Hawaiian Chicken Kebabs Recipe

Get ready for a taste of the tropics in your own backyard! These Hawaiian Chicken Kebabs combine tender, juicy chicken with sweet pineapple, colorful bell peppers, and a crave-worthy marinade that’s all about those classic island flavors. Whether you’re hosting a summer barbecue or need a festive weeknight dinner, you’ll love how these kebabs bring sunshine to the table—no airfare required!

Ingredients You’ll Need

One of the best things about Hawaiian Chicken Kebabs is just how straightforward the ingredients are. Each one offers a pop of flavor, vibrant color, or that signature caramelized texture you’ll keep coming back for. Here’s what you’ll need, and why every item matters:

• Ketchup: Adds tangy, tomato-rich depth to the marinade for a bold, familiar flavor base.
• Dark Brown Sugar: For that irresistible sweet-savory balance and a gorgeous caramelization when grilled.
• Low-Sodium Soy Sauce: Brings a hit of umami and seasoning without making things too salty.
• Pineapple Juice (canned): Delivers natural sweetness and a signature tropical note—plus it tenderizes the chicken!
• Olive Oil: Keeps everything moist and helps the marinade cling to every bite.
• Rice Vinegar: Adds a gentle touch of acidity to brighten up the entire kebab.
• Garlic (minced): Because what’s a great marinade without the kick and aroma of fresh garlic?
• Ginger (minced): Gives every bite a warm, zesty edge that pops with the other flavors.
• Sesame Oil: Just a bit adds that nutty, toasty layer you only get in authentic Asian-inspired marinades.
• Salt & Freshly Ground Black Pepper: Boosts all the naturally delicious flavors already in play.
• Chicken Breast (boneless, skinless): The main protein—tender, juicy, and the perfect base for soaking up those amazing flavors.
• Fresh Pineapple (cubed): Absolutely essential for bursts of sweetness and a caramelized char on the grill. (Trust me: don’t use canned!)
• Green Peppers: For a fresh crunch and beautiful color alongside the chicken and pineapple.
• Red Onion: Adds both savory depth and a subtle sweetness once it’s grilled to perfection.

Variations

One of my favorite things about these Hawaiian Chicken Kebabs is how easy they are to put your own spin on. Feel free to experiment and make them truly yours—swap veggies, adjust the marinade, or crank up the heat. Customizing is part of the fun!

• Shrimp or Tofu Swap: For a pescatarian or vegetarian twist, you can replace the chicken with large shrimp or cubed extra-firm tofu—just cut back on the grilling time.
• Mainland Veggies: Not a fan of green pepper? Try using zucchini, mushrooms, or even cherry tomatoes instead.
• Spicy Kick: Add a dash of sriracha or a sprinkle of red pepper flakes to the marinade if you love heat with your sweet.
• Sugar-Free: Swap brown sugar for your favorite sugar substitute if you prefer a lower-sugar option that still keeps that signature glaze.

How to Make Hawaiian Chicken Kebabs

Step 1: Make the Marinade

In a large mixing bowl, whisk together ketchup, dark brown sugar, soy sauce, pineapple juice, 2 tablespoons of olive oil, rice vinegar, garlic, ginger, and a dash of sesame oil. Finish with freshly ground black pepper and a pinch of salt to your liking—this marinade smells incredible and sets the stage for explosive flavor!

Step 2: Marinate the Chicken

Place the chicken cubes in a gallon-size resealable bag and pour in all but half a cup of the marinade (stash that reserved half-cup in the fridge for later basting). Seal up the bag, gently massage it to coat the chicken evenly, and refrigerate for one hour to let the flavors sink in. Meanwhile, if you’re using wooden skewers, soak them in water for at least an hour so they don’t char on the grill.

Step 3: Prep the Veggies and Pineapple

Chop your green peppers, red onion, and fresh pineapple into satisfying, 1 1/4-inch chunks. Toss the veggies and pineapple with the remaining olive oil, then season the onions and peppers lightly with salt and pepper. This step ensures every piece will roast up juicy and colorful on the grill.

Step 4: Assemble the Skewers

Thread the marinated chicken, juicy pineapple, red onion, and green pepper onto the soaked skewers in any pattern you like. Alternating the pieces not only looks beautiful, but also lets the juices from each ingredient mingle as they cook—resulting in those mouthwatering bites.

Step 5: Grill and Glaze

Preheat your grill to medium heat (around 400°F/200°C) and brush the grates with olive oil. Place the Hawaiian Chicken Kebabs on the grill, cover, and cook for about 5 minutes. Turn the kebabs and brush them generously with half of your reserved marinade, then grill another 4 minutes, turning once more if needed, and brush with the remaining marinade. They’re done when the chicken is beautifully caramelized and reaches 165°F (75°C) at the center.

Step 6: Serve & Enjoy

Remove the kebabs from the grill and let them rest for a minute. Serve them up hot for the ultimate tropical comfort—and get ready for a wave of happy faces around your table!

How to Serve Hawaiian Chicken Kebabs

Garnishes

For an extra burst of color and freshness, sprinkle chopped cilantro or sliced green onions over your platter of Hawaiian Chicken Kebabs right before serving. A scattering of toasted sesame seeds adds a delicate crunch that ties everything together beautifully. If you want a bright, zesty finish, a quick squeeze of lime over the top works wonders!

Side Dishes

These kebabs pair brilliantly with steamed rice (think jasmine or coconut rice), a fresh green salad, or a simple slaw that echoes the flavors of the marinade. For a full-on luau feast, serve them with grilled corn on the cob, macaroni salad, or even roasted sweet potatoes—delicious and filling without overshadowing the kebabs themselves.

Creative Ways to Present

If you’re throwing a party, try standing the kebabs upright in a large pineapple half or arranging them on a big wooden platter with extra pineapple slices and vibrant greens. For family nights, let everyone build their own kebabs for a fun, hands-on dinner. However you serve them, Hawaiian Chicken Kebabs always steal the show!

Make Ahead and Storage

Storing Leftovers

Leftover Hawaiian Chicken Kebabs stay fresh in an airtight container in the fridge for up to 3 days. If you have extra pineapple or veggies, store them separately to preserve their best texture. The flavors meld even more overnight, making leftovers just as tempting as the first round!

Freezing

For longer storage, thread the uncooked, marinated chicken and veggies onto skewers, freeze them on a tray until solid, then transfer to a zip-top freezer bag. When ready to cook, thaw your Hawaiian Chicken Kebabs in the fridge and grill as usual. Cooked kebabs can also be frozen, though the veggies may lose a bit of their snap after thawing.

Reheating

To reheat, pop the kebabs (still on the skewers) in a preheated 350°F oven for about 10 minutes or until hot. You can also gently reheat over medium heat on the grill, turning occasionally, or even microwave in short bursts—just cover so everything stays moist!

FAQs

Final Thoughts

If you’re craving bold flavors and easy, feel-good vibes, these Hawaiian Chicken Kebabs are your perfect ticket. Invite some friends, fire up the grill, and let those juicy, island-inspired bites transport you to the tropics—no matter where you are. I can’t wait for you to try them and make this recipe your own!

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