This Grilled Hawaiian BBQ Chicken Skewers recipe brings tropical flavors to your backyard. Sweet, sticky Huli Huli–style sauce and charred pineapple make for a perfect summer meal.
You can cook these on a grill or a Blackstone griddle. The Hawaiian-style BBQ sauce (Huli Huli) is simple to make and adds a bright pineapple-soy balance with a touch of heat.
How to make Grilled Hawaiian BBQ Chicken Skewers
Use boneless skinless chicken thighs for extra juiciness and flavor, or chicken breasts if you prefer leaner meat. Fresh pineapple is ideal, but canned pineapple chunks work well in a pinch.
For the Huli Huli-style sauce, combine pineapple juice, ketchup, brown sugar, soy sauce, garlic, ginger, and your favorite hot sauce. Bring the mixture to a boil, then simmer for 10–12 minutes until it thickens slightly. Let it cool while you prepare the chicken.
Cut the chicken into bite-sized pieces and place them in a gallon-size resealable bag. Add a few spoonfuls of the cooled sauce, massage to coat, and refrigerate for at least an hour or overnight for best flavor.
When ready, drain the pineapple if using canned, and cut a red onion into pieces similar in size to the chicken and pineapple so everything cooks evenly.
Thread chicken, pineapple, and onion onto skewers, season with kosher salt and freshly ground black pepper, and arrange them on a plate while you heat the grill or griddle.
Preheat the grill or Blackstone griddle to medium. Lightly oil the grates or griddle, then add the skewers. Cook for about 10–12 minutes total, turning a few times to cook evenly.
During the last half of cooking, brush the skewers two or three times with extra Huli Huli sauce to build a glossy, caramelized glaze.
Serving suggestions
These kabobs are excellent served over steamed rice with extra sauce on the side for dipping. A simple green salad, grilled vegetables, or coconut rice complement the tropical flavors nicely.
If you like Grilled Hawaiian BBQ Chicken Skewers, you might also like these grilling recipes…
Grilled Gremolata Shrimp Skewers
Grilled Teriyaki BBQ Chicken Drumsticks
Grilled Steak Fajita Skewers
Grilled Korean Chicken Thighs
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Grilled Hawaiian BBQ Chicken Skewers
Cheri Renee
Equipment
- Grill
- Blackstone Griddle
Ingredients
- 3/4 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1 to 2 tbsp favorite hot sauce
- 1 tbsp garlic paste or minced garlic
- 1 tbsp ginger paste or minced ginger
- 1 1/2 to 2 lbs boneless skinless chicken thighs (or breasts)
- 1 20 oz can pineapple chunks
- 1 red onion
- 6 kabob skewers (if wooden, soak in water several hours)
- Kosher salt and pepper
Instructions
- Put the pineapple juice, soy sauce, ketchup, brown sugar, hot sauce, garlic, and ginger in a saucepan. Bring to a boil, then reduce heat and simmer 10–12 minutes until slightly thickened. Let cool.
- Cut the chicken into 1-inch pieces and place in a gallon-size plastic bag. Add several spoonfuls of the cooled sauce and massage to coat. Marinate in the refrigerator at least 1 hour or overnight.
- Drain the pineapple and cut the onion into pieces similar in size to the chicken. Thread chicken, pineapple, and onion onto skewers. Season with kosher salt and pepper.
- Preheat the grill or griddle to medium. Cook skewers 10–12 minutes total, turning a few times and brushing with additional sauce during the last half of cooking.
- Serve with remaining sauce for dipping. These kabobs are great over rice.
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