Sizzling summer nights call for these mouthwatering grilled Hawaiian chicken kabobs that burst with tropical flavors and promise a delightful culinary escape.
Sweet pineapple chunks and tender marinated chicken create a perfect harmony of taste and texture.
Marinades infused with soy sauce, ginger, and garlic deliver an irresistible punch of umami that makes these kabobs absolutely addictive.
Each skewer promises a vibrant blend of smoky, tangy, and sweet notes that dance across your palate.
The colorful combination of bell peppers, onions, and juicy chicken brings a festive island-inspired meal to your grill.
Bold spices and caramelized edges make these kabobs a showstopper at any backyard gathering.
Fire up the grill and get ready to transport your taste buds to a Hawaiian paradise with this simple yet spectacular recipe.
Quick Recipe Overview
Prep Time: 30 minutes
Cook Time: 16 minutes
Total Time: 46 minutes
Calories: 290 kcal
Servings: 5
Grilled Hawaiian Chicken Kabobs Ingredients
For Marinade:
Chicken Breasts: Tender protein base that absorbs flavor beautifully and creates juicy kabob centerpiece.
Pineapple Juice: Tenderizing liquid that adds tropical sweetness and helps break down meat fibers.
Soy Sauce: Salty foundation that enhances umami and provides deep savory undertones.
Honey: Natural sweetener that caramelizes during grilling and creates delicious golden exterior.
Garlic: Aromatic ingredient that introduces robust depth and classic Mediterranean zest.
Ginger: Warming spice that brings bright, zingy notes and traditional Hawaiian flavor profile.
For Vegetables and Fruits:
Bell Peppers: Colorful, crisp vegetables that add vibrant texture and nutritional boost.
Red Onions: Sharp-flavored ingredient that softens and caramelizes beautifully when grilled.
Fresh Pineapple: Juicy tropical fruit that brings natural sweetness and authentic Hawaiian character.
For Grilling Essentials:
Wooden Skewers: Affordable threading tool that requires pre-soaking to prevent burning.
Olive Oil: Smooth coating that prevents sticking and helps vegetables roast evenly.
Salt and Pepper: Classic seasoning duo that enhances natural ingredient flavors.
What You Need to Skewer and Grill Kabobs
Equipment & Tools:
Whisk: Essential for mixing marinade ingredients smoothly.
Mixing bowl: Perfect for combining sauce and marinating chicken.
Wooden skewers: Key for creating colorful kabob pattern.
Cutting board: Needed for chopping vegetables and preparing ingredients.
Sharp knife: Critical for slicing chicken and vegetables evenly.
Grill or grill pan: Primary cooking surface for achieving perfect char.
Basting brush: Used for applying reserved sauce during grilling.
Measuring cups/spoons: Help ensure accurate ingredient quantities.
Instructions for Grilling Chicken Kabobs
Hawaiian Chicken Paradise
Flavor Fusion Sauce Preparation A vibrant blend of sweet and tangy pineapple teriyaki sauce comes together, creating a tropical marinade that will transport your taste buds to a Hawaiian beach.
Skewer Strategy Wooden skewers get a quick water bath to prevent any unwanted burning, ensuring a smooth grilling experience without any charred mishaps.
Veggie and Fruit Prep Colorful bell peppers and onions get a light massage of olive oil, salt, and pepper, while fresh pineapple chunks await their turn to shine.
Kabob Composition Assemble a flavor carnival by threading chicken, veggies, and pineapple onto skewers, creating a beautiful pattern that promises deliciousness in every bite.
Grill Master Technique Fire up the grill to high heat and cook these tropical treasures for 6-8 minutes per side. Generously brush with the reserved sauce, letting the flavors caramelize and dance, until the chicken reaches perfect doneness.
Tips for Marinating Hawaiian-Style
Let chicken soak in the pineapple teriyaki sauce for up to 4 hours in the refrigerator to maximize flavor absorption and tenderize the meat.
Soak wooden skewers in water for at least 30 minutes before grilling to protect them from charring and ensure even cooking.
Cut chicken, vegetables, and pineapple into uniform pieces (about 1-inch chunks) to guarantee consistent cooking and attractive presentation.
Swap bell peppers with zucchini, add mushrooms, or include chunks of red onion for extra flavor and visual appeal.
Brush reserved marinade during grilling for a glossy, caramelized finish, but stop brushing a few minutes before the chicken is fully cooked to prevent raw marinade contamination.
How to Serve Kabobs at Any Gathering
Tropical Picnic Paradise: Spread these vibrant kabobs on a colorful beach towel for a fun outdoor dining experience that captures Hawaiian summer vibes.
Dinner Party Showstopper: Arrange kabobs on a large wooden serving platter with extra grilled pineapple slices and fresh cilantro garnish to create a stunning centerpiece that will impress guests.
Rice Bowl Remix: Slice the grilled kabob ingredients and serve over coconut rice, drizzling remaining teriyaki sauce for a delicious deconstructed meal that maximizes flavor and presentation.
Quick Lunch Wrap: Chop chicken and vegetables, wrap in warm tortillas with extra sauce, creating a portable and tasty option for busy days or picnic lunches.
Saving Kabobs to Reheat Later
Quick Meal Prep Tricks: Chop vegetables and cube chicken the night before to streamline cooking time and reduce morning kitchen stress.
Refrigerator Storage Strategy: Keep marinated chicken kabobs in an airtight container for up to 3 days, maintaining maximum flavor and food safety.
Freezer-Friendly Option: Wrap uncooked kabob ingredients separately in freezer bags, lasting up to 2 months for convenient future meal planning.
Leftover Magic: Transform remaining grilled chicken and vegetables into delicious salads, wraps, or rice bowl toppings within 3-4 days of initial cooking.
Savory grilled Hawaiian chicken kabobs showcase tropical flavors with marinated chicken, pineapple, and bell peppers. Zesty marinade and charred grill marks deliver a perfect summer meal sure to delight palates.
Ingredients
Scale
2 lbs (0.9 kg) chicken breasts or thighs, boneless, skinless
½ cup pineapple juice
½ cup soy sauce, low sodium
¼ cup brown sugar
¼ cup rice vinegar
1 tbsp sesame oil, toasted
1 tbsp ginger, fresh grated
1 tsp chili garlic sauce
4 cloves garlic, minced
1 pineapple, fresh, cut into chunks
1 bell pepper, red, cut into pieces
1 bell pepper, green, cut into pieces
1 onion, red, cut into chunks
Instructions
Sauce Preparation: Whisk together teriyaki ingredients, dividing the mixture into marinating and glazing portions, ensuring a harmonious flavor foundation for the kabobs.
Skewer Setup: Submerge wooden skewers in water for 30 minutes to prevent burning and protect the delicate ingredients during grilling.
Vegetable Seasoning: Toss bell peppers and onions with olive oil, salt, and pepper to amplify their natural essence and create a robust flavor profile.
Kabob Assembly: Carefully thread chicken, bell peppers, pineapple, and onions onto skewers in an alternating pattern, leaving slight spaces between ingredients for even cooking and optimal heat circulation.
Grilling Technique: Grill kabobs over high heat for 12-15 minutes, rotating periodically and basting with reserved teriyaki sauce, until chicken is thoroughly cooked and develops a caramelized, glossy exterior that seals in maximum flavor and juiciness.
Notes
Prevent Skewer Burning: Soak wooden skewers in water for 30 minutes before grilling to stop them from charring and potentially ruining your kabobs.
Marinade Magic: Reserve half the teriyaki sauce for glazing during grilling, ensuring a sticky, flavorful coating that caramelizes beautifully on the chicken.
Spacing Matters: Leave small gaps between ingredients on skewers to allow heat to circulate evenly, guaranteeing perfectly cooked chicken and vegetables.
Grill Temperature Control: Cook kabobs on high heat for 6-8 minutes per side, brushing with reserved sauce to create a glossy, flavorful exterior without drying out the meat.
Degree: Certificate in Food and Beverage Management
Focus: Essential knowledge of recipe development, ingredient sourcing, and food business basics.
Mia Reynolds fell in love with baking as a teenager experimenting in her family kitchen. Her passion took her to New England Culinary Institute, where she learned practical pastry techniques, and later to Community College of Vermont to deepen her understanding of food management.
Mia combines clear, simple baking instructions with heartwarming stories, making home baking approachable for everyone.
Mia Reynolds
Food Writer & Home Cooking Specialist
Expertise
Easy Home Baking, Recipe Writing and Storytelling, Local and Seasonal Ingredients, Baking for Beginners
Education
New England Culinary Institute (NECI), Montpelier, Vermont
Community College of Vermont, Winooski, Vermont
Mia Reynolds fell in love with baking as a teenager experimenting in her family kitchen. Her passion took her to New England Culinary Institute, where she learned practical pastry techniques, and later to Community College of Vermont to deepen her understanding of food management.
Mia combines clear, simple baking instructions with heartwarming stories, making home baking approachable for everyone.