These hawaiian chicken skewers are grilled with juicy pineapple chunks, red bell peppers, red onion, and a sweet-savory Huli-Huli-style marinade that turns glossy over the heat. They are bright, colorful, and exactly the kind of chicken dinner that makes the grill feel like it is doing you a favor.
The marinade does the heavy lifting here: pineapple juice, soy sauce, fresh ginger, garlic, ketchup, brown sugar, rice vinegar, Sriracha, and toasted sesame oil. Save a clean cup of marinade before the chicken goes in, use it for basting near the end, and you get that sticky, shiny finish without any food-safety side-eye.
What Are Hawaiian Chicken Skewers?
Hawaiian chicken skewers are grilled chicken kabobs threaded with pineapple and vegetables, then cooked with a sweet, tangy, savory sauce inspired by Huli-Huli chicken. This version uses chicken breasts, fresh pineapple, red bell pepper, red onion, and a pineapple-soy marinade.
Why You'll Love This Recipe
- Big flavor from an easy marinade. Pineapple juice, soy sauce, ginger, garlic, and brown sugar bring sweet, salty, tangy, and smoky-grilled flavor together.
- The chicken stays juicy. Even pieces and a solid marinating window help chicken breasts cook evenly.
- It looks gorgeous on a platter. Pineapple, red pepper, and red onion give the skewers color before you even garnish them.
- It works for weeknights or parties. Prep ahead, thread the skewers, and grill them in about 12 to 16 minutes.
- Leftovers are useful. Slide the chicken and vegetables off the skewers and serve them over rice, salad, or noodles.
Recipe At-a-Glance
- Flavor: Sweet, savory, tangy, ginger-garlic, and lightly spicy.
- Texture: Juicy grilled chicken, caramelized pineapple, tender-crisp peppers, and lightly charred onion.
- Difficulty: Easy.
- Prep time: 20 minutes, plus marinating time.
- Cook time: 12 to 16 minutes.
- Total time: About 35 minutes, plus 2 hours to overnight marinating.
- Yield: 8 large skewers.
- Make-ahead: Yes. Marinate the chicken ahead and thread skewers before grilling.
- Freezer-friendly: Yes. Freeze cooked skewers or raw chicken in marinade.
- Best occasions: Summer dinners, cookouts, pool parties, easy weeknight grilling, and casual entertaining.
Where This Dish Comes From
Huli-Huli chicken is a Hawaiian grilled chicken dish known for its sweet-savory glaze and turn-it-as-it-cooks method. This skewer version keeps that pineapple-soy-ginger flavor profile but makes it backyard-grill friendly with bite-size chicken, pineapple, peppers, and onion.
If you like grilled chicken with bold sauce, this fits beautifully alongside grilled Asian chicken wings or Thai chicken satay.
Ingredients You'll Need
The marinade is pantry-friendly, and the skewers use classic grilled chicken kabob ingredients that hold up well over direct heat.
- Pineapple juice: Adds sweetness, acidity, and the tropical base of the marinade.
- Fresh ginger and garlic: Give the sauce its warm, savory backbone.
- Soy sauce: Brings salt and umami. Tamari works for a gluten-free option.
- Rice vinegar: Balances the sweetness with a clean tang.
- Ketchup and brown sugar: Help the marinade turn glossy and barbecue-like on the grill.
- Sriracha and toasted sesame oil: Add gentle heat and nutty depth.
- Chicken breasts: Cut into 1 ½-inch cubes so they cook evenly.
- Red bell peppers, red onion, and pineapple chunks: Add color, sweetness, and charred edges.
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Boneless Skinless Chicken Breasts
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Ingredient Notes & Substitutions
- Chicken thighs: Boneless, skinless chicken thighs can replace chicken breasts and usually cook up a little juicier.
- Bell peppers: Yellow or orange bell peppers work well if red peppers are not available.
- Pineapple: Fresh pineapple gives the best texture, but drained canned pineapple chunks packed in juice can be used.
- Heat level: Reduce or omit the Sriracha for a milder skewer.
- Gluten-free: Use tamari or gluten-free soy sauce.
Tools That Make It Easier
I use these tools when I make grilled Hawaiian chicken skewers: long skewers, a rimmed sheet pan for carrying them to the grill, tongs, a basting brush, and an instant-read thermometer.
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Buy Now → How to Make Hawaiian Chicken Skewers
Hawaiian chicken skewers are easiest when the marinade is mixed first, 1 cup is reserved clean for basting, and the chicken has at least 2 hours to soak up flavor before grilling.
Step 1: Mix the marinade
Whisk together pineapple juice, ginger, garlic, soy sauce, rice vinegar, ketchup, brown sugar, Sriracha, and toasted sesame oil until the sugar dissolves. Measure out 1 cup and refrigerate it for basting later.
Step 2: Marinate the chicken
Place the chicken in a zip-top bag or shallow container, pour the remaining marinade over it, and toss to coat. Refrigerate for at least 2 hours or up to overnight.
Step 3: Thread the skewers
Discard the used marinade, then thread chicken, pineapple, red bell pepper, and red onion onto skewers. Keep the pieces snug but not smashed together so the heat can reach the sides.
Step 4: Grill and glaze
Grill over medium-high direct heat for 12 to 16 minutes, turning every few minutes. During the last several minutes, brush with the reserved clean marinade until the chicken is glossy and reaches 165 degrees F.
Helpful Tips Before You Start
- Soak wooden skewers for at least 30 minutes so they are less likely to scorch.
- Cut the chicken into even 1 ½-inch cubes so everything cooks at the same pace.
- Reserve the basting marinade before adding raw chicken. Once marinade touches raw chicken, it should be discarded.
- Oil the grates right before grilling to help the glossy chicken release cleanly.
- Brush the reserved marinade near the end so the sugar glazes instead of burning.
A Few Easy Mistakes to Avoid
- Using the raw-chicken marinade for basting: Reserve a clean cup first, then discard the used marinade.
- Cutting uneven chicken pieces: Small pieces dry out while large pieces lag behind. Keep them about 1 ½ inches.
- Grilling too hot: The brown sugar can scorch if the grill is blazing. Medium-high heat gives you char without torching the glaze.
- Skipping the thermometer: Color is helpful, but 165 degrees F is the safe doneness cue for chicken.
A Few Things That Make This Recipe Better
Fresh ginger makes the marinade taste brighter than powdered ginger, and fresh pineapple gives the skewers a juicy bite that canned pineapple cannot quite match. I also like brushing in thin layers during the last few minutes instead of one heavy coat; the glaze builds shine without dripping straight into the flames.
Keeping Leftovers Fresh
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave, oven, or a covered skillet until warmed through.
Freeze cooked chicken and vegetables in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can You Make Hawaiian Chicken Skewers Ahead?
Yes, Hawaiian chicken skewers are a good make-ahead grilling recipe because the chicken can marinate for 2 hours or up to overnight. You can also freeze the raw chicken in the marinade for up to 3 months, thaw it completely in the refrigerator, then thread and grill as directed.
What to Serve with Hawaiian Chicken Skewers
Serve Hawaiian chicken skewers over steamed jasmine rice or coconut jasmine rice. They also pair well with old fashioned macaroni salad, grilled corn on the cob, grilled corn salad, broccoli salad, fresh fruit salad, roasted sweet potatoes, or a crisp green salad.
For a fresh finish, garnish the platter with sliced green onions, toasted sesame seeds, or cilantro right before serving.
FAQs
How long do you grill Hawaiian chicken skewers?
Grill Hawaiian chicken skewers for 12 to 16 minutes over medium-high direct heat, turning every few minutes, until the chicken reaches 165 degrees F and the vegetables are lightly charred.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well in Hawaiian chicken skewers and usually stay a little juicier than chicken breasts. Cut them into similar-size pieces so they cook evenly.
Can I use canned pineapple?
Yes, canned pineapple chunks packed in juice can be used if fresh pineapple is not available. Drain them well before threading so the skewers do not get watery.
Is it safe to baste chicken with marinade?
It is safe to baste chicken with marinade only if that marinade was reserved before touching raw chicken. For this recipe, measure out 1 cup of clean marinade and refrigerate it before marinating the chicken.
Can I freeze the chicken in the marinade?
Yes. Freeze raw chicken in the marinade for up to 3 months. Thaw completely in the refrigerator, then assemble the skewers with pineapple, peppers, and onion before grilling.
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Recipe
PrintGrilled Hawaiian Chicken Skewers (Huli-Huli Chicken Kebabs)
Juicy grilled chicken, sweet pineapple, crisp red bell peppers, and red onion are marinated in a bold homemade Huli Huli-inspired sauce, then grilled until lightly charred and glazed to sticky perfection. These Hawaiian chicken skewers are easy to make and perfect for summer cookouts, backyard barbecues, or a quick weeknight dinner.
- Prep Time: 20 minutes
- Marinade Time: 2 hours to Overnight
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 large skewers 1x
- Category: Dinner
- Method: Grilling
- Cuisine: American, Hawaiian
Ingredients
For the Marinade
1 cup pineapple juice
2 tablespoons freshly grated ginger
3 cloves garlic, minced
½ cup soy sauce
¼ cup rice vinegar
½ cup ketchup
⅓ cup packed brown sugar
1 tablespoon Sriracha sauce
1 tablespoon toasted sesame oil
For the Skewers
2 pounds boneless, skinless chicken breasts, cut into 1½-inch cubes
2 red bell peppers, cut into large chunks
1 large red onion, cut into wedges and separated into layers
2 cups fresh pineapple chunks
Instructions
Prep
- If using wooden skewers, soak them in water for at least 30 minutes before grilling.
- In a medium bowl, whisk together the pineapple juice, ginger, garlic, soy sauce, rice vinegar, ketchup, brown sugar, Sriracha, and sesame oil until the sugar dissolves.
- Measure out 1 cup of the marinade and refrigerate it to use later for basting.
- Place the chicken in a large zip-top bag or shallow container. Pour the remaining marinade over the chicken and toss to coat.
- Refrigerate for at least 2 hours or up to overnight.
Assemble
- Remove the chicken from the marinade and discard the used marinade.
- Thread the chicken, pineapple, red bell pepper, and red onion onto skewers, alternating the ingredients for even distribution.
Cook
- Preheat the grill to medium-high heat and lightly oil the grates.
- Arrange the skewers over direct heat.
- Grill for 12 to 16 minutes, turning every few minutes so all sides cook evenly.
- During the last several minutes of grilling, brush the skewers several times with the reserved marinade to build a glossy glaze.
- Continue cooking until the chicken reaches an internal temperature of 165°F and the vegetables are lightly charred.
Notes
Substitutions
- Boneless, skinless chicken thighs can be used in place of chicken breasts for a juicier result.
- Yellow or orange bell peppers work well if red peppers aren't available.
- Fresh pineapple is recommended, but canned pineapple chunks packed in juice may be substituted after draining.
- For a milder flavor, reduce or omit the Sriracha.
- Tamari or gluten-free soy sauce can be used for a gluten-free option.
Serving Suggestions and Pairings
- Serve over steamed jasmine or coconut rice.
- Pair with Hawaiian macaroni salad, grilled vegetables, or a crisp green salad.
- Add grilled corn, fresh fruit salad, or roasted sweet potatoes for a complete summer meal.
- Garnish with sliced green onions, toasted sesame seeds, or fresh cilantro before serving.
Storage
- Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in the microwave, oven, or a covered skillet until warmed through.
Freezing
- Freeze the cooked chicken and vegetables in a freezer-safe container for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
••You can also freeze the raw chicken in the marinade for up to 3 months. Thaw completely in the refrigerator, then assemble the skewers and grill as directed.
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