Grilled Hawaiian Chicken with Pineapple and Bell Peppers

Okay, picture this: my grill and I have a love-hate relationship — mostly love when pineapple gets involved. I promise you, nothing perks up a backyard BBQ faster than the sweet perfume of pineapple caramelizing against a hot grate while bell peppers snap with color. I once charred a whole pineapple trying to impress my neighbors (they cheered; the smoke alarm did not), and that disaster birthed this simple, fail-proof approach to Grilled Hawaiian Chicken with Pineapple and Bell Peppers. It tastes bright, a little sticky, and exactly like summer in one bite — with a bit less smoke and a lot more applause.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes (plus 30 minutes marinate, optional)
• Cook Time: 10–12 minutes on the grill
• Total Time: About 62 minutes (with marinade)

Why This Recipe is Awesome

It hits salty, sweet, tangy, and smoky in one go — a flavor mic drop. The charred pineapple caramelizes to a jammy sweetness, the chicken stays juicy with a sticky glaze, and the bell peppers snap bright and fresh. It’s an easy crowd-pleaser that looks like you fussed for hours (you didn’t). Plus, it’s so straightforward even the pickiest grill-op can’t mess it up.

Ingredients

For the Main Dish:

• 1.5 lbs boneless, skinless chicken thighs (or 1.5 lbs chicken breasts if you prefer)
• 2 cups fresh pineapple chunks (about 1 medium pineapple)
• 2 bell peppers (mixed colors), cut into 1-inch pieces
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/4 cup brown sugar, packed
• 1/4 cup pineapple juice (from the pineapple or canned)
• 2 tbsp rice vinegar or apple cider vinegar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
• 1 tbsp cornstarch mixed with 1 tbsp cold water (optional, for thicker glaze)
• 1 tbsp neutral oil (canola or avocado)
• Salt and freshly ground black pepper, to taste
• 8–10 metal or soaked wooden skewers

For the Sauce / Garnish (optional):

• 2 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 1 tsp toasted sesame seeds (optional)
• 1–2 tsp sriracha (optional, for heat)

How I Make It

Step 1:

Cut the chicken into 1–1½ inch pieces and toss into a bowl. Add soy sauce, brown sugar, pineapple juice, garlic, ginger, and 1 tbsp oil. Stir until the sugar starts to dissolve and the chicken looks glossy. Let it sit for at least 30 minutes if you can — I know impatience, but this helps the flavors penetrate. If you’re short on time, 10–15 minutes still helps.

Step 2:

Thread the marinated chicken, pineapple, and bell peppers onto skewers, alternating pieces for color and balance. Reserve the leftover marinade for glazing. Tip: if you use wooden skewers, soak them in water for 30 minutes so they don’t catch fire. I learned that the loud way once — flaming skewers are dramatic but unnecessary.

Step 3:

Preheat your grill to medium-high, about 450–500°F. You want a hot surface for quick sear and caramelization. Place skewers on the grill and listen for that satisfying sizzle. After 3–4 minutes, brush with reserved marinade (if using, bring it to a simmer first or discard raw sauce and mix a fresh batch to glaze) and rotate. The pineapple will smell heavenly as it chars and the peppers will shine with color.

Step 4:

Grill for a total of 10–12 minutes, turning every 3–4 minutes so everything cooks evenly and gets nice char marks. Watch the chicken — when the pieces reach an internal temperature of 165°F, you’re done. The outside should show golden edges and sticky glaze, the peppers should feel tender-crisp, and the pineapple should have browned spots and syrupy juices.

Step 5:

Remove skewers and let them rest 3–5 minutes so juices redistribute. Sprinkle with green onions, cilantro, sesame seeds, and a squeeze of lime. Serve over rice, cauliflower rice, or tucked into warm tortillas for a fun twist. Don’t forget to nap — not the chicken, you.

Pro Tips

• Use chicken thighs for juicier results — they forgive a bit of over-grilling more than breasts.
• If you can, simmer the reserved marinade for 2–3 minutes to kill bacteria before using as a glaze; otherwise make a fresh glaze.
• Keep a spray bottle of water nearby if flare-ups happen from the pineapple sugars — small spritzes control flames without killing heat.
• Invest in an instant-read thermometer; it saves guesswork. Pull at 165°F.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press and marinate) — you’ll get a vegetarian version with similar char; texture changes but flavor stays bold.
• Use tamari instead of soy sauce for gluten-free; reduce salt elsewhere if your tamari runs salty.
• Replace brown sugar with honey or maple syrup; expect a slightly deeper sweetness and faster caramelization.
• Oven option: broil on high for 8–10 minutes, flipping once — keep an eye to avoid burning (pineapple sugars brown fast).

Variations & Tips

• Make it spicy: add 1–2 tbsp sriracha or 1 tsp crushed red pepper to the marinade.
• Kid-friendly: leave out the ginger and keep the glaze mild; serve with simple white rice.
• Sheet-pan version: roast at 425°F for 12–15 minutes, then broil 1–2 minutes to finish.
• Hawaiian Bowl: serve over coconut rice with avocado and pickled red onion for contrast.
• Creative twist: swap pineapple for mango for a tropical but mellower sweetness.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Marinate and assemble skewers up to 6 hours ahead, covered in the fridge. Grill right before serving for best texture. Store cooked skewers in an airtight container for up to 3 days; reheat in a 350°F oven for 8–10 minutes.

Can I double the recipe?

Sure thing. Grill in batches or use two zones on the grill to avoid overcrowding. Keep finished skewers warm on a low rack.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

When the chicken reaches an internal temp of 165°F, it’s safe and juicy. Look for golden edges, sticky glaze, and slightly charred pineapple. The peppers should feel tender but still have a little bite.

What if I don’t have ingredient X?

Out of pineapple juice? Use a splash of orange juice or apple juice. No fresh ginger? Use 1 tsp ground ginger. No skewers? Grill on a perforated grill pan or sheet-pan under the broiler.

How I Like to Serve It

I pile skewers over steaming coconut rice, scatter cilantro and green onion on top, and hand everyone a lime wedge. For a casual dinner, I tuck the pieces into warm tortillas with shredded cabbage for crunch. It works for weeknight dinners, summer BBQs, and when friends swing by expecting something impressive — this always delivers.

Notes

• Store leftovers up to 3 days in the fridge. Reheat in a 350°F oven until warmed through or on the grill for 4–5 minutes.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer for accuracy.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!