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+ servings
A large platter with three Hawaiian chicken skewers.
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5 from 1 vote

Hawaiian Chicken Skewers

Sweet, tangy, and savory, these Hawaiian Chicken Skewers are a colorful summer meal everyone loves. Made with fresh pineapples, bell peppers, red onions, and marinaded chicken breasts, they are so easy to make. Grilled to perfection, you will want to make this all summer long.
Prep Time15 mins
Cook Time15 mins
Marinate Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 310kcal
Author: Justin Coit


  • Skewers


For the Sauce:

  • 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


  • 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.



  • 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. 


Calories: 310kcal | Carbohydrates: 37g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1132mg | Potassium: 869mg | Fiber: 4g | Sugar: 28g | Vitamin A: 2980IU | Vitamin C: 160mg | Calcium: 47mg | Iron: 2mg