Hawaiian Pineapple Chicken Kabobs
Updated
Updated
These Hawaiian Chicken Kabobs are one of my favorite things to make when I’m hosting a backyard BBQ. I use juicy chunks of chicken breast, sweet pineapple, and colorful veggies, all tossed in a savory marinade that brings everything together. They’re quick, easy, and always a hit with friends and family!
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
Easy Hawaiian Pineapple Chicken Kabobs
One of my favorite things about summer is firing up the grill. Whether it’s something simple like turkey burgers and hot dogs or a juicy steak, there’s just something about grilled food that screams summer!
Another favorite? Kabobs! And these Hawaiian Pineapple Chicken Kabobs are one of my favorite variations. They have such an amazing flavor, with chicken, pineapple, peppers, and onions. The chicken is marinated in a combination of BBQ sauce, teriyaki sauce, and pineapple juice so it’s tender, juicy, and flavorful all on its own.
What I really love is that they only take about 15 minutes of prep, and they grill up super fast—so whether I’m putting together a quick weeknight dinner or firing up the grill for a summer BBQ, these kabobs always make an appearance. I also like to mix things up depending on what I have on hand—you can swap in other veggies like zucchini or mushrooms, or use whatever color bell peppers you prefer. They’re super versatile and always turn out delicious!
If you love making grilled chicken kabobs, be sure to check out my Greek chicken kabobs, too. A completely different flavor profile but just as good!
Pineapple Chicken Kabobs
Ingredients
- ½ cup BBQ sauce, store bought, homemade traditional, or Bourbon BBQ.
- ½ cup teriyaki sauce, store bought or homemade
- ¼ cup pineapple juice
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 lb. boneless chicken breast, cut into 1-inch pieces, thighs also work
- 2 cups fresh pineapple chunks
- 1 red onion, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
Instructions
- In a large zip-top bag, stir together bbq sauce, teriyaki sauce, pineapple juice, garlic, and ginger. Reserve a bit for basting. Season the chicken with some salt and pepper, add to the marinade and shake until all the chicken is well coated. Place the chicken in the refrigerator for 1-7 hours.
- If using metal skewers, you’re good to go. For wooden skewers, they need to soak in water for at least 30 minutes to prevent them from burning.
- Preheat your grill to 375°F.
- Thread the chicken, pineapple, onion, and bell peppers onto the skewers, alternating them.
- Baste some of the marinade onto the skewers.
- Cook your skewers on the grill for 3 to 4 minutes per side until the chicken reaches an internal temperature of 165°F, basting a few more times with the marinade as they cook.
Notes
- Cut everything into equal sizes so everything cooks evenly at the same pace.
- The chicken is cooked through when an instant-read thermometer in the biggest piece of chicken reads 165°F.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Hawaiian Pineapple Chicken Kabobs Step by Step
Marinate the chicken: Combine the ½ cup BBQ sauce, ½ cup teriyaki sauce, ¼ cup pineapple juice, 4 cloves garlic, and 1 tbsp fresh ginger. Reserve some for basting. Season the chicken with some salt and pepper, then add to the marinade and shake to coat. Marinate in the refrigerator for at least 1 hour but no more than 7 hours. I do not recommend marinating it overnight as the acid in the pineapple will eventually break down the chicken. I find a few hours to be the sweet spot.
Soak the skewers: If using wooden skewers, soak in water for 30 minutes.
Assemble the chicken kabobs: Alternate adding the chicken, pineapple, and peppers on the skewers.
Grill: Baste some of the marinade on the kabobs. Grill for 3 to 4 minutes per side or until the chicken reaches 165°F, basting as they cook.
Serve: Serve the kabobs with your favorite sides and enjoy.
How to Store
Remove the chicken and veggies from the skewer and refrigerate in an airtight container for 2 to 3 days. Gently reheat in the microwave until warmed through.
Serving Suggestions
These pineapple chicken kabobs are great with a big scoop of Hawaiian macaroni salad or pineapple coconut rice. Since there’s both protein and veggies on the skewer, I tend to go for a potato or pasta side. We also like to enjoy these chicken kabobs with a refreshing drink such as a mojito or something tropical like a Blue Hawaiian.
