Made with juicy chicken breast, pineapple, and veggies in a savory marinade, these Hawaiian Chicken Kabobs are a quick and easy recipe, perfect for summer grilling.
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!
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 in the summer that just tastes better!
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.
These require just 15 minutes or so of hands-on time and grill up quickly, which makes them perfect for your next summer BBQ or an easy weeknight dinner.
These easy grilled chicken kabobs are made with just a handful of ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- BBQ sauce – Grab your favorite one at the store or try my easy homemade traditional BBQ sauce or Bourbon BBQ sauce.
- Teriyaki sauce – I love using my homemade teriyaki sauce.
- Pineapple – You’ll need pineapple juice for the marinade and fresh pineapple chunks for the chicken skewers themselves.
- Garlic & ginger – Adds wonderful aromatics and flavor to the marinade.
- Salt and pepper – For flavor.
- Veggies – Red onion, green bell pepper, and red bell pepper for chicken kabobs are a winning flavor combination but also provide great color contrast. You can use other veggies, like zucchini or mushrooms, as desired. Or use any bell peppers you prefer.
- Chicken – I use boneless chicken breast but thighs will work as well.
How to Make Pineapple Chicken Kabobs
These Hawaiian pineapple chicken kabobs make a quick and easy dinner – perfect for those relaxing summer nights.
(Scroll down to the printable recipe card for all the details and don’t miss the helpful tips and video below.)
- Marinate the chicken. Combine the BBQ sauce, teriyaki, pineapple juice, garlic, and ginger. Reserve some for basting. Season the chicken with some salt and pepper, then add to the marinade and shake to coat. Refrigerate for 1 to 7 hours.
- 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 165F, basting as they cook.
Tips for Success
Here are a few tips for making the best grilled chicken skewers.
- Cut everything into equal sizes. Try to cut the chicken into equal pieces and make the peppers and onion roughly the same size as well, so everything cooks evenly.
- How do I know when my chicken kabobs are done? The easiest way is to use an instant-read thermometer in the biggest piece of chicken. The chicken is ready when it reaches 165F.
- Try other ingredients. Feel free to use other colors of bell peppers or even add other ingredients, like mushrooms or zucchini.
How Long Should I Marinate Pineapple Chicken Kabobs?
You should marinate the chicken 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.
Video: Pineapple Chicken Kabobs
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.
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.
More Grilled Chicken Recipes:
- Greek Chicken Kabobs
- Grilled Hawaiian Chicken Sandwiches
- Southwest Chicken Salad
- Grilled Chicken Breast
- Huli Huli Chicken
Pineapple Chicken Kabobs
- 1/2 cup BBQ sauce
- 1/2 cup teriyaki sauce
- 1/4 cup pineapple juice
- 4 cloves garlic , minced
- 1 tablespoon fresh ginger , grated
- 1 pound boneless chicken breast , cut into 1-inch pieces
- 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
- In a large Ziploc bag, stir together your 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.