Grilled Hawaiian Chicken Kebabs: skewers of chicken, peppers, onions and pineapple are grilled until perfection. Serve with cooked brown rice!

This past weekend was most definitely the BEST weekend I’ve had in a looooong time. As some of you know, for the past month I was either working or moving or unpacking or reading {fifty shades-wha-wha?}. So we were long do for some good ol’ fun.

It started off with dinner Friday night. The girls were over at a friend’s house having a slumber party, so we took off to a local steakhouse and stuffed our faces. We’re talkin’ a crisp wedge salad, Gorgonzola steak (for me) and Cajun steak (for him) fresh baked bread and beers. This alone would be enough to call the weekend fantastic… but there was more.

We had friends over for fajitas on Saturday and laughed until my sides hurt {which means hopefully I’m that much closer to getting a 6 pack!}. We also got the girls a trampoline which hopefully {fingers crossed} nobody breaks an arm.

Grilled Hawaiian Chicken Kebabs l

ohhhhh yeah…. and this happened.

And it all starts with a simple marinade and a jar.

Drop in a half cup of dark brown sugar.

Peel and mince {and I mean MINCE} up a teaspoon and a half of ginger. You could also grate it on a microplane or even press it in a garlic press. I was feeling chef-y so I went for the knife.

Do the same thang to 3 cloves of garlic.

Drop both the ginger and garlic on top of the sugar.

Add two tablespoons tamari… or soy sauce if that’s what you have on hand.

Lastly pour in a cup of pineapple juice.

Whisk to break up that clump-o-sugar in the bottom and keep it going until it’s completely dissolved.

I like it when a marinade sits for a bit and has the chance for the flavors to meld. I’d give it a half hour… but if you’re in a pinch you could use it straight-away. I made this in the earlier afternoon, so I parked it in the fridge until it was dinner time.

Now it’s time to skewer.

Besides cubing up 3 chicken breasts, I also cubed up the two peppers, some fresh pineapple and I also halved & cubed up a sweet onion too.

I arranged them all in bowls so it was easy to grab and skewer. I started with the onion and then a pineapple… move on to the chicken and then peppers… repeat.

Arrange the skewers in a shallow pan. You could even use a giant zip lock bag… that was my plan but in 3 trips in two days to the grocery store I still managed to forget to pick them up so I went with the pan.

Shake and pour the marinade over top, making sure to coat each and every kebab.

Let them marinate for 30 minutes, turning every 10 minutes or so.

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Heat up your grill to medium-medium high and cook for about 12-15 minutes or until the chicken is cooked and the veggies and pineapple are caramelized.

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Ohhh would ya just look at that char!

Grilled Hawaiian Chicken Kebabs l

Remove to a plate and stare… just stare at the deliciousness before you.

Grilled Hawaiian Chicken Kebabs l

I slid the grilled chicken andveggies off the skewers and served everything over brown rice. To finish them off I just sprinkled them with some green onions and lightly {and I mean LIGHTLY} drizzled more tamari over top. In between bites of gingery-garlic-y kebab I sipped on a glass of crisp white wine and all was right in the world… weekend was a blast, now back to the grind.

I hope your weekend was just as fun!


Enjoy! And if you give this Grilled Hawaiian Chicken Kebabs recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Grilled Hawaiian Chicken Kebabs l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Grilled Hawaiian Chicken Kebabs
Yield: 4-6 servings depending

Grilled Hawaiian Chicken Kebabs

Grilled Hawaiian Chicken Kebabs: skewers of chicken, peppers, onions and pineapple are grilled until perfection. Serve with cooked brown rice!

Prep Time 35 minutes
Cook Time 18 minutes
Additional Time 7 minutes
Total Time 1 hour



  • 1/2 cup dark brown sugar
  • 3 cloves fresh garlic, minced or finely grated
  • 1-1/2 teaspoons grated or minced fresh ginger
  • 1 cup pineapple juice
  • 2 tablespoons low-sodium tamari (or low-sodium soy sauce), plus more for drizzling


  • 3 boneless, skinless chicken breasts, cubed
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 2 to 3 cups fresh pineapple, cut into 1-inch cubes
  • 1 large sweet onion, chopped


  • metal or wooden skewers (wooden skewers should be soaked in water for at least 30 minutes)
  • 4 cups cooked brown rice
  • sliced green onions


  1. In a jar or bowl combine the marinade ingredients. Whisk until the sugar is dissolved. Let the marinade sit to get the flavors to meld and store in the fridge until ready to use
  2. Skewer the chicken, pineapple, peppers and onions alternately and place into a shallow pan or large resealable plastic bag. Pour marinade over top and toss to coat.
  3. Marinate for 30 minutes, turning every so often.
  4. Preheat your grill to medium-medium high and cook for 12-15 minutes or until the chicken is cooked thoroughly and their is a good char on the vegetables.
  5. Serve with rice of your choice, sprinkle with sliced green onions and drizzle a little more tamari {or soy sauce} over top.

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