30-Minute Hawaiian Chicken Kabobs That Taste Like Paradise

There’s nothing quite like the sound of Hawaiian chicken kabobs hitting a hot grill—that perfect sizzle, the sweet smell of caramelizing pineapple, and those sticky teriyaki drips making the flames dance. Trust me, one bite of these juicy chicken skewers loaded with charred veggies bursts with island flavors that scream summer BBQ magic!

I first made these for my husband’s birthday cookout years ago, and now they’re our go-to for any backyard gathering. My nieces actually fight over the last skewer (those pineapple chunks disappear fast!). What I love most is how simple these kabobs are—just 30 minutes of marinade time, and you’ll have a foolproof meal planning win that beats any meal delivery service for freshness and flavor.

Seriously, once you taste that sweet-savory combo of tender chicken with those smoky-sweet grilled pineapple pieces, you’ll be hooked. They’re my little taste of tropical vacation right at home!

Why You’ll Love These Hawaiian Chicken Kabobs

Listen, these skewers are seriously life-changing for weeknight dinners and parties alike. Here’s why they’ve become my summer staple:

• 30-minute marinade magic: Unlike those fussy recipes that demand overnight soaking, this teriyaki-honey blend flavors the chicken fast—just enough time to prep your grill and cocktail!
• Sweet meets smoky: The pineapple caramelizes into little bursts of joy against the savory chicken—it’s like a luau in every bite.
• Meal planning MVP: I always double the batch—they reheat like a dream for lunches (way better than pricey meal delivery services!).
• Crowd-pleaser guarantee: Kids devour the sweet pineapple, adults love the charred edges, and nobody suspects how easy they were.

Pro tip from my BBQ fails: Fresh pineapple trumps canned every time—that caramelized crunch is worth the extra chopping!

Ingredients for Hawaiian Chicken Kabobs

Alright, let’s talk pantry raid! Here’s everything you’ll need for those dreamy skewers—grouped by whether they’re soaking into that glorious marinade or getting threaded onto the sticks. And don’t worry, I’ve got your back with easy swaps if needed.

• For the superstar marinade:
  • 1.5 lbs boneless chicken breast, cubed into 1-inch chunks (thighs work too—just grill ’em a tad longer)
  • 1/2 cup teriyaki sauce (gluten-free folks: swapping in tamari here works beautifully)
  • 2 tbsp soy sauce (or coconut aminos if you’re watching sodium)
  • 1 tbsp honey—trust me, this is the glue that balances the salty-sweet dance
  • 1 tbsp olive oil (or avocado oil for higher heat)
  • 1 tsp garlic powder (or 2 fresh cloves, minced—I’ve done both!)
  • 1/2 tsp black pepper, freshly ground if you’re feeling fancy
• For skewer assembly:
  • 1 cup fresh pineapple chunks, about 1-inch cubes (yes, you can use canned in a pinch—drain well!)
  • 1 red bell pepper, chopped into 1-inch squares (the color pop is everything)
  • 1 red onion, cut into 1-inch wedges (soak ’em in cold water for 10 mins if raw onion bites back)
  • Wooden skewers (soak these babies for 30 mins—unless you like flambéed kabob sticks!)

Bonus confession: I’ve tossed in zucchini slices or mushrooms when my fridge was looking sad—this recipe’s flexible like that. Oh, and if you’re as obsessed with charred pineapple as I am? Double that portion. No regrets.

SAVE IT

How to Make Hawaiian Chicken Kabobs

Okay, folks—ready for the fun part? Making these Hawaiian chicken kabobs is seriously easy, but let me walk you through each step so they turn out perfect every time. Just grab your favorite mixing bowl and tongs, and let’s do this!

Step 1: Marinate the Chicken

First, grab that big bowl and dump in your cubed chicken. Now, pour in the teriyaki sauce, soy sauce, honey, olive oil, garlic powder, and black pepper. Use your hands to squish everything together like you’re giving the chicken a little massage—that’s how you know it’s well-coated! Let it soak up all that goodness for at least 30 minutes (I set a timer while I prep the grill).

Meal planning tip: If you’re prepping ahead, toss this in the fridge overnight. Morning-you will high-five evening-you when dinner comes together in 15 minutes flat!

SAVE IT

Step 2: Assemble the Skewers

While your chicken’s soaking up flavor, soak those wooden skewers in water for 30 minutes—trust me, nobody wants a side of burnt stick with their kabobs. Now the fun part: threading! I alternate chicken, pineapple, bell pepper, and onion like edible rainbow beads. Leave a tiny gap between pieces so everything cooks evenly (no overcrowding!).

Pro tip: Skewer pineapple through its core—it holds together better when grilling!

Step 3: Grill to Perfection

Fire up that grill to medium-high (about 375-400°F). Lay your Hawaiian chicken kabobs across the grates—listen for that glorious sizzle! Grill for 5-6 minutes per side, turning gently with tongs. Brush extra marinade halfway through for extra sticky-sweet magic.

Chicken’s done when it hits 165°F inside (a meat thermometer is your best friend here). Those pineapple chunks should have dark grill marks but still be juicy—that’s when you know they’re caramelized just right. Pull them off and let ‘em rest for 2 minutes (if you can resist diving in!).

SAVE IT

Tips for the Best Hawaiian Chicken Kabobs

Oh, these little tricks make ALL the difference between good kabobs and “oh-my-gosh-who-made-these-they’re-incredible” kabobs! Listen close—these are the secrets I’ve learned from countless grill sessions (and yes, a few charcoal disasters).

First, always use fresh pineapple if you can. That canned stuff works in a pinch, but fresh chunks caramelize into these golden nuggets of sweetness that’ll make your taste buds dance. Pat your chicken dry with paper towels before marinating—wet chicken won’t soak up that teriyaki goodness properly. And when you’re grilling, give those skewers some breathing room! Crowding creates steam instead of that gorgeous char we all love.

Got a sous-vide precision cooker? Try pre-cooking your chicken to 150°F before grilling—it stays juicy while you focus on getting those perfect grill marks. And here’s my oddball tip: slide a slice of onion between pineapple pieces—it adds moisture and keeps everything from sticking!

Serving Suggestions for Hawaiian Chicken Kabobs

Now, let’s talk about what to serve with these glorious Hawaiian chicken kabobs to make it a complete meal that’ll have everyone at the table begging for seconds! My absolute must-have pairing is coconut rice—that creamy, slightly sweet flavor is basically a tropical vacation for your taste buds. Just mix coconut milk into your rice cooker instead of water—boom, instant upgrade!

For my health-conscious friends (or those following weight loss programs), swap in quinoa instead. Its nutty taste stands up great to the bold kabob flavors, and that lean chicken protein keeps you full without guilt. Add a bright, crunchy slaw or simple cucumber salad on the side to cut through all that richness—I love tossing greens with lime juice and a pinch of chili flakes for some zing.

Pro tip: Serve everything family-style with extra teriyaki sauce for drizzle control. And don’t forget the mai tais—because really, what’s a Hawaiian feast without a little pineapple juice cocktail action?

SAVE IT

Storage and Reheating Instructions

Okay, let’s talk leftovers—because let’s be real, you might not have any of these Hawaiian chicken kabobs left (they’re that good). But just in case, here’s how to keep ‘em tasting fresh! Pop them in an airtight container—I stack them gently with parchment paper between layers to avoid pineapple stickiness. They’ll stay fabulous in the fridge for up to 3 days.

When you’re ready to reheat, skip the microwave (soggy kabobs = sad kabobs). Instead, warm them in a 350°F oven for 10 minutes or give ‘em a quick sizzle in a skillet over medium heat. That brings back the crisp edges and juicy center like magic!

Freezing tip? Separate the chicken from the pineapple and veggies before freezing—they thaw at different rates. Just toss everything in a freezer bag (label it—future you will thank you!), and they’ll keep for 2 months. Thaw overnight in the fridge before reheating.

Nutritional Information

Just a quick heads up—these numbers are rough estimates since ingredient brands and serving sizes can vary. But here’s the scoop on what you’re getting per juicy Hawaiian chicken kabob (because hey, knowledge is power… and also helps with meal planning!):

Calories: 280
Protein: 30g (hello, muscle fuel!)
Sugar: 12g (thank that sweet pineapple and honey)
Sodium: 800mg (teriyaki packs a punch—swap low-sodium soy sauce if you’re watching this)
Fat: 8g (mostly from that good olive oil and chicken)

My nutritionist friend reminds me this is still way healthier than takeout! Want to trim more? Skip the extra glaze drizzle—though I never do because… flavor.

FAQs About Hawaiian Chicken Kabobs

Hawaiian Chicken Kabobs

SAVE IT

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sweet and savory grilled chicken skewers with pineapple and teriyaki glaze, perfect for summer BBQs.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 12 min
• Total Time: 57 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Grilling
• Cuisine: Hawaiian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 1.5 lbs boneless chicken breast, cubed
• 1 cup pineapple chunks
• 1 red bell pepper, chopped
• 1 red onion, chopped
• 1/2 cup teriyaki sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp black pepper

Cook Mode Prevent your screen from going dark

Instructions

1. In a bowl, mix chicken with teriyaki sauce, soy sauce, honey, olive oil, garlic powder, and black pepper. Marinate for at least 30 minutes.
2. Thread chicken, pineapple, bell pepper, and onion onto skewers.
3. Preheat grill to medium-high heat.
4. Grill kabobs for 10-12 minutes, turning occasionally, until chicken is fully cooked.
5. Serve hot with extra teriyaki sauce if desired.

Notes

• Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
• For extra flavor, marinate chicken overnight.
• Add zucchini or mushrooms for more veggies.

Nutrition

• Serving Size: 1 skewer
• Calories: 280
• Sugar: 12g
• Sodium: 800mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 75mg