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Hawaiian Chicken Skewers Recipe
Ben Carraoli

Hawaiian Chicken Skewers Recipe

I still remember the first time I made these Hawaiian Chicken Skewers — the juicy chicken paired with that sticky sweet-and-savory glaze completely blew me away. As soon as I pulled them off the grill, the aroma had everyone gathered around the backyard. Every bite had that perfect mix of tangy pineapple sweetness and rich BBQ flavor that keeps you coming back for more.
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Total Time 5 hours
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 lbs chicken breast cut into even cubes — uniform pieces cook evenly and stay juicy
  • 2 cups sweet Hawaiian-style BBQ sauce — this acts as both marinade and glaze for deep flavor
  • BBQ seasoning or dry rub to taste — adds smoky depth and balances sweetness
  • Extra BBQ sauce for glazing — brushing while grilling creates a sticky caramelized finish
  • Sesame seeds — provide light crunch and visual appeal
  • Sliced scallions — add freshness and mild onion flavor
  • Hot sauce optional — great for adding heat without overpowering sweetness

Method
 

  1. Start by cutting the chicken breasts into evenly sized cubes. Place them into a bowl or resealable bag and coat thoroughly with the BBQ sauce. Let the chicken marinate for at least 2–4 hours so the flavors fully absorb.
  2. Remove the chicken from the marinade and discard any excess liquid. Thread the pieces onto skewers, leaving a little space between each piece. Sprinkle BBQ seasoning lightly over the skewers for extra depth of flavor.
  3. Preheat the grill to medium-high heat. Place the skewers on the grill and cook slowly, turning every few minutes. Brush with extra BBQ sauce as they cook until the chicken reaches an internal temperature of 165°F.
  4. Remove the skewers from the grill and allow them to rest for a few minutes. This keeps the chicken juicy. Finish with sesame seeds, scallions, and optional hot sauce before serving

Notes

  • I always marinate the chicken longer when possible — overnight gives the best flavor
  • I avoid overcrowding the grill so the skewers char instead of steaming
  • Brushing sauce only during the last half of grilling prevents burning
  • I let the skewers rest before serving so the juices redistribute
  • Using metal skewers helps cook the chicken evenly from the inside