Our Hawaiian Chicken Kabobs check all of the boxes when it comes to summertime food fare!
We use teriyaki marinade on the chicken, and there are also lots of veggies (like green peppers and red peppers) and chunks of sweet pineapple.
Alternate the ingredients on a skewer and cook on the grill.
When the kabobs are finished cooking, brush teriyaki sauce or your favorite barbecue sauce.
Hawaiian Chicken Kabobs
Summer dining is special because, just like any seasonal recipe, the infrequency in which they are enjoyed makes them memorable.
So when the temperatures rise and days grow long, my thoughts turn to firing up the grill and eating all the foods I missed during the cold winter.
The next time you’re looking for a great recipe that’s easy to make, try our Chicken Kabobs!
What You Will Need To Make Our Hawaiian Chicken Kabobs
Chicken Breast. For this easy recipe, I cut chicken breasts into two-inch cubes; you can also use boneless and skinless chicken thigh meat if you prefer dark meat.
Pineapple. The use of sweet pineapple chunks is how we get to the Hawaiian. To get larger pineapple chunks, purchase a whole pineapple and cut the chunks into bigger pieces than the chunks available in cans. Protip.
Tri-Colored Peppers (Red Bell Pepper, Green Bell Pepper, Yellow Bell Pepper). I love using tri-colored peppers because peppers are cheaper when purchased in larger quantities, and each bag has red, orange, and yellow peppers that add flavor and pops of color.
Red Onions & Mushrooms. One of the most enticing things about a good kabob is the varying colors of veggies alternated with the use of chicken, beef, pork, lamb, or your favorite seafood like shrimp, scallops, and salmon. There are many options for mushrooms, but I used small cremini mushrooms cut in half for this recipe.
Zucchini. I love summer zucchini; we grow a few varieties yearly, mainly a vine or two of green bush or a gold variety. I am also quite partial to trumpet squash.
Teriyaki Marinade. When making our Hawaiian chicken kabobs, I recommend using a premade marinade. Cut the chicken into pieces, place it in a bowl, add the marinade, and turn over a few times using a large wooden spoon to coat it evenly. Marinate for up to fifteen to twenty minutes.
Equipment you will need for your chicken pineapple kabobs:
How to make Grilled Chicken Kabobs with pineapple + fresh veggies
Serves 6-8
Ingredients:
- 2-3 large chicken breasts cut into 2-inch cubes
- 1 can (15 ounces) of medium-sized pineapple chunks
- 1 bag of tri-colored peppers or 2 each of red, green bell peppers, or yellow bell peppers
- 1 large red onion, cut into wedges
- 2 medium zucchini were sliced into rounds, and the rounds were cut in half
- 20 cremini mushrooms cleaned with the stalk removed and cut in half
- 1 cup of premade teriyaki marinade (or you can also use a Hawaiian BBQ Sauce)
- kosher salt and freshly cracked black peppercorns to taste
- Olive oil for drizzling
Equipment:
Wooden or Metal Skewers
Directions on how to make chicken kabobs:
- In a large bowl, combine chicken cubes with 3/4 cup of the teriyaki marinade, plus salt and pepper to taste. Toss to coat well. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- If using wooden skewers, soak them in water for 30 minutes ahead of time to prevent burning.
- Get the grill going; the temperature should be at least 375 degrees. (Lightly oil the grates if needed.)
- Slide the chicken and veggies onto each skewer. You will alternate between vegetables, then add a piece of the chicken breasts.
- Repeat the addition of marinated chicken or mushroom, red onion, zucchini, and pineapple.
- Place skewers on the preheated grill and cook for 15 to 20 minutes, turning once after about 7 minutes.
- Brush each skewer with the remaining marinade (about a 1/4 cup) or a Hawaiian barbecue sauce.
- Transfer kabobs to a plate.
- Serve hot.
Variations and Tips for Making Hawaiian Chicken Kabobs Recipe
- All the veggies work great. You can change up the vegetables used in this kabob recipe. Feel free to use whatever produce you have in your drawer that you want to use up.
- Feel free to make a homemade teriyaki marinade if you don’t want to buy store-bought.
- Make sure to cut the veggies and chicken evenly so they are similar in size. This will allow all the ingredients to cook evenly.
- The cooking time will vary depending on how thin or thick you make the chicken and veggies. Kebabs are done when the chicken is fully cooked.
- If you use wooden skewers, you should soak them in water for 10 minutes before cooking. Otherwise, the sticks will burn when you try to remove them.
- Feel free to dice up and use fresh pineapple instead of canned pineapple. Using fresh pineapples eliminates the need to waste pineapple juice from canned pineapples.
Should I marinate kabobs before grilling?
Yes, you can marinate the kabobs before grilling. This will help add even more flavor to the dish. You can soak the chicken in the marinade for 30 minutes.
You can also pour the marinade over the skewers, place them in the fridge, and let them sit and soak up the flavors.
How to make chicken skewers in the oven instead
Yes, you can bake the skewers instead of grilling them. It will lack some of the grilled flavor, but you can do it.
Preheat the oven to 425 degrees.
Bake for 10 minutes, rotate the skewers, and cook another 5-10 minutes or until the chicken is fully cooked.
Should I use foil when grilling kabobs?
You do not have to use foil when making kabobs, but it will make cleanup easier.
You can place the kabobs directly on the grill grate and cook like you would a steak or burger.
What temperature do you grill kabobs?
Grilling the kabobs at 375 degrees is the temperature I use to cook our chicken.
You could go up to 400, but I find that 375 degrees is an ideal temperature for cooking chicken. It allows the chicken to cook but keeps it juicy.
What do you do with the leftover ingredients?
You can use the leftover marinade ingredients to marinate the leftover veggies, place them in an airtight container or Ziploc bag, and store them in the refrigerator.
For dinner the next day, you can make more chicken kabobs or stir-fry and serve them with coconut or Jasmine rice.
Now that you have the recipe, gather your ingredients and add this summer grilling recipe to your meal plan.
Hawaiian Chicken Kabobs are filled with tons of flavor and are a great idea for a quick summer meal, summer cookouts, and more!
Plus, when using your Masterbuilt® Portable Charcoal Grill and Smoker, you can grill your kabobs just about anywhere!
Find more grilling recipes below:
Delicious Grilling Recipes You Just Have to Try
Teriyaki + Black Pepper Shrimp Cocktail
Lamb Asado, Rice + Garden Vegetable Skewers
Hawaiian Chicken Kabobs
Ingredients
- 2-3 large chicken breasts cut into 2-inch cubes
- 1 can 15 ounces medium can of pineapple chunks
- 1 bag of tri-colored peppers or 2 each of red green, or yellow bell peppers
- 1 large red onion cut into wedges
- 2 medium zucchini were sliced into rounds and the rounds were cut in half
- 20 cremini mushrooms cleaned with the stalk removed and cut in half
- 1 cup of premade teriyaki marinade
- kosher salt and freshly cracked black peppercorns to taste
Instructions
- In a large bowl, combine chicken cubes with 3/4 cup of the teriyaki marinade, plus salt and pepper to taste. Toss to coat well. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- If using wooden skewers, soak them in water for 30 minutes ahead of time to prevent burning.
- Get the grill going; the temperature should be at least 375 degrees. (Lightly oil the grates if needed.)
- Slide the chicken and veggies onto each skewer. You will alternate between vegetables, then add a piece of the chicken breasts.
- Repeat the addition of marinated chicken or mushroom, red onion, zucchini, and pineapple.
- Place skewers on the preheated grill and cook for 15 to 20 minutes, turning once after about 7 minutes.
- Brush each skewer with the remaining marinade (about a 1/4 cup) or a Hawaiian barbecue sauce.
- Transfer kabobs to a plate.
- Serve hot.
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