Hawaiian Pineapple Chicken Kabobs

This grilled Hawaiian pineapple chicken kabobs recipe makes tender, juicy, flavorful, and delicious Hawaiian chicken perfect for a luau!

The flavor that the pineapple gives the chicken tastes so light and fresh, and I love the caramelized charred bits. These are perfect for summertime outdoor entertaining. We had a little Hawaiian Luau party in my backyard with tiki torches, grass skirts, and leis. It was super fun, like a little mini vacation! The Hawaiian chicken skewers were a big hit, and my daughter said it was her favorite dinner! That gave me a BIG smile. 

Hawaiian Chicken Kabobs are so easy to make and can be prepared in advance, which is great for summer cookouts. They are wonderful as-is, but you can also serve them with some yummy homemade BBQ sauce. These tasty chicken skewers pair well with a variety of side dishes, like Roasted Garlic Sesame Broccoli, a Japanese Cucumber Salad, or this yummy Asian Slaw. You can also make Hawaiian tacos or Lettuce Wraps with them. I decided to serve my kabobs with cauliflower fried rice, but they would also be delicious with Cilantro Lime Cauliflower Rice. However you choose to serve them, I hope you enjoy!

Hawaiian Chicken Kabobs Recipe Ingredients

Here are the Hawaiian Chicken Kabobs recipe ingredients you will need. Feel free to add some green peppers, onions, or even some bacon or ham if you would like.

• Chicken – Boneless Skinless Chicken Breasts – cut into 1-inch cubes
• Pineapple – Fresh Pineapple chunks
• pineapple juice
• soy sauce
• brown sugar
• olive oil
• ground ginger
• minced garlic 

Note: You will also need skewers. I used 8″ bamboo skewers. If you use bamboo skewers, you should soak them in water prior to use. You can also use metal skewers.

How to Make Pineapple Chicken Kabobs

To make pineapple chicken kabobs, cube the chicken, then place the chicken and pineapple chunks into a shallow dish. Mix the soy sauce, pineapple juice, olive oil, minced garlic, ginger and brown sugar together to create the marinade. Pour the marinade over the chicken and pineapple, then cover and refrigerate for 3 hours.

Thread the pineapple and chicken onto the skewers, alternating. Reserve the marinade for brushing.
Preheat the grill over medium-high heat. Brush the grates with olive oil.

Grill the kabobs for 5 – 7 minutes, brush with the reserved marinade, then turn the kabobs over and brush with the remaining marinade. Grill for an additional 5 minutes, or until the chicken is cooked through and juices run clear. Serve immediately and enjoy!

(This recipe was originally published on May 9th, 2018, and has been updated with a new recipe card.)

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