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Hawaiian Chicken Skewers

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These Hawaiian chicken skewers feature juicy marinated chicken, caramelized pineapple, and colorful bell peppers grilled to perfection with a sweet and tangy glaze. Perfect for backyard luaus, quick weeknight dinners, or festive gatherings, they bring a taste of the tropics to your table.

Ingredients

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  • 1/3 cup soy sauce (low-sodium preferred)
  • 1/4 cup pineapple juice (fresh or bottled, not from concentrate)
  • 2 tablespoons honey
  • 2 tablespoons ketchup
  • 2 tablespoons rice vinegar
  • 2 tablespoons olive oil (or avocado oil)
  • 2 garlic cloves, minced (or 1 teaspoon garlic powder)
  • 1 tablespoon fresh ginger, grated (or 1/2 tablespoon ground ginger)
  • 1/4 teaspoon black pepper
  • Pinch of crushed red pepper flakes (optional)
  • 1 1/2 pounds boneless skinless chicken breast or thighs, cut into 1-inch cubes
  • 2 cups fresh pineapple chunks (about 1-inch pieces, not canned)
  • 1 large red bell pepper, cut into 1-inch squares
  • 1 large green bell pepper, cut into 1-inch squares
  • 1 small red onion, cut into 1-inch chunks
  • Wooden or metal skewers (if using wood, soak in water for 30 minutes)
  • Chopped fresh cilantro or parsley (optional garnish)
  • Sliced green onions (optional garnish)
  • Toasted sesame seeds (optional garnish)
  • Lime wedges (optional garnish)

Instructions

  1. In a medium bowl, whisk together soy sauce, pineapple juice, honey, ketchup, rice vinegar, olive oil, minced garlic, grated ginger, black pepper, and red pepper flakes if using.
  2. Add chicken cubes to the marinade and toss to coat. Cover and refrigerate for 30 minutes to 2 hours.
  3. While chicken marinates, cut pineapple, bell peppers, and onion into 1-inch pieces.
  4. If using wooden skewers, soak them in water for at least 30 minutes.
  5. Thread chicken, pineapple, bell peppers, and onion onto skewers, alternating for color. Leave a bit of space between pieces.
  6. Preheat grill to medium-high (about 400°F). Brush grates with oil to prevent sticking.
  7. Place skewers on the grill and cook for 10–12 minutes, turning every 2–3 minutes. Brush with leftover marinade during grilling (discard any marinade that touched raw chicken).
  8. Cook until chicken is firm, juices run clear, and internal temperature reaches 165°F.
  9. Transfer skewers to a plate and let rest for 3–5 minutes.
  10. Garnish with cilantro, green onions, sesame seeds, or a squeeze of lime if desired. Serve hot.

Notes

For best results, use fresh pineapple and pat chicken dry before marinating. Don’t over-marinate (max 2 hours) to avoid mushy chicken. For gluten-free, use tamari instead of soy sauce. If using a broiler or oven, bake at 425°F for 15–18 minutes, flipping halfway. Reserve some marinade before adding raw chicken if you want extra glaze for serving.

Nutrition

Keywords: Hawaiian chicken skewers, grilled chicken, pineapple chicken, luau recipe, summer grilling, easy chicken skewers, tropical chicken, healthy grilling, party food, gluten-free option

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