What’s a summer BBQ without grilled chicken kabobs?
With a sauce inspired by our favorite huli huli chicken recipe, these kabobs have chicken, pineapple, and vegetables with hints of ginger, soy, and brown sugar.
Perfect for a backyard BBQ or any weeknight dinner, these kabobs add a touch of tropical with every bite.
Ingredients & Variations
CHICKEN: Boneless skinless chicken thighs or chicken breasts are great in this recipe. Chunks of beef or shrimp can be used in this recipe, but cook them separately from the vegetables since they’ll cook at different rates.
VEGETABLES: Bell peppers, red onions, and pineapple chunks are sweet and colorful, but why not try whole mushrooms, cherry tomatoes, or thick zucchini rounds? Potatoes and carrots should be par-cooked prior to adding to kabobs, however.
MARINADE: The marinade makes the meal! These Hawaiian-inspired chicken Kabobs use a sauce very loosely based on Huli Huli chicken, which is a Hawaiian specialty created by Ernie Morgado in the 1950s. While this recipe isn’t cooked in the style of Huli Huli chicken, which is chicken that is turned on the grill or a spit, it is flavor packed and delicious.
How to Make Hawaiian Chicken Kabobs
- Prepare marinade per the recipe below & marinate chicken for up to 4 hours.
- Add prepared vegetables to a large bowl & toss with 3 tablespoons of marinade.
- Thread chicken and vegetables onto skewers.
- Grill Hawaiian chicken kabobs until cooked through, brushing them with remaining marinade and rotating as needed.
PRO TIP: Always discard leftover marinade that has come in contact with raw meat to avoid harmful bacteria that may have developed.
In the Oven:
Baked Hawaiian chicken kabobs come out perfectly in the oven, too!
- Prepare chicken kabobs up to Step 3 and bake them in the oven set to 375°F for 12-16 minutes, basting and turning them over halfway through.
- Broil them for about 2 minutes for an extra char-grilled exterior.
Tips for Juicy Kabobs
- Soak wooden skewers in water for at least 30 minutes to prevent them from splintering or burning.
- For uniform cooking, cut chicken and veggies into equal sizes.
- Leave a small amount of space between each piece on the skewer. This allows heat to circulate evenly and helps everything cook at the same rate.
- Chicken kabobs cook quickly; use a meat thermometer to ensure they reach 165°F without overcooking.
- For the best results, pull them off the grill a few degrees early since they will continue to cook as they rest.
- For best results, separate the leftover chicken and vegetables and store in a covered container in the refrigerator for up to 3 days.
- Chop up leftovers and serve them over rice or in a chicken and noodle stir fry.
- Hawaiian chicken kabobs freeze beautifully! Scoop portions into zippered bags and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.
Did you make these Hawaiian Chicken Kabobs? Leave us a rating and a comment below!
Hawaiian Chicken Kabobs
- 1 ½ pounds boneless chicken breasts cut into 1" cubes
- 1 red bell pepper diced into bite-sized pieces
- 1 orange bell pepper diced into bite-sized pieces
- 1 cup pineapple diced into bite-sized pieces
- 1 green bell pepper diced into bite-sized pieces
- 1 red onion diced into bite-sized pieces
- ⅓ cup ketchup
- ⅓ cup soy sauce
- ⅓ cup brown sugar
- ¼ cup pineapple juice
- 2 teaspoons sesame oil
- 1 teaspoon ginger root minced
- 3 cloves garlic minced
- 1 teaspoon Sriracha
- Combine all marinade ingredients in a small bowl or freezer bag. Set aside ½ cup of the mixture for the vegetables.
- Add the chicken to the remaining marinade, ensuring it is well-coated and allow it to marinate for at least 30 minutes or for up to 4 hours.
- Preheat the grill to medium-high (400°F).
- In a large bowl, combine the diced bell peppers, pineapple, and onions and toss with 3 tablespoons of the reserved marinade.
- Thread the chicken and vegetables onto skewers.
- Grill for 12 to 16 minutes or until cooked through, turning the skewers frequently. Brush the skewers with the remaining marinade while cooking.
- Soak wooden skewers in water during preparation to keep them from burning or charring on the grill.
- Cut meat and vegetables into uniform sizes for even cooking.
- A meat thermometer should read 165°F when chicken is done. Remove from grill promptly.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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