Grilled Hawaiian-Style Chicken Skewers

The most juicy and tender grilled chicken comes from this recipe. These Hawaiian-style chicken skewers are so easy to make, but seriously so good.

A simple semi-homemade marinade tenderizes the chicken, and the combination of a pineapple bbq sauce and plenty of seasonings makes the flavor just irresistible!

This recipe is made to be grilled, but if you don’t have a grill, or can’t get outside to grill, I’ve included directions for how to cook these skewers both in the oven, and on the stovetop.

What do I need to make this recipe?

• Sesame oil – I much prefer using a toasted sesame oil, as it adds a richer flavor.
• Chicken – I typically use boneless skinless chicken breasts, but chicken thighs will also work well. Just cut them into bite-sized pieces.
• Bbq sauce – use your favorite brand; I typically use Head Country, Kinders, or Sweet Baby Rays.
• Brown sugar – light or dark brown sugar will work, so use what you have on hand. I typically use light brown sugar.
• Garlic – to save some time, I like to use a squeeze tube of pre-minced garlic.
• Honey mustard – if you don’t have honey mustard available, you can use a dijon mustard instead.
• Pineapple juice – this can be a can of pineapple juice, or the drained juice from a can of pineapple.
• Spices – nothing crazy, just salt, pepper, red pepper flakes, and onion powder.
• Bell peppers – you can use any peppers you’d like, but I love the crispness and pretty colors of the green and red bell peppers.
• Onion – I prefer to use a red onion, but a white or yellow onion will also work.
• Pineapple – typically I grab a fresh pineapple, but you can use canned as well.
• Green onion – this is just a garnish, so it’s optional, but I recommend using it.

How to make hawaiian-style chicken skewers?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Make marinade/sauce. There’s nothing fancy here, just stirring ingredients together. Just make sure to remove a bit of the marinade and set it aside for basting the skewers with.
2. Marinate. Due to the acidic pineapple juice, this marinade doesn’t take too long.
3. Assemble. You’re free to assemble the skewers any way you’d like, but we like to alternate chicken, with some veggies and fruit.
4. Grill. Grill outdoors, inside on a grill pan or griddle, or cook under your broiler.
5. Garnish and serve.

Variations of this recipe

• Chicken – if you’d prefer to use boneless skinless chicken thighs, they will also work well in this recipe.
• Other protein – these skewers are also great with pork or shrimp!
• Veggies – if you’d prefer different or additional vegetables in your skewers, you’re certainly free to add whatever you’d like! Some of my favorites are zucchini, broccoli, and cherry tomatoes.
• Sauce – to make this recipe easier, I chose to use a store-bought bbq sauce, and then you add things to jazz it up a bit. If you’d rather, you can absolutely make your own!
• Skewers – if you’d rather use metal skewers, they’ll definitely work well. Plus, metal skewers don’t need to be soaked before using.
• Separate skewers – while it’s pretty to have the alternating chicken and veggies/fruit, it can be a little tricky to make sure the meat is fully cooked and the veggies/fruit aren’t burnt.  If you’re new to grilling, or simply want this meal to be even easier, do separate skewers; one for chicken, and one for veggies/fruit.

Making chicken skewers ahead of time

Since the chicken has to marinate, this is sort of a slight make-ahead recipe.

You could assemble the skewers earlier in the day, add them to rimmed baking sheet, cover them with plastic wrap, and refrigerate until ready to grill.

I don’t recommend grilling them entirely ahead of time, as I think grilled food tastes best when it’s fresh off the grill.

Freezing

This marinade also freezes well! Feel free to make the marinade in a freezer-safe bag, add the chicken and combine, then seal and freeze for up to 3 months.

Thaw in the refrigerator, then grill as directed.

Storage

Leftover skewers should be stored in the refrigerator in an airtight container and eaten within 4-5 days.