Hawaiian Chicken Kebabs – Blackstone Griddle Recipes

Introduction

Bring the taste of the tropics to your grill with these vibrant and flavorful Hawaiian Chicken Kebabs! Tender chunks of chicken are marinated in a sweet and savory pineapple-soy sauce, then skewered with juicy pineapple pieces, colorful bell peppers, and sweet red onion. Grilled to perfection, these kebabs deliver a beautiful char, caramelized edges, and a burst of juicy flavor in every bite. Perfect for summer cookouts, backyard BBQs, or a fun weeknight meal, they’re easy to assemble and guaranteed to be a crowd-pleaser.

Yields: 4-6 servings (8-12 kebabs)

Prep time: 20 minutes (plus 30 mins – 2 hours marinating)

Cook time: 10-15 minutes

Ingredients

For the Marinade:

½ cup unsweetened pineapple juice: The sweet and tangy base.

¼ cup soy sauce (low-sodium preferred): For savory depth.
2 tablespoons brown sugar (packed): For sweetness and caramelization.
1 tablespoon apple cider vinegar: Adds tang and balances sweetness.

1 tablespoon fresh lime juice: Brightens the flavors.
1 tablespoon fresh ginger, grated: Pungent, fresh kick.
2 cloves garlic, minced: Essential aromatic.

1 teaspoon sesame oil: For nutty aroma.
½ teaspoon red pepper flakes (optional): For a touch of heat.

For the Kebabs:

1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes: Thighs stay juicier, breasts are leaner.

1 large red bell pepper, cut into 1-inch pieces: For sweetness and color.
1 large green bell pepper, cut into 1-inch pieces: For freshness and color.
½ red onion, cut into 1-inch pieces: Sweetens when grilled.

1 fresh pineapple, cored and cut into 1-inch cubes (or 1 (20 ounce) can pineapple chunks, drained): The star fruit!
Wooden or metal skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

For Grilling:

1 tablespoon olive oil (for brushing vegetables, if desired)

Optional Garnish:

Fresh cilantro, chopped: For freshness and color.
Toasted sesame seeds: For nutty crunch.

Equipment You’ll Need

Large bowl (for marinade)

Whisk
Large zip-top bag or shallow dish (for marinating chicken)
Cutting board and sharp knife

Grill (gas or charcoal) or grill pan
Grill brush and tongs

How To Make Hawaiian Chicken Kebabs

Step 1: Prepare Chicken and Marinade

Cut chicken: Cut the boneless, skinless chicken into uniform 1-inch cubes.

Make marinade: In a large bowl, whisk together the pineapple juice, soy sauce, brown sugar, apple cider vinegar, lime juice, grated ginger, minced garlic, sesame oil, and red pepper flakes (if using).
Marinate chicken: Place the chicken cubes in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag (or cover dish) and refrigerate for 30 minutes to 2 hours. Do not marinate for longer than 2 hours, especially with pineapple juice, as it contains enzymes that can break down the chicken too much.

Step 2: Prepare Vegetables and Pineapple

Cut veggies: While the chicken is marinating, cut the red bell pepper, green bell pepper, and red onion into uniform 1-inch pieces, similar in size to the chicken.

Cut pineapple: Core and cut the fresh pineapple into 1-inch cubes. If using canned, drain thoroughly.

Step 3: Assemble the Kebabs

Skewer ingredients: Remove chicken from the marinade (discarding the marinade). Thread the chicken, bell pepper pieces, red onion pieces, and pineapple chunks onto skewers, alternating the ingredients for visual appeal. Pack them fairly snugly but don’t force them tightly together, allowing for even cooking.
- Tip: If using wooden skewers, ensure they have been soaked in water for at least 30 minutes.

Step 4: Grill the Kebabs

Preheat grill: Preheat your outdoor grill (gas or charcoal) or indoor grill pan to medium-high heat. Clean the grill grates thoroughly with a grill brush.
Oil grates: Lightly oil the hot grill grates to prevent sticking. You can do this by folding a paper towel, dipping it in oil, and rubbing it over the grates with tongs.
Grill kebabs: Place the assembled kebabs on the hot, oiled grill grates. Grill for 10-15 minutes total, turning them every 2-3 minutes, until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables and pineapple have nice char marks and are tender-crisp.
- Optional: If the vegetables look dry, you can lightly brush them with a little olive oil during grilling.
Remove from grill: Once cooked, carefully remove the kebabs from the grill.

Step 5: Serve

Garnish and serve: Transfer the Hawaiian Chicken Kebabs to a serving platter. Garnish with fresh chopped cilantro and toasted sesame seeds, if desired. Serve immediately, perhaps with a side of rice.

You Must Know

Uniform Pieces: Cut all chicken, vegetables, and pineapple into roughly 1-inch pieces. This ensures even cooking and prevents smaller pieces from burning while larger ones remain raw.
Don’t Over-Marinate Chicken: Pineapple juice contains bromelain, an enzyme that breaks down protein. Marinating for more than 2 hours can make the chicken mushy.
Soak Wooden Skewers: This prevents them from catching fire on the grill. Metal skewers are a great alternative and don’t require soaking.

Hot & Oiled Grill Grates: Crucial for preventing sticking and getting those beautiful grill marks. Clean grates are just as important.
Don’t Overcrowd the Grill: Cook in batches if necessary. Leave some space between the kebabs for even heat circulation.
Internal Temperature for Chicken: Cook chicken until it reaches an internal temperature of 165°F (74°C) using an instant-read thermometer.

Balance of Sweet & Savory: The marinade strikes a perfect balance. Taste and adjust to your preference – a little more brown sugar for sweetness, or more lime/vinegar for tang.
Grill Marks = Flavor: Don’t rush turning the kebabs. Allow them to develop good char marks on each side for maximum flavor.

Topping Variations

While the kebabs are loaded with flavor, you can always add a little extra something:

Spicy Glaze: A drizzle of sriracha or a spicy chili garlic sauce mixed with a little honey after grilling.
Coconut Flakes: Toasted coconut flakes for extra tropical flavor and crunch.

Lime Zest: A final grating of fresh lime zest over the hot kebabs.
Fresh Herbs: Beyond cilantro, a sprinkle of chopped mint or basil could be interesting.
Honey-Lime Drizzle: A light drizzle of honey mixed with lime juice for extra glaze.

Make It A Meal

Hawaiian Chicken Kebabs are a colorful and complete meal, but pair beautifully with these sides:

Coconut Rice: Rice cooked with coconut milk for an extra tropical touch.

White or Brown Rice: Simple steamed rice is a classic accompaniment.
Quinoa: A healthier grain option.
Macaroni Salad: A creamy Hawaiian-style macaroni salad.

Green Salad: A light, fresh green salad with a simple vinaigrette.
Grilled Corn on the Cob: For another smoky, sweet side.
Pineapple Salsa: A fresh salsa with extra pineapple, red onion, cilantro, and jalapeño.

Asian Cucumber Salad: A tangy, refreshing cucumber salad.

Pro Tips

Marinade Reserve (Optional): If you want an extra saucy glaze, you can reserve a small amount of the unused marinade before adding the chicken, and then boil it for 5 minutes until thickened. Drizzle over the cooked kebabs. NEVER use marinade that has touched raw chicken without boiling it first.
Double Skewering: For easier turning on the grill, you can use two parallel skewers for each kebab, especially if your pieces are small.

Grill Basket: If you prefer not to skewer, you can cook the chicken and veggies in a grill basket on the grill.
Use Chicken Thighs: Chicken thighs are often more forgiving on the grill than breasts, staying juicier even if slightly overcooked.
Fresh Pineapple: While canned works, fresh pineapple truly elevates the flavor and texture of these kebabs.

Balance the Skewer: Try to distribute the chicken and denser vegetables (like onion) evenly with the pineapple to help them cook at similar rates.

Recipe FAQs

Q: Can I use different vegetables for the kebabs?
A: Yes, absolutely! Other good options include zucchini, cherry tomatoes, mushrooms, or yellow squash, all cut into 1-inch pieces. Adjust grilling time as needed for softer vegetables.

Q: I don’t have a grill. Can I cook these in the oven or on a grill pan?
A: Yes!
* Oven: Preheat oven to 400°F (200°C). Arrange kebabs on a baking sheet lined with foil. Bake for 20-25 minutes, turning once, until chicken is cooked through and veggies are tender. For char, you can broil for the last few minutes.
* Grill Pan: Heat a grill pan over medium-high heat. Lightly oil. Cook kebabs for 10-15 minutes, turning occasionally, until cooked through and charred.

Q: How long can I marinate the chicken?
A: Due to the enzymes in pineapple juice, it’s best to marinate for no longer than 2 hours. 30 minutes to an hour is usually sufficient for great flavor.

Q: My wooden skewers are burning. What did I do wrong?
A: You likely didn’t soak them long enough (or at all). Wooden skewers need to soak in water for at least 30 minutes (preferably longer) before grilling to prevent them from burning.

Q: Can I prepare these ahead of time?
A: Yes! You can cut the chicken and vegetables and make the marinade a day in advance (store separately). Marinate the chicken for up to 2 hours right before assembling and grilling. You can also assemble the skewers a few hours ahead of time and keep them refrigerated until grilling.

Q: How do I prevent the chicken from being dry?
A:
1. Don’t over-marinate (stick to 30 mins – 2 hours).
2. Don’t overcook (cook until 165°F / 74°C internal temperature).
3. Use chicken thighs for extra moisture.
4. Ensure your grill isn’t excessively hot, which can dry out the outside quickly.

Q: Can I use canned pineapple chunks?
A: Yes, canned pineapple chunks (drained well) work perfectly and are a convenient option. Fresh pineapple will offer a brighter, fresher flavor if available.