Tropical Hawaiian Chicken Skewers

Tropical Hawaiian Chicken Skewers are a colorful, sweet-and-savory grilled dinner made with tender chicken, juicy pineapple, crisp bell peppers, and red onion. Everything is coated in a simple homemade marinade with soy sauce, honey, garlic, ginger, and pineapple juice. The skewers cook on the grill until the chicken is tender, the vegetables soften, and the pineapple develops lightly caramelized edges. They're perfect for an easy summer dinner, backyard cookout, or family meal.

The secret to these Hawaiian chicken skewers is balancing the sweet pineapple and honey with salty soy sauce and tangy rice vinegar. The marinade adds flavor, while the grill creates golden-brown edges without requiring a long cooking time. Cutting the chicken and vegetables into similar-sized pieces helps everything cook evenly. You'll love how the pineapple becomes extra juicy and slightly caramelized as it heats.

Recipe at a Glance

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Additional Time: 35 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 chicken skewers
• Servings: 4
• Difficulty: Easy

What You Need Before You Start

• Outdoor gas or charcoal grill with enough cooking space for 8 skewers
• 8 metal skewers, approximately 12 inches (30 cm) long, or 8 wooden skewers of the same length
• Large mixing bowl, approximately 3-quart (2.8 L) capacity
• Small mixing bowl, approximately 2-cup (475 mL) capacity
• Measuring cups and spoons
• Whisk
• Cutting board
• Sharp kitchen knife
• Long-handled grilling tongs
• Instant-read meat thermometer
• Large serving platter, approximately 12 inches (30 cm) long
• Food-safe cover or reusable container for marinating

Ingredients and Helpful Swaps

For the Chicken Skewers

• ■ 1½ pounds (680 g) boneless, skinless chicken thighs, cut into 1¼-inch (3 cm) cubes
• ■ 2 cups (330 g) fresh pineapple chunks, cut into approximately 1¼-inch (3 cm) pieces
• ■ 1 large red bell pepper, approximately 6 ounces (170 g), seeded and cut into 1¼-inch (3 cm) pieces
• ■ 1 large yellow bell pepper, approximately 6 ounces (170 g), seeded and cut into 1¼-inch (3 cm) pieces
• ■ 1 medium red onion, approximately 5 ounces (140 g), peeled and cut into 1¼-inch (3 cm) pieces
• ■ 1 tablespoon (15 mL) olive oil, for lightly coating the vegetables

For the Hawaiian Marinade

• ■ ¼ cup (60 mL) reduced-sodium soy sauce
• ■ ¼ cup (60 mL) unsweetened pineapple juice
• ■ 2 tablespoons (30 mL) honey
• ■ 1 tablespoon (15 mL) rice vinegar
• ■ 1 tablespoon (15 mL) olive oil
• ■ 3 garlic cloves, approximately 9 g, finely minced
• ■ 1 teaspoon (2 g) fresh ginger, finely grated
• ■ ¼ teaspoon (0.5 g) freshly ground black pepper

• Chicken Thighs: Boneless, skinless chicken thighs contain enough fat to stay moist over direct grilling heat, making them a forgiving choice for beginners. Substitution: Use 1½ pounds (680 g) boneless, skinless chicken breasts cut into equal-sized cubes. Chicken breasts are leaner and can dry out faster, so watch the cooking time closely and remove them as soon as they reach 165°F (74°C).
• Fresh Pineapple: Pineapple provides natural sweetness, moisture, and a lightly caramelized surface when grilled. Fresh pineapple also holds its shape well on skewers. Substitution: Use 2 cups (about 330 g) drained canned pineapple chunks packed in juice. They'll taste a little softer and may brown differently, but they'll still be delicious. Choose chunks large enough to stay on the skewers.
• Reduced-Sodium Soy Sauce: Soy sauce adds savory depth and saltiness that balances the honey and pineapple juice. You don't need much to make the marinade flavorful. Substitution: Use an equal amount of reduced-sodium tamari for a similar savory taste. The flavor may be slightly richer; choose certified gluten-free tamari if you're avoiding gluten.

How to Make Tropical Hawaiian Chicken Skewers

1. 1. Prepare the Marinade.
2. In a small mixing bowl, whisk together the reduced-sodium soy sauce, pineapple juice, honey, rice vinegar, olive oil, minced garlic, grated ginger, and black pepper for about 1 minute, until the honey dissolves and the mixture looks smooth and evenly combined.
   

   

3. 2. Marinate the Chicken.
4. Place the cubed chicken thighs in a large mixing bowl. Pour the marinade over the chicken and toss until every piece is coated. Cover and refrigerate for 30 minutes at 40°F (4°C) or below. The chicken should look evenly coated and glossy. Discard the used marinade after removing the chicken.
   

   

5. 3. Prepare the Pineapple and Vegetables.
6. While the chicken marinates, cut the pineapple, bell peppers, and red onion into approximately 1¼-inch (3 cm) pieces. Toss the bell peppers and onion with 1 tablespoon (15 mL) olive oil until lightly coated. The pieces should be similar in size so they'll grill evenly.
   

   

7. 4. Prepare the Grill and Skewers.
8. Preheat the grill to medium-high heat, approximately 400°F (204°C), for about 10 to 15 minutes. If using wooden skewers, soak them in water for at least 30 minutes before grilling. The grill should be fully heated before the skewers go on.
9. 5. Assemble the Chicken Skewers.
10. Thread the marinated chicken, pineapple chunks, red bell pepper, yellow bell pepper, and red onion onto 8 skewers, alternating the ingredients. Divide everything as evenly as possible and leave small gaps between pieces. The skewers should be filled without packing the food too tightly.
    

    

11. 6. Grill the First Side.
12. Arrange the skewers on the preheated grill over direct medium-high heat. Close the lid and grill for 3 to 4 minutes. The underside of the chicken should begin developing golden-brown grill marks, and the pineapple edges should start caramelizing.
    

    

13. 7. Turn and Finish Grilling.
14. Turn the skewers every 3 to 4 minutes, cooking for approximately 12 to 15 minutes total. Keep the grill near 400°F (204°C), adjusting the heat if the honey begins to darken too quickly. The chicken is ready when the thickest pieces reach an internal temperature of 165°F (74°C). The bell peppers should be slightly tender with lightly charred edges.
15. 8. Rest and Serve.
16. Transfer the cooked skewers to a clean serving platter and let them rest for 5 minutes. The chicken should remain juicy, the pineapple should look glossy with golden edges, and the vegetables should be tender but still hold their shape. Serve warm.

Why You Will Love This Recipe

• Sweet and savory marinade: Pineapple juice and honey balance the salty soy sauce, while garlic and ginger add flavor. You'll get a well-seasoned chicken skewer without needing a complicated sauce.
• Evenly sized ingredients: Cutting the chicken into 1 1/4-inch (3 cm) pieces and keeping the vegetables close to the same size helps everything cook at a similar rate. Don't worry if the onion layers separate slightly; they'll still grill nicely.
• Medium-high grilling heat: Cooking at approximately 400°F (204°C) encourages browning on the chicken and caramelization on the pineapple. Turning the skewers regularly helps prevent the honey-based marinade from burning.

Storage and Make-Ahead Tips

• Refrigerator: Let the cooked chicken skewers cool briefly, then transfer the chicken, pineapple, and vegetables to an airtight container. Refrigerate within 2 hours of cooking, or within 1 hour if the outdoor temperature is above 90°F (32°C). Store at 40°F (4°C) or below for up to 3 to 4 days. You can remove everything from the skewers before storing to save space.
• Freezer: Remove the cooked chicken and vegetables from the skewers and place them in a freezer-safe airtight container. Freeze at 0°F (-18°C) for up to 2 to 3 months for best quality. The chicken freezes well, but the pineapple and peppers may become softer after thawing. Thaw overnight in the refrigerator before reheating.
• Make-Ahead and Reheating: Cut the pineapple and vegetables up to 1 day ahead and refrigerate them separately from the raw chicken. Mix the marinade ahead of time, but add it to the chicken only 30 minutes to 2 hours before cooking. To reheat cooked skewers, place the chicken, pineapple, and vegetables in a covered oven-safe dish at 350°F (177°C) for approximately 10 to 15 minutes, or until the chicken reaches 165°F (74°C). You can also microwave individual portions in a microwave-safe dish in 30- to 60-second intervals, checking the internal temperature before serving.

Common Questions

Can I bake Hawaiian chicken skewers instead of grilling them?

Yes! Arrange the skewers on a lightly oiled rimmed baking sheet and bake at 425°F (218°C) for approximately 18 to 22 minutes, turning halfway through, until the chicken reaches 165°F (74°C).

Can I use canned pineapple for Hawaiian chicken skewers?

Absolutely! Use drained pineapple chunks packed in juice, choosing larger chunks that will stay securely on the skewers during cooking.

What should I serve with Hawaiian chicken skewers?

Steamed jasmine rice, coconut rice, or a simple green salad pairs well with the sweet-and-savory chicken. You'll also enjoy them with grilled corn or a crunchy cabbage slaw.

How do I keep chicken skewers from drying out?

Use boneless chicken thighs, cut the pieces evenly, and avoid overcooking. An instant-read thermometer helps you remove the skewers as soon as the thickest chicken pieces reach 165°F (74°C).

Tropical Hawaiian Chicken Skewers

Tropical Hawaiian Chicken Skewers are a colorful, sweet-and-savory grilled dinner made with tender chicken, juicy pineapple, crisp bell peppers, and red onion. Everything is coated in a simple homemade marinade with soy sauce, honey, garlic, ginger, and pineapple juice. The skewers cook on the grill

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 chicken skewers

Ingredients Method Notes

Ingredients

  

1x2x3x?

For the Chicken Skewers

• 11/2 pounds boneless skinless chicken thighs, cut into 11/4-inch (3 cm) cubes
• 2 cups fresh pineapple chunks cut into approximately 11/4-inch (3 cm) pieces
• 1 large red bell pepper approximately 6 ounces (170 g), seeded and cut into 11/4-inch (3 cm) pieces
• 1 large yellow bell pepper approximately 6 ounces (170 g), seeded and cut into 11/4-inch (3 cm) pieces
• 1 medium red onion approximately 5 ounces (140 g), peeled and cut into 11/4-inch (3 cm) pieces
• 1 tablespoon olive oil for lightly coating the vegetables

For the Hawaiian Marinade

• 1/4 cup reduced-sodium soy sauce
• 1/4 cup unsweetened pineapple juice
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil
• 3 garlic cloves approximately 9 g, finely minced
• 1 teaspoon fresh ginger finely grated
• 1/4 teaspoon freshly ground black pepper

Method

 

Method

1. Prepare the Marinade.
2. In a small mixing bowl, whisk together the reduced-sodium soy sauce, pineapple juice, honey, rice vinegar, olive oil, minced garlic, grated ginger, and black pepper for about 1 minute, until the honey dissolves and the mixture looks smooth and evenly combined.
3. Marinate the Chicken.
4. Place the cubed chicken thighs in a large mixing bowl. Pour the marinade over the chicken and toss until every piece is coated. Cover and refrigerate for 30 minutes at 40°F (4°C) or below. The chicken should look evenly coated and glossy. Discard the used marinade after removing the chicken.
5. Prepare the Pineapple and Vegetables.
6. While the chicken marinates, cut the pineapple, bell peppers, and red onion into approximately 1¼-inch (3 cm) pieces. Toss the bell peppers and onion with 1 tablespoon (15 mL) olive oil until lightly coated. The pieces should be similar in size so they'll grill evenly.
7. Prepare the Grill and Skewers.
8. Preheat the grill to medium-high heat, approximately 400°F (204°C), for about 10 to 15 minutes. If using wooden skewers, soak them in water for at least 30 minutes before grilling. The grill should be fully heated before the skewers go on.
9. Assemble the Chicken Skewers.
10. Thread the marinated chicken, pineapple chunks, red bell pepper, yellow bell pepper, and red onion onto 8 skewers, alternating the ingredients. Divide everything as evenly as possible and leave small gaps between pieces. The skewers should be filled without packing the food too tightly.
11. Grill the First Side.
12. Arrange the skewers on the preheated grill over direct medium-high heat. Close the lid and grill for 3 to 4 minutes. The underside of the chicken should begin developing golden-brown grill marks, and the pineapple edges should start caramelizing.
13. Turn and Finish Grilling.
14. Turn the skewers every 3 to 4 minutes, cooking for approximately 12 to 15 minutes total. Keep the grill near 400°F (204°C), adjusting the heat if the honey begins to darken too quickly. The chicken is ready when the thickest pieces reach an internal temperature of 165°F (74°C). The bell peppers should be slightly tender with lightly charred edges.
15. Rest and Serve.
16. Transfer the cooked skewers to a clean serving platter and let them rest for 5 minutes. The chicken should remain juicy, the pineapple should look glossy with golden edges, and the vegetables should be tender but still hold their shape. Serve warm.

Notes

Refrigerator: Let the cooked chicken skewers cool briefly, then transfer the chicken, pineapple, and vegetables to an airtight container. Refrigerate within 2 hours of cooking, or within 1 hour if the outdoor temperature is above 90°F (32°C). Store at 40°F (4°C) or below for up to 3 to 4 days. You can remove everything from the skewers before storing to save space. Freezer: Remove the cooked chicken and vegetables from the skewers and place them in a freezer-safe airtight container. Freeze at 0°F (-18°C) for up to 2 to 3 months for best quality. The chicken freezes well, but the pineapple and peppers may become softer after thawing. Thaw overnight in the refrigerator before reheating.

Tried this recipe?

Let us know how it was!