The BEST Kabobs for Summer Grilling!
Nothing says “summer” more to me than a grill loaded with kabobs… and especially ones that are full of juicy pineapple, crisp veggies, and the most flavor-packed chicken thighs!
The first time I made them, I wasn’t quite sure how to lock in those classic sweet-and-savory Hawaiian flavors. Then I remembered my go-to Instant Pot Hawaiian Chicken recipe and pulled a few tricks from there: a base of soy sauce for that salty punch, a little vinegar and lime juice for tang, and plenty of brown sugar for caramelized sweetness.
They were an instant hit!! (Especially when served with this Coconut Milk Cilantro Lime Rice.)
My one big tip?
Marinate the chicken for at least an hour, overnight is even better. It makes the chicken soak up all of the flavor and get oh-so-tasty!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Chicken. I’m team chicken thighs all the way! They’re super flavorful and stay juicy on the grill. If you’re using chicken breasts instead, just plan to marinate them a bit longer and grill for slightly less time to avoid drying them out.
- Pineapple. If it’s in season, grabbing a whole pineapple and cutting it yourself is 100% worth it. It’s usually more affordable and way more flavorful! (Need a refresher? Here’s how to cut a pineapple.) Previously frozen or canned can work, but they won’t have quite the same bold flavor and they’re trickier to cut into large chunks that grill up so well.
- Marinade: If you cook a lot of Asian-inspired meals, chances are you already have everything you need. Soy sauce or tamari, rice vinegar (or white wine vinegar as a swap), sesame oil, garlic, and ginger. And when it comes to lime juice, fresh really is best since the bottled stuff can be a little bitter.
- Brown Sugar: The molasses-y flavor adds just the right amount of sweetness and helps the chicken caramelize beautifully on the grill.
- Veggies: I used red and green bell peppers with red onion, but feel free to get creative. Zucchini, yellow squash, or mushrooms would all work great too.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Soak the Skewers
If you’re using wooden skewers, soak them in water for at least 15 minutes so they don’t burn on the grill.
Pro Tip: There’s no need to soak metal skewers, just rinse and go!
Marinate the chicken.
In a large bowl, whisk together the soy sauce, brown sugar, olive oil, vinegar, lime juice, sesame oil, garlic, ginger, salt, and pepper. Set aside half in the fridge for basting later (don’t forget this step!!), then add the chicken to the remaining marinade and toss to coat. Cover and refrigerate for at least 1 hour, or overnight for the most flavor.
Pro Tip: If you’re using chicken breasts instead of thighs, marinate a little longer and reduce the grill time slightly to prevent drying out.
Prep the Veggies
Toss the bell peppers and red onion with a little oil, salt, and pepper until evenly coated.
Pro Tip: Try to cut the veggies about the same size so they’ll all cook up evenly on the grill!
Assemble the Skewers
Thread the marinated chicken, pineapple, and veggies onto the skewers, alternating the ingredients as you go. (You’ll inevitably end up with one skewer that gets a mish-mash of what’s left, totally ok!)
Grill and Serve
Preheat your grill to medium-high heat and clean and oil the grates. Grill the skewers for 14 to 16 minutes, rotating every few minutes and brushing with the reserved marinade until the chicken is caramelized and cooked through. Let them rest for a few minutes before serving.
Pro Tip: No grill? No problem! Bake them at 425°F for 18 to 20 minutes, flipping halfway and basting with marinade.
FAQs
Yes! Chicken breasts will work, but make sure to reduce the grilling time slightly to keep them from drying out.
Absolutely! You can bake the kabobs at 425°F for 18-20 minutes, flipping halfway through and basting with the marinade.
Yes, canned pineapple will work. Just be sure to drain it thoroughly to avoid excess liquid. Fresh pineapple will give the best flavor and texture.
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Hawaiian Chicken Kabobs Recipe
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Ingredients
- ⅓ cup ketchup
- ⅓ cup pineapple juice
- 3 tablespoons soy sauce or tamari
- 4 tablespoons brown sugar
- 4 tablespoons olive oil divided
- 1 tablespoon rice vinegar
- 2 tablespoons lime juice from 1-2 limes
- 2 teaspoons toasted sesame oil
- 4 garlic cloves finely minced
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 1 teaspoon grated fresh ginger
- 2 bell peppers red and green, seeded and cut into 1-inch pieces
- 1 red onion cut into 1-inch pieces
- 1 ½ pounds chicken thighs cut into 1-inch cubes
- 3 cups fresh pineapple chunks see note
- Finely chopped cilantro for serving, optional
Instructions
- If using wooden skewers, soak them in water for at least 15 minutes to prevent burning on the grill.
- In a large bowl, whisk together the ketchup, pineapple juice, soy sauce, brown sugar, 2 tablespoons of the olive oil, rice vinegar, lime juice, sesame oil, garlic, ginger, 1 teaspoon salt, and ½ teaspoon black pepper.⅓ cup ketchup, 3 tablespoons soy sauce or tamari, 4 tablespoons brown sugar, 1 tablespoon rice vinegar, 2 tablespoons lime juice, 2 teaspoons toasted sesame oil, 4 garlic cloves, 1 teaspoon grated fresh ginger, ⅓ cup pineapple juice
- Set half of the marinade aside in the refrigerator for basting. Add the chicken to the remaining marinade in a large bowl or zip-top bag. Toss to coat, cover, and refrigerate for at least 1 hour, or up to overnight for more flavor.1 ½ pounds chicken thighs
- In a separate bowl, toss the bell peppers and onion with the remaining 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.2 bell peppers, 1 red onion
- Thread the chicken, bell peppers, onion, and pineapple chunks onto 8-inch skewers, alternating ingredients. You should end up with 8-10 skewers.3 cups fresh pineapple chunks
- Preheat the grill to medium-high heat, clean and oil the grates. Place the skewers in a single layer on the grill and cook for 14-16 minutes, rotating every 3-4 minutes and basting with the reserved marinade as they cook. The chicken should reach an internal temperature of 165°F.
- Remove from the grill and let rest for 5 minutes before serving.
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Notes
- Chicken: Boneless, skinless chicken thighs are ideal for grilling as they stay juicy and tender, but chicken breasts can also be used—just reduce grilling time slightly.
- Pineapple: Fresh pineapple gives the best flavor, but canned pineapple chunks work well. Just be sure to drain them thoroughly before using.
- Skewers: If using metal skewers, no soaking is needed. If using wooden skewers, soak them for at least 15 minutes to prevent burning.
- Make-Ahead Tip: Marinate the chicken overnight for even deeper flavor, and chop the veggies in advance for easy assembly the next day.
- Baking Option: If you don’t have a grill, bake the skewers at 425°F for 18-20 minutes, flipping halfway through and basting with marinade.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Hawaiian Kabobs?
These kabobs are delicious on their own, but if you want to round out the meal, try pairing them with:
- Grilled Veggies: Zucchini, mushrooms, grilled broccolini, or asparagus are all great options to throw on the grill alongside the kabobs.
- Rice: A fluffy instant pot basmati rice, mango coconut rice, or coconut milk rice complements the sweet and savory flavors of the chicken and pineapple.
- Coleslaw: A crunchy broccoli slaw or Apple Cider Vinegar Slaw with a tangy dressing would balance the sweetness of the kabobs.
- Fresh Salad: A light side salad with mixed greens, avocado, and a lemon vinaigrette or even a creamy cilantro lime dressing pairs great with the kabobs.
More Summer Grilling Recipes
Fire up the grill and expand your backyard menu with even more mouthwatering grilling recipes perfect for any occasion.
These Hawaiian Kabobs are some of our favorites to make in the summer–especially when pineapple is in season. Hope you enjoy them as much as we do!
-London