Hawaiian Pineapple Chicken Kabobs (w/ Easy Marinade)

Why make your own marinade when you can save time, money & space by using this popular Hawaiian marinade? Then, you can easily enjoy these Hawaiian pineapple chicken kabobs…

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Most Hawaiian pineapple chicken kabob recipes require a list of ingredients and 20 minutes to prep a marinade. Why spend that time and waste space in your RV kitchen when there’s a perfect ready-made alternative?

Our easy recipe uses Hawaii’s Famous Huli-Huli Sauce to marinate the chicken. Then, you add to the tropical flavor with fresh pineapple, balanced with red peppers and red onion, to make the perfect Hawaiian kabobs.

These pineapple chicken skewers will certainly have you saying ‘ono like a Hawaiian. (That means YUMMY!).

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‘Ono Hawaiian Pineapple Chicken Kabobs

We recommend using reusable skewers and reusable freezer bags. This camping cutting board and collapsible bowl set to come in handy, too.

If you use wooden skewers instead of reusable ones, be sure to soak them in cold water as the chicken marinates in the fridge. This will keep the wood skewers from cooking along with the food.

Hawaiian Pineapple Chicken Kabobs

5 from 3 votes
Recipe by Camping Food Recipes Course: Main, AppetizersCuisine: HawaiianDifficulty: Easy


Prep time


Cooking time





Most Hawaiian kabob recipes take 30 minutes of prep, but we provide a tasty shortcut! Save time and money on your camping trip by using a delicious ready-made marinade.


  • 24 oz 24 Hawaii’s Famous Huli-Huli Sauce

  • 1 3/4 lb 1 3/4 boneless, skinless chicken breast

  • 2 Tbps 2 olive oil

  • 3 cups 3 fresh cubed pineapple

  • 1 1/2 large 1 1/2 red peppers

  • 1 large 1 red onion

  • salt & pepper, to taste


  • Cube chicken into 1 1/4 inch cubes and place in a gallon-size resealable bag. Pour enough marinade to cover the chicken. Seal the bag and put the marinating chicken and the remaining marinade in your RV fridge (or cooler). Marinate for 1 hour.
  • Preheat the grill on medium heat (325-375 °F ).
  • Drizzle olive oil over pineapple, bell pepper, and red onion, and toss. Season bell pepper and red onion with salt and pepper to taste.
  • Alternate threading chicken, pineapple, bell pepper, and red onion onto reusable skewers.
  • Generously brush grill grates with oil and place skewered on grill. Grill for 5 minutes, then brush the tops with some of the remaining marinade. Flip skewers and brush more marinade on this side.
  • Grill for about 4 more minutes or until the internal temperature of the chicken reaches 165 °F. Serve warm, and enjoy!



  • Though you can use canned pineapple, they are smaller and aren’t as flavorful as fresh pineapple. So, use fresh if you can!
  • If you use wooden skewers, be sure to soak them in cold water for 1 hour (while the chicken is marinating).
  • Calories are an estimate and will vary depending on the products used.

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