Hawaiian BBQ Chicken Skewers are made with juicy chunks of chicken, crisp peppers, onions and sweet pineapples that are coated with a tangy barbecue sauce then grilled until sticky and sweet. They are a delicious choice for an easy summer meal or for a cookout with family and friends.
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Hawaiian BBQ Chicken Skewers are a summer spin on our recipe for traditional Hawaiian Chicken.
Instead of making this meal in a skillet, we’ve threaded the main ingredients of marinated chicken, bell peppers, onions and pineapple onto skewers. When the barbecue sauce gets brushed on them during the grilling process, it forms a flavorful, sweet glaze.
You can enjoy these skewers as is, or serve them over rice or salad if a heartier meal is preferred.
Why This Recipe Works
It’s a quick and easy recipe to prepare. You can make the marinade the night before to marinate the chicken for longer to get the best flavor. When it comes time to cook, it’s as simple and threading the skewers and grilling them.
This dish has incredible flavor. It has the best combination of sweet and savory ingredients.
You can serve this recipe for a quick family dinner or scale up the recipe for summer gatherings, cookouts and parties.
Step-By-Step Instructions
Ingredients
Marinade
- 1/2 cup barbecue sauce: I usually use Sweet Baby Rays Original Barbecue Sauce
- 2 cloves garlic (minced)
- 2 tablespoons brown sugar (packed)
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1/2 teaspoon ground ginger
Hawaiian Chicken Skewers
- 1 1/2 pounds boneless, skinless chicken (cut into bite size cubes)
- 2 red bell peppers (cut into 1-inch pieces)
- 1 onion (cut into 1-inch pieces)
- 1 20 ounce can pineapple chunks or slices (or 2 cups fresh pineapple cut into 1-inch pieces)
- cooking spray or oil for the grill grates (to prevent sticking)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
The following prep work doesn’t need to be completed until after the chicken has marinated.
If you plan to use wood skewers, you will need to soak them in water for at least 30 minutes before grilling.
Heat your grill to medium or about 450°F. This recipe works great on indoor grills, as well.
Create!
Whisk together the barbecue sauce, garlic, brown sugar, rice vinegar, soy sauce, sesame oil and ground ginger in a small bowl. Transfer half of the marinade to a separate bowl, cover and reserve.
Add the chicken to the remaining marinade. Cover and place in the refrigerator for at least 2 hours or overnight for the best flavor.
When you are ready to cook, thread the skewers alternating the chicken, peppers, onion and pineapples.
Grill, basting with the remaining marinade every couple minutes, for 10-15 minutes, turning occasionally to char all sides of the meat and vegetables, until the chicken reaches 165°F on a meat thermometer inserted into the center of the thickest piece.
Present!
Serve as is or over rice or salad.
Tips and Techniques
- Marinate the chicken for at least two hours, but overnight is ideal for the best flavor.
- You can make the marinade the night before, as well as prep the veggies and pineapples, to save time when dinner time comes.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
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Hawaiian BBQ Chicken Skewers
Ingredients
Marinade
- 1/2 cup barbecue sauce
- 2 cloves garlic (minced)
- 2 tablespoons brown sugar (packed)
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1/2 teaspoon ground ginger
Hawaiian Chicken Skewers
- 1 1/2 pounds boneless, skinless chicken (cut into bite size cubes)
- 2 red bell peppers (cut into 1-inch pieces)
- 1 onion (cut into 1-inch pieces)
- 1 20 ounce can pineapple chunks or slices or 2 cups fresh pineapple cut into 1-inch pieces)
- cooking spray or oil for the grill grates (to prevent sticking)
Instructions
Marinade
- Whisk together the barbecue sauce, garlic, brown sugar, rice vinegar, soy sauce, sesame oil and ground ginger in a small bowl. Transfer half of the marinade to a separate bowl, cover and reserve.1/2 cup barbecue sauce, 2 cloves garlic, 2 tablespoons brown sugar, 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 2 teaspoons sesame oil, 1/2 teaspoon ground ginger
- Add the chicken to the remaining half of the marinade. Cover and place in the refrigerator for at least 2 hours or overnight for the best flavor.1 1/2 pounds boneless, skinless chicken
Hawaiian Chicken Skewers
- If using wood skewers, soak them in water for at least 30 minutes before grilling.
- Heat the grill to medium or about 450°F.
- When you are ready to cook, thread the skewers alternating the chicken, peppers, onion and pineapples.2 red bell peppers, 1 onion, 1 20 ounce can pineapple chunks or slices
- Spray the grill grate with cooking spray or brush with oil.cooking spray or oil for the grill grates
- Grill, basting with the remaining marinade every couple minutes, for 10-15 minutes, turning occasionally to char all sides of the meat and vegetables, until the chicken reaches 165°F on a meat thermometer inserted into the center of the thickest piece.
- Serve as is or over rice or salad.
Notes
Tips and Techniques
- Marinate the chicken for at least two hours, but overnight is ideal for the best flavor.
- You can make the marinade the night before, as well as prep the veggies and pineapples, to save time when dinner time comes.
- This recipe can be made on outdoor or indoor grills.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
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