Tropical Grilled Chicken Skewers

These vibrant Hawaiian Chicken Kabobs bring the tropics right to your backyard grill. The sweet pineapple caramelizes beautifully alongside the savory chicken and colorful vegetables, creating a perfect balance of flavors that transports you straight to the islands with every bite.

I created this recipe after returning from our Hawaiian vacation, trying to capture those incredible island flavors. Now it's our summer grilling tradition, and even my picky nephews devour these colorful skewers without complaint.

Ingredients

• Chicken breasts: Large, boneless skinless pieces cut into even 1-inch cubes ensure quick, uniform cooking
• Fresh pineapple: The caramelization that happens when grilled transforms this tropical fruit into candy
• Bell peppers: Red and yellow varieties add vibrant color and sweet crunch to each skewer
• Red onion: Adds a mild sharpness that balances the sweet elements perfectly
• Olive oil: Use a good quality oil as it forms the base of your marinade
• Soy sauce: Provides that umami depth that makes the chicken irresistible
• Honey: Creates beautiful caramelization and glossy finish on the grilled ingredients
• Lime juice: The acidity balances the sweetness and tenderizes the chicken
• Garlic: Fresh minced cloves infuse the marinade with aromatic flavor
• Skewers: Metal ones eliminate soaking time and conduct heat for more even cooking

Step-by-Step Instructions

Prepare the Marinade:

Whisk together olive oil, soy sauce, honey, lime juice, and minced garlic in a medium bowl until well combined. This simple mixture works magic on the chicken, tenderizing while infusing it with a perfect balance of sweet, savory and tangy notes. Make sure to whisk until the honey is fully incorporated.

Marinate the Chicken:

Add the cubed chicken to the marinade, tossing gently to ensure each piece is thoroughly coated. Allow it to rest for at least 15 minutes at room temperature, though I find that 2 hours in the refrigerator yields the most flavorful results. The marinade works its way into the meat, creating juicy, flavor-packed bites.

Assemble the Kabobs:

Thread the marinated chicken pieces onto skewers, alternating with chunks of pineapple, bell peppers, and red onion. Create a pattern that distributes ingredients evenly, leaving small spaces between each piece to ensure even cooking. I typically fit about 5-6 pieces of chicken per skewer, depending on size.

Grill the Kabobs:

Preheat your grill to medium-high heat, around 375-400°F. Place the assembled kabobs on the grill grates and cook for approximately 10-12 minutes total. Turn the skewers every 2-3 minutes to ensure even browning on all sides. Look for light char marks on the chicken and vegetables, and make sure the chicken reaches the safe internal temperature of 165°F.

Serve:

Remove the finished kabobs from the grill and transfer to a serving platter. Let them rest for 2-3 minutes before serving to allow juices to redistribute throughout the chicken. Garnish with fresh lime wedges and a sprinkle of chopped cilantro if desired for an extra pop of color and flavor.

Save

The pineapple is truly the star ingredient in these kabobs. I discovered its magic when I accidentally left the chicken marinating next to pineapple chunks and found the meat incredibly tender. The bromelain enzyme in fresh pineapple breaks down proteins, creating that melt-in-your-mouth texture that makes these kabobs so special.

Make-Ahead Tips

These kabobs can be prepped up to 24 hours in advance, making them perfect for entertaining. Marinate the chicken separately, chop all vegetables, and store everything in airtight containers in the refrigerator. Assemble the skewers just before grilling for the freshest results. The prep work takes just minutes when you're ready to cook.

Serving Suggestions

Transform these kabobs into a complete tropical feast by serving them alongside coconut rice. Simply replace half the cooking water with coconut milk when preparing white rice. A simple cucumber salad dressed with rice vinegar and a touch of sugar provides a refreshing contrast to the grilled skewers. For a truly Hawaiian experience, serve with a side of macaroni salad.

Ingredient Substitutions

No fresh pineapple? Canned chunks work well too – just drain thoroughly and pat dry before skewering. Chicken thighs can replace breasts for even juicier results, just adjust cooking time accordingly. For a vegetarian option, substitute extra-firm tofu for the chicken, pressing it well and marinating for at least 30 minutes before skewering.

Recipe FAQs

→ Can I make these Hawaiian chicken kabobs in the oven?

Yes! Bake the assembled kabobs in a 425°F (220°C) oven for 15-18 minutes, turning halfway through cooking. Place them on a lined baking sheet or in a baking dish. Ensure the chicken reaches an internal temperature of 165°F (74°C).

→ What can I use instead of pineapple in these kabobs?

Mango chunks make an excellent substitute for pineapple, maintaining the tropical flavor profile. Other alternatives include peaches, nectarines, or even orange segments for a different but complementary sweet note.

→ How long can I marinate the chicken?

While 15 minutes will impart some flavor, marinating for 2-4 hours in the refrigerator will yield the best results. You can marinate overnight, but be aware that the acidic lime juice might start to break down the chicken texture if left too long (over 24 hours).

→ What sides pair well with Hawaiian chicken kabobs?

Coconut rice is the perfect companion, but other excellent options include: Hawaiian macaroni salad, steamed jasmine rice, a simple green salad with mango dressing, grilled vegetables, or a quinoa pilaf with tropical fruits.

→ Can I prepare these kabobs ahead of time?

Yes! You can assemble the kabobs up to 24 hours in advance and keep them covered in the refrigerator. The marinating time will actually enhance the flavor. Just bring them to room temperature for about 20 minutes before grilling.

→ How do I prevent vegetables from becoming undercooked while the chicken is done?

Cut all ingredients to a similar size (about 1-inch pieces) for even cooking. For particularly firm vegetables like onions, you can also partially pre-cook them in the microwave for 1-2 minutes before threading onto skewers.