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Hawaiian Chicken Kabobs

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These easy Hawaiian Chicken Kabobs are a delicious dinner that the entire family will love! Easy to make with fresh pineapple, red onion, bell pepper and the BEST marinated chicken. Perfect grilling recipe to keep in your menu rotation.

This recipe is based off my my Grilled Pineapple Chicken, which is a must-try!

This post was originally published June 8, 2012. It has since been updated to include fresh photos and helpful tips.

chicken kabobs lined on a white plate


  • Easy Beginner Grilling Recipe
  • Make-Ahead
  • Easy to Customize

Ya’ll. I am the grilling master.

Ok, so that is not true. More like a grilling novice. For every recipe success I have there are two that are just ok. That being said, I am not giving up. With every new recipe my grilling skills are improving and I am addicted.

Grilled chicken, steak, pork… We’re making it all and I am bringing you along for the ride. First up? This super simple and amazingly delicious kabob recipe. Chicken is marinated and combined with fresh fruits and vegetables. From there it is grilled to perfection giving you a quick and tasty summer dinner recipe.

coconut milk and chopped veggies on a wooden cutting board with skewers


The secret to this recipe is in the marinade. It is loaded with flavor thanks to the pineapple juice, coconut milk, and soy sauce. It gives the chicken and vegetables so much added flavor and takes less than 5 minutes to assemble with no special ingredients. Here is what you need:

  • Soy Sauce: I opt for low sodium soy sauce for my marinades. This gives you the classic flavor of soy but allows you to keep control over the salt in the recipe.
  • Coconut Milk: Subtle flavor but big impact. Coconut combines amazingly well with the soy and pineapple in this recipe. My secret ingredient that makes these the BEST chicken kabobs.
  • Pineapple Juice: I purchase small cans of pineapple juice and keep them on hand for summer recipes, like my Pineapple Margaritas.
  • Brown Sugar: Just a touch. This balances out the tart citrus of the pineapple.
  • Garlic: Truth be told, I measure garlic with my heart. It is my all-time favorite flavor. Feel free to add more or less depending on your preferences.
bag filled with chicken and mariniade


The beauty of this recipe is that you are in control of which vegetables go onto the skewers. Pick your favorites and roll with it. Here is a breakdown of how we make ours:

  • PREP: Chop the chicken and vegetables. Place the chicken in a shallow dish, or zip top bag, and save the vegetables for later.
  • MARINADE: Whisk together the marinade ingredients. Reserve 1/2 cup for later and pour the remaining over the chicken. Cover and refrigerate for at least 1 hour, and up to 8.
  • ASSEMBLE: Be sure you soak wood skewers, if using, and assemble by threading chicken, peppers, pineapple and onion through.
  • COOK: Heat the grill to 400 °F (200°C). Cook the skewers for 5 minutes, brush with half of the reserved marinade. Turn and cook an additional 5 minutes, brushing with the remaining 1/4 cup of marinade.
  • ENJOY: The chicken is ready when it reaches an internal temperature of 165°F (75°C).


  • Skewers: Wooden skewers (affiliate) are relatively inexpensive. You can find a set of 100 for around $6. Just be sure to soak them in water to avoid them burning on the grill.
  • Tongs: You don’t want to reach your hand across the hot grill to turn or pick up your kabobs. Tongs (affiliate) will come a long way in helping with the cooking process.
  • Grill Basket: OR, if you want to avoid turning each kabob individually, you can use a grill basket (affiliate). One of my newest favorite cooking tools.
top down image of kabobs lined with pineapple, chicken, peppers, and red onion


Can you make chicken kabobs in the oven?

YES! Since we live in Utah, and grilling isn’t an option all year long, I did alter the recipe cooking process to give you a new option.
1. Soak your wooden skewers. Place all of the ingredients onto the skewers.
2. Preheat your oven to 450 degrees.
3. Place your skewers on a misted foil lined baking tray.
4. Bake 15 minutes, flip and bake an additional 10-15 minutes or until the chicken is cooked to an internal temperature of 165 degrees.

How long do you soak wooden skewers before grilling kabobs?

Wooden skewers are cheap to use but if they are not prepared properly they could cook right along with your food. To avoid burning be sure to soak your skewers in water before threading the food onto the stick. It is best to soak your skewers overnight. If that is not an option, soak for a minimum of 30 minutes.

What vegetables can you make kabobs with?

This recipe calls for chopped pepper, pineapple, and tomatoes. We have also used mushrooms, zucchini, squash, and onion. You can mix it up and use any vegetables you desire.

What should you serve with chicken skewers?

This recipe is an all-in-one meal. That means you could easily skip the sides all together and only eat the kabobs. However, I have a growing nine year old that craves substance and requires all of the food. Here are a few ideas of what to serve with chicken kabobs:
– Baked Potatoes
Pasta Salad
Potato Salad
Macaroni and Cheese

White plate layered with cooked chicken kabobs


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Hawaiian Chicken Kabobs Recipe

Hawaiian Chicken Kabobs Recipe

Yield: 8
Prep Time: 20 minutes
Marinade Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes

These easy Hawaiian Chicken Kabobs are a delicious dinner that the entire family will love! Easy to make with fresh pineapple, red onion, bell pepper and the BEST marinated chicken. Perfect grilling recipe to keep in your menu rotation.



  • 3/4 cup low sodium soy sauce
  • 3/4 cup coconut milk
  • 3/4 cup pineapple juice, from a can
  • 1/3 cup brown sugar
  • 3-4 minced garlic cloves


  • 1 lb boneless, skinless chicken breasts, chopped into 1 inch cubes
  • 2 cups fresh pineapple, cubed
  • 1 large green pepper, cut into 1 inch pieces
  • 1 red onion, cut into 1 inch pieces


  1. Combine the soy sauce, coconut milk, pineapple juice, brown sugar, and minced garlic in a shallow dish or zip top bag. Mix to combine.
  2. Reserve 1/2 cup of marinade for later use.
  3. Pour the marinade over the chicken. Cover and refrigerate for 1 hour, or up to 8 hours.
  4. Toss the peppers and onion in 2 teaspoons of oil and season with salt and pepper.
  5. Assemble the skewers by threading the chicken, peppers, onion, and pineapple.


  • Grill: Heat the grill to 400 °F (200°C). Cook the skewers for 5 minutes, brush with half of the reserved marinade. Turn and cook an additional 5 minutes, brushing with the remaining 1/4 cup of marinade.
  • Oven: Preheat the oven to 375 degrees. Line a baking tray with foil and mist with non-stick spray. Cook your kabobs 15-20 minutes flipping once halfway through.

Cook the chicken to an internal temperature of 165°F (75°C)


  • Soak wooden skewers in water before grilling to avoid burning.
  • Adjust the vegetables per your families preference.

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Nutrition Information:
Yield: 8 Serving Size: 1 Servings
Amount Per Serving: Calories: 222Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 48mgSodium: 909mgCarbohydrates: 20gFiber: 1gSugar: 15gProtein: 21g
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Saturday 3rd of March 2018

If freezing do you freeze before or after griling


Sunday 4th of March 2018

I actually would not recommend freezing this recipe. If you still would like to proceed I would suggest freezing the raw chicken in a ziplock bag with the marinade.


Friday 26th of February 2016

This recipe was a hit! We've probably made it 10+ times and it's in our regular rotation for dinner recipe.. it never disappoints. Thank you!


Thursday 12th of June 2014

This is my 2nd time making these, such a great and easy recipe! Thank you!


Monday 7th of January 2013

Made these tonight and they were sooo yummy!! I think next time I will make double sauce and marinate all 3 meats :)


Monday 7th of January 2013

I'm glad you enjoyed them heather! They are in my top favorite summer recipes. :0)


Tuesday 31st of July 2012

How many does this feed?s


Tuesday 31st of July 2012

it makes 6 kabobs. So assuming two per person, 3 servings!

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