Grilled Hawaiian Chicken Kabobs have the perfect balance of sweet and savory, plus a touch of heat, with juicy grilled chicken, Canadian bacon, and fresh pineapple and veggies. It’s a family-pleasing meal that’s also great for entertaining!
The inspiration for these Hawaiian Chicken Chili Kabobs comes from one of my family’s favorite pizza topping combinations of Canadian bacon and pineapple – oftentimes called “Hawaiian pizza” on restaurant menus. I wanted a touch of heat too, so I flavored the chicken with a sweet + heat combo of brown sugar and chili powder. I adore the kick of chili with the fresh, sweet pineapple. It’s summertime on a skewer!
Why We ❤️ Hawaiian Chicken Chili Kabobs
If you’re familiar with the grilling archives here, you know that I’m just a little bit obsessed with kabobs (see also: Chipotle Honey Chicken Kabobs and Grilled Shrimp and Sausage Kabobs) and this Hawaiian combo is a HUGE hit with our family. Here’s why we love it:
- Those sweet, spicy, and savory flavors. The combination of the chili seasoning heat, the sweetness of fresh pineapple and brown sugar, and the savory Canadian bacon and chicken makes for an awesome flavor profile reminiscent of the pizza it’s inspired by, but even BETTER.
- Versatile serving options. Use short skewers for appetizer-sized portions – or traditional longer skewers for a tasty dinner entree. Kabobs are casual fare. Do whatever fits your fancy!
- Easy to prep ahead. I like to marinate the chicken a few hours ahead of time, then add all the ingredients to the skewers and refrigerate them on a rimmed pan covered with foil. Then 30 minutes before grilling, I pull the skewers out of the fridge. Whether we’re hosting a backyard barbecue or enjoying a small family dinner on the patio, these Hawaiian chicken chili kabobs are always a hit!
“These were dinner tonight and they were a big hit. Thanks for a great recipe!”
Vivian
What You’ll Need
Here’s a quick list of the ingredients you’ll need to get these Hawaiian chicken kabobs on the table. Scroll down to the printable recipe card to find the exact ingredient quantities and recipe instructions.
- Brown sugar – You can use dark or light brown sugar in this recipe.
- Chili powder – This common spice adds heat, but in a warm, earthy way, rather than fiery hot. (If you want more kick, add more chili powder, plus a bit of cayenne!)
- Salt & pepper – I use kosher salt and freshly ground black pepper.
- Garlic powder and ginger – Garlic powder is deeply savory, while ginger adds a lovely warmth and touch of spice.
- Chicken – Boneless, skinless chicken breasts mean less prep time. You can use boneless, skinless chicken thighs if you prefer them.
- Olive oil – Or another oil you like to use for cooking, like avocado oil.
- Red bell pepper – My family prefers to eat red peppers, plus I like the look of the red on these skewers. But you can use yellow or orange peppers as alternatives; they have a similar sweet flavor. Green bell peppers are good, too.
- Red onion – I love the way red onion caramelizes and sweetens on the grill!
- Pineapple – Brings a tropical sweetness. I very much prefer using fresh pineapple. But…thawed frozen pineapple or canned pineapple works in a pinch.
- Canadian bacon – For a smoky, savory element to contrast with the sweet pineapple, onion, and peppers.
How to Make Hawaiian Chicken Chili Kabobs
Here’s a visual overview of the steps involved in making Hawaiian chicken chili kabobs.
- Make the spice rub. Whisk the brown sugar, chili powder, salt, pepper, garlic powder, and ginger in a small bowl.
- Season the chicken. Drizzle a tablespoon of oil over the chicken in a bowl and fold to coat. Sprinkle in the seasoning mixture and fold until all the chicken is well-coated. Refrigerate for an hour.
- Oil the veggies. Add the bell pepper and onion to another bowl and fold in the remaining olive oil.
- Prep for grilling. Thread the chicken, veggies, pineapple, and Canadian bacon onto skewers and season with salt and pepper. At the same time, start preheating the grill to medium/medium-high.
- Grill. Set the skewers on the grill and char on all sides, until chicken is cooked through; this should take 12 to 15 minutes. Serve hot.
Tips & Variations
Here are some additional tips and ideas for variations to make sure your kabobs are perfect!
- Soak wooden skewers. If you’re using wooden or bamboo skewers, soak them in water for at least 1 hour before grilling. This helps to keep the wood from burning too much on the grill.
- Clean and oil the grill grates. Before adding the skewers to the grill, scrub the grates clean and use tongs to rub a paper towel soaked in oil over the grates to oil them.
- Try other veggies. Zucchini chunks and thicker asparagus pieces would both work well with the flavors in this recipe, while cherry tomatoes get jammy and delicious on the grill. You can even add small rounds of corn on the cob if you’re using metal skewers.
Serving Suggestions
If you’re serving your Hawaiian chicken chili kabobs as an appetizer, offer Teriyaki Sauce or Sweet Chili Sauce for dipping. As a main dish, serve them over a bed of rice or quinoa, with more fresh grilled veggies such as Grilled Asparagus. My Creamy Coleslaw would be a delicious side, or make my Hawaiian Macaroni Salad to keep with the island theme!
How to Store and Reheat Leftovers
- Refrigerator: I prefer to remove everything from the skewers and place them in an airtight container. The leftovers keep well in the refrigerator for up to four days.
- Freezer: To freeze your leftovers, I also recommend taking everything off the skewers and transferring to an airtight container or freezer bag. Freeze for up to 3 months and thaw in the fridge before reheating.
- To reheat: You can reheat the grilled kabobs ingredients covered with foil in a 350ºF oven, in a skillet on the stovetop over medium/medium low heat, or gently in the microwave in 20-second intervals.
Hawaiian Chicken Chili Kabobs
Yield: 4 servings
Grilled Hawaiian Chicken Kabobs have the perfect balance of sweet and savory, plus a touch of heat, with juicy grilled chicken, Canadian bacon, and fresh pineapple and veggies. A family-pleasing meal that's also great for entertaining!
Print
Ingredients
- ¼ cup packed brown sugar
- ½ tablespoon mild or medium chili powder
- ½ teaspoon Morton kosher salt
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground ginger
- 1½ pounds boneless skinless chicken breasts, cut into 1½" pieces
- 1 tablespoon + 1 teaspoon olive oil, divided
- 1 large red bell pepper, cut into 1½" pieces
- ½ of a large red onion, cut into 1½" pieces
- ¼ of a large pineapple, cut into 1½" pieces
- ¼ pound Canadian bacon slices, cut into 1½" pieces
Instructions
- If using wooden skewers, soak them in water for at least 1 hour before grilling.
- In a small bowl, combine brown sugar, chili powder, salt, pepper, garlic powder, and ginger. Set aside.
- In a medium bowl, drizzle 1 tablespoon of the olive oil over the chicken pieces and fold to coat evenly. Sprinkle the spiced brown sugar mixture over the chicken and fold again to coat evenly. Cover and refrigerate for one hour.
- Add red bell pepper and onion pieces to a medium bowl and drizzle remaining 1 teaspoon olive oil over the top. Fold to coat evenly.
- Thread seasoned chicken, red bell pepper, onion, pineapple, and Canadian bacon onto skewers. Sprinkle with salt & pepper on all sides.
- Heat grill to medium to medium-high heat. Make sure grates are scrubbed clean and then oiled (see Notes).
- Place kabobs on hot grill grates and cook until beautifully charred. Turn the kabobs and continue to cook until charred again. The chicken should be cooked through after 12-15 minutes, but total cook time will depend on the grill temperature and size of chicken pieces. Remove from grill and serve hot.
Notes
I like to use long skewers to serve as a main entree, and shorter skewers to serve as an appetizer.
To oil the grates: Add some vegetable oil or olive oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is soaked. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.
Nutrition Information:
Serving: 1 Calories: 159kcal Carbohydrates: 8g Protein: 23g Fat: 4g Saturated Fat: 1g Polyunsaturated Fat: 2g Cholesterol: 61mg Sodium: 231mg Sugar: 7g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
These were dinner tonight for the meat eaters in our family and they were a big hit. Even though it is technically fall ( for 3 days now) it was 35 degrees (95 Fahrenheit) in Hamilton, Canada, so grilled was the way to go. Thanks for a great recipe!
These grilled chicken kababs are tasty and delicious.
These look beautiful. The flavor combos sound amazing!
I try to pick up this chicken whenever I see it (I think only at Target in my area!). These kebabs look amazing! My family would be all over these.
Chicken on a skewer is my spirit grill food ;) Looks soooo delicious Brenda!
I usually add veg in my kebabs, but I’m loving the pineapple in this!! Gotta try! :)
I also like adding whole button mushrooms to this combo, but this is our go-to. Thanks, Bird!
Seeing that grilled pineapple is one of my favorites, I’m glad you went in that direction. I’m not quite ready for summer to be over, but I do love the cooler weather and how things slow down a bit in the fall.
Thanks, Brian – Happy Friday!
These look amazing!
Thanks, Naomi!
These looks so summer perfect!
Thanks, Matt!
I am holding on to summer and tropical flavors as long as I can! These kebabs look incredible! Beautiful summer dish!
Thank you so much, Anna – enjoy these last days of summer!
These look like the perfect showstopper! I am sooo making these :)
Thank you – enjoy!
Kiiiiiiiinda obessing over the spicy-sweet-smokey combo that you have going in these awesome kebabs! These definitely need to happen this weekend!
It’s a wonderful mix of flavors. Thanks, Taylor!
I bet these taste as amazing as they look!
They disappear fast. Thanks, Liz. :)
Hey girl This looks amazing! Yummy!
Thanks, Shawnna!
This looks soooo good! Curtis would love this recipe!!! <3
Thank you, Julie. Hello to Curtis!