These Easy Grilled Hawaiian Chicken Skewers are loaded with juicy chicken, sweet pineapple, and colorful veggies, all coated in a tangy-sweet marinade that’s bursting with island-inspired flavor. They’re simple to prep, fun to serve, and perfect for everything from backyard BBQs to quick weeknight dinners.
Oriana’s Thoughts On The Recipe
I’m all about easy, no-fuss meals that get us outside and around the grill—and these Easy Grilled Hawaiian Chicken Skewers are exactly that! They’re one of my all-time favorite recipes because they’re quick to prep, full of flavor, and always a huge hit with family and friends. The chicken is tender and juicy, coated in a sweet, tangy, and savory marinade that just screams summer. Every time I make them, they disappear faster than I can say “dinner’s ready!”
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Marinade:
- Granulated Chicken Bouillon: Adds a deep, savory base to the marinade—it’s a pantry staple that enhances the chicken’s flavor beautifully.
- Barbecue Sauce: Provides sweetness, tang, and that signature smoky flavor that makes this dish pop.
- Pineapple Juice: Brings natural sweetness and acidity, which helps tenderize the chicken and adds a tropical twist.
- Olive Oil: Helps the marinade coat the chicken evenly and keeps it moist while grilling.
- Honey: Adds a touch of sweetness and helps the chicken caramelize slightly on the grill.
- Garlic Cloves: Brings bold flavor and a little kick—fresh garlic is best for depth.
- Freshly Grated Ginger: Adds warmth and a slight zing that pairs perfectly with pineapple.
- Pepper: Balances the sweetness and adds a subtle spice.
Skewers:
- Boneless Skinless Chicken Breasts: Lean, protein-packed, and perfect for soaking up the marinade.
- Bell Peppers: I like using different colors for a pop of color and sweetness—red and yellow are my go-to.
- Red Onion: Adds a bit of bite and beautiful color when grilled.
- Fresh Pineapple: Grilling brings out its sweetness and gives it a delicious caramelized edge.
- Oil Spray: Helps prevent the skewers from sticking to the grill.
- Fresh Cilantro (optional): For a pop of freshness when serving.
Food Allergy Swaps
This recipe is naturally egg, dairy, nut, and peanut-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Soy-Free: Be sure your barbecue sauce and bouillon are soy-free. Some brands sneak in soy, so double-check the label.
- Gluten-Free: Use a certified gluten-free barbecue sauce and chicken bouillon. Many regular versions contain hidden gluten.
- Sesame-Free: Double-check your BBQ sauce and marinade ingredients to ensure there’s no sesame.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Marinade
In a small bowl, whisk together the chicken bouillon, barbecue sauce, pineapple juice, olive oil, honey, garlic, ginger, and black pepper until everything is well combined.
Step 2 – Marinate the Chicken
Pour about ¾ of the marinade over the chicken pieces and toss to coat them really well. Save the rest for basting later. Cover and refrigerate for at least 15–20 minutes (or longer if you have time).
Step 3 – Preheat the Grill
Heat your grill on high so it’s nice and hot when you’re ready to cook.
Helpful Tip
Whether you’re using an outdoor grill or a grill pan on the stove, high heat is key to getting a good sear and locking in those juices.
Step 4 – Assemble the Skewers
Thread the marinated chicken, pineapple chunks, bell peppers, and red onion onto skewers, mixing it up as you go for the best flavor in every bite.
Step 5 – Grill the Skewers
Spray the skewers with a little oil to keep them from sticking. Place them on the hot grill and cook for about 10–15 minutes, turning them every so often and brushing with the leftover marinade until they’re golden and cooked through.
Step 6 – Garnish and Serve
Sprinkle with freshly chopped cilantro if you’d like, then serve them up hot and enjoy!
Troubleshooting Tips
- Chicken drying out: Overcooking can lead to dry chicken. Pro Tip: Don’t skip the marinade time—it helps keep the chicken moist. Grill over medium heat and remove once the internal temperature hits 165ºF.
- Skewers burning or sticking: Wooden skewers can burn, and food can stick to the grill. Pro Tip: Soak wooden skewers in water for at least 30 minutes before grilling and spray your grill grates with oil.
- Uneven cooking: If pieces are too different in size, they won’t cook evenly. Pro Tip: Cut the chicken and veggies into similar-sized chunks so everything cooks at the same pace.
Extra Recipe Tips For Success
- Marinate the chicken for at least 20-30 minutes, but overnight is even better for more flavor.
- If using metal skewers, there’s no need to soak them.
- Brush a little extra marinade over the skewers during the last few minutes of grilling for added flavor.
- If grilling outdoors isn’t an option, you can cook these in a grill pan indoors.
Variations & Additions
- Veggies: Add chunks of zucchini, mushrooms, or cherry tomatoes for extra veggies.
- Spicy: To give the marinade a spicy kick, add a dash of hot sauce or red pepper flakes.
- Meat: Swap chicken for shrimp (just reduce cooking time) or use tofu for a vegetarian version.
Serving Suggestions
These skewers are perfect served over a bed of steamed rice or coconut rice or alongside a crisp summer salad, such as coleslaw. Add a sprinkle of fresh cilantro on top before serving for a burst of flavor and color.
Storage and Freezing Instructions
To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
To Freeze: You can freeze the raw marinated chicken (without the veggies) for up to 2 months. Thaw overnight in the fridge before assembling skewers and grilling. Cooked skewers can also be frozen, but the texture of the veggies may change slightly when reheated.
Frequently Asked Questions
Recipe Card
Easy Grilled Hawaiian Chicken Skewers
Video
Equipment
Ingredients
Marinade:
- 2 tablespoons granulated Chicken Bouillon
- ½ cup barbecue sauce
- ½ cup pineapple juice
- 2 tablespoon olive oil
- 1 tablespoon honey
- 4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- ¼ teaspoon black pepper
Skewers:
- 6 boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch cubes
- 1 green bell pepper, cut into 1-inch cubes
- 1 red onion cut into 1-inch cubes
- 2 cups fresh pineapple, cut into 1-inch cubes
- Oil in spray (I used avocado oil)
- Fresh cilantro for garnish (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- In a small mixing bowl, whisk together the chicken bouillon, barbecue sauce, pineapple juice, oil, honey, garlic, ginger, and black pepper.
- Pour ¾ of the marinade over the chicken and toss to coat well – reserve ¼ to baste when grilling. Marinate the chicken in the refrigerator for at least 15-30 minutes to up to 8 hours.
- Preheat the grill on high heat.Tip: Whether you’re using an outdoor grill or a grill pan on the stove, high heat is key to getting a good sear and locking in those juices.
- Thread the chicken on skewers along with the pineapple, peppers, and red onions.Tip: If you are using wooden skewers, place them into a large roasting tray of cold water to soak for at least 30 minutes – this will stop them from burning.
- Spray the skewers with a little oil, then place them on the grill and cook for 10 to 15 minutes, or until cooked through, turning and basting with the reserved marinade to get nice and golden on all sides.Note: The exact cooking time will depend on how big/thick your chicken pieces are. 1 to 1.5-inch pieces will be cooked in 10 -15 minutes. Personally, I like to cut into the meat and check that the color of the meat is no longer pink. Make sure to turn the skewer to get nice and golden on all sides.
- Garnish with fresh chopped cilantro, if desired, and serve.
- This recipe is naturally egg, dairy, nut, and peanut-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Soy-Free: Be sure your barbecue sauce and bouillon are soy-free. Some brands sneak in soy, so double-check the label.
- Gluten-Free: Use a certified gluten-free barbecue sauce and chicken bouillon. Many regular versions contain hidden gluten.
- Sesame-Free: Double-check your BBQ sauce and marinade ingredients to ensure there’s no sesame.
- Chicken drying out: Overcooking can lead to dry chicken. Pro Tip: Don’t skip the marinade time—it helps keep the chicken moist. Grill over medium heat and remove once the internal temp hits 165ºF.
- Skewers burning or sticking: Wooden skewers can burn, and food can stick to the grill. Pro Tip: Soak wooden skewers in water for at least 30 minutes before grilling and spray your grill grates with oil.
- Uneven cooking: If pieces are too different in size, they won’t cook evenly. Pro Tip: Cut the chicken and veggies into similar-sized chunks so everything cooks at the same pace.
- Marinate the chicken for at least 20-30 minutes, but overnight is even better for more flavor.
- If using metal skewers, there’s no need to soak them.
- Brush a little extra marinade over the skewers during the last few minutes of grilling for added flavor.
- If grilling outdoors isn’t an option, you can cook these in a grill pan indoors.
- Veggies: Add chunks of zucchini, mushrooms, or cherry tomatoes for extra veggies.
- Spicy: To give the marinade a spicy kick, add a dash of hot sauce or red pepper flakes.
- Meat: Swap chicken for shrimp (just reduce cooking time) or use tofu for a vegetarian version.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This recipe was originally shared in June 2019. The photos and content were refreshed in May 2025, but the recipe itself remains unchanged.
These were so delicious, and I made extra veggies so it lasted even longer!
Hi C_gracenote_arendt! Yay!! I’m so glad you enjoyed them 😊 Doubling up on the veggies is such a smart move—extra flavor and leftovers are always a win in my book. Thanks so much for trying the recipe! 💛
Question Please- Can this marinate be made a couple days ahead and then marinate the chicken? I will be going on a short vacation and it would be so much easier to make this at home and then take with me to marinate the chicken there. I would like to not have to take all the ingredients for the marinate with me.
We love chicken skewers and these look amazing!
Thanks!
Hello Carla! Yes, you can definitely do it in advance, just make sure to put it in the refrigerator as soon as it is made. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hola! Gracias por todas tus recetas! Me encanta tu blog!
Puedo usar piña en lata? Y usar ese jugo?
Gracias!
Hola Venessa! Que bueno leerte por aqui =). Sii, puedes usar piña en lata y usar el jugo. Este receta te va a encartar. Por favor, regresa y cuantame que te parecio. Saludos