If you’re craving something juicy, flavorful, and vibrant, this Quick and Tasty Hawaiian Chicken Kebabs Recipe is about to become your new best friend in the kitchen. With tender chicken cubes soaking in a tangy, sweet marinade featuring pineapple juice and soy sauce, paired with grilled fresh pineapple, red onion, and bell peppers, every bite bursts with tropical goodness and smoky char. Whether you’re firing up the grill for a casual weeknight dinner or impressing friends at your next barbecue, these kebabs deliver a perfect balance of sweet and savory that everyone will adore.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building layers of delicious flavor and texture. From the sweet tang of pineapple juice to the savory depth of soy sauce, these simple components come together to create a dish that’s colorful, juicy, and utterly satisfying.
- Ketchup: Adds a subtle tomato sweetness and helps to thicken the marinade for coating the chicken beautifully.
- Dark brown sugar: Provides rich molasses flavor and caramelizes perfectly on the grill.
- Low-sodium soy sauce: Brings a salty umami kick without overpowering the other flavors.
- Canned pineapple juice: Offers tropical acidity that tenderizes the chicken while enhancing the Hawaiian vibe.
- Olive oil: Keeps the ingredients moist and helps in achieving that lovely char on the grill.
- Rice vinegar: Adds brightness and a delicate tang that balances the sweetness.
- Garlic cloves (minced): Introduces aromatic sharpness and depth.
- Minced ginger: Lends a warm, peppery zing that makes the marinade extra special.
- Sesame oil: Just a touch for a subtle nutty undertone.
- Salt and freshly ground black pepper: Essential seasoning for bringing all the flavors together.
- Boneless, skinless chicken breast (cubed): The protein star that soaks up all the vibrant marinade flavors.
- Fresh cubed pineapple: Adds juicy sweetness and a tropical flair alongside the chicken.
- Green bell peppers (diced): Provide a crisp bite and vibrant green color.
- Large red onion (diced): Brings sweetness and slight smokiness once grilled.
How to Make Quick and Tasty Hawaiian Chicken Kebabs Recipe
Step 1: Prepare the marinade
Start by mixing ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons of olive oil, rice vinegar, minced garlic, ginger, sesame oil, salt, and freshly ground pepper in a large bowl until combined. This marinade is the heart of your dish, packing a punch of sweet, savory, and tangy flavors that tenderize and infuse the chicken perfectly.
Step 2: Marinate the chicken
Place your cubed chicken in a resealable gallon bag, reserving half a cup of the marinade for basting later. Pour the remaining marinade over the chicken, seal the bag tightly, and refrigerate for 1 hour. The longer the chicken marinates (without overdoing it), the more vibrant the flavors will be.
Step 3: Prep the skewers and veggies
While the chicken marinates, soak wooden skewers in water for one hour to prevent burning on the grill. Drizzle the remaining olive oil over your freshly diced pineapple, green bell peppers, and red onion, tossing them gently. Season with salt and pepper so every skewer bursts with flavor and color.
Step 4: Assemble the kebabs
Thread the marinated chicken, pineapple chunks, bell pepper pieces, and red onion onto each skewer in a colorful pattern. This not only ensures each bite has a perfect balance of flavors but also makes for an inviting presentation that’s hard to resist.
Step 5: Grill to perfection
Brush the grill grates lightly with oil to prevent sticking. Place the skewers on medium heat and grill for 5 minutes. Then, brush the tops of the skewers with the reserved marinade, flip them over, and repeat. Continue grilling for another 4 minutes or until the chicken reaches an internal temperature of 165°F (75°C). This method keeps the chicken moist and adds a delicious caramelized glaze.
How to Serve Quick and Tasty Hawaiian Chicken Kebabs Recipe
Garnishes
Sprinkle freshly chopped cilantro or green onions over the hot kebabs for a pop of color and fresh herbal notes. A light drizzle of sriracha mayo or a squeeze of lime juice can also add a delightful zing that complements the sweetness perfectly.
Side Dishes
Pair these kebabs with fluffy coconut rice or a crisp mixed green salad to round out the meal. For a fun tropical touch, a simple mango salsa or grilled corn on the cob can harmonize wonderfully with the Hawaiian flavors.
Creative Ways to Present
Serve the kebabs on a vibrant platter lined with banana leaves or alongside a bed of shredded lettuce for a festive, island-inspired look. You could even place some of the grilled pineapple pieces on skewers alone as a sweet treat to finish the meal.
Make Ahead and Storage
Storing Leftovers
Place any leftover kebabs in an airtight container and refrigerate within two hours of grilling. They’ll stay fresh for up to 3 days, making for an easy grab-and-go meal or snack the next day.
Freezing
If you want to freeze these delicious kebabs, it’s best to do so before grilling. Assemble the skewers and wrap them tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag. They can be frozen for up to 2 months. When ready to use, thaw in the refrigerator overnight before grilling.
Reheating
Reheat leftovers either on the grill or in the oven at 350°F until warmed through to maintain their juiciness. Avoid microwaving if possible to keep that perfect grilled texture and flavor intact.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are actually a great alternative because they stay juicy and tender while grilling. Just adjust the cooking time slightly and check that they reach the safe internal temperature of 165°F.
Do I have to soak wooden skewers before grilling?
Yes, soaking wooden skewers for at least an hour helps prevent them from burning or catching fire on the grill, making your cooking experience safer and easier.
Is it possible to make this recipe gluten-free?
Definitely! Just swap regular soy sauce for a gluten-free tamari or coconut aminos and double-check that your other ingredients, like ketchup, don’t contain gluten additives.
Can I cook these kebabs indoors?
Yes! If you don’t have access to a grill, you can use a grill pan on your stove or bake the kebabs in the oven at 425°F on a lined baking sheet. Just watch closely to ensure they don’t dry out.
How long can I marinate the chicken for best results?
While an hour is ideal for quick flavor infusion, you can marinate up to 4 hours in the fridge. Avoid going longer than that to prevent the pineapple juice from making the chicken mushy.
Final Thoughts
I can’t recommend enough giving this Quick and Tasty Hawaiian Chicken Kebabs Recipe a try the next time you want something effortless but packed with bold flavors and tropical vibes. It’s a guaranteed crowd-pleaser that’s as fun to make as it is to eat, giving you that perfect grilled meal anytime you’re dreaming of sunshine and succulent bites.
Print
Quick and Tasty Hawaiian Chicken Kebabs Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 9 minutes
- Total Time: 1 hour 29 minutes
- Yield: 9 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Description
These Quick and Tasty Hawaiian Chicken Kebabs combine tender, marinated chicken breast with fresh pineapple, bell peppers, and red onions grilled to perfection. The flavorful marinade, featuring a blend of ketchup, soy sauce, brown sugar, and pineapple juice, adds a perfect balance of sweet and savory that makes these kebabs a crowd-pleaser in just over an hour.
Ingredients
Marinade
- 1/3 cup ketchup
- 1/3 cup packed dark brown sugar
- 1/3 cup low-sodium soy sauce
- 1/4 cup canned pineapple juice
- 2 Tbsp olive oil (from the 4 Tbsp)
- 1 1/2 Tbsp rice vinegar
- 4 garlic cloves, minced (4 tsp)
- 1 Tbsp minced ginger
- 1/2 tsp sesame oil
- Salt, to taste
- 3/4 tsp freshly ground black pepper
Chicken and Vegetables
- 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
- 3 cups fresh cubed pineapple (about 3/4 of a 3 lb pineapple)
- 1 1/2 large green bell peppers, diced into 1 1/4-inch pieces
- 1 large red onion, diced into 1 1/4-inch pieces
- 2 Tbsp olive oil (remaining from the 4 Tbsp)
- Olive oil for brushing grill
- Salt and freshly ground black pepper, to season vegetables
- 10 wooden skewers, soaked in water for 1 hour
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, minced garlic, minced ginger, sesame oil, 3/4 teaspoon black pepper, and salt to taste until fully combined and smooth.
- Marinate the Chicken: Place the chopped chicken breast into a resealable gallon-size bag. Pour the marinade over the chicken, reserving 1/2 cup to use later. Seal the bag and refrigerate for 1 hour to allow the flavors to infuse.
- Soak the Skewers: While the chicken marinates, soak 10 wooden skewers in water for 1 hour to prevent them from burning on the grill.
- Preheat the Grill: Preheat your grill to medium heat, approximately 400°F (200°C). Make sure the grill grates are clean and ready for cooking.
- Prepare the Vegetables and Pineapple: Drizzle the remaining 2 tablespoons of olive oil over the diced red onion, green bell peppers, and pineapple chunks. Toss well to coat evenly and season with salt and black pepper to taste.
- Assemble the Kebabs: Thread the marinated chicken pieces, pineapple, bell pepper, and red onion alternately onto the soaked skewers until all ingredients are used.
- Grill the Kebabs: Brush the grill grates with olive oil to prevent sticking. Place the assembled skewers onto the grill. Cook for 5 minutes on one side without moving, allowing a good sear to develop.
- Brush with Marinade and Rotate: Brush the tops of the kebabs generously with 1/4 cup of the reserved marinade. Carefully rotate the skewers and brush the other side with the remaining 1/4 cup of marinade.
- Finish Grilling: Continue grilling for an additional 4 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender but still slightly crisp. Serve the kebabs warm.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Be sure to cook chicken to an internal temperature of 165°F (75°C) for food safety.
- Use low-sodium soy sauce to control the salt content in the marinade.
- Feel free to substitute chicken breast with thigh meat for a juicier kebab.
- The reserved marinade is used as a baste during grilling for added flavor and moisture.
- These kebabs pair well with steamed rice or a fresh green salad.
