Let Me Tell You About These Kabobs...
Alright, picture this: it's a sticky summer evening, the grill's fired up, and the air legit smells like a vacation. That's what comes to mind every time I make these Hawaiian Chicken Pineapple Kabobs. I started making them back when I was still using those wobbly metal skewers that always seemed to be missing—seriously, where do they go? Anyway, this recipe kind of became my unofficial way to bribe my kids into eating chicken without complaint—except that one time my youngest ate nothing but pineapple. (Honestly, I get it.)
One summer, my neighbor Steve tried to one-up me at a potluck by making some fancy chicken satay. But you know what? Folks kept coming back for my kabobs—maybe it's the sweet pineapple or just pure nostalgia, but they've stuck around as my family favorite ever since. Oh, and if you accidentally sing "Escape (The Piña Colada Song)" while you grill, I will not judge. I probably am too.
Why You’ll Love This (Or At Least, Why I Do)
I make this when I want dinner to feel like a party, which, if I'm honest, is pretty much any Friday. My family goes crazy for these kabobs because they're sweet, salty, and just messy enough to feel fun. And the best bit: even if you forgot to marinate the chicken, it still tastes awesome (I've learned this the hard way, trust me). Sometimes the pineapple gets a little charred—but that's when it gets really good, so don't stress about it.
Oh, and if you have picky eaters who dodge anything green, don't worry. I've stopped fighting over the peppers. More for me.
What You’ll Need (With Some Substitutes for When You’re Out of Stuff)
- 2 boneless, skinless chicken breasts (or thighs—I actually like thighs more when I'm feeling fancy or just broke)
- 1 fresh pineapple, cut into chunks (you can totally use canned pineapple chunks in juice—not syrup!—if you forgot to grab the real thing; my grandma swore by Dole, but honestly, I've used the store brand plenty of times)
- 1 large red bell pepper, cut into 1-inch pieces (or yellow, or green, or whatever you find half-wilted in your fridge)
- 1 red onion, chopped into chunks (though in a pinch, sweet onions or even shallots work)
- ¼ cup soy sauce (I've swapped in coconut aminos and nobody noticed)
- 3 tablespoons honey (maple syrup is pretty tasty too, but different vibe)
- 2 tablespoons olive oil (or vegetable oil, or whatever you grab in your slightly-too-small kitchen cupboard)
- 2 garlic cloves, minced (I sometimes just use the jarred stuff—no shame)
- 1 teaspoon fresh ginger, grated (ground ginger works, but maybe go light—it can get strong!)
- Salt and pepper, a good pinch of each
- Wooden or metal skewers (if wooden, soak 'em in water for at least 20 minutes or they will burn. Ask me how I know.)
Let’s Get Cooking (Or, How I Actually Do It)
- First, toss together the soy sauce, honey, olive oil, garlic, ginger, and a good pinch of salt and pepper in a bowl. Stir like you're in a hurry, then slow down because the honey always sticks to the spoon.
- Cut the chicken into bite-sized chunks. (About 1.5 inch cubes, but I usually just eyeball it. No one likes a monster chunk that takes three bites, though.) Pop the chicken pieces in a zip-top bag or a bowl, pour half the marinade over, and squish it all around. Save the rest for later. Try not to get marinade on your shirt—though, if you do, it smells amazing. Marinate for at least 30 minutes; an hour is better, but sometimes I forget and only manage 15. Still good.
- Thread the chicken, pineapple, peppers, and onion onto the skewers. Do it in whatever order keeps you sane. This is where my kids usually "help" and the pattern goes right out the window. If stuff breaks or falls apart, jam another chunk on. No stress.
- Heat up your grill (medium-high is about right). If you forgot to clean it, now's your moment. Brush it with a bit of oil if you like.
- Grill the kabobs about 10–12 minutes, turning them every 3–4 minutes. I brush on the reserved marinade halfway through (this is where I always sneak a bite of pineapple, and yes, it's hot, and yes, I always regret it—still do it anyway). Chicken should be cooked through, but don't char it to a crisp. Or do, if that's your thing.
- Take them off, let them cool for a minute, and—if you're like me—stand over the counter eating one right off the stick before anyone else sees. Serve extra marinade on the side if you want, but only the stuff that didn't touch raw chicken (food safety, people!).
Some Notes I Wish I’d Known Earlier
- If you use canned pineapple, drain it well or you'll end up with a soggy kabob situation (not the end of the world, just not ideal).
- I used to try cramming everything super tight on the skewer—doesn't cook evenly. Give it some space to breathe.
- Sometimes my marinade gets too salty if I use regular soy sauce; low sodium is your friend here.
- Actually, I find it works better if you pat the chicken dry before marinating, otherwise the sauce can slide right off. Weird, huh?
Things I’ve Tried (Some Worked, Some... Not So Much)
- Swapping chicken for tofu—totally works, just use firm tofu and don't manhandle it or it'll crumble like my willpower at a dessert buffet.
- Once I tried bacon-wrapped pineapple. Sounds amazing, but it made the kabobs kinda greasy and the bacon never crisped up. Wouldn't recommend unless you want a fight with your grill.
- Veggie overload: adding zucchini and mushrooms. Tasty, but then it's less Hawaiian, more "what's left in the fridge." Still, not bad when you're low on groceries.
Do I Really Need Fancy Tools?
I always say you need sturdy metal skewers, but honestly, bamboo ones from the dollar store work if you soak them long enough (20 mins in water, at least). If you don’t have a grill, you can use your oven’s broiler—just set the rack high and keep an eye on it. Oh, and I once used chopsticks as skewers in a pinch—don’t tell my mom.
How to Store (If They Survive That Long)
Technically, you can store any leftovers in an airtight container in the fridge for up to 2 days, but, honestly, in my house, they never last more than a day. I think they taste even better cold, but my husband disagrees. If you do want to reheat, just pop them in the microwave, but cover them, or you'll be scraping pineapple off the walls. Not that I’ve done that, ahem.
How I Like to Serve 'Em
I usually serve these kabobs straight off the grill with a big pile of coconut rice (here’s my favorite recipe from The Kitchn), and sometimes a side of crunchy Asian slaw. At family gatherings, my cousin insists on extra sweet chili sauce for dipping, which is actually a stroke of genius. Oh, and if it's just me, I eat them over leftover greens from the fridge. Not glamorous, but hey, it works.
Lessons I Learned the Hard Way (A.K.A. Pro Tips)
- I once tried rushing the marinating step and regretted it—the flavor doesn't soak in, and it just tastes kind of... meh. Give it at least half an hour, promise it’s worth it.
- Don’t skip soaking those wooden skewers—unless you love watching tiny fires start on your grill. (No judgement. Well, a little.)
- If you pile skewers too full, the chicken doesn't cook through. I’ve done this more times than I care to admit. Less is more.
Questions I Actually Get Asked (Swear These Are Real)
- Can I use canned pineapple? Yup! Just drain it well and skip the syrupy kind, or it'll get too sweet.
- What if I don't have a grill? No worries—use the broiler or a grill pan on your stovetop. I even saw someone on TikTok do it in an air fryer (here’s a cool post about that), so sky’s the limit.
- Do I have to marinate the chicken? Technically no, but it tastes way better if you do. Even 15 minutes helps; overnight is the gold standard, but who plans that far ahead?
- Can I make these ahead? You can assemble them a few hours early and keep them in the fridge. I wouldn’t recommend grilling them ahead, the texture gets a bit sad.
- Is this spicy? Not unless you want it to be! Sometimes I add a sprinkle of chili flakes to the marinade, but that's my Texan side showing.
So, that’s my take on Hawaiian Chicken Pineapple Kabobs—messy, sweet, a little chaotic, and always worth making. If you try it, let me know how it goes, or if you find a new twist that works. (Unless it’s bacon-wrapped. Just... don’t.)
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups fresh pineapple chunks
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch pieces
- ½ cup teriyaki sauce
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Wooden or metal skewers
Instructions
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1In a large bowl, whisk together the teriyaki sauce, olive oil, honey, garlic powder, salt, and black pepper.
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2Add the chicken cubes to the marinade, toss to coat, cover, and refrigerate for at least 20 minutes.
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3Thread the marinated chicken, pineapple chunks, red bell pepper, and green bell pepper alternately onto skewers.
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4Preheat the grill to medium-high heat. Lightly oil the grill grates.
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5Grill the kabobs for 12-15 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
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6Remove from the grill and serve hot with extra teriyaki sauce if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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