Juicy Hawaiian Huli Huli Chicken Kebabs for Summer Grilling
Juicy Hawaiian Huli Huli Chicken Kebabs are the ultimate summer grilling recipe. After making this many times, I’ve discovered the secret to keeping the chicken moist and flavorful. The crispy char and tangy pineapple glaze make these kebabs irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Crispy Fajita Veggies and Savory Ground Beef Fajitas.
Why This Juicy Hawaiian Huli Huli Chicken Kebabs for Summer Grilling Is Pure Comfort
- Better than takeout taste
- Easy summer grilling recipe
- Moist and flavorful chicken
- Perfect for cookouts and parties
What You'll Need for Juicy Hawaiian Huli Huli Chicken Kebabs for Summer Grilling
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Chicken breasts
- Pineapple juice
- Soy sauce
- Brown sugar
- Garlic
- Ginger
- Salt
- Pepper
- Smoked paprika
- Red pepper flakes
- Optional: Pineapple salsa
- Optional: Green onions
- Optional: Sesame seeds
📝 Ingredient Notes
- Chicken breasts: Cut into 1-inch cubes
🛒 Tools & Equipment I Recommend
- Outdoor Grill — Achieve perfect grill marks and char → See on Amazon
- Meat Tenderizer — Ensures juicy, tender chicken → See on Amazon
How to Make Juicy Hawaiian Huli Huli Chicken Kebabs for Summer Grilling
- Marinate: Combine chicken, pineapple juice, soy sauce, brown sugar, garlic, and ginger. Marinate for at least 30 minutes.
- Prepare skewers: Thread chicken onto skewers. Discard marinade.
- Grill: Grill kebabs for 10-12 minutes, turning occasionally, until cooked through.
- Glaze: Brush with reserved marinade (heated) and grill for another 2 minutes.
Cook's Tips for Perfect Juicy Hawaiian Huli Huli Chicken Kebabs for Summer Grilling
- Common mistake and fix: Avoid overcooking the chicken. Use a meat thermometer to ensure it reaches 165°F (74°C).
- Tip: For easier grilling, soak skewers in water for 30 minutes before use.
- Tip: Make ahead: Marinate chicken up to 24 hours ahead. Keep refrigerated.
Storing & Reheating Juicy Hawaiian Huli Huli Chicken Kebabs for Summer Grilling
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Marinate chicken up to 24 hours ahead.
Freezing Juicy Hawaiian Huli Huli Chicken Kebabs for Summer Grilling
Freeze uncooked kebabs for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicier version, add more red pepper flakes or a diced jalapeño to the marinade.
- Best substitution: Substitute chicken breasts with boneless, skinless chicken thighs for even more tender results.
- Make-ahead: Assemble kebabs up to 1 day ahead. Keep refrigerated until ready to grill.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If chicken is sticking to the grill, make sure the grill is well-oiled before adding the kebabs.
Want to level up this recipe?
Meat Thermometer — Ensures perfectly cooked, juicy chicken → Check price on Amazon
Juicy Hawaiian Huli Huli Chicken Kebabs for Summer Grilling
Ingredients
Main Ingredients
- Chicken breasts
- Pineapple juice
- Soy sauce
- Brown sugar
- Garlic
- Ginger
Seasonings
- Salt
- Pepper
- Smoked paprika
- Red pepper flakes
Optional Toppings
- Pineapple salsa
- Green onions
- Sesame seeds
Instructions
- Marinate: Combine chicken, pineapple juice, soy sauce, brown sugar, garlic, and ginger. Marinate for at least 30 minutes.
- Prepare skewers: Thread chicken onto skewers. Discard marinade.
- Grill: Grill kebabs for 10-12 minutes, turning occasionally, until cooked through.
- Glaze: Brush with reserved marinade (heated) and grill for another 2 minutes.
Notes
- Chef tip: For a spicier version, add more red pepper flakes or a diced jalapeño to the marinade.
- Best substitution: Substitute chicken breasts with boneless, skinless chicken thighs for even more tender results.
- Make-ahead: Assemble kebabs up to 1 day ahead. Keep refrigerated until ready to grill.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If chicken is sticking to the grill, make sure the grill is well-oiled before adding the kebabs.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze uncooked kebabs for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Marinate chicken up to 24 hours ahead.
Nutrition Per Serving
- Calories: 250
- Protein: 30g
- Fat: 5g
- Carbs: 20g
- Fiber: 1g
- Sugar: 18g
- Sodium: 800mg
- Cholesterol: 75mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Juicy Hawaiian Huli Huli Chicken Kebabs for Summer Grilling FAQs
Yes, marinate chicken up to 24 hours ahead. Keep refrigerated.
Overcooking is the most common reason. Use a meat thermometer to ensure it reaches 165°F (74°C) but not more.
Yes, bake at 400°F (200°C) for 20-25 minutes, turning once, until cooked through.
Orange juice can be used as a substitute, but it will change the flavor slightly.
Huli Huli has a more tangy and less sweet flavor, while Teriyaki is sweeter and more caramelized.
A Warm Final Note
I can’t wait for you to try Juicy Hawaiian Huli Huli Chicken Kebabs for Summer Grilling and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
