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.
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.
Why This Recipe Works
- 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 List
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
Ingredient Notes and Substitutions
- Chicken breasts: Chicken breasts cook quickly and absorb the marinade well. Boneless, skinless chicken thighs can be substituted in the same weight for a richer flavor and slightly juicier texture. Either option should be cooked to 165°F (74°C).
- Pineapple juice: Pineapple juice provides sweetness and acidity to the marinade. Canned pineapple juice works well and gives consistent acidity. Avoid marinating the chicken for several hours in fresh pineapple juice because its enzymes can make the surface of the meat overly soft.
- Fresh pineapple: Fresh pineapple develops caramelized edges on the grill and keeps a firm bite. Canned pineapple chunks packed in juice can be used if drained thoroughly, though they tend to be softer and may brown more quickly.
- Soy sauce: Reduced-sodium soy sauce adds salt and savory depth without making the marinade overly salty. Regular soy sauce can be substituted, but the flavor will be saltier.
- Bell peppers: Red and yellow bell peppers provide sweetness and color. Orange or green bell peppers can be substituted in equal quantities, though green peppers have a sharper, less sweet flavor.
Step-by-Step Instructions
Step 1: Prepare wooden skewers if needed
If using wooden skewers, soak them in water for at least 30 minutes before grilling to reduce scorching. Metal skewers can be used immediately.
Step 2: Make the marinade
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.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: 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.
Step 8: Begin grilling
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.
Step 9: Turn the skewers
Rotate and continue grilling for another 4 to 5 minutes. Turn again as needed so the chicken browns on several sides.
Step 10: 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.
Step 11: Brush and finish
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.
Step 12: 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.
Step 13: Rest briefly
Transfer the skewers to a clean platter and let them rest for 5 minutes before serving.
Step 14: Garnish and serve
Sprinkle with sliced green onions and sesame seeds, if using. Serve with lime wedges as desired.
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.
Ingredients
Method
- Prepare wooden skewers if needed: If using wooden skewers, soak them in water for at least 30 minutes before grilling to reduce scorching. Metal skewers can be used immediately.
- Make the marinade: 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Begin grilling: 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.
- Turn the skewers: Rotate and continue grilling for another 4 to 5 minutes. Turn again as needed so the chicken browns on several sides.
- 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.
- Brush and finish: 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.
- 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.
- Rest briefly: Transfer the skewers to a clean platter and let them rest for 5 minutes before serving.
- Garnish and serve: Sprinkle with sliced green onions and sesame seeds, if using. Serve with lime wedges as desired.
