Hawaiian Chicken Bacon Pineapple Kebabs

This is the kind of messy, sticky, sweet-and-salty thing I make when I want dinner to feel like a backyard party but without the effort of entertaining. Think skewers studded with smoky bacon, juicy chicken, and caramelized pineapple that sing together — salty, tangy, a little char, and impossible not to eat with your hands. It’s simple, crowd-pleasing, and forgiving if you’re multitasking or slightly distracted (which is always me).

My little family eats these until someone inevitably licks the plate and asks for more. My husband claims he can’t possibly be full if there’s a pineapple chunk left, and my kid refuses forks for anything on a stick. Once I forgot to soak the skewers and one snapped mid-flip — chaos, laughter, and a slightly jumbled pile of deliciousness on the grill. We still ate it off the foil and declared it a success.

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I always end up making these when I’m in a “let’s make dinner not boring” mood. Sometimes I throw the chicken in a quick soy-honey-ish marinade; other times I rummage and use what’s left in the fridge — the key is salt, sweet, and a little fat from the bacon. The first time I tried stacking too many things on one skewer the middle didn’t cook right, so now I keep the pieces modest and evenly sized. Also: don’t be precious if a bit of bacon slips off — just wrap it around the chicken and call it intentional.

Shopping Tips

– Protein: Choose boneless, skinless chicken thighs or breasts depending on what you like — thighs are more forgiving and juicier for skewers.
– Produce/Fruit: Pick a ripe but firm pineapple so it caramelizes without turning mushy; if it’s overripe it will break apart on the grill.
– Fats & Oils: A neutral oil for brushing keeps things from sticking; if you like smokier flavor, use a little olive oil mixed with a splash of sesame.
– Spices: Keep the spice mix simple—smoked paprika and garlic powder are great for a little depth; avoid anything too overpowering that hides the pineapple.
– Specialty Item: If using wooden skewers, soak them well in water so they don’t burn; metal skewers are reusable and way less drama.

Prep Ahead Ideas

– Chop the chicken and pineapple a day ahead and store them in airtight containers; marinate the chicken overnight for extra flavor.
– Wrap raw skewers in plastic and keep on a sheet tray in the fridge if you want assembly done; grill straight from cold (they’ll just take a touch longer).
– Pre-cook bacon slightly if you’re short on grill time—partially crisped bacon finishes faster on the skewer and reduces flare-ups.
– Use labeled containers so the kid doesn’t eat all the pineapple before dinner (I speak from experience).

✔Time-Saving Tricks

– Swap fresh pineapple for drained canned rings in a pinch — they char less but still taste great.
– Use metal skewers so you can load more on the grill at once and skip soaking time.
– Partially cook bacon in the oven while you chop everything else to speed up final assembly.
– Let the skewers rest a few minutes after cooking — carryover keeps the chicken juicy and gives the sauce time to tack on.

✔Common Mistakes

– Overcrowding the skewer so pieces cook unevenly — I’ve done this and ended up with raw chicken and overcooked pineapple. Keep sizes consistent.
– Not preheating the grill/hot pan, which prevents that lovely char and leads to sticking. Heat is your friend.
– Using too-thin pineapple slices that fall apart mid-grill — thicker chunks hold up and caramelize better.
– Bacon flaring up and burning the chicken; trim excess fat or use indirect heat if your grill gets wild.

What to Serve It With

– Coconut rice or plain jasmine rice to soak up the juices.
– A quick green salad with lime vinaigrette or a crunchy slaw to cut the richness.
– Grilled corn or garlic buttered bread for a laid-back side.
– Pickles or a tangy cucumber salad to brighten the plate.

✔Tips & Mistakes

– Keep pieces roughly the same size so everything cooks evenly.
– Salt the chicken earlier rather than later for better seasoning throughout.
– If bacon starts burning, move skewers to indirect heat and finish slowly.
– Want extra glaze? Brush on in the last minute so it caramelizes without burning.

✔Storage Tips

Leftovers live fine in the fridge for a few days in an airtight container; I’ll eat them cold on a plate or chop and toss into a salad for lunch. To reheat, pop under a broiler or on a hot skillet for a few minutes to re-crisp the bacon — microwave will make the pineapple soggy but hey, lazy mornings deserve forgiveness. These kebabs are also ridiculously good chopped and scrambled into breakfast eggs the next day. No shame.

✔Variations and Substitutions

– Swap bacon for prosciutto or thin pancetta for something less fatty but still savory.
– Turkey bacon works if you want lower fat, but it won’t crisp the same; partially precook it for better texture.
– If you hate pineapple, mango or peach chunks give a similar sweet-tart vibe when grilled.
– Honey or brown sugar both caramelize well—use what you have, but adjust sweetness to taste.
– Soy sauce can be swapped for tamari for gluten-free, or coconut aminos if you want a lighter soy flavor.

Frequently Asked Questions

Hawaiian Chicken Bacon Pineapple Kebabs

Juicy chicken, smoky bacon, and sweet pineapple meet a tangy island-style glaze. These colorful kebabs grill up fast and disappear even faster.

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Prep Time: 25 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 39 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1.25 lb boneless skinless chicken thighs cut into 1½-inch chunks
• ▢ 8 oz thick-cut bacon slices cut into thirds
• ▢ 2 cup fresh pineapple chunks about 1-inch pieces
• ▢ 1 cup red bell pepper pieces 1-inch chunks
• ▢ 1 cup green bell pepper pieces 1-inch chunks
• ▢ 0.75 cup red onion chunks 1-inch pieces
• ▢ 0.33 cup pineapple juice
• ▢ 0.25 cup low-sodium soy sauce
• ▢ 2 tbsp ketchup
• ▢ 1.5 tbsp brown sugar packed
• ▢ 1 tbsp rice vinegar
• ▢ 1 tbsp vegetable oil plus more for grill grates
• ▢ 2 tsp minced garlic
• ▢ 1 tsp grated fresh ginger
• ▢ 0.5 tsp black pepper
• ▢ 0.5 tsp kosher salt
• ▢ 0.25 tsp red pepper flakes optional heat
• ▢ 1 tbsp chopped fresh cilantro for garnish

Instructions

Preparation Steps

• Soak wooden skewers in water for 20–30 minutes if using. Preheat grill to medium-high heat.
• Whisk pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, oil, garlic, ginger, pepper, salt, and red pepper flakes in a bowl.
• Reserve about 1/4 cup of the mixture for brushing. Toss chicken with the remaining marinade and chill 20–30 minutes.
• Oil grill grates. Pat chicken dry. Fold bacon pieces in half so they fit neatly on skewers.
• Thread skewers, alternating chicken, folded bacon, pineapple, peppers, and onion. Repeat, ending with pineapple.
• Grill kebabs 12–15 minutes, turning every few minutes, until chicken reaches 165°F and bacon crisps.
• Brush with the reserved glaze during the last 3–4 minutes for a glossy finish.
• Rest 3 minutes. Sprinkle with cilantro and serve hot.

Notes

Swap chicken thighs for breast if you prefer leaner meat; reduce cook time slightly. Try brushing with a little honey in the last minute for extra caramelization. Leftovers keep 3 days refrigerated; reheat gently or slide off the sticks and toss in a hot skillet.

This recipe is an original creation inspired by classic Hawaiian Chicken Bacon Pineapple Kebabs flavors. All ingredient ratios and instructions are independently developed.