These sweet and savory chicken pineapple kabobs turn any BBQ into a luau!
Tender chunks of chicken, pineapple, and red onion are brushed with teriyaki sauce and grilled until they get nice and crispy!
The tropical flavors of these Hawaiian chicken kabobs will have guests reaching for seconds.
Easy Chicken Pineapple Kabobs
- Add a tropical touch to any backyard BBQ, party or even a weeknight dinner.
- Make ahead! Cook them in batches and keep them warm until ready to serve.
- Mix and match kabobs with any variety of protein, fruit, veggies, and sauce.
4 Ingredient Recipe!
Chicken – Boneless skinless chicken breast or thigh meat are perfect in this recipe. No time to prep and marinate chicken? Use frozen meatballs (thawed) instead – the kids will love it!
Pineapple – Pineapple caramelizes perfectly on the grill and gets extra sweet! Another fruit to consider is chunks of mango.
Sauce – Teriyaki sauce makes the perfect marinade and glaze! Spice it up with some sriracha or red pepper flakes or sweeten it with brown sugar or honey before marinating the chicken in Step 1.
Variations – Bell peppers, whole mushrooms, chunks of zucchini, or cherry tomatoes are all great on chicken kabobs!
How to Make Hawaiian Chicken Kabobs
Hawaiian chicken kabobs are fast and easy and so delicious!
- Marinate chicken in ⅓ cup of teriyaki sauce.
- Thread chicken, pineapple, and onion on skewers.
- Grill (per recipe below) until cooked through, brushing with remaining teriyaki sauce.
Best Kabob Tips!
- If using canned pineapple, freeze the leftover juicy in ice cube trays and pop into sweet tea or a vodka sweet tea cocktail.
- Soak wooden skewers in water for 30 minutes to prevent them from burning on the grill.
- Cut chicken and onions or other veggies into equal sizes so they cook at the same rate.
- Leave a little space between the skewered pieces so the heat can circulate between them for even cooking.
- A meat thermometer will help you determine if the chicken is cooked. It should read 165°F, you can pull the skewers off at about 162°F since they will continue to cook a little more off the grill.
- Keep grilled skewers warm, covered with foil, in a low oven or on the grill until ready to serve.
Leftovers
Separate the leftover chicken from the other ingredients and store in a covered container in the refrigerator for up to 3 days. Reheat covered with foil on the top rack of the bbq, or in the oven. Add leftovers to a rice casserole, in teriyaki noodles, or make a healthy workday wrap with fresh lettuce!
More Tasty Chicken Recipes!
Did you make this Hawaiian Chicken Kabobs recipe? Leave a comment and rating below!
Chicken Pineapple Kabobs
Equipment
Ingredients
- 1½ pounds boneless chicken breasts cut into 1-inch pieces
- ⅔ cup teriyaki sauce divided
- 1 can pineapple chunks 15 ounce can, drained
- 1 small red onion cut into 1-inch pieces
Instructions
- In a large resealable bag or bowl, combine chicken breasts and ⅓ cup teriyaki sauce. Marinate for 1 hour or up to 24 hours.
- Preheat grill to medium-high (about 375°F).
- Thread the chicken, pineapple chunks, and onions on skewers and discard the marinade.
- Grill for 12-16 minutes or until chicken is cooked through and reaches 165°F, flipping halfway through. Brush with theremaining ⅓ cup of teriyaki sauce in the last 5 minutes of cooking.
Notes
- If using wood skewers, soak them in water at least 30 minutes.
- We recommend using a meat thermometer to check the chicken. It should reach an internal temperature of 165˚F for safe comsumption.
- Keep cooked skewers warm, covered with foil, in a low oven or on the grill until ready to serve.
- For leftovers separate the chicken from the other ingredients and store in a covered container in the refrigerator for up to 3 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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My husband loves Spam, so I think I’ll substitute it for the ham.