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Hawaiian Chicken Kabobs

Shruthi
Tender chicken is marinated in a sweet and savory pineapple-soy mixture.Juicy pineapple adds natural sweetness and tropical flavor.Colorful bell peppers and onions add freshness and texture.The skewers develop delicious caramelized edges on the grill.A glossy teriyaki-style glaze adds an extra layer of flavor.Perfect for barbecues, family dinners, summer parties, and easy entertaining.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American, Hawaiian-inspired
Servings 4
Calories 450 kcal

Ingredients
  

For the Chicken

  • 2 pounds boneless, skinless chicken breasts or thighs, cut into 1½-inch pieces
  • 1 large fresh pineapple, peeled and cut into chunks
  • 2 bell peppers, cut into large pieces
  • 1 large red onion, cut into chunks
  • 1 tablespoon olive oil

For the Hawaiian Marinade

  • ½ cup pineapple juice
  • ½ cup low-sodium soy sauce
  • ¼ cup brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika

For the Glaze

  • Reserved marinade
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

For Garnish

  • Sliced green onions
  • Toasted sesame seeds
  • Fresh cilantro
  • Lime wedges

Instructions
 

Prepare the Chicken and Vegetables

  • Cut the chicken into approximately 1½-inch pieces.
    Cut the pineapple, bell peppers, and red onion into similarly sized chunks.
    Keeping the ingredients relatively similar in size helps them cook more evenly on the skewers.

Marinate the Chicken

  • Place the chicken pieces in the marinade.
    Toss thoroughly to coat.
    Cover and refrigerate for at least 30 minutes.
    For deeper flavor, the chicken can be marinated for up to approximately 4 hours.
    Do not use the raw chicken marinade as a finished sauce unless it is thoroughly cooked first.

Prepare the Skewers

  • If using wooden skewers, soak them in water for at least 30 minutes before grilling to help reduce the chance of burning.
    Metal skewers can be used without soaking.

Assemble the Kabobs

  • Thread the chicken, pineapple, bell pepper, and red onion onto the skewers.
    Alternate the ingredients to create colorful and evenly distributed kabobs.
    Leave a little space between the pieces so heat can circulate around them

Prepare the Grill

  • Preheat an outdoor grill or grill pan to medium-high heat, approximately 400–425°F (200–220°C).
    Lightly oil the grill grates to help prevent sticking.

Make the Glaze

  • Before the raw chicken is added to the marinade, reserve a portion of the marinade separately for the glaze.
    Pour the reserved marinade into a small saucepan.
    Bring it to a boil.
    Mix the cornstarch with cold water to create a slurry.
    Whisk the slurry into the simmering marinade.
    Cook for approximately 2–3 minutes, until glossy and slightly thickened.
    Set aside.

Grill the Kabobs

  • Place the assembled kabobs on the hot grill.
    Cook for approximately 3–4 minutes per side, turning several times.
    Brush the cooked side lightly with the prepared glaze during the final few minutes of grilling.

Check the Chicken

  • Continue grilling until the chicken reaches an internal temperature of 165°F (74°C).
    The vegetables should be tender-crisp and the pineapple should have attractive caramelized grill marks.

Rest and Garnish

  • Transfer the kabobs to a serving platter.
    Allow them to rest for approximately 3–5 minutes.
    Garnish with sliced green onions, toasted sesame seeds, cilantro, and lime wedges.
    Serve warm.

Notes

  • Chicken: Boneless chicken thighs produce especially juicy kabobs, while chicken breast provides a leaner option.
  • Pineapple: Fresh pineapple gives excellent texture, but canned pineapple can also be used.
  • Marinade safety: Never use marinade that has touched raw chicken as a finishing sauce unless it is thoroughly boiled and cooked.
  • Skewers: Soak wooden skewers before grilling to help prevent burning.
  • Vegetable size: Cut vegetables into pieces similar in size to the chicken.
  • Over-marinating: Because the marinade contains pineapple juice, avoid marinating the chicken for excessively long periods.
  • Glaze: Apply the glaze toward the end of cooking to reduce the chance of the sugar burning.
  • Temperature: Chicken should reach 165°F (74°C) internally before serving.
Keyword Chicken Pineapple Skewers, Grilled Chicken Kabobs, Hawaiian Chicken Kabobs, Hawaiian Chicken Skewers, Pineapple Chicken Recipe, Teriyaki Chicken Kabobs