes
Variations
I sometimes use chicken thighs instead of chicken breasts for extra juiciness.
I like adding zucchini, mushrooms, or cherry tomatoes for more variety.
I occasionally sprinkle red pepper flakes into the glaze for a spicy kick.
I swap the chicken for shrimp when I want a seafood version.
I serve the kabobs over rice or alongside a fresh salad for a complete meal.
storage/reheating
I store leftover kabobs in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze the cooked chicken and vegetables for up to 2 months.
When I am ready to reheat them, I warm the kabobs in a 350°F (175°C) oven for about 10 minutes or microwave them in short intervals until heated through. I avoid overcooking so the chicken stays tender.
FAQs
Can I make these kabobs ahead of time?
Yes. I often assemble the skewers a few hours ahead and keep them refrigerated until I am ready to grill.
Can I bake these instead of grilling?
Yes. I bake them at 425°F (220°C) for about 15 to 20 minutes, turning once during cooking.
Can I use canned pineapple?
Yes. I use canned pineapple chunks when fresh pineapple is not available. I make sure to drain them well before using.
How do I keep the chicken from drying out?
I avoid overcooking the chicken and use the glaze throughout cooking to help keep it moist and flavorful.
What can I serve with Hawaiian chicken kabobs?
I enjoy serving them with coconut rice, steamed vegetables, macaroni salad, or a simple green salad.
Conclusion
I find these Easy Hawaiian Chicken Kabobs to be a perfect balance of sweet, savory, and fresh flavors. They are simple to prepare, packed with colorful ingredients, and ideal for everything from casual weeknight dinners to summer cookouts. Whenever I want a meal that feels both easy and impressive, this recipe is one of my favorite choices.
Easy Hawaiian Chicken Kabobs are a colorful, sweet-and-savory grilled dish featuring juicy chicken, pineapple chunks, and crisp vegetables coated in a homemade Hawaiian-style glaze. Perfect for summer cookouts, family dinners, or quick weeknight meals.
Ingredients
1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2 cups fresh pineapple chunks
1 large red bell pepper, cut into 1-inch pieces
1 large green bell pepper, cut into 1-inch pieces
1 medium red onion, cut into chunks
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
½ cup pineapple juice (for glaze)
¼ cup low-sodium soy sauce (for glaze)
3 tablespoons brown sugar (for glaze)
2 tablespoons ketchup (for glaze)
2 cloves garlic, minced (for glaze)
1 tablespoon fresh ginger, grated (for glaze)
1 tablespoon cornstarch (for glaze)
2 tablespoons water (for glaze)
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a small saucepan, combine pineapple juice, soy sauce, brown sugar, ketchup, garlic, and ginger.
Bring the mixture to a gentle simmer over medium heat.
In a small bowl, whisk cornstarch and water together, then stir into the sauce.
Cook for 2–3 minutes until the glaze thickens, then remove from heat and let cool slightly.
In a large bowl, toss chicken with olive oil, salt, and black pepper.
Thread chicken, pineapple, bell peppers, and onion onto skewers, alternating ingredients.
Brush kabobs generously with the Hawaiian glaze.
Grill over medium-high heat for 10–12 minutes, turning occasionally and brushing with more glaze.
Cook until chicken reaches an internal temperature of 165°F (74°C).
Serve warm with remaining glaze drizzled on top.
Notes
You can substitute chicken breasts with chicken thighs for extra juiciness.
Vegetables like zucchini, mushrooms, or cherry tomatoes can be added for variety.
Add red pepper flakes to the glaze for a spicy kick.
Swap chicken for shrimp for a seafood version.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
