Hawaiian Huli Huli Chicken Kebabs

Huli Huli chicken is one of those iconic Hawaiian dishes that perfectly captures the island’s vibrant flavors and laid-back vibe. When you think of Hawaiian barbecue, the first thing that comes to mind is that sweet, tangy, smoky glaze coating tender chicken — and that’s exactly what makes Huli Huli chicken so special. Now, imagine all those amazing flavors threaded onto skewers with colorful veggies, turning it into easy-to-eat kebabs that are perfect for any gathering.

What makes these Hawaiian Huli Huli Chicken Kebabs stand out is the balance of sweet pineapple, savory soy, a hint of ginger and garlic, and the unmistakable char from the grill. The marinade seeps into the chicken as it soaks, infusing every bite with layers of tropical goodness. Plus, grilling them on skewers means each piece gets that lovely caramelized edge, making the flavors pop even more.

These kebabs aren’t just about taste — they’re about experience. Whether you’re firing up the grill for a casual weekend cookout, impressing friends at a backyard party, or just craving a little island sunshine in your meal, these kebabs bring a fun, vibrant energy to the table. They’re simple to prepare, super satisfying, and a fantastic way to enjoy the flavors of Hawaii without leaving home.

Why You’ll Love It

• Burst of Tropical Flavors: The combination of sweet pineapple, tangy soy sauce, and a hint of ginger and garlic creates a mouthwatering marinade that’s both refreshing and savory.
• Perfect for Grilling: These kebabs get beautifully charred on the grill, adding a smoky depth that complements the sweetness of the marinade — making every bite irresistible.
• Easy to Make and Serve: Skewering the chicken and veggies means you get perfectly portioned, handheld bites that are great for parties, picnics, or casual dinners.
• Customizable and Colorful: You can add your favorite veggies like bell peppers, onions, and pineapple chunks for a colorful and nutritious meal that looks as good as it tastes.
• Great for Any Occasion: Whether it’s a family dinner, a summer BBQ, or just a quick weeknight meal, these kebabs bring a festive, tropical vibe to your table with minimal effort.

Ingredient List

For the Chicken Kebabs

• 2 pounds boneless, skinless chicken thighs, cut into 1.5-inch cubes
• 1 cup fresh pineapple chunks
• 1 red bell pepper, cut into 1.5-inch pieces
• 1 green bell pepper, cut into 1.5-inch pieces
• 1 medium red onion, cut into wedges
• Wooden or metal skewers (if wooden, soak in water for 30 minutes)

For the Huli Huli Marinade

• ½ cup soy sauce (preferably low sodium)
• ⅓ cup brown sugar
• ⅓ cup pineapple juice (fresh or canned)
• 2 tablespoons ketchup
• 1 tablespoon rice vinegar or apple cider vinegar
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon sesame oil
• ¼ teaspoon black pepper
• Optional: ¼ teaspoon crushed red pepper flakes for a bit of heat

Ingredient Notes

• I always use fresh pineapple when possible—it adds the best natural sweetness and texture.
• Don’t skip the ginger and garlic! They’re key for that authentic Hawaiian flavor punch.
• Using chicken thighs instead of breasts keeps the kebabs juicy and tender after grilling.
• Soaking wooden skewers prevents them from burning on the grill—don’t overlook this step!
• Pineapple juice in the marinade is a classic Hawaiian touch that helps tenderize the chicken while adding sweetness.

Kitchen Equipment Needed

• Grill or Grill Pan – For that perfect smoky char and caramelization. I love using a charcoal grill for authentic flavor, but a gas grill works great too.
• Mixing Bowl – To whisk together the marinade ingredients easily.
• Measuring Cups and Spoons – For accuracy with your marinade and seasoning.
• Sharp Knife – To cut the chicken and veggies into even pieces.
• Cutting Board – A sturdy surface for chopping.
• Skewers (Wooden or Metal) – To thread chicken and veggies for grilling. I prefer metal skewers because they’re reusable and don’t need soaking.
• Tongs – For turning kebabs safely on the grill.
• Basting Brush – To apply extra marinade or glaze while grilling for maximum flavor.
• Serving Platter – To present your colorful kebabs in style!

Instructions

1. Prepare the Marinade

• In a medium mixing bowl, combine soy sauce, brown sugar, pineapple juice, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, black pepper, and crushed red pepper flakes (if using).
• Whisk everything together until the sugar is fully dissolved and the mixture is smooth.

Pro Tip: Whisk continuously to make sure the brown sugar dissolves completely—this helps the marinade coat the chicken evenly without gritty spots.

2. Cut the Chicken and Vegetables

• Using a sharp knife, cut the chicken thighs into evenly sized 1.5-inch cubes. This ensures they cook evenly on the grill.
• Chop the bell peppers and onion into similar-sized pieces, about 1.5 inches each.
• Cut fresh pineapple into chunks roughly the same size as the chicken and veggies to keep cooking times consistent.

3. Marinate the Chicken

• Place the chicken cubes into a large resealable plastic bag or shallow dish.
• Pour half of the prepared marinade over the chicken, reserving the other half for basting and glazing later.
• Seal the bag or cover the dish and refrigerate for at least 2 hours, ideally 4–6 hours for maximum flavor.

Pro Tip: Marinate longer but no more than 8 hours—pineapple juice contains enzymes that can make the chicken mushy if left too long.

4. Assemble the Kebabs

• If using wooden skewers, soak them in water for 30 minutes to prevent burning.
• Thread the marinated chicken, bell peppers, onion, and pineapple chunks alternately onto each skewer, leaving a little space between pieces for even cooking.
• Place the assembled kebabs on a plate or tray while you heat up the grill.

5. Preheat and Oil the Grill

• Preheat your grill or grill pan to medium-high heat (around 375°F to 400°F).
• Lightly oil the grill grates using a folded paper towel dipped in oil and held with tongs. This prevents sticking and helps with grill marks.

6. Grill the Kebabs

• Place the kebabs on the hot grill and cook for about 4–5 minutes per side.
• During the last few minutes of grilling, brush the reserved marinade generously on each kebab to build up a sticky, flavorful glaze.
• Turn the skewers carefully using tongs to avoid losing any pieces.
• Continue grilling until the chicken reaches an internal temperature of 165°F and has a nice charred look.

7. Serve and Enjoy

• Remove the kebabs from the grill and let them rest for a couple of minutes.
• Serve hot with your favorite sides like steamed rice, grilled veggies, or a fresh salad.
• Don’t forget to spoon any extra glaze left on the grill over the kebabs for that final burst of flavor!

Tips and Tricks for Success

• Cut all ingredients into similar sizes to ensure even cooking on the skewers.
• Don’t overcrowd the skewers; leave a little space between pieces for better heat circulation and caramelization.
• Always reserve some marinade for basting—this adds extra flavor and helps create that classic sticky glaze.
• Use a meat thermometer to check doneness and avoid overcooking the chicken.
• If you don’t have a grill, you can broil the kebabs in the oven on a high rack, turning once for even cooking.
• Let the kebabs rest for a few minutes after grilling to lock in the juices.
• If using wooden skewers, remember to soak them for at least 30 minutes to prevent burning.

Ingredient Substitutions and Variations

• Swap chicken thighs for chicken breasts if you prefer leaner meat—just watch cooking time as breasts dry out faster.
• Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
• Pineapple juice can be replaced with orange juice or mango juice for a different tropical twist.
• Add chunks of zucchini, cherry tomatoes, or mushrooms to the skewers for extra veggie variety.
• For a spicy kick, mix in some sriracha or cayenne pepper into the marinade.
• Substitute brown sugar with honey or maple syrup for a different kind of sweetness.

Serving Suggestions

• Serve these Hawaiian Huli Huli Chicken Kebabs over a bed of steamed jasmine or coconut rice to soak up all the delicious juices.
• Pair the kebabs with a fresh, crunchy cabbage slaw tossed in a tangy lime dressing—it adds a refreshing contrast.
• I love serving these kebabs alongside grilled corn on the cob brushed with a bit of chili-lime butter for a sweet and spicy combo.
• For a lighter option, serve the kebabs wrapped in warm lettuce leaves with a drizzle of extra marinade as a dipping sauce.
• Add a side of grilled pineapple rings or mango salsa to amp up the tropical flavors and brighten the meal.

Storage and Reheating Instructions

• Store leftover kebabs in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the kebabs on a baking sheet and warm in a 350°F oven for about 10 minutes, or until heated through.
• Alternatively, reheat kebabs on a grill pan over medium heat for a few minutes on each side to regain that grilled flavor.
• Avoid microwaving if possible, as it can make the chicken rubbery and veggies soggy.
• Leftover chicken pieces can be removed from the skewers and added cold to salads or wraps for a quick meal.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes! You can use chicken breasts, but be careful not to overcook them since they dry out faster. Thighs stay juicier and more flavorful on the grill.

How long should I marinate the chicken?

For best results, marinate the chicken for at least 2 hours, but 4 to 6 hours is ideal. Avoid marinating longer than 8 hours because the pineapple juice can start breaking down the meat too much.

Can I make these kebabs indoors?

Absolutely! If you don’t have a grill, you can broil the kebabs in the oven or cook them on a grill pan over medium-high heat for a similar charred effect.

What can I serve with Huli Huli chicken kebabs?

These kebabs go great with steamed rice, grilled veggies, fresh slaws, or even wrapped in lettuce for a lighter meal. Pineapple salsa or mango salsa also make fantastic accompaniments.

How do I prevent the skewers from sticking to the grill?

If using wooden skewers, soak them in water for at least 30 minutes before grilling. Also, oil the grill grates well just before cooking to reduce sticking.

Can I make the marinade ahead of time?

Yes, the marinade can be prepared a day in advance and stored in the fridge. This actually helps the flavors deepen even more.

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