Make Hawaiian Chicken Kebabs for a colorful delicious dinner!

We are all about the Hawaiian food. We love slow cooker Kalua Pork, Hawaiian Mac Salad and Pineapple whip floats. These Hawaiian style kebabs are loaded with perfectly marinaded chicken, juicy fresh pineapple, colorful peppers and onions. We love to serve them over couscous for perfect warm weather dinner. Celebrate the season with kebabs!

Keep wooden skewers from burning:

The best way to keep wooden skewers from burning is to soak them in water for 30 minutes before adding the meat and veggies. If you love grilling kebabs don’t miss our other favorite grilled kebab recipe.

Can you cook these skewers in the oven?

Don’t have a grill? You can broil the kebobs in the oven. Preheat your broiler. Line a sheet pan with foil. Arrange the kebobs in a single layer on the sheet pan. Place the sheet pan under the broiler. Broil, and turn every 5 minutes and baste with remaining marinade until the chicken is cooked…about 15-20 minutes.

Can you make kababs ahead of time?

Yes! You can prep so much of it before you need it. Marinade the chicken a day ahead and skewer the chicken, pineapple and veggies the night before and store in the fridge on a foil lined sheet pan.

How to know if your chicken is fully cooked?

The best way to check for doneness is to use an instant read thermometer. The chicken needs to register at 165F.

What you need to make Hawaiian Chicken Kebabs:

For the Marinade:

3 TBS brown sugar
1/3 cup soy sauce
1/3 cup pineapple juice
1/3 cup ketchup
1 teaspoon sesame oil
1/4 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

For the Skewers:

4 boneless, skinless chicken breasts, trimmed and cut into 1 1/2-inch pieces
3-4 small bell peppers, cut into 1 1/2-inch pieces (colors of your choice)
1 large red onion, cut into 1 1/2-inch pieces
2 cups fresh pineapple chunks
1-2 tablespoons olive oil (or more sesame oil)
oil or grill cooking spray for grill grates

How to make Hawaiian Chicken Kababs:

To make the marinade whisk together the brown sugar, soy sauce, pineapple juice, ketchup, sesame oil, garlic powder, ground ginger, salt and pepper in a medium sized bowl.
Place the diced chicken in a large plastic zip-top bag or bowl. Add 3/4 of the marinade and toss the chicken in the marinade to coat. Cover the chicken; refrigerate at least 1 hour up to 4 hours.
If using wooden skewers, soak in water for at least 30 minutes.
Make the skewers working in an assembly line. Thread chicken, peppers, onion and pineapple onto skewers and repeat until you run out of things to add.
Brush some of the remaining marinade on the skewers.
Preheat grill to medium heat.
Oil the grill grates. Place kebobs on grill over medium heat. Grill, turning every 4-5 minutes and basting with remaining marinade until chicken is done; about 15-20 minutes.

5 from 1 vote

Hawaiian Chicken Kebabs

Colorful and delicious chicken kebabs Hawaiian style.

Author Kami | NoBiggie.net

Ingredients

For the Marinade:

3 TBS brown sugar
1/3 cup soy sauce
1/3 cup pineapple juice
1/3 cup ketchup
1 teaspoon sesame oil
1/4 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

For the Skewers:

4 chicken breasts (boneless and skinless) trimmed and cut into 1 1/2-inch pieces
3-4 small bell peppers cut into 1 1/2-inch pieces (colors of your choice)
1 medium red onion cut into 1 1/2-inch pieces
2 cups fresh pineapple cut into chunks
1-2 tablespoons olive oil or sesame oil
oil or grill cooking spray for grill grates

Instructions

For the Marinade whisk together the brown sugar, soy sauce, pineapple juice, ketchup, sesame oil, garlic powder, ground ginger, salt and pepper in a medium sized bowl.
Place the diced chicken in a large plastic zip-top bag or bowl. Add 3/4 of the marinade and toss the chicken in the marinade to coat. Cover the chicken; refrigerate at least 1 hour up to 4 hours.
If using wooden skewers, soak in water for at least 30 minutes.
Make the skewers working in an assembly line. Thread chicken, peppers, onion and pineapple onto skewers and repeat until you run out of things to add.
Brush some of the remaining marinade on the skewers.
Preheat grill to medium heat.
Oil the grill grates. Place kebobs on grill over medium heat. Grill, turning every 4-5 minutes and basting with remaining marinade until chicken is done; about 15-20 minutes.

Recipe Notes

*The marinade can be made 3 days ahead and kept chilled in the fridge until ready to use.
*Don’t have a grill? You can broil the kebobs in the oven too. Preheat your broiler. Line sheet pan with foil. Arrange the kebobs in a single layer on the sheet pan. Place the sheet pan under the broiler. Broil, and turn every 5 minutes and baste with remaining marinade until the chicken is cooked…about 15-20 minutes.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!