What would a summer BBQ be without grilled chicken skewers?
With a sauce inspired by our favorite Huli Huli chicken recipe, these kabobs are made with chicken, pineapple and veggies with hints of ginger, soy and brown sugar.
Perfect for a backyard BBQ or any weeknight dinner, these kabobs add a tropical touch to every bite.
Ingredients & Variations
CHICKEN: Boneless, skinless chicken thighs or chicken breasts work great in this recipe. You can use beef or shrimp chunks in this recipe, but cook them separately from the vegetables as they cook at different speeds.
VEGETABLES: Peppers, red onions, and chunks of pineapple are sweet and colorful, but why not try whole mushrooms, cherry tomatoes, or thick zucchini slices? However, potatoes and carrots should be pre-cooked before adding them to the skewers.
MARINADE: The marinade makes the food! These Hawaiian-inspired chicken kabobs use a sauce loosely based on huli huli chicken, a Hawaiian specialty created by Ernie Morgado in the 1950s. While this recipe isn’t cooked in the style of huli huli chicken, which is chicken that’s turned on the grill or skewers, it’s packed with flavor and delicious.
How to make Hawaiian chicken skewers
- Prepare the marinade according to the recipe below and marinate the chicken for up to 4 hours.
- Place the prepared vegetables in a large bowl and toss with 3 tablespoons of the marinade.
- Thread chicken and vegetables onto skewers.
- Grill Hawaiian chicken skewers until cooked, brush with remaining marinade, turning as needed.
PRO TIP: Always throw away leftover marinades that have come into contact with raw meat to prevent the growth of harmful bacteria.
In the oven:
Baked Hawaiian chicken skewers also come out perfectly in the oven!
- Prepare chicken skewers up to step 3 and bake in preheated 180°C oven for 12-16 minutes. Baste them as you go, turning them halfway through.
- Grill them for about two minutes for an extra grilled exterior.
Tips for succulent kabobs
- Soak wooden skewers in water for at least 30 minutes to prevent them from splitting or burning.
- Cut the chicken and vegetables into equal-sized pieces for even cooking.
- Leave some space between each piece on the skewer. This allows the heat to circulate evenly and everything is cooked at the same speed.
- Chicken skewers cook quickly; Use a meat thermometer to make sure they reach 165°F without overcooking.
- For best results, take them off the grill a few degrees earlier, as they will continue to cook while they rest.
store leftovers
- For best results, separate leftover chicken and vegetables and store in a covered container in the refrigerator for up to 3 days.
- Shred leftovers and serve over rice or in a chicken noodle skillet.
- Hawaiian Chicken Skewers freeze beautifully! Portion into ziplock bags and freeze for up to 1 month. Let it thaw in the fridge overnight before reheating on the stovetop or in the microwave.
More grilled chicken favorites
Did you make these Hawaiian chicken skewers? Leave us a rating and a comment below!
Hawaiian Chicken Skewers
Grilled Hawaiian Chicken Skewers are made with tender chicken, colorful vegetables and flavorful sauce. It’s the perfect summer meal!
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Mix all the ingredients for the marinade in a small bowl or freezer bag. Set aside 1/2 cup of the mixture for the veggies.
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Place the chicken in the remaining marinade, making sure it is well covered, and allow to marinate for at least 30 minutes or up to 4 hours.
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Preheat the grill to medium-high (400°F).
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In a large bowl, combine the diced peppers, pineapple, and onions and toss with 3 tablespoons of the reserved marinade.
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Thread chicken and vegetables onto skewers.
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Grill for 12 to 16 minutes or until cooked through, turning skewers frequently. Brush the skewers with the remaining marinade while they cook.
- Soak wooden skewers in water during cooking to prevent burning or charring on the grill.
- Cut meat and vegetables into uniform sizes to ensure even cooking.
- A meat thermometer should read 165°F when the chicken is done. Remove from the grill immediately.
Calories: 188 | Carbohydrates: 14G | Protein: 25G | Fat: 3G | Saturated Fatty Acids: 1G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 1G | trans fats: 0.01G | Cholesterol: 72mg | Sodium: 158mg | Potassium: 655mg | Fiber: 2G | Sugar: 10G | Vitamin A: 1085IU | Vitamin C: 68mg | Calcium: 22mg | Iron: 1mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
course Chicken, dinner, entree, entree
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