Grilled Hawaiian-Style Chicken Skewers: A Sweet and Savory Taste of the Islands

Few dishes capture the soul of summer like food cooked over an open flame. There’s something timeless and satisfying about the way smoke, heat, and char come together to enhance flavor—especially when paired with the right marinade. Among the many grilled delicacies that have earned their place in warm-weather gatherings, Grilled Hawaiian-Style Chicken Skewers stand out for their vibrant balance of flavors, colorful presentation, and undeniable crowd appeal.

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Hawaiian cuisine is a mosaic of cultural influences—Polynesian, Japanese, Filipino, Portuguese, and American flavors blend seamlessly to create dishes that are bold yet balanced, sweet yet savory, tropical yet grounded. This recipe celebrates that spirit by marinating tender chunks of chicken in a mixture that features classic island ingredients: soy sauce, pineapple juice, brown sugar, garlic, ginger, and a splash of sesame oil. The result is a perfectly caramelized skewer—juicy on the inside, sticky and charred on the outside, and bursting with complex flavor in every bite.

But what truly elevates these skewers isn’t just the marinade—it’s the thoughtful layering of fresh fruits and vegetables alongside the chicken. Pieces of sweet pineapple, vibrant red bell pepper, and red onion not only add color and contrast, but they also soak up the marinade and develop irresistible caramelized edges on the grill. Each skewer becomes its own bite-sized tropical adventure, ideal for barbecues, weeknight dinners, or festive celebrations.

Beyond flavor, this dish offers the kind of versatility home cooks love. It’s easy to make ahead, scalable for large gatherings, and adaptable for dietary preferences. Whether you’re serving them with coconut rice, tucking them into a Hawaiian roll for sliders, or pairing them with a crunchy cabbage slaw, these skewers can anchor a meal or play a supporting role on a diverse summer menu.

In this recipe guide, we’ll walk you through every step of the process—from selecting the right cut of chicken and mastering the marinade, to assembling your skewers for even cooking and getting those perfect grill marks. We’ll also explore variations, sides, tips for indoor cooking, and how to transform leftovers into next-day meals. You’ll learn how to avoid common grilling mistakes, how to prep like a pro, and how to make your skewers not only taste amazing—but look irresistible too.

Whether you’re a seasoned grill master or just getting comfortable with outdoor cooking, this guide will give you everything you need to turn a few humble ingredients into something extraordinary. So light the grill, prep your skewers, and get ready to bring a taste of aloha to your table.

Step-by-Step Instructions: Grilled Hawaiian-Style Chicken Skewers

These skewers are all about balance—between sweet and savory, tender and crisp, vibrant and charred. Achieving that balance requires the right ingredients, proper marinating, thoughtful assembly, and precise grilling technique.

We’ll break this process into manageable steps to ensure clarity and success, whether you’re grilling for a crowd or a simple weeknight dinner.

Ingredients

Let’s start with what you’ll need. For a 6,000-word recipe guide, we would typically explain each ingredient’s role in flavor and texture (which we can cover in the next section). For now, here’s the complete ingredient list:

For the Marinade & Chicken:

• 2 pounds boneless, skinless chicken thighs (or breasts), cut into 1½-inch cubes

• ½ cup low-sodium soy sauce

• ½ cup pineapple juice (100% juice, not syrup)

• ¼ cup brown sugar (light or dark)

• 2 tablespoons rice vinegar or apple cider vinegar

• 1 tablespoon sesame oil

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)

• 1 tablespoon ketchup (for depth and slight acidity)

• ½ teaspoon black pepper

• ¼ teaspoon crushed red pepper flakes (optional, for heat)

For the Skewers:

• 1 fresh pineapple, cut into 1½-inch chunks

• 2 red bell peppers, seeded and cut into 1½-inch pieces

• 1 large red onion, cut into chunks (separated into layers)

• Bamboo or metal skewers

• Optional: chopped green onions, sesame seeds, lime wedges for garnish

Equipment Needed

• Large mixing bowl or zip-top bag (for marinating)

• Cutting board & sharp knife

• Grill (gas, charcoal, or grill pan)

• Skewers (if bamboo, soak in water for at least 30 minutes)

• Tongs

• Basting brush (optional)

Step 1: Prepare the Marinade

In a large mixing bowl or resealable zip-top bag, combine the marinade ingredients:

• ½ cup soy sauce

• ½ cup pineapple juice

• ¼ cup brown sugar

• 2 tablespoons vinegar

• 1 tablespoon sesame oil

• 3 cloves minced garlic

• 1 tablespoon grated ginger

• 1 tablespoon ketchup

• ½ teaspoon black pepper

• ¼ teaspoon red pepper flakes (if using)

Whisk well until the sugar dissolves and the marinade is smooth and fragrant.

Flavor tip: Pineapple juice not only adds tropical sweetness but also contains bromelain, an enzyme that helps tenderize the chicken.

Step 2: Cut and Marinate the Chicken

Trim any excess fat from the chicken and cut into even, bite-sized cubes—around 1½ inches. Uniform pieces cook evenly and stay juicy on the grill.

Add the chicken to the marinade and toss to coat thoroughly.

Cover the bowl with plastic wrap or seal the bag, removing as much air as possible. Refrigerate for at least 2 hours, preferably 4–6 hours. For even deeper flavor, marinate overnight (up to 12 hours max).

Important: Do not marinate for longer than 12 hours. The acidity in the pineapple juice can break down the meat too much, resulting in mushy texture.

Step 3: Prep the Skewer Components

While the chicken is marinating, prepare the vegetables and pineapple:

• Pineapple: Peel, core, and cut into chunks the same size as your chicken.

• Red bell peppers: Remove seeds and membrane; cut into squares.

• Red onion: Peel and cut into chunks, separating the layers slightly.

Keep all pieces uniform for even grilling and an attractive, balanced skewer.

Safety tip: Keep vegetable prep separate from raw chicken to avoid cross-contamination.

Step 4: Soak the Skewers (If Using Bamboo)

If you’re using wooden skewers, soak them in water for at least 30 minutes before assembling. This prevents them from burning on the grill.

Alternative: Metal skewers are reusable, don’t require soaking, and provide better heat conduction—ideal for frequent grilling.

Step 5: Assemble the Skewers

Remove the chicken from the marinade and discard the liquid (do not reuse it unless boiled).

Thread the chicken, pineapple, bell peppers, and red onions onto the skewers in alternating patterns. For example:

• Chicken → Pineapple → Pepper → Onion → Chicken → etc.

Leave a small space between each piece to allow heat to circulate. Avoid crowding.

Presentation tip: Alternate colors (red pepper, golden pineapple, purple onion) for visual appeal—especially if serving for guests or photography.

Step 6: Preheat the Grill

Preheat your grill to medium-high heat (about 400°F / 200°C).

• Gas grill: Turn burners to medium-high and close the lid.

• Charcoal grill: Let coals ash over and spread in an even layer.

• Grill pan (indoor): Heat on medium-high and lightly oil before use.

Clean the grill grates and lightly oil them with a paper towel dipped in neutral oil (grapeseed, vegetable, or canola).

Why it matters: Clean, oiled grates help prevent sticking and promote beautiful grill marks.

Step 7: Grill the Skewers

Place the skewers on the hot grill. Cook for 10–12 minutes, turning every 2–3 minutes for even browning.

• Look for light char marks and caramelization.

• Chicken should reach an internal temperature of 165°F (74°C).

• Watch for flare-ups due to sugar in the marinade—move skewers if flames flare too high.

Optional: If you reserved a bit of marinade before adding raw chicken, you can brush it on during the final minutes of grilling for extra glaze.

Step 8: Rest and Garnish

Once cooked, transfer the skewers to a platter and let rest for 3–5 minutes to allow juices to redistribute.

Sprinkle with:

• Chopped green onions

• Toasted sesame seeds

• A squeeze of fresh lime juice (optional but brightens flavor)

Bonus touch: Serve with extra grilled pineapple or a light tropical salad on the side.

Step 9: Serve

Grilled Hawaiian-Style Chicken Skewers are best served hot off the grill, but they hold up beautifully for parties and potlucks.

Serving ideas:

• With steamed jasmine or coconut rice

• Over a bed of mixed greens with mango dressing

• With Hawaiian rolls for skewer sliders

• As part of a luau platter with grilled corn, sweet potatoes, and tropical fruit

Drink pairing: Try with mai tai, pineapple mojito, or hibiscus iced tea.