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Grilled Huli Huli Chicken Kabobs

Our simple Grilled Huli Huli Chicken Kabobs are perfect to prep ahead for your dinner or weekend bbq, and can be an all-in-one meal! We like to serve these with some steamed rice, but that part is totally optional. We like eating chunks right off the skewer just as much.

Huli Huli Chicken Kabobs

Huli Huli Chicken Kabobs

Fire up your pellet grill, today we’re making some delicious umami-rich Huli Huli Chicken Kabobs! We make our Huli Huli sauce at home, but if you aren’t feeling any measuring or actual effort, I FEEL YA. Don’t feel bad if you want to just grab a bottle of pre-made Huli Huli at the grocery store. There are plenty available these days and all of the ones I’ve tried have been delicious.

I’m a big fan of making things from scratch here, but not to the extent where it is a necessity. Some days I just don’t have it in me, and I’m sure I’m not the only one that finds themselves starting down 6PM with both NO idea what is going to be for dinner and also ZERO decision-making skills left in your brain for the day.

I used to really go from one extreme to the other. I was either making bread and pasta from scratch or getting take-out. That’s not great for anyone, or our bank account. I’ve gotten much more flexible as time has gone on and my kids have gotten older, and I love having some easy convenience meals and ingredients laying around so that we can avoid take-out as much as possible.

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Huli Huli Chicken Kabobs

Huli Huli Chicken Kabobs shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • Chicken breast
  • Zucchini
  • Pineapple chunks
  • Yellow onion
  • Salt
  • Pepper
  • Garlic powder
  • Soy sauce
  • Ketchup
  • Oil
  • Garlic
  • Ginger
  • Brown sugar

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Grilled Huli Huli Chicken Kabobs

How to make Huli Huli Chicken Kabobs

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.



Combine the marinade ingredients and put the chunked up chicken breast inside. Marinate for 4-6 hours.



Fire up the grill and get it preheated to 400°F.



While the grill is preheating, remove the chicken from the marinade and skewer the ingredients on metal or soaked bamboo skewers.



Season with the salt, pepper, and garlic powder and place onto the hot grill. Let grill for a few minutes before flipping. Flip every few minutes until the internal temperature of the chicken reaches 165°F.



Remove from the grill and let cool for a couple minutes before eating. Drizzle with some Bachan’s and sesame seeds for garnish.

Try our Grilled Huli Huli Chicken Thighs too!

Grilled Huli Huli Chicken Kabobs

Huli Huli Chicken Kabobs FAQ

Can you use chicken thighs for this instead of chicken breasts?

Sure! Chicken thighs are not quite as thick as breasts, so you might need to double them up on the skewer so they don’t cook too quickly.

Are there any other vegetables that work on the kabobs?

Yes! There are a lot of great options you can add. If it skewers, it is good, basically. But here are some ideas for you:

  • Mushrooms
  • Yellow squash
  • Bell peppers
  • Eggplant
  • Brussels Sprouts
  • Tomatoes

What’s the best way to reheat leftovers?

The microwave works well to reheat these. Just don’t overdo it. Chicken breast tends to dry out in the microwave if you run it too long.

Try our Traeger Grilled Teriyaki Chicken

Grilled Huli Huli Chicken Kabobs

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Huli Huli Chicken Kabobs
Yield: 6 servings

Grilled Huli Huli Chicken Kabobs

Grilled Huli Huli Chicken Kabobs

Our delicious Grilled Huli Huli Chicken Kabobs are an all-in-one meal that your whole family will love!

Prep Time 10 minutes
Total Time 10 minutes


  • 2 pounds boneless skinless chicken breasts, cut into 2" chunks
  • 2 small zucchini
  • 1 cup fresh pineapple chunks
  • 1 medium yellow onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder


  • 1/2 cup soy sauce
  • 1/2 cup catchup
  • 1/4 cup oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 1/2 cup brown sugar


  1. Combine the soy sauce, ketchup, oil, garlic, ginger, and brown sugar together in a large freezer baggie. Put the boneless, skinless chicken breast chunks into the baggie and marinate for 4-6 hours.
  2. Preheat the grill to 400°F. Drain off the marinade and thread the chunks onto bamboo or metal skewers along with chunks of the vegetables and pineapple. Season the skewers with the salt, pepper, and garlic powder.
  3. Grill for about 5-6 minutes and then flip. Cook until the internal temperature on the thickest part of the breast reaches 165°F.
  4. Remove from the grill and serve hot.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 464Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 129mgSodium: 1644mgCarbohydrates: 32gFiber: 1gSugar: 27gProtein: 50g

Nutrition data provided here is only an estimate.

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

Carynn Butler

Monday 5th of June 2023

Love this recipe! I added a few customized elements to the marinade. I added a tiny bit of pineapple juice (not too much, about 2 tablespoons so the chicken doesn’t get mushy). I also added about a teaspoon of red pepper flakes for a tiny bit of tingly heat. I whipped up the marinade the night before and cut up the chicken and veggies. Then I poured the marinade over the chicken in the morning. By the time I was home from work, all I had to do was assemble and cook! Sometimes I scare myself into thinking kabobs are time-consuming, but it really is simple if you prep it right!

Nicole Johnson

Monday 5th of June 2023

That's a great addition, and one I think we're going to add to the recipe itself (after we try it, of course!) I love kabobs for an easy dinner night. Thanks for sharing your experiences!

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