Photo of Hawaiian chicken kebabs by WW

Hawaiian chicken kebabs

Total Time
35 min
25 min
10 min
A well-loved classic, this dish has a sweet-tangy sauce that elevates the everyday chicken breast from weeknight staple to standout dinner. Although this is a grill recipe, you can cook it indoors by broiling the kebabs in the oven, about 5 inches from the heat, for 8 to 10 minutes. Regardless of the method you use, be sure to cut the chicken, pineapple, and vegetables into similarly sized pieces so that they cook evenly. Marinate the chicken in a glass bowl to avoid the off flavors that can develop when acidic marinades react with metal bowls. If you’d like to add a little hit of heat to go with the sweet, sprinkle the kebabs with red pepper flakes before serving.


Uncooked boneless skinless chicken breast

1 pound(s)


½ medium

Green bell pepper

1 medium

Red bell pepper

1 medium


1 large, spanish

Pineapple juice

¼ cup(s), or orange juice


3 clove(s), minced

Less sodium soy sauce

2 Tbsp

Olive oil

1 tsp

Cooking spray

2 spray(s)

Cooked white rice

2 cup(s), kept hot


  1. Cut each chicken breast, pineapple, pepper and onion into approximately twenty-four 1-inch-thick pieces. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large nonmetallic bowl; marinate in refrigerator for at least 1 hour and up to 24 hours.
  2. Preheat grill. Lightly coat vegetables with cooking spray. Thread 2 pieces of pepper, pineapple, chicken and onion onto each of 8 skewers. Brush with marinade. (Note: If using wooden skewers, soak in water to prevent charring.)
  3. Grill over medium-hot coals until chicken is completely cooked, about 8 to 10 minutes, turning kebabs every 2 minutes so they're cooked evenly on all sides. Yields 2 kebabs and 1/2 cup rice per serving.