Homemade Hawaiian Chicken Kabobs

I never thought I’d be the type of person to get excited about kabobs until I made these Hawaiian chicken ones on a whim last summer. My kids had been begging for something different on the grill, and I had a can of pineapple sitting in the pantry that needed to be used up.

Turns out, threading chicken and pineapple onto skewers and brushing them with a sweet and savory glaze is pretty much a guaranteed win. The marinade has that perfect balance of soy sauce, brown sugar, and a little kick from sriracha—nothing too complicated, just stuff you probably already have in your kitchen. And here’s the best part: everyone gets to customize their own skewer, which means less complaining at dinnertime.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are the go-to choice for kabobs because they’re lean and cut into uniform cubes easily. That said, chicken thighs are actually a great alternative if you prefer meat that’s a bit more forgiving on the grill – they tend to stay juicier and are harder to overcook. When you’re at the store, look for chicken breasts that are similar in thickness so your cubes cook evenly. If you’re short on time, some grocery stores sell pre-cut chicken for kabobs, which can be a real time-saver, though cutting your own ensures you get the exact size pieces you want.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients around:

• Chicken breasts: Boneless chicken thighs work great here and actually stay a bit juicier on the grill. You can also use pork tenderloin or shrimp – just adjust your cooking time since shrimp cooks much faster.
• Bell peppers: Use whatever color peppers you have on hand. You don’t need all three colors – even just one or two will work fine. Zucchini or mushrooms also make good additions if you want to mix things up.
• Pineapple chunks: Fresh pineapple is ideal, but canned works perfectly well. Just drain it and save that juice for the marinade! You could also try mango chunks for a different tropical twist.
• Soy sauce: If you need a gluten-free option, tamari or coconut aminos work as direct replacements. Low-sodium soy sauce is also fine if you’re watching your salt intake.
• Sesame oil: In a pinch, you can skip the sesame oil or replace it with a neutral oil, though you’ll lose some of that nutty flavor.
• Fresh ginger: Ground ginger can substitute here – use about ½ teaspoon instead of the fresh teaspoon, as dried ginger is more concentrated.

Watch Out for These Mistakes While Grilling

The biggest mistake people make with chicken kabobs is cutting the chicken pieces too small, which leads to dry, overcooked meat – stick to 1-inch cubes so they stay juicy while the vegetables cook through.

Don’t skip soaking your wooden skewers in water for at least 30 minutes before grilling, or you’ll end up with charred, burning sticks that are impossible to handle.

Another common error is overcrowding the skewers by packing ingredients too tightly together, which prevents even cooking and proper caramelization – leave a little space between each piece.

Finally, stop brushing marinade on the kabobs during the last few minutes of grilling to give the sauce time to cook through, and use a meat thermometer to check that your chicken reaches 165°F in the center.

What to Serve With Hawaiian Chicken Kabobs?

These kabobs are packed with sweet and savory flavors, so I love serving them over a bed of white or brown rice to soak up all that delicious marinade. Coconut rice is another great option if you want to lean into the tropical vibe – just cook your rice in a mix of coconut milk and water. A simple cucumber salad with rice vinegar and sesame seeds makes a refreshing side that cuts through the richness of the kabobs. You could also throw some corn on the cob or grilled zucchini on the grill alongside the kabobs to round out the meal.

Storage Instructions

Store: Leftover Hawaiian chicken kabobs taste great the next day! Store them in an airtight container in the fridge for up to 3 days. I like to slide the chicken and veggies off the skewers before storing to make reheating easier.

Freeze: You can freeze the cooked kabobs for up to 2 months in a freezer-safe container. Just know that the peppers and pineapple might get a bit softer after thawing, but the chicken stays nice and flavorful.

Reheat: Warm up your kabobs in the microwave for about 1-2 minutes, or toss everything in a skillet over medium heat until heated through. The skillet method is my favorite because it keeps the chicken from getting rubbery and gives everything a nice little char.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 100-120 g
• Fat: 18-24 g
• Carbohydrates: 130-150 g

Ingredients

For the skewers:

• 1.75 lb chicken breasts (cut into 1-inch cubes for even grilling)
• 1 red bell pepper (cut into 1-inch squares)
• 1 orange bell pepper (cut into 1-inch squares)
• 1.5 cups pineapple (canned chunks or fresh)
• 1 green bell pepper (cut into 1-inch squares)
• 1 large red onion (cut into 1-inch chunks and separated into layers)

For the marinade:

• 1/3 cup ketchup
• 1/2 cup soy sauce
• 1/4 cup brown sugar (packed firmly)
• 1/3 cup pineapple juice
• 2 tsp sesame oil
• 1 tsp ground ginger
• 4 garlic cloves (freshly minced)
• 1.5 tsp sriracha sauce
• 1 tbsp rice vinegar
• 1/2 tsp smoked paprika

Step 1: Prepare Mise en Place and Marinade

• 1.75 lb chicken breasts
• 1 red bell pepper
• 1 orange bell pepper
• 1 green bell pepper
• 1 large red onion
• 1.5 cups pineapple
• 4 garlic cloves

Cut chicken breasts into 1-inch cubes and set aside.

Cut all bell peppers (red, orange, and green) into 1-inch squares.

Cut the large red onion into 1-inch chunks, separating the layers so they don’t stay clumped together.

Have the pineapple chunks ready (drain if using canned, reserving the juice).

Mince the garlic cloves fresh—this makes a real difference in the marinade’s brightness compared to pre-minced.

Step 2: Make the Marinade and Reserve Portion for Vegetables

• 1/3 cup ketchup
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/3 cup pineapple juice
• 2 tsp sesame oil
• 1 tsp ground ginger
• 4 garlic cloves, minced
• 1.5 tsp sriracha sauce
• 1 tbsp rice vinegar
• 1/2 tsp smoked paprika

In a bowl, whisk together ketchup, soy sauce, brown sugar, pineapple juice, sesame oil, ground ginger, minced garlic, sriracha sauce, rice vinegar, and smoked paprika until the brown sugar fully dissolves and everything is well combined.

Measure out and set aside 1/2 cup of the marinade in a separate bowl for the vegetables and basting.

This split approach ensures you have enough flavor on both the chicken and vegetables, and keeps some marinade for brushing during grilling.

Step 3: Marinate the Chicken

• 1.75 lb chicken breast cubes
• remaining marinade from Step 2

Place the chicken cubes into the remaining marinade (the portion you didn’t set aside).

Toss well to coat all pieces evenly.

Cover and refrigerate for at least 30 minutes, but ideally 2-4 hours for deeper flavor development.

This resting time allows the soy sauce and ginger to penetrate the chicken while the acids begin to tenderize it.

Step 4: Season the Vegetables and Assemble Skewers

• marinated chicken from Step 3
• reserved marinade from Step 2
• bell pepper pieces from Step 1
• pineapple chunks from Step 1
• red onion pieces from Step 1
• skewers

Remove the marinated chicken from the refrigerator about 10 minutes before grilling to bring it closer to room temperature.

In a separate bowl, toss the prepared bell peppers, pineapple chunks, and red onion pieces with the reserved 1/2 cup marinade from Step 2 until everything is well coated.

Thread the chicken, vegetables, and pineapple onto skewers, alternating items to ensure even cooking and a good mix in each bite.

I like to start and end each skewer with a piece of red onion because it holds the other pieces in place nicely.

Step 5: Grill the Kabobs with Continuous Basting

• assembled skewers from Step 4
• any remaining marinade from Step 2 for basting

Preheat your grill to 400°F.

Once hot, place the loaded skewers directly on the grill grates.

Grill for 12-16 minutes total, turning every 2-3 minutes to ensure even cooking and prevent sticking.

Brush generously with any remaining marinade from Step 2 each time you turn the skewers.

The chicken is done when it reaches an internal temperature of 165°F and the exterior has light charring; the vegetables should be tender with caramelized edges.

Step 6: Rest and Serve

• grilled skewers from Step 5

Transfer the grilled kabobs to a serving platter and let them rest for 5 minutes before serving.

This brief resting period allows the juices to redistribute throughout the chicken, keeping it tender and moist.

Serve immediately with rice, jasmine tea, or your favorite sides.

Homemade Hawaiian Chicken Kabobs

Delicious Homemade Hawaiian Chicken Kabobs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 4 servings

Calories 1200 kcal

Ingredients

  

For the skewers

• 1.75 lb chicken breasts (cut into 1-inch cubes for even grilling)
• 1 red bell pepper (cut into 1-inch squares)
• 1 orange bell pepper (cut into 1-inch squares)
• 1.5 cups pineapple (canned chunks or fresh)
• 1 green bell pepper (cut into 1-inch squares)
• 1 large red onion (cut into 1-inch chunks and separated into layers)

For the marinade

• 1/3 cup ketchup
• 1/2 cup soy sauce
• 1/4 cup brown sugar (packed firmly)
• 1/3 cup pineapple juice
• 2 tsp sesame oil
• 1 tsp ground ginger
• 4 garlic cloves (freshly minced)
• 1.5 tsp sriracha sauce
• 1 tbsp rice vinegar
• 1/2 tsp smoked paprika

Instructions

 

• Cut chicken breasts into 1-inch cubes and set aside. Cut all bell peppers (red, orange, and green) into 1-inch squares. Cut the large red onion into 1-inch chunks, separating the layers so they don't stay clumped together. Have the pineapple chunks ready (drain if using canned, reserving the juice). Mince the garlic cloves fresh—this makes a real difference in the marinade's brightness compared to pre-minced.
• In a bowl, whisk together ketchup, soy sauce, brown sugar, pineapple juice, sesame oil, ground ginger, minced garlic, sriracha sauce, rice vinegar, and smoked paprika until the brown sugar fully dissolves and everything is well combined. Measure out and set aside 1/2 cup of the marinade in a separate bowl for the vegetables and basting. This split approach ensures you have enough flavor on both the chicken and vegetables, and keeps some marinade for brushing during grilling.
• Place the chicken cubes into the remaining marinade (the portion you didn't set aside). Toss well to coat all pieces evenly. Cover and refrigerate for at least 30 minutes, but ideally 2-4 hours for deeper flavor development. This resting time allows the soy sauce and ginger to penetrate the chicken while the acids begin to tenderize it.
• Remove the marinated chicken from the refrigerator about 10 minutes before grilling to bring it closer to room temperature. In a separate bowl, toss the prepared bell peppers, pineapple chunks, and red onion pieces with the reserved 1/2 cup marinade from Step 2 until everything is well coated. Thread the chicken, vegetables, and pineapple onto skewers, alternating items to ensure even cooking and a good mix in each bite. I like to start and end each skewer with a piece of red onion because it holds the other pieces in place nicely.
• Preheat your grill to 400°F. Once hot, place the loaded skewers directly on the grill grates. Grill for 12-16 minutes total, turning every 2-3 minutes to ensure even cooking and prevent sticking. Brush generously with any remaining marinade from Step 2 each time you turn the skewers. The chicken is done when it reaches an internal temperature of 165°F and the exterior has light charring; the vegetables should be tender with caramelized edges.
• Transfer the grilled kabobs to a serving platter and let them rest for 5 minutes before serving. This brief resting period allows the juices to redistribute throughout the chicken, keeping it tender and moist. Serve immediately with rice, jasmine tea, or your favorite sides.