Hawaiian Chicken Skewers combine juicy marinated chicken with sweet pineapple, bell peppers, and red onion for a colorful grilled dinner with savory-sweet flavor. The marinade uses pineapple juice, soy sauce, brown sugar, garlic, and ginger to give the chicken a glossy, lightly caramelized finish without making it overly sweet.

Hawaiian Chicken Skewers with Pineapple and Peppers featured image

A short 30-minute marinade adds flavor while keeping the chicken’s texture firm. Threading the chicken and produce onto separate or loosely packed skewers helps everything cook evenly, and the skewers can be prepared on an outdoor grill or grill pan.

Recipe at a Glance

Prep Time: 25 minutes
Cook Time: 15 minutes
Additional Time: 35 minutes
Total Time: 1 hour 15 minutes
Yield: 8 skewers
Servings: 4
Category: Dinner
Cuisine: Hawaiian-Inspired
Cooking Method: Grilling
Difficulty: Easy

Why You'll Love This Recipe

Cutting the chicken into evenly sized pieces helps it cook through at the same rate.
Pineapple juice adds sweetness and acidity, while soy sauce balances it with savory flavor.
A short marinade seasons the chicken without leaving it in acidic pineapple juice long enough to soften the texture excessively.
Bell peppers, pineapple, and red onion hold their shape well over high heat and develop lightly charred edges.
Brushing the skewers with a separately reserved portion of marinade near the end adds flavor without using liquid that contacted raw chicken.

Equipment Needed

Outdoor grill or large grill pan
8 metal skewers, or 8 wooden skewers soaked in water
Large mixing bowl or zip-top bag
Small saucepan
Tongs
Chef’s knife and cutting board
Instant-read meat thermometer

Ingredients You'll Need

Hawaiian Chicken Skewers with Pineapple and Peppers ingredients

For the Marinade

■ 1/2 cup (120 ml) pineapple juice
■ 1/4 cup (60 ml) reduced-sodium soy sauce
■ 3 tablespoons packed (38 g) light brown sugar
■ 2 tablespoons (30 ml) neutral oil, such as avocado or canola oil
■ 1 tablespoon (15 ml) rice vinegar
■ 3 garlic cloves, finely minced
■ 1 tablespoon (8 g) freshly grated ginger

For the Skewers

■ 1 1/2 pounds (680 g) boneless, skinless chicken breasts, cut into 1 1/2-inch (4 cm) pieces
■ 2 cups (330 g) fresh pineapple chunks, about 1 1/2 inches (4 cm) each
■ 1 large red bell pepper, about 6 ounces (170 g), cut into 1 1/2-inch (4 cm) pieces
■ 1 large yellow bell pepper, about 6 ounces (170 g), cut into 1 1/2-inch (4 cm) pieces
■ 1 medium red onion, about 7 ounces (200 g), cut into 1 1/2-inch (4 cm) pieces
■ 1 tablespoon (15 ml) neutral oil, for brushing the grill grates

Optional Garnishes

■ 2 green onions, thinly sliced, optional
■ 1 tablespoon (9 g) toasted sesame seeds, optional
■ Lime wedges, optional

How to Make Hawaiian Chicken Skewers with Pineapple and Peppers

Prepare Wooden Skewers if Needed

Hawaiian Chicken Skewers with Pineapple and Peppers step 1

If using wooden skewers, soak them in water for at least 30 minutes before grilling to reduce scorching. Metal skewers can be used immediately, which eliminates the need for soaking.

Make the Marinade

Hawaiian Chicken Skewers with Pineapple and Peppers step 2

In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, 2 tablespoons (30 ml) neutral oil, rice vinegar, garlic, and ginger until the sugar is mostly dissolved. This mixture will infuse the chicken with flavor and help achieve a nice glaze when grilled.

Reserve Marinade for Finishing

Before adding the raw chicken, transfer 1/3 cup (80 ml) of the marinade to a small saucepan. Set it aside for later use. This reserved marinade will be boiled to ensure it is safe to use as a glaze.

Marinate the Chicken

Add the chicken pieces to the remaining marinade and toss until coated. Cover and refrigerate for 30 minutes. Do not use the marinade that has touched raw chicken as a finishing sauce to avoid contamination.

Prepare the Vegetables and Pineapple

While the chicken marinates, cut the pineapple, bell peppers, and red onion into pieces roughly the same size as the chicken. This ensures even cooking and a balanced flavor in each bite.

Preheat the Grill

Heat an outdoor grill or grill pan to medium-high, about 400°F to 425°F (205°C to 220°C). Clean the grates and brush lightly with 1 tablespoon (15 ml) neutral oil to prevent sticking and promote even grilling.

Assemble the Skewers

Remove the chicken from the marinade and discard the used marinade. Thread chicken, pineapple, red bell pepper, yellow bell pepper, and red onion alternately onto 8 skewers. Leave a small amount of space between pieces so heat can circulate and cook everything evenly.

Begin Grilling

Hawaiian Chicken Skewers with Pineapple and Peppers step 8

Place the skewers on the hot grill. Cook for 4 to 5 minutes without moving them excessively, until the chicken and vegetables develop grill marks. This helps create a nice char and enhances the flavor.

Turn the Skewers

Hawaiian Chicken Skewers with Pineapple and Peppers step 9

Rotate and continue grilling for another 4 to 5 minutes. Turn again as needed so the chicken browns on several sides. This ensures that all sides are cooked evenly and develop a good texture.

Cook the Reserved Sauce

While the skewers grill, bring the reserved 1/3 cup (80 ml) marinade to a boil in the small saucepan over medium heat. Boil for 2 minutes, then reduce the heat to low. This step is crucial for food safety, as it eliminates any bacteria from the raw chicken.

Brush and Finish

Hawaiian Chicken Skewers with Pineapple and Peppers step 11

During the final 2 to 3 minutes of grilling, brush the skewers lightly with the boiled reserved sauce. Continue turning until the glaze looks glossy and lightly caramelized. This adds an extra layer of flavor and a beautiful finish to the skewers.

Check the Chicken

Insert an instant-read thermometer into one of the largest chicken pieces without touching the skewer. The chicken is done when it reaches 165°F (74°C). The vegetables should be tender-crisp with browned edges, indicating they are cooked but still have some bite.

Rest Briefly

Transfer the skewers to a clean platter and let them rest for 5 minutes before serving. Resting allows the juices to redistribute, making the chicken more tender and flavorful.

Garnish and Serve

Hawaiian Chicken Skewers with Pineapple and Peppers step Final

Sprinkle with sliced green onions and sesame seeds, if using. Serve with lime wedges as desired for an added burst of freshness. The garnishes enhance the presentation and flavor profile of the dish.

Helpful Notes

Keep the chicken pieces close to the same size so they finish cooking together.
Do not marinate chicken in the pineapple-based mixture for several hours; prolonged exposure can make the exterior soft or mushy.

Tips for Success

Leave a little space between ingredients on each skewer instead of packing them tightly.
Use fresh pineapple chunks that are large enough to stay on the skewers as they soften.
Brush with the reserved sauce only near the end because its sugar can burn over prolonged high heat.
Always confirm the thickest chicken pieces reach 165°F (74°C).

Storage, Freezing, and Make-Ahead Instructions

Cool leftover Hawaiian Chicken Skewers promptly and refrigerate them in an airtight container within 2 hours. Remove the chicken, pineapple, and vegetables from the skewers if that makes storage easier. Refrigerate for up to 4 days.

Reheat in a covered skillet over medium-low heat or in the microwave until the chicken reaches 165°F (74°C). Avoid prolonged reheating, which can dry out the chicken and soften the vegetables excessively.

Cooked chicken from the skewers can be frozen for up to 2 months, though the pineapple and peppers may become softer after thawing. For the best texture, freeze the cooked chicken separately.

For make-ahead preparation, cut the chicken and vegetables up to 1 day ahead and refrigerate them separately. Mix the marinade up to 3 days ahead. Marinate the chicken only for the final 30 minutes before grilling.

FAQ

Can I make Hawaiian Chicken Skewers ahead of time?

Yes. Cut the chicken, pineapple, and vegetables up to 1 day ahead and refrigerate them separately. Marinate the chicken for only 30 minutes shortly before cooking, then assemble and grill the skewers.

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs can replace the breasts in the same weight. Cut them into evenly sized pieces and cook until they reach 165°F (74°C).

Can I bake these skewers instead of grilling them?

Yes. Arrange the skewers on a foil-lined rimmed baking sheet and bake at 425°F (220°C) for about 18 to 22 minutes, turning halfway through. Brush with the cooked reserved sauce near the end and confirm the chicken reaches 165°F (74°C).

Can I use canned pineapple?

Yes. Use drained pineapple chunks packed in juice. Pat them dry before threading so excess moisture does not interfere with browning.

Why is my chicken tough?

The pieces may have been too small or cooked beyond 165°F (74°C). Use 1 1/2-inch (4 cm) pieces and check the temperature early to prevent overcooking.