Sweet and savory chicken skewers with pineapple and colorful veggies, marinated and grilled to juicy perfection in a Hawaiian-style sauce. These vibrant kebabs bring together the tang of pineapple, the char of the grill, and the rich umami of a homemade marinade—all in a fun, handheld meal.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect balance of tropical sweetness and grilled smokiness. The pineapple caramelizes beautifully on the grill, the bell peppers add crunch, and the tender, juicy chicken soaks up all the flavor from the Hawaiian-inspired marinade. It's also a colorful dish that looks just as good as it tastes, whether I serve it at a cookout, on a weeknight, or at a summer party. Plus, it's easy to prep ahead and customize with different veggies or proteins.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ to 2 lbs boneless, skinless chicken breasts, cut into 1‑1½‑inch cubes
1 fresh pineapple, cut into chunks
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 large red onion, cut into chunks
½ to ⅓ cup pineapple juice (canned preferred to avoid meat becoming mushy)
⅓ cup low‑sodium soy sauce
¼ cup brown sugar
¼ cup ketchup
2 teaspoon sesame oil
1 tablespoon grated fresh ginger
3 cloves garlic, minced
Salt and freshly ground black pepper, to taste
Olive oil (or a neutral oil) for brushing vegetables & grill
Wooden or metal skewers (if wooden, soak them 30 min to 1 hour before grilling)

Directions

I start by soaking my wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
Then, I whisk together the pineapple juice, soy sauce, brown sugar, ketchup, sesame oil, ginger, garlic, salt, and pepper to create the marinade.
I always reserve about ¼ to ⅓ cup of this marinade to brush onto the skewers while grilling for extra flavor.
Next, I place the chicken cubes in a resealable bag or bowl, pour the rest of the marinade over, toss everything to coat, and refrigerate for at least 30 minutes—up to 2 to 4 hours for deeper flavor.
I preheat the grill or grill pan to medium-high heat and oil the grates to prevent sticking.
Meanwhile, I toss the pineapple, bell peppers, and onion in a bit of oil, salt, and pepper.
I thread the chicken, pineapple, peppers, and onion onto the skewers, alternating them to get a good mix on each one.
I grill the skewers for about 12 to 16 minutes, turning every few minutes so all sides get a nice char. I make sure the chicken is fully cooked through (about 165°F / 75°C internal temp).
While grilling, I brush the skewers with the reserved marinade for that sticky, glossy finish.
Once cooked, I let them rest for a few minutes before serving, often over rice or alongside a fresh salad or slaw.

Servings and timing

Yield: 6–8 skewers (serves about 4–6 people)
Prep Time: 25 minutes
Cook Time: 12–16 minutes
Total Time: Around 1 hour (including marinating)
Serving Size: 1 serving = approximately 2 skewers
Calories: ~250–320 kcal per serving

Variations

I like to switch the protein with shrimp or tofu for a pescatarian or vegetarian version.
Sometimes I add mushrooms or zucchini to the skewers for a more veggie-forward twist.
For a spicier kick, I add a little sriracha or chili flakes to the marinade.
When I don’t have a grill, I broil them in the oven, turning occasionally and brushing with glaze just like on the grill.
To make it gluten-free, I simply use tamari or coconut aminos instead of soy sauce.

storage/reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using a skillet over medium heat to gently warm them up while keeping the chicken juicy. Microwaving works in a pinch, but I make sure not to overheat so the chicken doesn’t dry out. These also taste great cold, sliced off the skewers and tossed into a salad or wrap.

FAQs

What can I serve with Hawaiian chicken skewers?

I usually serve them over white or coconut rice, with a side of coleslaw, grilled corn, or a tropical fruit salad. They also pair well with noodles or roasted potatoes.

Can I make these ahead of time?

Yes, I often marinate the chicken and chop the vegetables the night before. I just assemble the skewers right before grilling to keep everything fresh.

Can I use canned pineapple instead of fresh?

Definitely. I’ve used canned pineapple chunks many times—just make sure to drain them well and use canned pineapple juice for the marinade.

How do I prevent the skewers from burning?

If I use wooden skewers, I always soak them in water for at least 30 minutes before grilling. Metal skewers are a great alternative since they don’t burn at all.

What if I don’t have a grill?

No problem! I’ve broiled these in the oven successfully. I place the skewers on a foil-lined baking sheet, broil on high, and turn them every few minutes while brushing on the glaze.

Conclusion

These Hawaiian chicken skewers are a delicious way to bring tropical flavors to the table. Whether I'm grilling for a weekend BBQ or just spicing up a weeknight dinner, this recipe always delivers juicy, caramelized chicken and vibrant, sweet-savory veggies. It's easy, versatile, and perfect for sharing.

Hawaiian Chicken Skewers

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Author: Sue
Prep Time: 25 minutes
Cook Time: 12‑16 minutes
Total Time: Approximately 1 hour (including marinating)
Yield: 6‑8 skewers, serves about 4‑6 people
Category: Main Course / Grilling
Method: Grilling (or oven broiling as alternative)
Cuisine: Hawaiian / Tropical / American fusion
Diet: Halal

Print Recipe

Description

Sweet and savory chicken skewers with pineapple and colorful veggies, marinated and grilled to juicy perfection in a Hawaiian-style sauce.

Instructions

Soak wooden skewers in water if using, to prevent burning.
In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, sesame oil, ginger, garlic, salt & pepper to make the marinade.
Reserve some of the marinade (about ¼‑⅓ cup) to use later for brushing / glazing.
Put the chicken cubes in a resealable bag or bowl, pour the rest of the marinade over them, toss to coat, and refrigerate for at least 30 minutes (up to 2‑4 hours for more flavor).
Preheat grill (or grill pan) to medium‑high heat. Oil the grates to prevent sticking.
Meanwhile, in a bowl toss pineapple chunks, bell peppers, and onion with a little oil, salt & pepper.
Thread chicken, pineapple, peppers, and onion alternately onto skewers.
Grill skewers for about 12‑16 minutes, turning every few minutes so all sides char evenly; cook until chicken is cooked through (internal temp ~165°F / 75°C).
During grilling, brush the skewers with the reserved marinade/glaze to build up sweet & tangy flavor and glossy finish.
Once cooked, remove from grill, let rest a few minutes, then serve (often over rice, with sides like coleslaw or salad).

Notes

Using canned pineapple juice helps avoid the enzyme bromelain (in fresh juice) making the chicken mushy. *
If using wooden skewers, soak them well so they don’t burn on the grill.
Cut all ingredients roughly the same size so they cook evenly.
Don’t over‑marinate chicken—longer than ~4 hours can change texture adversely.
You can broil in the oven if you don’t have a grill: arrange skewers on a baking sheet, broil, turning & glazing as for grilling.