Grilled Hawaiian Chicken Kabobs are a summer favorite. Tender juicy grilled chicken is layered with a rainbow of veggies in a tangy Pineapple BBQ Sauce.
Serve this yummy meal with an easy rice pilaf or even a simple summer salad for a great meal!
Perfect for Summer
Like most grilling recipes, kabobs are the perfect summer meal! Chicken and fresh veggies all beautifully stacked on a skewer and grilled until caramelized.
The possibilities are endless. These Hawaiian inspired Chicken Kabobs use a sauce very loosely based on Huli Huli chicken, which is a Hawaiian specialty created by Ernie Morgado. While this recipe isn’t like Huli Huli chicken, which is chicken that is turned on the grill or a spit, it is flavor packed and delicious.
If you’re using wood skewers, be sure to give them a soak first so they don’t burn on the grill!
Or Winter…
Don’t have a grill or want to stand out in the snow? No problem, you can also make these kabobs in the oven!
- Preheat the oven to 450°F.
- Place prepared kabobs on a foil lined pan.
- Bake 22-26 minutes or until chicken reaches 165°F.
Easy peasy!
One of the very best things about summer is all of the fresh produce and I try to incorporate it into every meal. These Hawaiian Chicken Kabobs are loaded up with peppers, chicken and of course pineapple and are brushed with an easy to create sauce!
Delicious BBQ Sauce is Key
Having a delicious sweet sauce, similar to teriyaki sauce, is great to add that sticky caramelized finish we all love so much.
The sauce for these skeweers is simple to make and produces tender grilled kabobs with loads of sweet tangy pineapple flavor.
Great for Marinades
Making a great chicken marinade is easy and delicious! Most marinades need a bit of acidity and in this case, I use pineapple juice. Not only does this tenderize the meat but it also adds flavor and the sugars in the juice help to caramelize the sauce!
More Grilled Chicken Recipes
- Teriyaki Grilled Chicken Thighs
- Beer Can Chicken
- Santa Fe Chicken Foil Packets
- Grilled Chicken Fajitas
- Grilled BBQ Chicken
Hawaiian Chicken Kabobs
Equipment
Ingredients
- 1 ½ pounds boneless chicken breasts cut into 1" cubes
- 1 red bell pepper diced into bite-sized pieces
- 1 orange bell pepper diced into bite-sized pieces
- 1 cup pineapple diced into bite-sized pieces
- 1 green bell pepper diced into bite-sized pieces
- 1 red onion diced into bite-sized pieces
Marinade
- ⅓ cup ketchup
- ⅓ cup soy sauce
- ⅓ cup brown sugar
- ¼ cup pineapple juice
- 2 teaspoons sesame oil
- 1 teaspoon ginger root minced
- 3 cloves garlic minced
- 1 teaspoon Sriracha
Instructions
Marinade
- In a small bowl or freezer bag combine all marinade ingredients. Mix well. Reserve ½ cup of the marinade for later use.
- Add chicken and marinate for 30 minutes or up to 4 hours.
Skewers
- Preheat grill to medium-high.
- In a large bowl combine the diced bell peppers, pineapple and onions. Add 3 tablespoons of the reserved marinade and toss to coat.
- Thread the chicken and vegetables onto skewers.
- Grill 12-16 minutes or until cooked through, rotating often. Brush the skewers with the remaining marinade while cooking.
Notes
- Soak wooden skewers in water during preparation to keep them from burning or charring on the grill.
- Cut meat and vegetables into uniform sizes for even cooking.
- A meat thermometer should read 165°F when chicken is done. Remove from grill promptly.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
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Made the kabobs last night on the grill and they turned out great. so yummy! Made your Easy Rice Pilaf as our side dish and it was very good also. Will make both again. Thank you!
I’m confused when comments are referring to KC masterpiece rub. I don’t see any mention of it in the recipe.
I’ve tried so many of your recipes and all have been very good
Thank you! The original recipe used a product that has been discontinued so the recipe has been updated.
I use chicken thigh fillets & marinade in ketchup, soy sauce, pineapple juice, vinegar, white sugar, garlic. I don’t like chicken breast or ginger. They turn out great on the bbq.
Can’t wait to try this recipe which I’m going to try with both shrimp and chicken. I am a little confused though. Instructions Step 1 for sauce says 3/4 c pineapple juice with 1 pouch KC bbq sauce and dry rub.
Then step 1 for skewers says 1 c pineapple juice and one pouch KC bbq sauce/dry rub.
Do I need two packages of the KC sauce dry rub?
Thanks!
Hi Vicki, one package comes with 2 pouches. So we use one pouch to make the sauce and the second pouch to marinate the chicken. Hope that helps!
I’m so confused. I know I’ve made this before and I called for kc masterpiece bbq rub but now I don’t see it in the list of ingredients. I see another reviewer also mentions it. did you change the recipe?
The original recipe used a product that has been discontinued so the recipe has been updated.