Juicy chicken, crispy bacon, sweet pineapple, and colorful peppers come together in these Hawaiian Chicken, Bacon, and Pineapple Kebabs.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You know how some recipes just… happen? This was one of those happy accidents. I’d been putting off cutting up a pineapple for days—kept telling myself I’d “do it tomorrow” until it started eyeing me like, well, are you gonna use me or not? I also had chicken in the fridge and, naturally, bacon in the freezer (because what kind of kitchen doesn’t have an emergency bacon stash?).
Somewhere between boredom and hunger, I thought—what if I just wrapped the pineapple in bacon? And then I got carried away: chicken, bacon, pineapple, peppers, onions… on sticks. It smelled so good on the grill that my neighbor leaned over the fence to ask what I was making. Let’s just say, this is one of those recipes that gets you friends.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Hawaiian Chicken, Bacon, and Pineapple Kebabs Recipe?
They’re basically a backyard luau without the awkward hula dancing. Sweet pineapple caramelizes just enough to get that little char, bacon crisps up perfectly, and the chicken stays juicy because it’s wrapped up in all that smoky, salty goodness. And the sauce? It’s got that sticky-sweet tang that makes you want to “accidentally” drip extra on your plate. Seriously—who needs utensils?
Ingredient Notes:
I could just tell you “get the stuff in the recipe” but where’s the fun in that? Here’s why each one matters.
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Chicken breasts – Lean but not boring, especially once they soak up that Hawaiian sauce.
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Pineapple – Fresh is king here, but I’ve totally used canned chunks when fresh wasn’t an option (just drain them really well).
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Red bell peppers – Adds color and that sweet crunch. They also make the skewers look like something you’d find at a summer street fair.
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Onion – Gives just enough bite to balance all the sweetness.
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Bacon – Smoky, salty, the thing that makes strangers suddenly appear at your grill.
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Pineapple juice, brown sugar, soy sauce – The holy trinity of tropical glaze. Sweet, salty, and a little tangy.
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Cornstarch – The secret to making your sauce cling like it’s in love with your kebabs.
How To Make Hawaiian Chicken, Bacon, and Pineapple Kebabs?
Step 1. Make the sauce
Whisk pineapple juice, cornstarch, brown sugar, soy sauce, and salt in a saucepan. Bring it to a boil, then lower the heat and let it simmer until it’s thick enough to coat the back of a spoon. You’ll want to taste it. Resist the urge to “sample” too much.
Step 2. Wrap and skewer
Bacon goes around each chicken and pineapple chunk. Do the same with onion and pepper pairs. Thread them onto skewers in whatever pattern makes your inner perfectionist happy—or go random and call it “rustic.”
Step 3. Oil and grill
Brush lightly with oil so nothing sticks. Grill over medium-high for 10–15 minutes, turning a few times until the bacon’s crisp and the chicken’s cooked.
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Step 4. Glaze and serve
Brush on that sauce while they’re still hot so it soaks right in. Keep extra sauce on the side because someone will ask. Probably you.
Storage Options:
If, by some miracle, you have leftovers, wrap them in foil or pop them in an airtight container. They’ll last 3 days in the fridge, but let’s be real—they won’t make it past day two.
Variations and Substitutions:
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Swap chicken for shrimp if you’re feeling beachy.
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Use prosciutto instead of bacon if you want lighter (or if you just ran out of bacon—tragic, but it happens).
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No fresh pineapple? Canned works—just dry it so your bacon doesn’t steam instead of crisp.
What to Serve with Hawaiian Chicken, Bacon, and Pineapple Kebabs?
They’re perfect with coconut rice, a fresh green salad, or grilled corn. Oh, and a cold drink—bonus points if it has an umbrella and makes you feel like you’re on vacation.
Frequently Asked Questions:
Can I make these in the oven?
Yes! Bake at 400°F for 20–25 minutes, flipping halfway through.
Can I prep them ahead?
Absolutely. Assemble a day ahead and keep in the fridge. Grill when ready.
Do I have to use metal skewers?
Nope. Bamboo’s fine—just soak them for 30 minutes first.
These Hawaiian Chicken, Bacon, and Pineapple Kebabs aren’t just dinner—they’re an event. So, are you gonna be team “extra sauce” or team “straight off the skewer”?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Hawaiian Chicken, Bacon, and Pineapple Kebabs
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into bite-sized cubes
- 1 fresh pineapple peeled, cored, and cut into chunks
- 1 large red bell pepper cut into chunks
- 1 medium red onion cut into chunks
- 12 slices bacon cut in half crosswise
- 1 cup pineapple juice
- ¼ cup light brown sugar packed
- ¼ cup soy sauce
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 2 tablespoons vegetable oil for brushing
- Metal or soaked wooden skewers
Instructions
Prepare the Sauce
- In a medium saucepan, whisk together the pineapple juice, brown sugar, soy sauce, cornstarch, and salt until smooth. Place over medium heat and bring to a boil, stirring constantly. Reduce the heat and simmer for 3–4 minutes, or until thickened. Remove from heat and set aside.
Assemble the Skewers
- Wrap each chicken cube and pineapple chunk with a half slice of bacon. Thread onto skewers, alternating with red bell pepper and onion pieces to create a colorful pattern. Continue until all ingredients are used.
Preheat the Grill
- Heat the grill to medium-high heat. Brush the grill grates lightly with vegetable oil to prevent sticking.
Grill the Skewers
- Place the skewers on the grill and cook for 10–15 minutes, turning occasionally, until the bacon is crisp and the chicken reaches an internal temperature of 165°F (74°C).
Glaze and Serve
- Brush the skewers generously with the prepared sauce during the last 2–3 minutes of grilling. Serve immediately with additional sauce on the side, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
