Hawaiian Chicken Bacon Pineapple Kebabs Recipe saved my grill nights more times than I can count. I love a dinner that feels like a mini vacation, and this one delivers big flavor with very little fuss. If you want something juicy, sweet, salty, and a little smoky all at once, you’re in the right place. These kebabs cook fast, look beautiful, and taste like sunshine. I’ll walk you through every step so you can nail it on your first try, even if you’re not a grill pro. Ready to thread, sizzle, and feast?
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Hawaiian Chicken Bacon Pineapple Kebabs Recipe is a keeper: crowd-pleasing with no weird tricks. Hawaiian Chicken Bacon Pineapple Kebabs Recipe saved my grill nights more times than I can count. I love a dinner that feels like a mini vacation,…
What Makes This Recipe So Good
I keep coming back to this recipe because it hits that perfect sweet spot between easy and impressive. The chicken turns out tender every time thanks to a quick, punchy marinade. Fresh pineapple caramelizes on the grill and brings a juicy pop to every bite. And the bacon adds a smoky, savory crunch that feels a little indulgent in the best way.
It’s versatile too. You can toss these kebabs on the grill or bake them in the oven if the weather isn’t cooperating. I love serving them for backyard cookouts, but they also fit weeknights because the hands-on time is pretty short. If you’re a fan of island style flavors, you might also like the sticky savoriness of Huli Huli chicken when you’re not in the mood for skewers.
Here’s why I think you’ll love them:
Big flavor, little effort. The marinade uses pantry staples and works fast.
Flexible cooking. Grill outside or bake inside and still get beautiful char.
Kid friendly. The sweet pineapple and bacon win everyone over.
Meal prep friendly. You can marinate and even skewer ahead.
And yes, I’m calling it now: this Hawaiian Chicken Bacon Pineapple Kebabs Recipe is the star of summer.
What Goes Into Chicken Pineapple Kebab
Ingredients at a Glance
- Boneless chicken thighs or breasts, cut into 1.25 inch cubes
- Fresh pineapple chunks, about 1.25 inch pieces
- Bacon, thin cut, partially cooked until some fat renders
- Red onion and bell peppers, chopped into skewer friendly chunks
- Marinade: soy sauce, brown sugar or honey, lime juice, minced garlic, grated ginger, oil, and a pinch of chili flakes
- Salt and pepper for finishing
- Neutral oil for the grill grates
- Wooden or metal skewers
A quick note on chicken: thighs stay juicier, but breasts work great if you do not overcook them. On the bacon, thin cut is easier to wrap around chicken pieces. I like to pre crisp it just a little in a skillet so it renders and becomes flexible without getting crunchy. That way it finishes perfectly on the skewers without getting floppy or underdone.
Fresh pineapple beats canned in texture and flavor for grilling. If you only have canned, choose chunks packed in juice, drain them well, and pat dry. Too much moisture will fight your char.
Want to browse more easy dinners after this? Check out my collection in all recipes for weeknight winners and fun weekend ideas.
How To Make Chicken Pineapple Kebab
Marinade
- Whisk the marinade: 1/3 cup soy sauce, 2 tablespoons brown sugar or honey, 2 tablespoons lime juice, 2 tablespoons oil, 3 cloves minced garlic, 1 teaspoon grated ginger, and a pinch of chili flakes. Taste and adjust sweetness and saltiness to your liking.
- Cube the chicken, pat it dry, and toss it in the marinade. Cover and chill for at least 30 minutes. If you have time, 2 to 4 hours is ideal. Overnight is fine too.
- If using wooden skewers, soak them in water for 20 to 30 minutes so they don’t burn.
- Partially cook the bacon in a skillet over medium heat for about 4 to 5 minutes. You want some fat rendered but not crispy. Drain on paper towels. If slices are wide, cut them lengthwise for easier wrapping.
Skewer and Grill
Preheat the grill to medium high. Clean and oil the grates. Thread in this pattern: chicken wrapped with a small strip of bacon, pineapple, red onion, bell pepper, then repeat. Do not pack the pieces too tightly. A little air between each helps them sear instead of steam.
Place the kebabs on the grill and cook 10 to 14 minutes total, turning every few minutes. You want light char marks and sizzling edges. If you saved a bit of the marinade, brush it on during the last few minutes. Do not use marinade that touched raw chicken unless you boil it for at least one minute first. The chicken is done when it reaches 165 F in the thickest part. Let the skewers rest for 3 minutes before serving.
Oven Option
No grill? No problem. Heat your oven to 425 F. Line a sheet pan with foil and set a rack on top if you have one. Arrange the kebabs and bake 18 to 22 minutes, turning once halfway. For a little char, broil 2 to 3 minutes at the end, watching closely. If sheet pan dinners are your thing, you might also love this easy Hawaiian chicken sheet pan for a similar vibe with less hands-on time.
My neighbor tried these and said, I did not even sit down. I ate one skewer standing by the grill because it smelled too good to wait.
What to Serve with Chicken Bacon Pineapple Kabobs
These skewers go with so many sides that it is hard to choose. I like to keep it colorful and fresh to balance the rich bacon and sweet pineapple. Fluffy coconut rice or jasmine rice is a classic pairing. A quick crunchy slaw with lime dressing adds brightness. Grilled corn, cucumber salad, or even a tropical fruit salad all play nicely.
Dips and Sauces
For dipping, think creamy and tangy. A simple garlic lime yogurt sauce, sweet chili sauce, or a drizzle of teriyaki glaze works wonders. If you want a cooling side, this colorful pasta salad brings a nice mix of textures next to the juicy kebabs. And if you like finishing the meal with a sweet bite, these Hawaiian pineapple coconut thumbprint cookies keep the island theme going without a lot of fuss.
Can You Make Chicken Bacon Pineapple Kabobs in Advance?
Absolutely. You have a few options. You can marinate the chicken up to 24 hours ahead. You can also partially cook the bacon and chop the pineapple and veggies the day before. If you want to assemble the skewers in advance, do it up to 8 hours ahead and keep them covered in the fridge. Pull them out while the grill preheats so they lose the chill.
For freezing, marinate the chicken and freeze it raw in the marinade for up to 2 months. Thaw overnight in the fridge, then skewer and cook. Cooked leftover kebabs keep in the fridge for 3 days. Reheat gently in a 350 F oven for 8 to 10 minutes or in an air fryer at 350 F for 4 to 6 minutes so the bacon crisps back up.
If you are stocking up for a party, make a double batch. I often do a tray of these alongside some wings using a favorite rub like these dry rub chicken wings so there is a little something for everyone.
Common Questions
Chicken thighs or breasts? Thighs stay juicier and are more forgiving, but breasts work fine if you do not overcook them and you rest the kebabs before serving.
Do I have to pre cook the bacon? I recommend it. Partially cooking renders some fat so the bacon crisps on the skewer without causing flare ups or staying chewy.
How do I keep food from spinning on the skewer? Use flat metal skewers or thread each piece through two wooden skewers held parallel. That prevents the pieces from rotating when you flip.
Can I use canned pineapple? Yes, just choose chunks in juice, drain well, and pat dry so they char instead of steaming.
What if I do not have a grill? Bake at 425 F and broil at the end for color. The oven method is reliable and still gives you great flavor.
A Sunny Send Off
There you go, a simple game plan for big island flavor. With a quick marinade, a little bacon magic, and sweet pineapple, this Hawaiian Chicken Bacon Pineapple Kebabs Recipe earns a spot in your regular rotation. If you want other spins and techniques, I love seeing how different cooks approach this combo, like the version from Chicken Pineapple Kebabs – Cafe Delites and the twist in Hawaiian Pineapple Bacon Chicken Skewers – Hummingbird Thyme. Fire up your grill, grab a pineapple, and make tonight a mini getaway.
Chicken Bacon Pineapple Kebabs
Ingredients
Method
- Whisk together soy sauce, brown sugar or honey, lime juice, oil, minced garlic, grated ginger, and chili flakes.
- Cubed and pat dry the chicken, then toss it in the marinade. Cover and chill for at least 30 minutes, preferably 2 to 4 hours.
- If using wooden skewers, soak them in water for 20 to 30 minutes so they don’t burn.
- Partially cook the bacon in a skillet over medium heat for about 4 to 5 minutes and drain on paper towels.
- Preheat the grill to medium high and clean and oil the grates.
- Thread the kebabs in this pattern: chicken wrapped in bacon, fresh pineapple, red onion, bell pepper, and repeat.
- Place the kebabs on the grill and cook for 10 to 14 minutes, turning every few minutes until the chicken reaches an internal temperature of 165°F.
- Let the skewers rest for 3 minutes before serving.
- If grilling isn’t an option, place skewers on a foil-lined sheet pan and bake at 425°F for 18 to 22 minutes, turning once halfway, then broil for 2 to 3 minutes for a char effect.
