Tropical Hawaiian Chicken Kebabs

Picture juicy chicken, fresh pineapple chunks, and crunchy veggies sizzling away on your grill. That’s what you get with this colorful Hawaiian-style kebab—my go-to for tangy, sweet flavor. The marinade is super simple. It’s savory and a little bit tropical, so it’s a total hit for backyard dinners or any summer get-together.

These made their debut at a family get-together when grilled burgers seemed too plain. Everyone grabbed them so fast. Now we fire them up every year to kick off grill season. Nothing comes close to that pineapply char smell.

Vibrant Ingredients

• Boneless skinless chicken breast: Easy to marinate and cooks fast Pick pink, moist chicken so it stays juicy
• Fresh pineapple: Pops in your mouth and adds sweet flavor Sniff for a fruity smell at the bottom and golden skin for ripeness
• Green bell peppers: Crunchy and mellow Use green peppers that shine and feel firm in your hand
• Red onion: Makes things colorful and adds gentle sweetness Heavier onions with dry skins are the best bet
• Ketchup: Gives tang and builds the marinade’s base Choose brands with real tomatoes for punchy flavor
• Dark brown sugar: Adds a smooth, deep caramel taste Press it into the cup to measure the right amount
• Low sodium soy sauce: Brings out the savory without making it too salty Sample before salting more
• Canned pineapple juice: Doubles up on sweet tang and makes chicken tender Get the stuff that says 100% juice
• Olive oil: Locks in juices and keeps things from sticking Pick extra virgin for mixing up the marinade
• Rice vinegar: Puts a light, tasty zing that works with the sweet notes
• Minced garlic: The secret to rich aroma and flavor Fresh cloves chopped up are way bolder than the jar kind
• Minced ginger: Warms things up and brings a nice hint of spice Peel before chopping for the nicest texture
• Sesame oil: Little bit goes a long way Nutty and rich—use toasted for best flavor and don’t overdo it
• Salt and pepper: Makes everything pop Use kosher salt and grind black pepper fresh

Simple Steps

Serve It Up:

Once the kebabs are grilled, pull them off and let them hang out a couple minutes. Best eaten warm, maybe with extra pineapple or some rice on the side.

Grill Kebabs:

Place finished skewers over the flame. Grill five minutes, baste with reserved marinade, flip, and brush again. Cook another four minutes until the outsides pick up those charred bits and the chicken’s hot all the way through—it should hit 165°F for safety.

Heat and Oil Grill:

Crank the grill to medium, about four hundred degrees. Rub down the grates with some olive oil so the kebabs don’t stick and get those picture-perfect lines.

Thread Kebabs:

Slide chicken, pineapple, peppers, and onion on each soaked skewer, swapping the order as you like. Pack them pretty snug, but not super tight—air needs space to move so things cook evenly.

Veggie Prep:

With chicken marinating, dunk your wooden skewers in cold water for an hour so they don’t char. Dice up the fresh pineapple, bell pepper, and onion into chunks. Toss with olive oil, dust with salt and pepper—this makes sure they grill up nicely.

Chicken Marinade:

Mix ketchup, brown sugar, soy, pineapple juice, olive oil, vinegar, garlic, ginger, and sesame oil in a bowl, and sprinkle in salt and pepper. Scoop out half a cup to save for basting. Pour the rest into a bag with the chicken, seal it, and stash in the fridge at least an hour so it really soaks up the flavor.

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Every time I make this, I’m surprised how caramelizing the pineapple turns it into little fruity candy bites. Sometimes my niece just wants a whole skewer of only pineapple, so now I always add extras. You’ll see what I mean.

Leftover Hacks

Pop any leftover kebabs in a container with a lid and keep them in the fridge up to three days. The chicken soaks up even more flavor as it sits. If you want to keep them longer, slide the cooked pieces off the sticks, wrap tight in foil, and freeze for a couple months.

Easy Swaps

Feel free to use boneless thighs for a richer, moister bite. For a twist, grab whatever veggies are bright and on sale—zucchini, mushrooms, or cherry tomatoes all fit. Play with the marinade by dropping in some hot sauce or citrus zest, just sample before using!

Serving Ideas

I go for coconut rice or a crispy salad on the side. At get-togethers, pile the kebabs on a big board with herb sprinkles and lime slices, and everyone just grabs what they want. They taste awesome next to cucumber salad or sweet grilled corn, too.

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Food Roots and Traditions

Grilled skewers have been around in Hawaii a long time, bringing together flavors from Pacific, Asian, and American barbecue styles. Pineapple came to the islands with settlers ages ago, and now it’s a total grilling favorite. People love these for their tropical vibes and how they turn a BBQ into a party with friends outside.

FAQs About the Recipe

→ Is it okay to swap in canned pineapple?

Fresh pineapple works way better for taste and texture. The canned stuff usually goes mushy and can lose some flavor, so it might not hold up well on the grill.

→ How can I keep my wooden skewers from burning up?

Give the skewers a good soak in cold water for at least an hour before you grill. That stops them from catching fire or charring while you're cooking.

→ What size should I cut chicken and veggies?

Aim for everything—chicken, pineapple, onions, and peppers—to be about 1 1/4 inches each. That way, they’ll cook nice and even, and they’re super easy to slide onto your sticks.

→ How long should the chicken soak in marinade?

Let the chicken chill in the fridge with the marinade for at least an hour, but overnight works even better for flavor.

→ How hot should the chicken get inside?

Keep grilling until you hit 165°F (75°C) in the thickest part of the chicken for juicy, cooked-through bites.