Name: Hawaiian Chicken Kabobs
Prep time: 15 min
Cook time: 8 min
Total time: 1 h 23 min
Cuisine: Hawaiian
Ingredients: Marinade:; ¾ cup pineapple juice (reserved from canned pineapple); ⅓ cup low-sodium soy sauce; ¼ cup ketchup; ¼ cup honey; ¼ cup light brown sugar, packed; 3 cloves garlic, finely minced; 3 tablespoons olive oil (or 2 tbsp olive oil + 1 tbsp toasted sesame oil); 2 tablespoons rice vinegar; 1 tablespoon sriracha (or to taste); 1 teaspoon kosher salt (or to taste); ¾ teaspoon freshly ground black pepper (or to taste); ¾ teaspoon ground ginger (or 1 heaping tsp fresh ginger); ¾ teaspoon paprika (or smoked paprika); Chicken + Pineapple:; 2 pounds boneless skinless chicken thighs, cut into 1½-inch pieces; 20 oz can pineapple chunks in juice (not tidbits); Green onions or fresh herbs (optional, for garnish)

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These Hawaiian Chicken Kabobs are bursting with tropical flavor and smoky grill-kissed char. Juicy pieces of marinated chicken and sweet pineapple chunks are grilled to perfection, then served with a sticky-sweet glaze made from the reserved marinade. Perfect for cookouts, casual dinners, or warm-weather entertaining, these kabobs deliver bold flavor and vibrant presentation in every bite.

Hawaiian Chicken Kabobs

Why You’ll Love This Recipe

Sweet and savory flavor: A balanced marinade of pineapple juice, honey, soy, and spices brings tropical and umami flavors together.
Grilled perfection: Slightly charred on the outside and juicy inside, thanks to the ideal cooking time.
Sticky-sweet glaze: Reserved marinade is reduced into a delicious sauce for serving.
Kid and crowd-friendly: Bright, bold flavors with just enough heat that you can adjust to taste.
No guesswork: Step-by-step instructions make this recipe easy for anyone.
Perfect for summer: A fun and festive main dish ideal for grilling season.
Customizable: Use chicken thighs or breasts and switch up the veggies if desired.
Prep ahead friendly: Marinate earlier in the day and cook when ready.
One bowl marinade: Half is used for flavoring, the other becomes the glaze.
Easy cleanup: Especially if you use metal skewers or pre-soaked wooden ones.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Marinade
¾ cup pineapple juice (reserved from the canned pineapple)
⅓ cup low-sodium soy sauce
¼ cup ketchup
¼ cup honey
¼ cup light brown sugar, packed
3 cloves garlic, finely minced
3 tablespoons olive oil (or 2 tbsp olive oil + 1 tbsp toasted sesame oil)
2 tablespoons rice vinegar
1 tablespoon sriracha, or to taste
1 teaspoon kosher salt
¾ teaspoon freshly ground black pepper
¾ teaspoon ground ginger (or 1 heaping tsp fresh ginger)
¾ teaspoon paprika (or smoked paprika)

Chicken and Pineapple
2 pounds boneless skinless chicken thighs, cut into 1½-inch chunks
20-ounce can pineapple chunks, packed in juice
Green onions or fresh herbs (optional, for garnish)

Directions

Make the marinade and sauce:
In a large bowl, whisk together all the marinade ingredients. Remove about half of the mixture and pour it into a small saucepan—this will be simmered later for serving sauce. Set it aside.
Marinate the chicken:
Add the chicken pieces to the remaining marinade in the bowl, toss to coat, cover, and refrigerate for 1 to 2 hours (not more than 3–4 hours). Over-marinating can break down the meat and make it mushy.
Soak skewers (if using wood):
While the chicken marinates, soak wooden skewers in water for at least 30 minutes.
Assemble kabobs:
Preheat your grill to medium-high heat. Thread chicken and pineapple onto skewers, alternating pieces. Aim for a pattern of 1–2 chicken pieces per pineapple chunk, or adjust to your preference.
Grill:
Place skewers on the grill and cook for 3–4 minutes per side. Flip, baste with reserved marinade (not the sauce in the pan), and grill another 3–4 minutes, or until chicken reaches 160–162°F. Rest off heat for 5–10 minutes so internal temperature rises to 165°F.
Make the sauce:
While the skewers are grilling, bring the reserved marinade in the saucepan to a boil, then reduce to a simmer. Cook for 4–5 minutes or until thickened to your liking.
Serve:
Garnish skewers with chopped green onions or herbs. Drizzle with or serve alongside the sticky-sweet sauce.

Servings and timing

Servings: 8
Prep time: 15 minutes
Cook time: 8 minutes
Marinating time: 1 hour
Total time: About 1 hour 25 minutes

Variations

Swap the protein: Use boneless skinless chicken breasts or even shrimp (reduce marinating time to 30 minutes).
Add veggies: Include red onions, bell peppers, or zucchini for a more colorful kabob.
No grill?: Use a grill pan on the stovetop or broil in the oven on a foil-lined tray.
Make it spicier: Add more sriracha or a pinch of red pepper flakes to the marinade.
Go smoky: Use smoked paprika and a charcoal grill for a deep smoky flavor.
Gluten-free: Use tamari instead of soy sauce.
Extra sticky glaze: Stir in a teaspoon of cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to the sauce for more thickness.
Fruit variation: Try using mango or peaches along with the pineapple.
Skewer-free: Marinate and grill chicken and pineapple in a grill basket instead of skewers.
Lighter option: Serve over salad greens instead of rice for a low-carb meal.

Storage/Reheating

Storage: Keep leftover kabobs in an airtight container in the fridge for up to 4 days.

Freezing: Store cooked chicken and pineapple in a freezer-safe container for up to 2 months. Do not freeze the sauce.

Reheating: Reheat gently in a skillet over medium heat or in the microwave. If frozen, thaw overnight before reheating.

Sauce: Store the sauce separately in the fridge for up to 5 days. Reheat gently before serving.

FAQs

Can I use fresh pineapple instead of canned?

Yes, but canned pineapple packed in juice works best for consistent flavor and easier prep.

How long can I marinate the chicken?

Ideally 1–2 hours. Do not marinate longer than 4 hours to avoid mushy texture due to the pineapple juice’s acidity.

Can I make these without skewers?

Yes. Cook the chicken and pineapple in a grill basket or on a grill tray.

Can I use chicken breasts instead?

Yes, just make sure not to overcook, as breasts dry out faster than thighs.

What if I don’t have a grill?

Use an indoor grill pan or broil them in the oven on high for about 8–10 minutes, flipping halfway.

How do I know the chicken is done?

Use a digital thermometer. Chicken should reach 165°F after resting off the heat.

Can I double the recipe?

Yes. This recipe is easily scalable. Just ensure you grill in batches if needed.

Is the sauce spicy?

It’s mildly spicy. Adjust sriracha to your taste or omit it altogether.

Can I make the sauce thicker?

Yes. Simmer it longer or add a cornstarch slurry for a thicker glaze.

What do I serve with these kabobs?

They pair well with coconut rice, grilled veggies, quinoa, or a crisp summer salad.

Conclusion

These Hawaiian Chicken Kabobs are a delicious fusion of sweet, savory, and smoky flavors—all grilled to perfection. With juicy pineapple and marinated chicken glazed in a sticky sauce, this easy recipe is ideal for any summer get-together or quick weeknight dinner. Make it once, and it’s guaranteed to become a warm-weather favorite.