You will fall in love with this delicious Hawaiian chicken skewers recipe. With its juicy pieces of pineapples, sweet and tangy chicken, and crisp vegetables, you will want to make this recipe all summer. Marinading the chicken adds so much bright, sunny flavor to the skewers that it will absolutely make your mouth water after your first bite.
While threading a skewer takes a couple of minutes, it’s worth the effort. The chicken skewers are so irresistible, and not only is it perfect for weeknight dinners, but they’re always a hit at BBQs. It’s a flavorful chicken dinner that everyone will request again. Want an easy side dish for this delicious chicken recipe? Try my cucumber salad recipe, tomato salad recipe, or cilantro lime rice recipe.
Key Ingredients You Need
- Pineapple — You can use fresh or canned pineapple. Fresh pineapple is more firm and holds up better on the grill, but canned pineapple is much more convenient. For the pineapple juice, you can use store-bought pineapple juice. Try to avoid pineapple juice with too much added sugar.
- Brown sugar — Brown sugar adds a nice caramelized sweetness to the chicken.
- Fresh aromatics — For the best flavor, use fresh garlic and ginger. While powdered garlic and ginger work in a pinch, fresh has the best flavor.
- Chicken — I use boneless, skinless chicken breasts to make these Hawaiian-styled chicken skewers. However, you can swap it for chicken thighs if you prefer. You can even use a combination of both! However, keep in mind that chicken breasts take less time to cook than thigh meat, so adjust the cooking time accordingly.
- Vegetables — I use bell peppers and red onions, but you are welcome to change it to your favorite vegetables.
How to Make Hawaiian Chicken Skewers
Step 1: Dice the chicken into bite-sized pieces.
Step 2: Cut the vegetables into similar-sized pieces.
Step 3: Whisk together the brown sugar, ketchup, soy sauce, pineapple juice, sesame oil, minced garlic, ginger, and rice vinegar. Set aside half the marinade in a separate bowl.
Step 4: Add the chicken inside a ziptop bag.
Step 5: Add the marinade to the ziptop bag and marinate for at least one hour or up to five.
Step 6: Create the skewers by placing the bell peppers, onions, chicken, and pineapple onto the skewers in whatever order you like. Grill over medium heat for 15 to 20 minutes, turning the skewers every 4 to 5 minutes, basting with the reserved marinade.
Tips For This Recipe
- If you are using wooden skewers, soak them for at least 30 minutes ahead of time. Doing so will prevent the skewers from burning on the grill.
- Avoid dicing the chicken too small, as the chicken can easily overcook. Try to dice the chicken roughly the same size, so they cook evenly, as removing a small piece of cooked chicken in the middle of a skewer is difficult.
- Do not skip basting the chicken, as it’ll help keep the Hawaiian chicken kabobs from drying out.
- Make sure you set aside some of the marinade to baste the chicken. You cannot baste the chicken with the used marinade as it has come in contact with raw chicken.
- For even more flavor, you can marinade the vegetables as well.
- Always use a preheated grill so the chicken doesn’t stick to it.
- Use low sodium soy sauce if you want to reduce the salt.
- Not sure if your chicken is cooked? Use a meat thermometer to check that the internal temperature is 165F.
Frequently Asked Questions
You can prepare the marinade a day or two in advance. I don’t recommend keeping the chicken marinaded for too long, as the chicken can go soft and mushy.
You can store leftover skewers in the first for up to 4 days in an airtight container. I suggest removing the skewers to make reheating the leftovers easier.
You can reheat leftovers in the microwave until heated through. I don’t recommend reheating the leftovers with the skewers in.
Feel free to cook these chicken skewers on a grill pan or skillet. You can use a meat thermometer to check the internal temperature for doneness.
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Hawaiian Chicken Skewers
Ingredients
For the Sauce:
- ⅓ cup ketchup
- 3 tbsp brown sugar
- ¼ cup soy sauce
- ¼ cup pineapple juice
- 1 tbsp sesame oil
- 2 cloves garlic minced or grated
- 1 inch fresh ginger grated
- 1 tsp rice vinegar
For the Skewers:
- 1 lb chicken breast cubed into bite sized pieces
- 1 red onion chopped into thick bite sized pieces
- 3 bell peppers of varying colors, chopped into thick bite sized pieces
- 2 cups fresh pineapple cubed into bite sized pieces
Instructions
- In a medium mixing bowl, whisk together all of the sauce ingredients and pour into a large zip lock bag, reserving half of the marinade in a small bowl. Place the chicken inside the bag and refrigerate for at least one hour, or up to 5 hours.
- While the chicken is marinating toss the vegetables in some olive oil and add salt and pepper to taste. Set aside.
- Once the chicken has finished marinating, create the skewers: place bell peppers, onions, chicken and pineapple onto the skewers in whatever order you like.
- Once you have all your skewers made, set your grill to medium heat and cook the skewers for about 15 to 20 minutes total, turning the skewers every 4 to 5 minutes. Baste with the reserved marinade on each turn and cook until the chicken has completely cooked through.
Video
Notes
- If you are using wooden skewers, soak them for at least 30 minutes ahead of time. Doing so will prevent the skewers from burning on the grill.
- Avoid dicing the chicken too small, as the chicken can easily overcook. Try to dice the chicken roughly the same size, so they cook evenly, as removing a small piece of cooked chicken in the middle of a skewer is difficult.
- Do not skip basting the chicken, as it’ll help keep the Hawaiian chicken kabobs from drying out.
- Make sure you set aside some of the marinade to baste the chicken. You cannot baste the chicken with the used marinade as it has come in contact with raw chicken.
- For even more flavor, you can marinade the vegetables as well.
- Always use a preheated grill so the chicken doesn’t stick to it.
- Use low sodium soy sauce if you want to reduce the salt.
- Not sure if your chicken is cooked? Use a meat thermometer to check that the internal temperature is 165F.
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