Hawaiian Chicken Pineapple Kebabs

This recipe takes tender chicken, juicy pineapple, and colorful vegetables, then threads them together on skewers for a dish that feels both tropical and satisfying. A sweet and tangy marinade coats everything, making the chicken flavorful and the pineapple caramelized once grilled. The mix of smoky char and bright fruitiness gives each bite a balance of savory and sweet that keeps you reaching for more.

I love how these kebabs bring a bit of summer fun to the table no matter what season it is. The smell of chicken sizzling with pineapple always draws people to the grill, and the skewers make serving so easy. Plus, they look beautiful on a platter with the golden pineapple chunks tucked between red peppers and onions. It’s a recipe that works just as well for backyard cookouts as it does for family dinners indoors with a grill pan.

Why You’ll Love This Recipe

These Hawaiian chicken pineapple kebabs stand out for so many reasons that make them a go-to favorite.

Flavorful marinade: A mix of soy sauce, garlic, ginger, honey, and pineapple juice soaks into the chicken, making every bite juicy and well seasoned.

Tropical touch: Fresh pineapple adds sweetness and balances the savory flavors of the chicken and sauce.

Colorful presentation: Bright bell peppers, red onions, and pineapple chunks make the skewers pop with color.

Grill-friendly: Perfect for outdoor grilling or indoor grill pans, so you can enjoy them year-round.

Family-friendly: Both kids and adults love the sweet and savory combination.

Easy to customize: Swap veggies, adjust the spice, or add extra glaze to suit your taste.

Here’s something I enjoy doing: I like brushing the kebabs with a little extra marinade during the last few minutes of grilling so the edges caramelize nicely. Sometimes, I even set aside a small bowl of pineapple juice and honey glaze to drizzle over the kebabs before serving. It adds a glossy finish and a burst of flavor that makes the whole dish shine.

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Ingredients

For the Marinade and Chicken:

• 2 pounds boneless, skinless chicken breasts or thighs, cut into 1 ½-inch cubes
  
• ½ cup soy sauce
  
• ½ cup pineapple juice
  
• ¼ cup honey or brown sugar
  
• 3 tablespoons olive oil
  
• 3 garlic cloves, minced
  
• 1 tablespoon fresh ginger, grated
  
• 1 tablespoon rice vinegar or apple cider vinegar
  
• ½ teaspoon black pepper
  
• ½ teaspoon crushed red pepper flakes (optional for heat)
  

For the Skewers:

• 1 large pineapple, cut into bite-sized chunks
  
• 2 red bell peppers, cut into 1 ½-inch pieces
  
• 1 green bell pepper, cut into 1 ½-inch pieces
  
• 1 large red onion, cut into chunks
  
• Wooden or metal skewers
  

Optional Garnish:

• Fresh cilantro or parsley, chopped
  
• Sesame seeds
  
• Lime wedges
  

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Step-by-Step Instructions

1. Prepare the Marinade

In a medium mixing bowl, whisk together soy sauce, pineapple juice, honey, olive oil, garlic, ginger, vinegar, and seasonings. The mixture should taste slightly sweet and tangy with a savory base. Reserve about ½ cup for brushing on later while grilling.

2. Marinate the Chicken

Place chicken cubes in a large zip-top bag or bowl, pour the marinade over, and mix to coat. Cover and refrigerate for at least 1 hour, though 3–4 hours gives the best flavor. I usually marinate mine overnight when planning ahead, which makes the chicken extra tender.

3. Soak Wooden Skewers (if using)

If using wooden skewers, soak them in water for at least 30 minutes before grilling. This keeps them from burning on the grill. Metal skewers skip this step.

4. Prep the Pineapple and Vegetables

Cut pineapple, bell peppers, and onions into similar-sized chunks so they cook evenly. I like to keep them slightly larger than the chicken pieces so they don’t overcook and fall apart on the grill.

5. Assemble the Kebabs

Thread chicken, pineapple, peppers, and onion alternately onto skewers. Press pieces close together but not too tight, leaving a little space for even cooking. The variety of colors makes the skewers look festive.

6. Preheat the Grill

Heat your grill or grill pan to medium-high. Lightly oil the grates to keep food from sticking.

7. Grill the Kebabs

Place skewers on the grill, turning every few minutes to cook evenly on all sides. Grill for about 10–12 minutes total until the chicken reaches 165°F and the pineapple shows caramelized grill marks. Brush with the reserved marinade during the last few minutes of cooking.

8. Serve and Garnish

Transfer kebabs to a platter, sprinkle with cilantro or sesame seeds, and serve with lime wedges. The squeeze of lime brightens the smoky, sweet flavors beautifully.

Tips & Variations

• Veggie swaps: Use zucchini, mushrooms, or cherry tomatoes if you prefer different vegetables.
  
• Extra glaze: Simmer leftover marinade until thickened and drizzle over the kebabs before serving.
  
• Spicy version: Add a spoonful of sriracha or chili paste to the marinade for more heat.
  
• Meal prep: Marinate and prep skewers in advance, then grill when ready.
  
• Oven method: Roast skewers at 425°F for 15–18 minutes if you don’t have a grill.
  

One of my favorite tricks is to save a little fresh pineapple juice to splash over the kebabs right before serving. It freshens the flavors and makes the pineapple taste even sweeter. Another variation I’ve tried is using chicken thighs instead of breasts, which makes the skewers juicier and a little more forgiving if slightly overcooked.

Serving Suggestions

These kebabs work perfectly as the star of a meal or as part of a bigger spread. Serve them over steamed white rice, coconut rice, or even fried rice to soak up the sweet and savory juices. They also pair well with a simple green salad or grilled corn for a complete summer-style dinner.

When I host a cookout, I like to make a platter of these kebabs and place bowls of dipping sauces on the side—sweet chili sauce, teriyaki glaze, and even a creamy garlic sauce. Guests can dip or drizzle as they like, which makes the meal interactive and fun. If I’m serving indoors, I sometimes slide the grilled pieces off the skewers and toss them over a bed of rice with extra sauce for a quicker, family-style presentation.

Frequently Asked Questions

Can I make these kebabs ahead of time?

Yes, you can marinate the chicken and prep the vegetables the night before. Assemble the skewers just before grilling for the freshest results.

Can I use canned pineapple?

Yes, canned pineapple chunks work in a pinch, but fresh pineapple caramelizes better and has a brighter flavor.

Do I need to grill these outdoors?

Not at all. A stovetop grill pan or even the oven will work, though you’ll miss a little of that smoky char.

Can I use chicken thighs instead of breasts?

Yes, thighs stay juicier and are less likely to dry out on the grill. They’re an excellent option.

What can I serve with these kebabs?

Rice, noodles, or even flatbreads go well with the sweet and savory flavors. Grilled veggies and tropical salads also make great sides.

Can I freeze the chicken in the marinade?

Yes, place raw chicken with marinade in a freezer bag and freeze for up to 2 months. Thaw in the fridge overnight before grilling.

How do I keep the kebabs from sticking?

Make sure the grill is hot and lightly oiled before placing the skewers. Turning them gently and often also helps.

Can I double the recipe?

Definitely. Just make sure you don’t overcrowd the grill so the kebabs cook evenly.

Final Thoughts

Hawaiian chicken pineapple kebabs bring a perfect mix of smoky, sweet, and savory flavors. The juicy chicken pairs beautifully with caramelized pineapple, while colorful vegetables add freshness and balance. It’s a simple recipe with vibrant results that always feels festive and special.

What I love about this recipe is how flexible it is—you can serve it as casual weeknight food or dress it up for a party platter. Each time I make it, the bright flavors remind me of summer cookouts and family meals that feel joyful. This is one of those dishes that never fails to impress while still being easy to prepare.