Chicken, pineapple, and bacon on skewers, brushed with a sweet-savory Hawaiian sauce. The bacon crisps up on the grill while wrapping around the chicken and pineapple, and the peppers and onions char at the edges. Everything gets coated in a pineapple-soy glaze that caramelizes as it cooks.
These kabobs work for weeknight dinners or backyard grilling. The sauce comes together in minutes, and the assembly is straightforward once you get the bacon-weaving rhythm down.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 6 skewers (3-4 servings)
Calories per serving: 580-650 calories (based on 4 servings) 
What You’ll Need
For the Kabobs
2 large boneless, skinless chicken breasts (about 2 pounds), cut into 1½-inch pieces
1 large pineapple, cut into 1½-inch chunks
2 large red bell peppers, cut into 1½-inch pieces
1 large onion, cut into 1½-inch pieces
12 strips thick-cut bacon, cut into 3-4 inch pieces
Olive or vegetable oil for brushing
6 long skewers
For the Hawaiian Sauce
1½ cups pineapple juice
1½ tablespoons cornstarch
½ cup brown sugar
2 tablespoons soy sauce
½ teaspoon salt
How to Make it:
Make the Hawaiian sauce:
Combine the pineapple juice, cornstarch, brown sugar, soy sauce, and salt in a medium saucepan. Stir until the cornstarch dissolves completely. Bring the mixture to a boil, reduce the heat to medium, and simmer for 2 minutes until the sauce thickens. Set aside.
Thread the skewers:
Fold each piece of bacon in half to form a V shape. Thread the ingredients onto each skewer, placing a folded piece of bacon between every piece of chicken, pineapple, bell pepper, and onion.
A typical pattern would be: bacon, chicken, bacon, pineapple, bacon, bell pepper, bacon, onion, bacon, and so on. Brush each kabob evenly with oil.
Grill:
Preheat the grill to medium-high heat. Grill the kabobs for 10-15 minutes, turning a couple of times, until the chicken is cooked through and the bacon is crisp.
Brush generously with the hot Hawaiian sauce and serve immediately.
Recipe Notes
If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.
Cut all ingredients to roughly the same size so everything cooks evenly.
The bacon should be thick-cut but not too thick, or it won’t cook through before the chicken dries out.
Reserve some of the Hawaiian sauce for serving on the side. Don’t use sauce that touched raw chicken for brushing at the end.
For easier bacon weaving, partially cook the bacon strips for 2-3 minutes before threading. This makes them more pliable and ensures they crisp up on the grill.
These kabobs work well in the oven too. Bake at 425°F for 20-25 minutes, turning once halfway through.
Leftover kabobs can be chopped and used in fried rice, grain bowls, or salads the next day.
Serve over rice or with grilled vegetables for a complete meal.
Bacon & Pineapple Chicken Kabobs with Hawaiian Sauce
- Total Time: 35 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Sweet and savory chicken kabobs with grilled pineapple and bacon, finished with a tangy Hawaiian sauce. Perfect for a summer BBQ!
Ingredients
- 2 lbs (907 g) large boneless, skinless chicken breasts
- 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, cut into 3-4 inch pieces
- 1 1/2 cups (355 ml) pineapple juice
- 1 1/2 tbsp cornstarch
- 1/2 cups (118 ml) brown sugar
- 2 tbsp soy sauce
- 1/2 tsp salt
- 6 long skewers
Instructions
- Combine all Hawaiian sauce ingredients in a medium saucepan and stir until the cornstarch is dissolved. Bring to a boil, reduce heat to medium, and simmer for 2 minutes. Set aside.
- Thread the skewers: Fold each piece of bacon in half to form a V shape. Thread the ingredients onto each skewer, placing a folded piece of bacon between every piece of chicken, pineapple, bell pepper, and onion. A typical pattern would be: bacon, chicken, bacon, pineapple, bacon, bell pepper, bacon, onion, bacon, and so on. Brush each kabob evenly with oil.
- Preheat grill to medium-high (approximately 375°F (190°C)).
- Grill kabobs for 10-15 minutes, turning occasionally, until cooked through.
- Slather with hot Hawaiian sauce and serve immediately.
Notes
- For even cooking, ensure chicken pieces are roughly the same size.
- To prevent bacon from burning, pre-cook it slightly before threading onto skewers.
- Leftover kabobs can be stored in the refrigerator for up to 2 days; reheat gently in a pan or oven.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 kabob
- Calories: 450
- Sugar: 25
- Sodium: 600
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
- Cholesterol: 100
If you liked this, you are going to love these favorite kabob recipes:
Tomato and Apple Cider Vinegar BBQ Chicken Kabobs and Maple-Apple Cider Vinegar Slaw
Chinese Xinjiang Chilli Lamb Skewers
Italian Swordfish Skewers with Red Pepper Pesto
Frequently Asked Questions
How do I prevent the bacon from unraveling while assembling the kabobs?
To keep the bacon secure, make sure to weave it tightly around the chicken and pineapple pieces, and consider using a toothpick to hold the ends in place if necessary.
Can I use fresh pineapple instead of canned pineapple for the Hawaiian sauce?
Yes, fresh pineapple juice can be used in the sauce; just ensure to measure 1½ cups for the right balance of sweetness and acidity.
What should I do if my Hawaiian sauce isn’t thickening as expected?
If the sauce doesn’t thicken, let it simmer a bit longer while stirring, or add a little more cornstarch mixed with water to reach the desired consistency.
I had to bring out the BBQ for this, and it was fantastic. Well worth it!!!