If you’ve ever dreamed of the perfect summer cookout treat, the Quick and Tasty Hawaiian Chicken Kebabs Recipe is exactly what you need to impress your friends and family with minimal fuss. Bursting with vibrant flavors, tender juicy chicken, and sweet pineapple, these kebabs marry savory, sweet, and tangy in every bite. The marinade is a luscious blend of pineapple juice, brown sugar, soy sauce, and aromatic garlic and ginger that wraps the chicken in tropical goodness, while grilled veggies add that irresistible char. This recipe is a celebration on skewers and one that will quickly become a staple for warm weather gatherings or an effortless weeknight dinner that tastes like a mini vacation.
Ingredients You’ll Need
These ingredients feel simple but each plays a starring role in building the depth of flavor, vibrant colors, and wonderful textures that make these kebabs so addictive. From the sweet and tangy marinade to the fresh veggies and chicken cubes, everything works harmoniously for a balanced plate.
- 1/3 cup ketchup: Adds a familiar tangy sweetness and a rich base for the marinade.
- 1/3 cup packed dark brown sugar: Brings a deep molasses sweetness that caramelizes beautifully on the grill.
- 1/3 cup low-sodium soy sauce: Offers savory umami to balance the pineapple’s sweetness without overpowering.
- 1/4 cup canned pineapple juice: Infuses a tropical zing that tenderizes and brightens the chicken.
- 4 Tbsp olive oil, divided, plus more for brushing grill: Ensures the kebabs stay juicy and helps veggies get a golden char.
- 1 1/2 Tbsp rice vinegar: Adds a subtle acidity that lifts all flavors and cuts through richness.
- 4 garlic cloves, minced (4 tsp): Brings pungent warmth that penetrates the marinade deeply.
- 1 Tbsp minced ginger: Adds fresh zest and spice for a perfect tropical hint.
- 1/2 tsp sesame oil: Provides a fragrant nutty note to round out the marinade.
- Salt and freshly ground black pepper: Essential seasoning to enhance all elements.
- 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes: The star protein, cut to the perfect size for grilling and marinating.
- 3 cups fresh cubed pineapple (about 3/4 of a 3 lb pineapple): Sweet, juicy chunks that caramelize and add tropical flair.
- 1 1/2 large green bell peppers, diced into 1 1/4-inch pieces: Bright and crisp with a mild pepper flavor.
- 1 large red onion, diced into 1 1/4-inch pieces: Adds sweetness and a beautiful pop of color when grilled.
How to Make Quick and Tasty Hawaiian Chicken Kebabs Recipe
Step 1: Whisk Up the Marinade
Begin by combining ketchup, dark brown sugar, soy sauce, pineapple juice, half of the olive oil, rice vinegar, minced garlic, ginger, sesame oil, pepper, and salt in a bowl. Whisk it thoroughly until the sugar dissolves and all those fantastic flavors marry into one irresistible marinade. This mixture is the magic that will give your chicken that irresistible tropical char and flavor.
Step 2: Marinate the Chicken
Place your cubed chicken into a resealable gallon-size bag. Pour most of the marinade over the chicken—save about half a cup for basting later. Seal the bag well and toss so every piece gets coated in the golden goodness. Refrigerate for at least one hour to allow the chicken to soak up those bold flavors.
Step 3: Prep the Skewers
While your chicken marinates, soak wooden skewers in water for an hour. This simple step prevents them from burning on the grill, so you get lovely kebabs with no unexpected flare-ups.
Step 4: Preheat and Prepare the Grill
Set your grill to medium heat, approximately 400°F or 200°C. Meanwhile, toss your red onion, green bell peppers, and pineapple cubes with the remaining olive oil, salt, and pepper. This will help them caramelize beautifully and stay moist during grilling.
Step 5: Assemble the Kebabs
Thread the marinated chicken pieces alternately with pineapple chunks, bell pepper, and red onion onto the soaked skewers. Try to keep everything evenly spaced for uniform cooking and to create that gorgeous, colorful look.
Step 6: Grill to Perfection
Lightly oil your grill grates to prevent sticking, then place your kebabs straight onto the hot grill. Let them cook for about 5 minutes without moving them so they develop a gorgeous sear. Brush the tops with a quarter cup of the reserved marinade, rotate the skewers, and repeat on the other side. Continue grilling for another 4 minutes or until the chicken is fully cooked through, reaching an internal temperature of 165°F (75°C).
How to Serve Quick and Tasty Hawaiian Chicken Kebabs Recipe
Garnishes
A sprinkle of chopped fresh cilantro or green onions adds a fresh, vibrant touch that complements the smoky-sweet flavors perfectly. A wedge of lime on the side can be squeezed over the kebabs for a zesty brightness that wakes up your palate.
Side Dishes
These kebabs shine alongside fluffy coconut rice or a simple quinoa salad for a wholesome meal. For a lighter option, serve with a crisp green salad tossed in a tangy vinaigrette to balance the sweetness of the kebabs.
Creative Ways to Present
Serve the kebabs family-style on a large platter with pineapple leaves for extra tropical flair. Alternatively, slide the cooked chicken and veggies off the skewers for a fun taco night twist, pairing with soft tortillas and a drizzle of spicy mayo.
Make Ahead and Storage
Storing Leftovers
Place cooked kebabs in an airtight container and refrigerate for up to 3 days. Keeping the pieces on the skewers helps retain their juiciness and makes reheating a breeze.
Freezing
You can freeze uncooked marinated chicken kebabs by wrapping them tightly and placing in a freezer-safe bag for up to one month. Thaw overnight in the refrigerator before grilling. Cooked kebabs don’t freeze as well since grilled veggies can become mushy.
Reheating
To reheat leftover kebabs, pop them under a broiler or use a grill pan on medium heat to restore that fresh-off-the-grill goodness without drying out the chicken. Avoid the microwave for best texture.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs stay juicy and tender even if slightly overcooked, plus they add a bit more richness to your Quick and Tasty Hawaiian Chicken Kebabs Recipe. Just cut them into similar-sized cubes for even grilling.
Do I need to soak wooden skewers?
Yes, soaking wooden skewers in water prevents them from burning or catching fire on the grill, which keeps your kebabs safe and intact during cooking.
Can I make this recipe gluten-free?
Definitely. Use tamari or a gluten-free soy sauce alternative in place of regular soy sauce to keep the dish safe for gluten sensitivities without sacrificing flavor.
How long can I marinate the chicken?
One hour is ideal to absorb maximum flavor without breaking down the meat too much. You can marinate a little longer, up to 4 hours, but avoid overnight to keep the chicken texture perfect.
What if I don’t have a grill?
You can cook these kebabs under the broiler or on a grill pan indoors. Just keep an eye on them to get those nice charred marks and cook evenly without burning.
Final Thoughts
There’s something undeniably joyous about grilling up skewers brimming with bold tropical flavors, and this Quick and Tasty Hawaiian Chicken Kebabs Recipe captures that spirit perfectly. Whether you’re hosting a barbecue or craving an easy weeknight dinner, these kebabs deliver bright, delicious bites every single time. Give this recipe a try and watch it quickly become one of your go-to favorites for summertime and beyond!
Print
Quick and Tasty Hawaiian Chicken Kebabs Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 9-10 kebabs
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Description
These Quick and Tasty Hawaiian Chicken Kebabs are packed with sweet and savory flavors from a delicious pineapple-soy marinade. Perfectly grilled with tender chicken, fresh pineapple, bell peppers, and red onion, these kebabs make a fun and flavorful meal that everyone will love. Ready in just 40 minutes, they’re ideal for summer grilling or a quick weeknight dinner.
Ingredients
Marinade
- 1/3 cup ketchup
- 1/3 cup packed dark brown sugar
- 1/3 cup low-sodium soy sauce
- 1/4 cup canned pineapple juice
- 4 Tbsp olive oil, divided
- 1 1/2 Tbsp rice vinegar
- 4 garlic cloves, minced (4 tsp)
- 1 Tbsp minced ginger
- 1/2 tsp sesame oil
- Salt and freshly ground black pepper, to taste
Main Ingredients
- 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
- 3 cups fresh cubed pineapple (about 3/4 of a 3 lb pineapple)
- 1 1/2 large green bell peppers, diced into 1 1/4-inch pieces
- 1 large red onion, diced into 1 1/4-inch pieces
- Wooden skewers (10), soaked in water for 1 hour
Instructions
- Make the Marinade: In a mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, minced garlic, minced ginger, sesame oil, 3/4 tsp black pepper, and salt to taste until fully combined.
- Marinate the Chicken: Place the chicken cubes in a resealable gallon-size bag. Reserve 1/2 cup of the marinade in the refrigerator for basting later. Pour the remaining marinade over the chicken in the bag, seal it tightly, and refrigerate for 1 hour to allow the flavors to infuse.
- Prepare the Skewers: While the chicken marinates, soak 10 wooden skewers in water for 1 hour to prevent them from burning on the grill.
- Preheat the Grill: Heat your grill to medium heat, approximately 400°F (200°C), preparing it for cooking the kebabs.
- Prepare the Vegetables and Pineapple: Drizzle the remaining 2 Tbsp of olive oil over the diced red onion, green bell peppers, and fresh pineapple cubes. Toss everything to coat evenly, then season with salt and freshly ground black pepper to taste.
- Assemble the Kebabs: Thread the marinated chicken, red onion, green bell peppers, and pineapple onto the soaked skewers, alternating ingredients until all chicken and veggies are used up.
- Grill the Kebabs: Brush the grill grates with oil to prevent sticking. Place the skewers on the grill and cook for 5 minutes on one side.
- Baste and Rotate: Brush the tops of the kebabs with 1/4 cup of the reserved marinade, then rotate the skewers and brush the other side with the remaining 1/4 cup marinade. This adds flavor and keeps the chicken moist.
- Finish Cooking: Continue grilling the kebabs for an additional 4 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Serve the kebabs warm for the best taste experience.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Use a meat thermometer to ensure chicken is fully cooked for food safety.
- You can substitute chicken thighs for a juicier kebab if desired.
- For an indoor option, cook kebabs under a broiler or on a grill pan stovetop.
- Reserved marinade should be stored in the refrigerator and used only for basting, not as a sauce, since it contacts raw chicken.
