Easy Hawaiian Chicken Kabobs

These Hawaiian Chicken Kabobs are sweet, savory and bursting with tropical flavor. They’re perfect for cookouts, quick dinners or any time you’re craving something fresh off the grill.

This colorful and satisfying grill recipe brings together chunks of juicy chicken breast, tender veggies and sweet pineapple, all marinated in a tangy-sweet glaze that balances salty soy sauce with hints of garlic, ginger and brown sugar.

Everything cooks on a stick, so they’re easy to prep, serve and clean up! Whether you’re cooking for a crowd or switching up your dinner rotation, these Hawaiian chicken kabobs are the answer.

What to serve with Hawaiian chicken kabobs

Many sides will complement the sweet and savory flavor profile of these kabobs for a delicious, complete meal.

My favorite is rice, which soaks up the delicious juices from the marinade. Serve your kabobs over a bed of steamed white rice, fluffy coconut rice or even fried rice with peas and carrots. You could even fuse some south-of-the-border flair with this cilantro lime rice recipe.

Also on the side, consider simple grilled or steamed vegetables like corn on the cob, zucchini, or cherry tomatoes tossed with a little olive oil, salt, and pepper.

Another idea is to whip up a light Asian-style slaw with rice vinegar, shredded cabbage and sesame seeds. If you’re entertaining, add an appetizer course with these crab rangoon wonton cups.

For a bit of indulgence, add creamy mac and cheese and Hawaiian-style rolls brushed with butter. And for dessert, stay in the tropical lane with this coconut rum Bundt cake or key lime pie bars.

Kitchen Equipment Needed

1. Large bowl with cover
2. 8 long skewers – You can use metal or wooden skewers (if using wood, be sure to soak them in water for 30 minutes first to prevent burning)
3. Grill or grill pan

Ingredients needed to make these easy chicken kebabs

This recipe uses simple, wholesome ingredients with a big impact. The combination of savory soy sauce, sweet pineapple juice, and punchy aromatics creates a mouthwatering marinade that infuses the meat and vegetables with tropical flair.

For the kabobs:

• Chicken Breasts: If you’re going lean, use skinless chicken breasts for a tasty, protein-packed option. For more flavor and juiciness, substitute boneless, skinless chicken thighs.
• Green Bell Peppers: These veggies add crunch, color, and a mild sweetness.
• Red Onion: Red onions hold up well on the grill, softening and sweetening slightly while keeping their bold flavor.
• Zucchini: Sliced into half-inch chunks, zucchini becomes tender and smoky on the grill.
• Pineapple Chunks: Sweet, juicy pineapple chunks caramelize on the grill. Be sure to reserve the pineapple juice to use in the marinade.
• Mushroom Caps: These add a hearty, umami-rich veggie to each skewer. Cremini or baby portobello mushrooms work well.

You can also try variations like adding cherry tomatoes or chunks of sweet potato or squash.

For the marinade:

• Soy Sauce: The salty, umami-rich base of your marinade. Opt for low-sodium if preferred.
• Reserved Pineapple Juice: This gives the marinade a bright, fruity tang and tenderizes the meat naturally.
• Oil: Helps carry the flavors and prevent sticking. Use canola, vegetable, or for a nutty twist, try sesame oil.
• Balsamic Vinegar: Adds acidity and depth to balance the sweetness.
• Brown Sugar: Just the right amount adds sweetness and a caramelized finish.
• Ground Ginger: Adds island-style warmth and zip.
• Minced Garlic: Punches up every bite.
• Black Pepper: A subtle kick to round out the flavors.

Frequently asked questions about making grilled Hawaiian chicken kabobs

Below are some common questions and answers about making this recipe. If you have a question I haven’t covered, drop it in the comments section. I will respond as soon as I can!

Do I need to soak wooden skewers before grilling?

Yes, if you’re using wooden skewers, it’s important to soak them in water for at least 30 minutes before threading your kabobs. This prevents them from burning or catching fire on the grill.

How long should I marinate the chicken?

While the longer the better (up to 8 hours), you’ll get great flavor even with just one hour. Be sure everything is well-coated and kept in a covered bowl in the fridge while it marinates.

Can I use chicken thighs instead of breasts?

Boneless skinless chicken thighs are a great substitute if you prefer a juicier, richer meat. Just cut them the same as noted in the recipe (2-inch cubes) so they cook evenly.

How do I know when the kabobs are done?

Grill the chicken skewers over medium-high heat, turning every five to seven minutes until the chicken is no longer pink in the center and has a light char. A meat thermometer should read 165°F. The veggies and pineapple will be tender and slightly caramelized.

Can I cook these in the oven instead?

Preheat your oven to 400°F and bake the kabobs on a foil-lined sheet for 20–25 minutes, turning once halfway through. While you won’t get the same smoky grill flavor, they’ll still be delicious.

What’s the best way to store leftovers?

Place leftover chicken kabobs in an airtight container and refrigerate for up to three days. Reheat them gently in a skillet or microwave. While the veggies may soften, the flavor will still be great.

Can I make these ahead of time?

Yes, you can prep the marinade and ingredients a day ahead, and even thread the skewers the morning before you grill them. Keep everything chilled until you’re ready to grill.

If you end up with more than you need for your gathering, leftovers make a great salad topping or rice bowl base.

What’s the difference between kabobs and kebabs?

Both terms refer to the same concept, which is skewered, grilled meat and veggies. “Kabob” is the American spelling, while “kebab” is more commonly used in Europe and the Middle East.

How do I prevent the vegetables from overcooking?

Cut all your veggies into roughly the same size so they cook at the same rate as the chicken. If you get adventurous and sub veggies beyond my recipe, remember that denser vegetables like carrots or potatoes should be par-cooked before threading. Softer vegetables like zucchini, bell pepper and mushrooms are perfect as-is.

Can I make a vegetarian version of this recipe?

You can make a vegetarian version by swapping the chicken for extra veggies, tofu or grilled halloumi cheese.

More Grandma-approved recipes to try

If you liked this recipe for easy grilled Hawaiian chicken kabobs, I bet you’ll love these, too!

• Marinated Beef Kabobs
• Fresh Strawberry Pie
• Old-Fashioned Ham Salad Recipe
• Decadent Eclair Cake
• Traditional Red Potato Salad (With My Secret Ingredient!)