If summer had a signature flavor, these grilled Hawaiian Chicken Skewers with Pineapple would be it.

These pineapple chicken kabobs are everything you want in a tropical chicken recipe – sweet, juicy, and kissed with BBQ char. Whether you’re serving up grilled chicken and pineapple skewers for a luau chicken recipe or jazzing up your regular BBQ chicken, this dish delivers that perfect sweet and savory combo. You’ll love how the teriyaki chicken and fruit make a colorful, festive addition to your grill lineup.

The Chemistry of Hawaiian Grilled Chicken Skewers with Pineapple

The secret to juicy, flavorful chicken lies in the enzyme bromelain from the pineapple juice- it helps break down tough proteins in the chicken for a tender bite. However, marinating for too long in this enzyme-rich liquid can make the meat mushy, so 1 hour is perfect. The balance of sweet pineapple, acidic rice vinegar, and umami-packed soy sauce in the marinade brings depth and complexity. Medium-high heat helps create a light char on both the chicken and pineapple chunks, adding a rich, smoky element that’s irresistible. And don’t forget, soaking wooden skewers is crucial to prevent them from burning on the hot grill.

Step-by-Step Instructions

Gather your ingredients.

Chunks of raw chicken soaking in marinade inside a zip-lock bag, all set for tasty Hawaiian skewers with pineapple.

Step One: In a mixing bowl, add 2/3 cup soy sauce, 1/3 cup brown sugar, 1/2 cup pineapple juice, 1 tbsp sesame oil, 1 tsp ground ginger, 1 tsp minced garlic, 1/2 tsp fine sea salt, 1/4 tsp ground pepper, and 2 tbsp rice vinegar. Whisk until combined. Reserve 1/2 of the mixture for the sauce.

Step Two: Cut and cube 3 chicken breasts.

Step Three: Place the other half of the mixture into a zip-top bag, and add the cubed three chicken breasts inside. Place both that and the reserved sauce in the fridge to rest.

A baking sheet loaded with chicken skewers scattered every which way, just waiting to be grilled or served with pineapple.

Step Four: Place 12 wooden skewers in a shallow dish filled with water to soak while the chicken rests.

Chopped red onion, green pepper, and pineapple on a board with skewers and marinated chicken ready for Hawaiian skewers.

Step Five: Start your smoker or grill and preheat it to 250 degrees.

Step Six: Cut a fresh pineapple into cubes, cut 1 green bell pepper and 1 red onion into chunks. Remove the marinated chicken from the fridge.

Skewers loaded with raw chicken, pineapple, bell pepper, and onion are set on a baking sheet, ready to bake.

Step Seven: Using the soaked skewers, skew 1 cube of marinated chicken, 1 pineapple, and then alternate a green bell pepper and red onion chunk in between each chicken-pineapple cluster.

Step Eight: Place the skewers on the preheated grill or smoker and cook for 15 minutes. Flip and cook 15 more minutes.

Step Nine: Remove when the chicken’s internal temperature reaches 160 degrees.

Looking down at a jar of dark sauce sitting by a bowl of shrimp on ice, surrounded by fresh veggies.

Step Ten: Add the reserved sauce to a saucepan over medium-high heat. Whisk in 1 tbsp cornstarch. Cook over medium-high heat until it boils and reduces.

Step Eleven: Serve the skewers with the teriyaki sauce.

Recipe Troubleshooting

Dry chicken? That often happens when the skewers are left on the grill too long. To avoid this, use an instant-read thermometer and remove chicken once it reaches 160°F- it’ll continue to cook slightly after being pulled from the heat.

Pineapple burning? Make sure your pineapple chunks are large enough to withstand the grill and keep them spaced away from direct flame.

Cold spots? Uneven skewer construction can also lead to hot and cold spots- try to cut your chicken pieces, red onion, and green bell pepper to similar sizes for consistent cooking.

Too sweet? Reduce the brown sugar or increase the soy sauce or garlic powder for a better balance.

How long should I marinate the chicken? One hour is ideal- long enough to tenderize and flavor, but not so long that the enzyme bromelain from the pineapple starts to break the chicken down too much.

Can I use canned pineapple? Yes, but go for pineapple chunks in juice, not syrup, and pat them dry before grilling.

Skewers fell apart on the grill? This is usually due to wet skewers that weren’t properly soaked or to ingredients that weren’t skewered tightly enough.

What’s the best grilling temperature? Medium-high heat around 400°F works great. If you’re using a grill pan, get it nice and hot before adding the skewers.

Serving Suggestions

Serve these skewers over a bed of coconut rice, mac salad, or fluffy jasmine rice to soak up the sticky teriyaki glaze. Pair with a crisp garden salad, or grilled veggies like zucchini, bell pepper, and red onion for a colorful plate. Garnish with green onions or cilantro for freshness, and don’t forget a few lime wedges on the side. Offer a side of fruit kabobs to make it a kabob party. For dessert, serve a hula pie, a Dole whip, or macadamia nut ice cream for some refreshing options.

Seasonal Serving Suggestions

Right now, these skewers are trending as a top summer grilled recipe for 2026- especially for those planning a 4th of July BBQ or tropical dinner ideas. They fit right into a healthy grilled skewers meal plan and work beautifully in a gluten-free summer BBQ recipe rotation. The flavors also make them perfect for a backyard luau menu, especially when served with coconut rice or a fruit summer cocktail.

Two bowls of white rice, one loaded with Hawaiian chicken skewers, pineapple, onion, and peppers. Brown sauce on the side.

Cooking Tips

With the perfect balance of sweet pineapple, savory marinade, and lightly charred, this recipe brings all the tropical vibes straight to your dinner table. Whether you’re hosting a backyard luau or just craving something light and fun for a hot grill night, this fish delivers bold, fresh flavor and juicy texture every time. Made with skinless chicken breasts, a homemade pineapple teriyaki marinade, and plenty of colorful veggies, it’s the ultimate crowd-pleaser.

Storage Tips

Store leftover skewers in an airtight container in the fridge for up to 3 days. Reheat on a grill pan or in the oven at 350°F for 10 minutes. Keep the sauce in a separate container and reheat gently before serving.

Freezer- Freeze uncooked, marinated chicken in a resealable bag for up to 2 months. Thaw in the fridge overnight, then thread onto skewers and grill. Cooled skewers can also be frozen, but may lose some of the fresh texture.

Make Ahead- Marinate the chicken and chop all veggies the night before. Skewer everything in the morning and refrigerate covered with plastic wrap. Grill just before serving for the best results.

Recommended Products

Tropical Grilled Chicken Pineapple Skewers

If you’re craving a meal that’s colorful, flavorful, and undeniably summery, these Hawaiian Grilled Chicken Skewers with Pineapple are a must. They bring the perfect balance of smoky, sweet, and savory to your grill pan or outdoor BBQ. From marinade ingredients to pineapple skewers, every bite delivers a tropical escape right at home. Whether it’s your first time or your fiftieth, this great option is a guaranteed hit. Don’t forget the coconut rice and that extra drizzle of sauce- it’s the finishing touch that takes this from good to unforgettable.

Grilled Hawaiian chicken skewers with pineapple, onion, and pepper on a plate, plus rice and sauce for a chill island meal.

Juicy Hawaiian Chicken Skewers on the Grill

No ratings yet
Author: Madison Reid
Total Time: 1 hour 30 minutes
Prep Time: 1 hour
Cook Time: 30 minutes
Servings: 6
Print Recipe Pin Recipe
Fire up the grill for these juicy Hawaiian chicken skewers paired with sweet pineapple. This is an easy tropical dinner that’s bursting with flavor and perfect for any summer night!

Ingredients 

Pineapple Teriyaki Sauce & Marinade

  • 2/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1/2 cup pineapple juice
  • 2 tbsp sesame oil
  • 1 tsp ground ginger
  • 1 tsp minced garlic
  • 1/2 tsp fine sea salt
  • 1/4 tsp ground pepper
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch

Chicken Skewers

  • 3 chicken breast
  • 1 green bell pepper
  • 3 cups cubed pineapple
  • 1 red onion
  • 12 skewers

Instructions

Marinade

  • In a mixing bowl add 2/3 cup soy sauce, 1/3 cup brown sugar, 1/2 cup pineapple juice, 1 tbsp sesame oil, 1 tsp ground ginger, 1 tsp minced garlic, 1/2 tsp fine sea salt, 1/4 ground pepper and 2 tbsp rice vinegar. Whisk until combined. Reserve 1/2 of the mixture for the sauce.
  • Cut and cube 3 chicken breasts.
  • Place the other half of the mixture into a zip-top bag, and add the cubed three chicken breasts inside. Place both that and the reserved sauce in the fridge to rest.
  • Place 12 wooden skewers in a shallow dish filled with water to soak while the chicken rests.

Skewers

  • Start your smoker or grill and preheat it to 250 degrees.
  • Cut a fresh pineapple into cubes, cut 1 green bell pepper and 1 red onion into chunks. Remove the marinated chicken from the fridge.
  • Using the soaked skewers, skew 1 cube of marinated chicken, 1 pineapple, and then alternate a green bell pepper and red onion chunk in between each chicken-pineapple cluster.
  • Place the skewers on the preheated grill or smoker and cook for 15 minutes. Flip and cook 15 more minutes.
  • Remove when the internal temperature of the chicken reaches 160 degrees.

Pineapple Teriyaki Sauce

  • Add the reserved sauce to a saucepan over medium-high heat. Whisk in 1 tbsp cornstarch. Cook over medium-high heat until it boils and reduces.
  • Serve the skewers with the teriyaki sauce.

Nutrition

Calories: 303kcal Carbohydrates: 31g Protein: 28g Fat: 8g Saturated Fat: 1g Polyunsaturated Fat: 2g Monounsaturated Fat: 3g Trans Fat: 0.01g Cholesterol: 72mg Sodium: 1771mg Potassium: 674mg Fiber: 2g Sugar: 24g Vitamin A: 157IU Vitamin C: 60mg Calcium: 43mg Iron: 2mg
Course: Main Course
Cuisine: American

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.