Grilling perfection starts with these Hawaiian Chicken Kabobs, expertly crafted for maximum flavor, tenderness, and caramelization that has readers raving: “This was so good it blew my husband’s mind!” “LOVE LOVE this recipe,” “This recipe is to die for. I’ve made these repeatedly over the last month,” and absolutely scrumptious!…So finger licking good!”

With years of experience developing foolproof grilling techniques, I’ll guide you through every step with expert tips and a foolproof method for grilling and broiling so you can make these chicken kabobs year-round.

CHICKEN KABOBS RECIPE VIDEO

close up shot of four chicken pineapple kabobs on rice

Hawaiian Chicken Kabobs Recipe

This recipe results from extensive testing to ensure the juiciest chicken, vibrant vegetables, and perfectly charred pineapple, all coated in a luscious, sweet, savory Hawaiian marinade. Here’s why you’ll love it:

The BEST Glaze/Marinade: My Baked Sweet and Sour Chicken recipe inspired these kabobs. With hundreds of positive reviews, many saying it is the “best sweet and sour chicken ever,” I knew the sweet and sour sauce would lend itself beautifully to sweet and tangy Hawaiian Sauce.
Perfectly Juicy Chicken: The marinade infuses the chicken with flavor and tenderizes it, guaranteeing moist, melt-in-your-mouth bites.
No Double Work: Some of the marinade is reserved (that never touched the raw chicken) for the glaze for double the flavor without double the work!
Caramelized Pineapple & Veggies: The natural sugars in the pineapple and bell peppers caramelize beautifully on the grill, creating an irresistible smoky-sweet flavor.
Tried-and-Tested Grilling Tips: This recipe includes foolproof techniques to achieve even cooking, deep char marks, and maximum flavor absorption.
Make-Ahead Friendly: The marinade can be prepped in advance, making this a stress-free meal that’s perfect for weeknights, cookouts, or meal prep.

Hawaiian Chicken Kabob Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

FOR THE Chicken Kabobs

Chicken breasts: Cut the chicken into even-sized cubes so it cooks at the same rate. If you prefer, you may also use boneless, skinless chicken thighs.
Fresh pineapple: Fresh pineapple is a must. Do not use canned, it’s too soft to grill.
Bell peppers: I used a red and a green bell pepper. Use whatever you’d like.
Onion: Any variety of onion can be used but I prefer yellow onions to cut through the sweetness.

For the MArinade/Glaze

Canned pineapple juice: DO NOT USE fresh pineapple juice as it contains the enzyme bromelain, which will leave your chicken mushy. In CANNED pineapple, however, the bromelain is extracted, so the juice will infuse your chicken with flavor without becoming mushy.
Cornstarch: Helps thicken the reserved marinade and transforms it into a sweet and sour glaze that gets brushed onto the chicken shish kabobs just before serving them.
Red wine vinegar: Adds the fruity tang which works with the pineapple juice to create the “sour” effect.
Sugar: Granulated (plain white sugar) sugar provides the balancing “sweet” to the sour.
Ketchup: Try to get your hands on an organic ketchup or one that hasn’t been sweetened with corn syrup.
Soy sauce: Use reduced sodium soy sauce so we can control the salt.
Spices: Garlic powder, ginger powder, and red pepper flakes kick up the flavor without adding heat.

three hawaiian chicken kabobs on bed of rice with fresh pineapple slices

How to Make Chicken Kabobs

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Whisk together the sweet and tangy marinade ingredients.
Add ¼ cup of this marinade to a large freezer bag along with chicken and 3 tablespoons olive oil. Toss to evenly coat. Marinate in the refrigerator 1-4 hours.
Add 2 tablespoons Marinade to a large bowl along with 2 tablespoons olive oil. Add pineapple and veggies and toss to coat. Refrigerate.
When ready to cook, drain marinade from chicken and thread chicken, peppers and onions onto skewers.
Grill or oven broil the chicken kabobs until done (I’ve given detailed instructions for both cooking methods in the recipe card below).
Add reserved marinade to a small saucepan and whisk in 1 teaspoon cornstarch. Bring to a boil and simmer until slightly thickened.
Brush thickened glaze over cooked kabobs. Enjoy!

How Long to Cook Chicken Kabobs

When you’re ready to grill, grease the surface of the grill with vegetable oil using a grilling brush immediately before adding your kabobs—otherwise, they will stick.

Heat the grill to medium-high heat and ensure it is nice and hot — you should hear a “sizzle” when adding your chicken kebabs. Grill chicken kabobs for 12-15 minutes, turning occasionally until lightly charred and the chicken is cooked through. You have juicy, tender, flavorful chicken, sweet, caramelized pineapple, crisp-tender peppers, and charred onions.

Tips For Making Hawaiian Chicken Kabobs

Chicken Kabobs are pretty straight forward, but there are a few tips and tricks to keep in mind.

Making Tips

Soak Skewers: You can use metal or wood skewers, but make sure you soak your wood skewers for at least 30 minutes; otherwise, they can catch fire! I recommend soaking your skewers when you start marinating your chicken.
Uniform Chicken: Cut your chicken into 1 1/2-inch cubes to keep it juicy. Avoid cutting the chicken too small, as it can easily overcook. Try to chop the chicken roughly the same size so it cooks evenly.
Don’t slice the bell peppers wider than the chicken: Wide bell peppers will prevent the chicken from touching the grill.
Group the onion slices: Don’t pull the onion slices apart; rather, add them to the marinade in sections. They will naturally separate some as you stir them with the marinade. You will want to add 2-3 slices of red onions to the chicken skewers at a time.
Thread chicken kabobs: Thread the chicken, fresh pineapple, peppers, and onions onto your in alternating fashion. If you don’t want to worry about alternating the ingredients, you can make all chicken skewers, all pineapple skewers, all bell pepper skewers, and all pineapple skewers.
How much space? I recommend packing everything pretty close together – not smashed together, but touching. With the cubes this close, the kabobs will take longer to cook because the heat isn’t reaching all sides of the food at once, which can prevent overcooking and promote juicier chicken kabobs.

Grilling Tips

Clean the grill: Clean the grill grates before and after grilling with a wire grill brush to remove any residue. This will help create beautiful grill marks and help prevent the chicken and veggies from sticking.
Grease your grill with a high smoking-point oil such as vegetable oil: Do NOT use olive oil because it has a lower smoking point, which will cause excessive smoke and can adversely impact its flavor and produce low levels of harmful compounds.
Use a hot grill: Heat the grill with the lid closed and the temperature cranked to the maximum so it can achieve the desired temperature more quickly and create those coveted grill marks. Once the grill is hot, adjust the temperature.
Be patient: Don’t attempt to flip the kebabs before 3 minutes or the chicken will tear. Once you can easily move the chicken with tongs, it is ready to flip.
Use a meat thermometer: Always use a meat thermometer to eliminate the guess work to achieve succulent, juicy chicken every time.
Which thermometer? Pick up an inexpensive instant read thermometer at the grocery store or Amazon, or I am obsessed with this digital probe thermometer – you will never overcook any protein again!
Don’t overcook! Cook chicken to an internal temperature of 160ºF and then rest for 5 minutes to carryover to 165 degrees F.

Hawaiian Chicken Kabob Variations

Chicken: I use boneless, skinless chicken breasts, but you are also welcome to use chicken thighs, just keep in mind that light meat will cook faster than dark meat, so it isn’t a good idea to combine on one skewer.
Veggies: You’re welcome to mix and match the veggies on these grilled chicken kabobs as you see fit. Zucchini, mushrooms, and more would all be tasty additions!
Oven Broiled: You can grill these chicken kabobs or broil them in the oven. The flavor is very similar, so use whichever cooking method is best for you!

Can I Prep Chicken Kabobs in Advance?

You can prep the sweet and tangy glaze and refrigerate for up to one week. You can chop the chicken, pineapple, and vegetables a day before marinating.

What to Serve with Hawaiian Chicken Kabobs

Chicken shish kabobs are best with all your favorite potluck foods! You can go as simple as chips and watermelon or amp it up with pasta salad, fruit salad, and grilled corn. Here are some of our favorite sides to serve with kabobs:

Potluck Favorites: Baked Mac and Cheese, Potato Salad, Baked Beans, Corn Casserole, Elote (Mexican Street Corn)
Salad: Broccoli Salad, Strawberry Salad, Spinach Berry Salad, Cucumber Tomato Salad, and Corn Salad.
Pasta Salad: Italian Tortellini Salad, Greek Pasta Salad, BLT Pasta Salad, Cowboy Pasta Salad
Fruit: Grilled Pineapple, Grape Salad, Summer Fruit Salad, Fruit Salad, Tropical Fruit Salad or Berry Salad

How to Store Hawaiian Chicken Kabobs

Leftover kabobs should be kept in an airtight container in the fridge. They’ll last up to 4 days.

How To Reheat Chicken Kabobs

You can gently reheat these chicken pineapple kabobs on the grill, or you can remove the chicken and veggies from the skewers and reheat leftovers in a skillet (like a stir-fry!).

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©Carlsbad Cravings by CarlsbadCravings.com

Servings: -12 kabobs

Total Time: 40

Prep Time: 30

Cook Time: 10

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Ingredients

2 pounds chicken breasts chopped into 1 1/2″ cubes (4-6 chicken breasts)
1 fresh pineapple, chopped into 1 1/2” pieces
1 red bell pepper, cut into 1 ½ inch pieces
1 green pepper, cut into 1 ½ inch pieces
1 onion, cut into chunks
5 tablespoons olive oil divided
1 teaspoon cornstarch

Sweet and Tangy Marinade/Glaze

1/4 cup canned pineapple juice*
1/2 cup red wine vinegar
3/4 cups sugar
3 tablespoons ketchup
1 tablespoon reduced sodium soy sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ginger powder
1/4 teaspoon red pepper flakes

Instructions

Note: If using wooden skewers, soak for at least 30 minutes in water before grilling or broiling.
In a medium bowl, whisk Sweet and Tangy Marinade/Glaze ingredients together. Add ¼ cup of this Marinade to a large freezer bag along with chicken and 3 tablespoons olive oil. Toss to evenly coat. Marinate in the refrigerator 1-4 hours.
Add 2 tablespoons Marinade to a large bowl along with 2 tablespoons olive oil. Add pineapple and veggies and toss to coat. Refrigerate. Refrigerate remaining Glaze separately (“Reserved Glaze”).
When ready to cook, drain marinade from chicken and thread chicken, pineapples, peppers, and onions onto skewers.
Add reserved Sweet and Tangy Glaze to a small saucepan and whisk in 1 teaspoon cornstarch. Bring to a boil (either on grill or stovetop) and simmer until slightly thickened, about 5 minutes (it will continue to thicken upon standing). Set aside.
TO GRILL: Generously grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 12-15 minutes, rotating every couple minutes until nicely browned and slightly charred on each side and chicken is cooked through. Brush kabobs with Sweet and Tangy Glaze.
TO OVEN BROIL: Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the chicken kabobs in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on thickness of chicken. Brush cooked chicken with Sweet and Tangy Glaze.
Serve with rice.

Video

Notes

Don’t miss the “how to make” recipe video at the top of the post!

***DO NOT USE fresh pineapple juice as it contains the enzyme bromelain which will leave your chicken mushy. In CANNED pineapple, however, the bromelain is extracted so the juice will infuse your chicken with flavor without becoming mushy.

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53 Comments

Kim Vicars says

at

Where did you get your skewers?

- Jen says
  
  at
  
  I get mine from Amazon here: https://amzn.to/3NaqDl9
  
Jen says

at

Is there a temperature I should set the broil on? Or is it just supposed to be on high?

- Jen says
  
  at
  
  I broil it at 500 degrees F. Hope this helps!
  
Cherlyn says

at

Step 4 doesn’t mention pineapple: “When ready to cook, drain marinade from chicken and thread chicken, peppers and onions onto skewers.” Maybe it’s just obvious 🙂

I made these tonight and they were delicious!

- Jen says
  
  at
  
  Thanks so much for catching that, fixed! I’m so glad you liked them!

See More Comments

CHICKEN KABOBS RECIPE VIDEO

Hawaiian Chicken Kabobs Recipe

Hawaiian Chicken Kabob Ingredients

FOR THE Chicken Kabobs

For the MArinade/Glaze

How to Make Chicken Kabobs

How Long to Cook Chicken Kabobs

Tips For Making Hawaiian Chicken Kabobs

Making Tips

Grilling Tips

Hawaiian Chicken Kabob Variations

Can I Prep Chicken Kabobs in Advance?

What to Serve with Hawaiian Chicken Kabobs

How to Store Hawaiian Chicken Kabobs

How To Reheat Chicken Kabobs

Looking for More Kabob Recipes?

You might also like these summer recipes:

Want to try these Hawaiian Chicken Kabobs?

PIN THEM TO YOUR CHICKEN OR GRILL BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

Tools Used in This Recipe

Pineapple Chicken Kabobs

Save This Recipe To Your Recipe Box

Ingredients

Sweet and Tangy Marinade/Glaze

Instructions

Video

Notes

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