Juicy, tender, sweet-and-salty goodness: sticky soy and sweet chili glazed skewers loaded with chicken, bell peppers, red onion, and fresh pineapple. Serve over white rice or enjoy as-is for a low-carb option. Marinade can be made a day ahead so dinner comes together in under 10 minutes.
With a few summer heat waves hitting New England lately, I’ve been doing everything I can to keep the oven off and dinner outside. My grill has been a workhorse—sizzling steaks, corn on the cob, and tender chicken—while the kids play and music sets the mood. There’s something about cooking outdoors that makes weeknights feel like a little celebration.
One of my favorite go-to recipes this season is these Sweet Chili Hawaiian Chicken Skewers. The combination of chicken, vibrant bell peppers, red onion, and juicy pineapple threaded onto skewers creates bright flavor and a great texture contrast. The sticky glaze—made from brown sugar, soy sauce, sweet chili sauce, and garlic—caramelizes on the grill and gives every bite a perfect balance of sweet and savory.
These skewers are easy, versatile, and perfect for switching up weeknight dinner. If you don’t have a grill, they also roast beautifully on a sheet pan in the oven. Below you’ll find the streamlined recipe, ingredient swaps, and simple tips to make them successfully at home.
Ready to make Sweet Chili Hawaiian Chicken Skewers? Here’s a quick overview:
- Add chopped chicken, peppers, onion, and pineapple to a large bowl and set aside.
- In a small saucepan over medium heat, whisk together brown sugar, soy sauce, sweet chili sauce, garlic, salt, and pepper. Bring to a gentle simmer.
- Whisk water and cornstarch in a small bowl, then slowly add to the saucepan. Stir until bubbly and thickened. Remove from heat and reserve 1/4 cup of the glaze for brushing later.
- Pour the remaining sauce over the chicken and vegetables and let everything marinate for 30 minutes.
- Thread the chicken, peppers, onion, and pineapple onto skewers. Preheat the grill to medium-high heat.
- Grill the skewers 3–4 minutes per side, until the chicken is cooked through and the vegetables are tender. Remove from the grill and brush with the reserved glaze. Garnish with chopped chives or scallions if you like.
- Serve hot with rice, noodles, or quinoa, or enjoy them on their own for a lighter meal.
Ingredient swaps and variations:
- Meat options: smoked sausage, cubed steak, whole shrimp, pork loin, Italian sausage, lamb, or chicken sausage all work well.
- Vegetables: zucchini, corn cut from the cob, potatoes, mushrooms, yellow onion, cherry tomatoes, butternut squash, carrots, broccoli, Brussels sprouts, or eggplant.
- Seasonings: If you don’t have sweet chili sauce, pineapple juice with a bit more brown sugar can be used. For a different flavor profile, swap the glaze for Italian seasoning, Cajun, Greek spices, or a dry barbecue rub—just add a touch of oil to help the seasoning coat the ingredients and keep them moist.
Want more quick weeknight ideas? Try variations like lemon-garlic salmon and veggies in foil, or a simple roasted chicken with peppers and potatoes. These skewers also pair perfectly with steamed rice, noodles, or a light salad.
Keep It Easy Tip: Chop the ingredients ahead of time, combine them with the marinade in a container, and refrigerate. When ready to cook, thread the pieces on lightly oiled skewers (metal skewers are easiest) and grill on very hot grates. Dinner can be on the table in about 10 minutes once the grill is hot.
If you prefer not to grill, spread the marinated ingredients on a large sheet pan and bake at 400°F for about 30 minutes, turning once so everything caramelizes evenly.
Sweet Chili Hawaiian Chicken Skewers
Ingredients
For the skewers:
- 2 boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 red bell pepper, cut into 1-inch cubes
- 1 yellow bell pepper, cut into 1-inch cubes
- 1 green bell pepper, cut into 1-inch cubes
- 1 red onion, cut into 1-inch cubes
- 2 cups fresh pineapple, cut into 1-inch cubes
For the glaze:
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1/4 cup sweet chili sauce
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
For serving (optional):
- Chopped fresh chives or scallions, for garnish
- Hot cooked rice, noodles, or quinoa
Instructions
- Add chopped chicken, peppers, onions, and pineapple to a large bowl and set aside.
- In a small saucepan over medium heat, whisk brown sugar, soy sauce, sweet chili sauce, garlic, salt, and pepper. Bring to a simmer.
- Whisk water and cornstarch together, then slowly whisk into the simmering mixture. Stir until bubbly and thickened. Remove from heat and reserve 1/4 cup of the sauce for later.
- Pour the remaining sauce over the chicken and vegetables. Let marinate for 30 minutes.
- When ready to cook, thread the chicken, peppers, onions, and pineapple onto skewers. Preheat the grill to medium-high heat.
- Grill 3–4 minutes per side until the chicken is cooked through and vegetables are tender. Remove from the grill and brush with the reserved sauce. Garnish with fresh chives or scallions if desired.
- Serve hot and enjoy.
Subscribe to receive new recipes by email.