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Final serving shot of skewers arranged neatly on a white plate.

Hawaiian Chicken, Bacon, and Pineapple Kebabs

Sweet and smoky Hawaiian Chicken, Bacon, and Pineapple Kebabs made with chicken, fresh pineapple, bacon, bell peppers, onion, and a glossy pineapple-soy glaze.
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Course: Main dish
Cuisine: American, Hawaiian-Inspired
Keyword: Hawaiian Chicken, Bacon, and Pineapple Kebabs
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12

Ingredients

For the Kebabs

  • 2 large boneless skinless chicken breasts approximately 2 lb, cut into even pieces
  • 1 large pineapple cut into 1 1/2-inch chunks
  • 2 large red bell peppers cut into 1 1/2-inch pieces
  • 1 large onion cut into 1 1/2-inch pieces
  • 12 strips thick-cut bacon
  • Vegetable oil or olive oil for brushing
  • 6 long metal or bamboo skewers

For the Hawaiian Sauce

  • 1 1/2 c pineapple juice
  • 1 1/2 tbsp cornstarch
  • 1/2 c brown sugar
  • 2 tbsp soy sauce
  • 1/2 tsp salt

Instructions

Prepare the Hawaiian Sauce

  • In a medium saucepan, combine the pineapple juice, cornstarch, brown sugar, soy sauce, and salt.
  • Whisk until the cornstarch is fully dissolved and the mixture is smooth.
  • Place the saucepan over medium-high heat.
  • Bring the mixture to a boil, stirring frequently.
  • Once the sauce begins to boil, reduce the heat to medium.
  • Simmer for approximately 2 minutes, or until the sauce thickens slightly and becomes glossy.
  • Remove the sauce from the heat and set aside until ready to use.

Prepare the Kebabs

  • If using bamboo skewers, soak them in water for at least 30 minutes before grilling.
  • Cut the chicken, pineapple, red bell peppers, and onion into even 1 1/2-inch pieces.
  • Thread the chicken, pineapple, bell pepper, and onion onto the skewers.
  • Wrap or weave the bacon around the chicken, pineapple, bell pepper, and onion pieces as the skewers are assembled.
  • Use approximately 2 strips of bacon per skewer, depending on the size of the ingredients.
  • Brush each prepared kebab lightly and evenly with vegetable oil or olive oil.
  • Preheat the grill to medium-high heat.
  • Place the kebabs on the preheated grill.
  • Grill for 10 to 15 minutes, turning occasionally, until the chicken is fully cooked, the bacon is browned, and the pineapple and vegetables are lightly charred.
  • Ensure the chicken reaches an internal temperature of 165°F.
  • Brush the kebabs generously with the prepared Hawaiian sauce during the final minutes of grilling or immediately after removing them from the grill.
  • Serve warm with additional sauce, if desired.

Notes

To make these Hawaiian Chicken, Bacon, and Pineapple Kebabs gluten free, replace the soy sauce with certified gluten-free tamari or gluten-free soy sauce.
Confirm that the bacon, cornstarch, brown sugar, pineapple juice, and all packaged ingredients are labeled gluten free.
Use clean cutting boards, knives, bowls, brushes, tongs, grill grates, and serving utensils to prevent gluten cross-contact.
If using bamboo skewers, check that they have not been treated or packaged with gluten-containing materials.
When serving with sides such as rice, sauces, salads, or marinades, confirm that each item is gluten free before pairing it with the kebabs.