A white platter full of Grilled Hawaiian Chicken Kabobs on metal skewers

Grilled Hawaiian Chicken Kabobs

  • Author: Cassie Johnston
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 4 servings (2 kabobs per serving) 1x


Sweet, savory, and a little bit spicy, these Grilled Hawaiian Chicken Kabobs are the perfect warm weather weeknight dinner.



  • 3 cloves garlic, minced
  • 1/3 cup coconut aminos, soy sauce, or tamari
  • 1/3 cup avocado oil, plus more for oiling the grill grates
  • 1/4 cup True Goodness Organic Pure Wildflower Honey
  • 1 tablespoon fresh grated ginger
  • 1  20 ounce can Meijer Brand Pineapple Chunks in 100% Juice
  • 1 teaspoon hot sauce (plus more to taste)
  • 1 pound True Goodness by Meijer Boneless Skinless Chicken Breast, cut into 1” chunks
  • 1 medium red bell pepper, cut into 1” chunks
  • 1 medium green bell pepper, cut into 1” chunks
  • 1 medium yellow bell pepper, cut into 1“ chunks
  • 1 large red onion, cut into 1” chunks
  • 3 medium zucchini, cut into 1” chunks
  • Fresh chopped cilantro and  toasted sesame seeds, for garnish


  1. If using wooden skewers, fill a shallow pan with water, and soak the skewers for 15-20 minutes to prevent burning. You may need to put a heavy pot or can on top of the skewers to keep them submerged. No need to soak if using metal skewers.
  2. In a medium-sized mixing bowl, combine the garlic; coconut aminos, soy sauce, or tamari; avocado oil; honey; ginger; 1/2 cup of the juice from the canned pineapple; and the hot sauce. Whisk to combine. Scoop out about 1 cup of the marinade and set aside.
  3. Add the chicken chunks to the remaining marinade, and then toss well to coat. Cover and refrigerate for at least 20 minutes, but preferably closer to 2 hours.
  4. Meanwhile, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat, stirring frequently, and simmer until slightly thickened, about 8-10 minutes.
  5. When marinating time is up, preheat a grill to medium-high heat. Oil the grill grates liberally.
  6. Thread the pineapple chunks, marinated chicken, bell peppers, onion, and zucchini onto the skewers. Brush liberally with the reserved reduced marinade.
  7. Place the skewers on the preheated grill and grill on each side for 5-7 minutes, or until the internal temperature of the chicken reaches 165°F and the veggies are tender, but not mushy. Serve immediately.
  • Category: Dinner
  • Method: Grilling

Keywords: grilling, chicken, vegetables, pineapple

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