I love recipes that make grilling feel easy, and these Hawaiian Chicken Skewers are exactly that. If you love my other chicken skewer recipes, you will want to add these to your summer menu, too. Tender chicken, sweet pineapple, colorful peppers, and red onion are all grilled together with a sweet and savory barbecue marinade. These skewers are simple enough for a weeknight dinner but fun enough for a backyard cookout or to add to your Fourth of July Recipes, too!
Ingredients & Substitutions
- Chicken: Boneless skinless chicken breasts work well for these skewers, but boneless skinless chicken thighs can also be used for a little more moisture and flavor.
- Barbecue Sauce: Use your favorite barbecue sauce as the base of the marinade. A sweeter barbecue sauce, like my homemade BBQ sauce, pairs especially well with the pineapple.
- Soy Sauce: Soy sauce adds saltiness and savory flavor to the marinade. Use low-sodium soy sauce if you prefer.
- Pineapple: Fresh pineapple gives the best flavor and holds up well on the grill. Canned pineapple can be used in a pinch, but drain it well before adding it to the skewers.
- Vegetables: The combination of red onion and colorful bell peppers adds great flavor and texture. Feel free to swap in other grill-friendly vegetables like zucchini or mushrooms.
- Sriracha: This adds a little heat to balance the sweetness. You can add more, use less, or leave it out depending on your preference.
FAQs
Can I add other ingredients to Hawaiian Chicken Skewers?
Absolutely! These skewers are easy to customize. You can add other grill-friendly ingredients like zucchini, mushrooms, cherry tomatoes, or even different colors of bell peppers. Just cut everything into similar-sized pieces so they cook evenly.
Can I make Hawaiian Chicken Skewers ahead of time?
Yes! You can prepare the marinade and cut the chicken and vegetables ahead of time. You can also assemble the skewers a few hours before grilling and keep them covered in the refrigerator until ready to cook.
How long should I marinate the chicken for these skewers?
For the best flavor, marinate the chicken for at least 30 minutes. You can also marinate it for up to 2 hours, or overnight if you want the flavor to really soak in.
Can I use wooden or metal skewers?
Either works! If using wooden skewers, soak them in water for at least 1 hour before grilling to help prevent them from burning. Metal skewers can be reused, but they get very hot, so handle them carefully.
Can I make these Hawaiian Chicken Skewers without a grill?
Yes! You can cook these skewers on a grill pan or under the broiler. You can also cook the chicken and vegetables off the skewers if needed. Just make sure the chicken reaches an internal temperature of 165°F before serving.
How to Store Hawaiian Chicken Skewers
Store leftover Hawaiian Chicken Skewers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the skewers gently in the microwave or in the air fryer until heated through. Be careful not to overcook the chicken, as it can dry out when reheated.
You can also remove the chicken and vegetables from the skewers before storing, which makes leftovers easier to pack for lunches or reheat.
Hawaiian Chicken Skewers
Ingredients
Marinade
- ½ cup (140 g) barbecue sauce
- ⅓ cup (85 g) soy sauce
- ⅓ cup (113 g) honey
- 1 tablespoon sriracha
- 2 teaspoons sesame oil
- 1 teaspoon garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Skewers
- 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 2 cups fresh pineapple, cut into 1-inch cubes
- 1 large red onion, cut into quarters, layers separated
- 3 medium bell peppers, red, orange, and yellow, cut into 1-inch pieces
Instructions
- If using wooden skewers, soak them in water for at least 1 hour before grilling to help prevent burning.
- In a large bowl, whisk together the barbecue sauce, soy sauce, honey, sriracha, sesame oil, garlic, ginger, salt, and pepper until combined.
- Remove ½ cup of the marinade and place it in a separate airtight container. Set aside to use for basting.
- Add the chicken cubes to the remaining marinade and stir until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours. (For more flavor, marinate overnight.)
- When ready to cook, preheat the grill to medium-high heat (about 425°F). Lightly oil the grill grates.
- Thread the marinated chicken, pineapple, bell peppers, and red onion onto the skewers, alternating the ingredients.
- Place the skewers on the grill. Brush with the reserved marinade and cook for 5 minutes. Flip the skewers, brush with more marinade, and continue grilling for another 5 to 10 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- Remove from the grill and serve immediately.
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