Go Back
Hawaiian Chicken Bacon Pineapple Kebabs

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.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 25 minutes
Cook Time: 14 minutes
Total Time: 39 minutes
Servings: 4

Ingredients
 

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.