I’m so happy to share this Hawaiian Chicken Kabobs recipe with you! These colorful skewers combine juicy chicken, sweet pineapple, and fresh vegetables with a simple homemade marinade. Every bite is sweet, savory, and lightly smoky from the grill. It is a fun meal for family dinners, cookouts, or warm summer evenings.
Level: Easy
Total Time: About 1 hour 15 minutes
Prep Time: About 25 minutes
Cook Time: About 20 minutes
Yield: About 6 servings
Course: Main Course
Cuisine: Hawaiian Inspired
I still remember the first time I made these chicken kabobs for a backyard dinner. The bright colors and sweet smell from the grill made everyone excited to eat.
This recipe is simple, fresh, and full of flavor. The chicken soaks in an easy marinade before being threaded onto skewers with pineapple and vegetables. As everything cooks, the pineapple becomes extra sweet and the vegetables turn tender with lightly charred edges.
These kabobs are great for family meals, summer parties, or meal prep. They are easy enough for beginners but look impressive when served at the table.
How to Make Hawaiian Chicken Kabobs
These kabobs bring together sweet fruit, juicy chicken, and colorful vegetables in every bite. Here is how everything comes together:
• Marinate bite-sized chicken pieces in a sweet and savory sauce.
• Lightly cook the sweet potatoes so they finish cooking on the grill.
• Cut fresh pineapple and vegetables into even pieces.
• Thread the chicken, vegetables, and pineapple onto skewers.
• Grill until the chicken is juicy and lightly charred.
• Brush with extra marinade while cooking for more flavor.
• Serve over rice and finish with toasted coconut if you like.
This is an easy grilled meal that is colorful, filling, and perfect for sharing.
Ingredients
• 2 pounds boneless, skinless chicken breasts, cut into 1½ inch cubes
• 2 teaspoons toasted sesame oil
• 1 teaspoon fresh grated ginger
• 2 garlic cloves, minced
• ⅓ cup low sodium soy sauce
• 1 tablespoon rice vinegar
• 3 tablespoons brown sugar
• 2 tablespoons ketchup
• ½ teaspoon smoked paprika
• 1 medium sweet potato, peeled and cut into 1 inch cubes
• 2 cups fresh pineapple chunks
• 2 green bell peppers, cut into large pieces
• 1 medium red onion, cut into large pieces
• 2 tablespoons vegetable oil, for brushing the grill
• ¼ cup toasted coconut flakes (optional)
• Cooked coconut rice or steamed rice, for serving
Directions
- Make the Marinade:
Combine the sesame oil, ginger, garlic, soy sauce, rice vinegar, brown sugar, ketchup, and smoked paprika in a large bowl. Stir until the sugar begins to dissolve.
- Marinate the Chicken:
Reserve about half of the marinade for brushing later. Add the chicken to the remaining marinade and coat every piece well. Cover and chill for about 30 to 60 minutes.
- Prepare the Sweet Potatoes:
Place the sweet potato cubes in boiling water for about 5 minutes. Drain well and let them cool slightly.
- Assemble the Kabobs:
Thread the chicken, sweet potatoes, pineapple, bell peppers, and onion onto skewers, alternating the ingredients for colorful kabobs.
- Grill the Kabobs:
Heat a grill to medium heat and lightly oil the grates. Place the skewers on the grill and cook for about 15 to 20 minutes, turning every few minutes.
- Brush and Finish:
Brush the reserved marinade over the kabobs as they cook. Continue grilling until the chicken reaches 165°F and the vegetables have light grill marks.
- Serve:
Place the kabobs over warm rice if desired. Sprinkle with toasted coconut flakes and serve while hot.
Process Details
• Marinating the Chicken: Giving the chicken time to soak in the marinade helps it stay juicy and flavorful.
• Par Cooking the Sweet Potatoes: A quick boil helps the potatoes become soft inside while still getting nice color on the grill.
• Even Sized Pieces: Cutting everything into similar sizes helps the kabobs cook evenly.
• Fresh Pineapple: Fresh pineapple holds together better on the grill and becomes sweeter as it cooks.
• Brushing the Marinade: Adding the reserved marinade during grilling builds more flavor and helps keep the chicken moist.
Tips for Success
• Use fresh pineapple for the best texture and flavor.
• Cut the chicken into even pieces so it cooks at the same speed.
• Soak wooden skewers in water for at least 30 minutes before grilling.
• Do not crowd the skewers too tightly. Leave a little space for even cooking.
• Turn the kabobs gently to keep the vegetables from falling apart.
• Check the chicken with a meat thermometer to avoid overcooking.
Serving Ideas
• Serve over fluffy coconut rice for a complete meal.
• Pair with cilantro lime rice for a fresh twist.
• Add a crisp green salad on the side.
• Serve with grilled corn or roasted vegetables.
• Spoon extra marinade over the rice before serving.
• Finish with chopped fresh cilantro or sliced green onions.
Storage & Freezing
• Refrigerator: Store leftover chicken and vegetables in an airtight container for up to 4 days.
• Freezer: Freeze cooked chicken and vegetables for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Microwave: Warm individual servings in short intervals until heated through.
• Grill or Skillet: Reheat gently over medium heat for a few minutes to bring back some of the grilled flavor.
• Serving Tip: Fresh pineapple is best enjoyed right after cooking, as it becomes softer after storage.
Nutrition Info (Approximate per Serving)
• Calories: ~320
• Protein: ~35g
• Carbohydrates: ~20g
• Fat: ~10g
• Fiber: ~2g
• Sodium: ~500mg
• Sugar: ~10g
These Hawaiian Chicken Kabobs are a simple way to bring bright flavors and colorful ingredients to your dinner table. The juicy chicken, sweet pineapple, tender vegetables, and easy homemade marinade come together to make a meal that feels both fresh and satisfying.
I hope you enjoy making these kabobs as much as I do. Fire up the grill, gather your favorite side dishes, and enjoy every delicious bite with family and friends. Happy cooking!
