Welcome to paradise! These Hawaiian Chicken Kabobs are out-of-this-world wonderful – so easy to make, and crazy juicy and exploding with a sweet and tangy Hawaiian barbecue flavor in each mouthwatering bite.
These kabobs are threaded with tender chicken, caramelized pineapple, colorful bell peppers and red onions, and slathered with a crazy good pineapple-infused barbecue sauce for a flavorful dinner – perfect for entertaining! Because summer is never long enough, I’ve included instructions for both grilling and baking so you can enjoy these Hawaiian Chicken Kabobs year-round.
EASY SUMMERTIME ENTERTAINING!
Kabobs are always a crowd-pleasing favorite at our house! Little ones, old ones and everyone in between loves making their own flavor combinations! Protein lovers can skewer chicken or beef chunks to their heart's content; vegie lovers can pick their favorite combinations.
Chicken, vegetables and fresh fruit can all be prepared ahead of time. The meat and vegetables marinate for 1 to 2 hours, and then it's a simple task to build those kabobs!
This Hawaiian Barbecue Sauce, Marinade & Glaze is perfectly sweet and tangy, but you can also serve a variety of grilling sauces on the side for serving. So much flavor and fun!
EASIEST WAY TO GRILL KABOBS:
EASIEST WAY TO COOK KABOBS IN THE OVEN:
If you don’t have an outdoor grill or indoor grill pan, you can bake your kabobs in the oven. They won’t boast the same smokiness, but they can be roasted and taste delicious!
PINEAPPLE TIPS & TRICKS:
2 lbs. (4 to 6) chicken breasts or tenderloins (cut into 1-1/2 inch cubes)
1 fresh pineapple, (peeled, cored & cut into 1-1/2-inch pieces)
2 sweet orange bell peppers (cored, seeded and cut into 1-1/2 inch pieces)
2 sweet yellow bell pepper (cored, seeded and cut into 1-1/2 inch pieces)
2 sweet red bell peppers (cored, seeded and cut into 1-1/2 inch pieces)
1 large red onion (peeled and cut into 1-1/2 inch pieces)
FOR HAWAIIAN BARBECUE SAUCE:
1/2 cup canned pineapple juice (see recipe notes)
1 cup red wine vinegar
1-1/2 cups sugar
6 tablespoons ketchup
2 Tablespoon reduced sodium soy sauce
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon red pepper flakes
FOR HAWAIIAN MARINADE:
1/3 cup of the Hawaiian Barbecue Sauce
5 Tablespoons olive oil
FOR HAWAIIAN BARBECUE GLAZE:
Remaining Hawaiian Barbecue Sauce
2 Tablespoons cornstarch
6 Tablespoons canned pineapple juice
HOW I MAKE THESE:
YIELD: 12 kabob skewers
DO NOT USE fresh pineapple juice for the sauce, marinade or glaze as it contains the enzyme bromelain which will leave your chicken mushy. In CANNED (processed) pineapple, the bromelain is extracted so the juice will infuse your chicken with flavor without causing your chicken to become mushy.
Swap protein: You can swap the chicken breasts or tenderloins with chicken thighs, beef tenderloin steak, pork tenderloin or pork medallions, or shrimp.
Mix up the veggies. Add your favorite summertime vegetables for color and flavor – cherry tomatoes, sliced fresh sweet corn on the cob (cut into 1-inch chunks), asparagus or sugar snap peas. You can also par-boil or roast carrot slices, summer squash or sweet potatoes and skewer them as well!
Spice it up: Add additional red pepper flakes to kick up the heat!
Originally published July 2017; revised and reposted August 2021.
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