Name: Hawaiian Chicken Pineapple Kabobs
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1 ½ lbs boneless, skinless chicken breast, cut into 1-inch cubes; 2 cups fresh pineapple chunks; 1 large red bell pepper, cut into 1-inch pieces; 1 large green bell pepper, cut into 1-inch pieces; 1 medium red onion, cut into 1-inch pieces; ⅓ cup soy sauce; ¼ cup honey; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon rice vinegar; ¼ teaspoon black pepper

Hey y'all! If you're looking for a bright, crowd-pleasing dish that's bursting with sweet and savory flavor, these Hawaiian Chicken Pineapple Kabobs are your go-to recipe. With juicy grilled chicken, sweet pineapple, and vibrant bell peppers all glazed in a tangy marinade, they’re perfect for backyard barbecues, weeknight dinners, or summer parties. Let's get cooking!

Why You'll Love This Hawaiian Chicken Pineapple Kabobs Recipe

Super easy to prep, making weeknight dinners a breeze.
Delivers that perfect sweet-and-savory flavor combo everyone craves.
Colorful, fresh, and impressive enough for entertaining.
Customizable with your favorite veggies or protein swaps.
Kid-friendly and ideal for meal prep or leftovers.

Ingredients for Hawaiian Chicken Pineapple Kabobs

1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
2 cups fresh pineapple chunks (about 1 small pineapple)
1 large red bell pepper, cut into 1.5-inch pieces
1 large green bell pepper, cut into 1.5-inch pieces
1 small red onion, cut into 1.5-inch pieces
¼ cup soy sauce
¼ cup pineapple juice
2 tablespoons honey
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh grated ginger
½ teaspoon black pepper
¼ teaspoon salt
8-10 wooden or metal skewers

How to Make Hawaiian Chicken Pineapple Kabobs

Step 1: Prepare the Marinade

In a medium bowl, whisk together the soy sauce, pineapple juice, honey, olive oil, minced garlic, grated ginger, black pepper, and salt until well combined.

Step 2: Marinate the Chicken

Place the chicken cubes in a large resealable plastic bag or mixing bowl. Pour half of the marinade over the chicken, reserving the rest for basting. Seal or cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).

Step 3: Assemble the Kabobs

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken, pineapple chunks, bell peppers, and red onion alternately onto the skewers, creating a vibrant and colorful pattern.

Step 4: Grill the Kabobs

Preheat your grill to medium-high heat (about 400°F/200°C). Lightly oil the grill grates. Place the assembled kabobs on the grill and cook for 10-12 minutes, turning every 2-3 minutes and basting occasionally with the reserved marinade. Kabobs are done when the chicken is cooked through and slightly charred on the edges (internal temperature should reach 165°F/74°C).

Step 5: Serve and Enjoy!

Remove the kabobs from the grill and let them rest for a few minutes. Serve warm with your favorite sides and enjoy the tropical flavors!

Notes for Perfect Hawaiian Chicken Pineapple Kabobs

For the juiciest chicken, don’t over-marinate; 1-2 hours is plenty. Learn more about marinating times from Serious Eats.
To avoid burning, soak wooden skewers in water for at least 30 minutes before threading ingredients.
Fresh pineapple gives the best texture and flavor, but canned chunks work in a pinch.

Variations on Hawaiian Chicken Pineapple Kabobs

Spicy Kabobs: Add 1-2 teaspoons of sriracha or chili flakes to the marinade for a kick.
Pork or Shrimp Swap: Substitute chicken with pork tenderloin cubes or large shrimp for a new twist.
Vegetarian Kabobs: Use tofu or halloumi cheese in place of chicken for a hearty meatless option.

Required Equipment for Hawaiian Chicken Pineapple Kabobs

Grill (gas, charcoal, or grill pan)
Skewers (wooden or metal)
Mixing bowls
Chef’s knife and cutting board
Resealable bag or container for marinating
Tongs for grilling

Storage Instructions for Hawaiian Chicken Pineapple Kabobs

Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short bursts or warm in a 350°F (175°C) oven until heated through. Freezing is not recommended as pineapple can get mushy.

Pairings and Serving Suggestions for Hawaiian Chicken Pineapple Kabobs

Serve over coconut rice or steamed jasmine rice for a tropical flair.
Pair with a fresh green salad or grilled corn on the cob.
Enjoy with a fruity mocktail or a crisp, cold lager.

Pro Tips for the Best Hawaiian Chicken Pineapple Kabobs

Cut all chicken and veggies to similar sizes for even grilling. See more tips in this grilling guide.
Reserve marinade for basting only if it hasn’t touched raw chicken, or bring it to a boil for at least 1 minute before using.
Let kabobs rest a few minutes after grilling for juicier bites. Read more about why resting matters from Food Network.

FAQ: Hawaiian Chicken Pineapple Kabobs

Can I make these kabobs ahead of time?: Yes, you can marinate and assemble the kabobs up to a day in advance. Store covered in the refrigerator until ready to grill.
Can I bake these kabobs instead of grilling?: Absolutely! Arrange kabobs on a lined baking sheet and bake at 425°F (220°C) for 15-18 minutes, turning once halfway through.
What if I don’t have fresh pineapple?: Canned pineapple chunks (in juice, not syrup) work well—just drain them thoroughly and pat dry before skewering.

Prep Time: 20 minutes | Marinate Time: 30-120 minutes | Cook Time: 12 minutes | Total Time: 1-2.5 hours

Hawaiian Chicken Pineapple Kabobs