I love how these kebabs pack so much flavor with just a simple marinade. The pineapple juice makes the chicken incredibly tender, while the ketchup and brown sugar create a caramelized glaze as it grills. It’s a great balance of sweet, salty, and savory. Plus, everything goes on a skewer, which makes it super fun to eat and great for BBQs or casual dinners.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
⅓ cup ketchup
⅓ cup packed dark brown sugar
⅓ cup low-sodium soy sauce
¼ cup canned pineapple juice
2 tablespoons rice vinegar or apple cider vinegar
2 cloves garlic, minced
1½ pounds boneless, skinless chicken breasts or thighs, cut into 1½-inch cubes
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into chunks
1 cup fresh pineapple chunks
Wooden or metal skewers (soaked in water if using wood)
Directions
In a bowl, I whisk together the ketchup, brown sugar, soy sauce, pineapple juice, vinegar, and garlic to make the marinade.
I place the cubed chicken in a resealable bag or container and pour in half of the marinade. I refrigerate and marinate for at least 1 hour, or up to overnight. I reserve the remaining half of the marinade for basting.
I preheat the grill to medium-high heat and lightly oil the grates.
I thread the marinated chicken, bell peppers, onion, and pineapple onto skewers, alternating pieces.
I grill the kebabs for 10–12 minutes, turning occasionally and basting with the reserved marinade until the chicken is cooked through and slightly charred.
Once done, I let them rest for a couple of minutes before serving hot.
Servings and timing
This recipe makes about 4 servings (depending on skewer size).
Prep time: 15 minutes (plus marinating time)
Cook time: 12 minutes
Total time: 1 hour 30 minutes (including minimum marinating time)
Variations
I sometimes use pork or shrimp instead of chicken for a different twist.
Swapping in mango chunks or zucchini slices adds a fun flavor change.
For a little heat, I mix crushed red pepper flakes or a bit of Sriracha into the marinade.
I occasionally broil the kebabs in the oven if I can’t grill—5 to 6 inches from the heat for 10–12 minutes, flipping once.
Storage/Reheating
I store leftover kebabs in an airtight container in the fridge for up to 3 days. To reheat, I wrap them in foil and warm them in the oven at 350°F until heated through, or microwave individual portions for about 1–2 minutes. I avoid overcooking to keep the chicken juicy.
FAQs
Can I use canned pineapple instead of fresh?
Yes, I often use canned pineapple chunks packed in juice. I just make sure to reserve some of the juice for the marinade.
Can I make these ahead of time?
Definitely. I marinate the chicken and chop the veggies ahead, then assemble the skewers just before grilling.
What if I don’t have a grill?
I broil the kebabs in the oven or cook them on a stovetop grill pan with great results.
How do I prevent the skewers from burning?
If I use wooden skewers, I soak them in water for at least 30 minutes before grilling. This helps keep them from catching fire.
Can I make these kebabs spicy?
Yes, I add hot sauce, red pepper flakes, or chopped jalapeño to the marinade when I want extra heat.
Conclusion
These Hawaiian Chicken Kebabs are sweet, smoky, and absolutely delicious. I love the contrast between the juicy chicken, caramelized marinade, and fresh grilled pineapple. Whether I’m firing up the grill for a cookout or just craving something tropical, this recipe always brings big flavor with minimal effort.
Juicy grilled chicken with sweet pineapple, bold marinade, and colorful veggies—these Hawaiian kebabs bring tropical flavor to your grill.
Author:Sarah
Prep Time:15 minutes (plus marinating time)
Cook Time:12 minutes
Total Time:1 hour 30 minutes (with minimum marination)
Yield:4 servings
Category:Dinner, Main Course, Grill
Method:Grilled
Cuisine:Hawaiian, Tropical, American
Ingredients
⅓ cup ketchup
⅓ cup packed dark brown sugar
⅓ cup low-sodium soy sauce
¼ cup canned pineapple juice
2 tbsp rice vinegar or apple cider vinegar
2 cloves garlic, minced
1½ lbs boneless, skinless chicken breasts or thighs, cut into 1½-inch cubes
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into chunks
1 cup fresh pineapple chunks
Wooden or metal skewers (soak wood skewers in water if using)
Instructions
In a bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, vinegar, and garlic to make the marinade.
Place cubed chicken in a resealable bag or container. Pour in half the marinade, seal, and refrigerate for at least 1 hour (up to overnight). Reserve remaining marinade for basting.
Preheat grill to medium-high heat and lightly oil the grates.
Thread chicken, bell peppers, onion, and pineapple onto skewers, alternating ingredients.
Grill for 10–12 minutes, turning occasionally and basting with reserved marinade, until chicken is cooked through and lightly charred.
Let rest for a couple of minutes before serving hot.
Notes
Use pork, shrimp, or tofu instead of chicken for variation.
Add crushed red pepper flakes or Sriracha to the marinade for heat.
Substitute mango or zucchini for a fresh twist.
Broil kebabs in the oven 5–6 inches from the heat if you don’t have a grill.
Soak wooden skewers for 30 minutes before grilling to prevent burning.
