Paleo Hawaiian-Style Chicken Skewers (Whole30 Friendly)

If you’re ready to bring a taste of the islands to your backyard, these Hawaiian-Style Paleo Chicken Skewers are calling your name. Juicy chicken, sweet pineapple, colorful veggies, and a sticky-sweet glaze come together in this easy, grill-ready recipe. They’re gluten-free, dairy-free, soy-free, Paleo, and Whole30-friendly—but you’d never guess it from the bold, crave-worthy flavor.

Whether you’re firing up the BBQ for a summer party, meal prepping for the week, or just craving something fresh and vibrant for dinner, these skewers hit the spot.

Why You’ll Love This Recipe

• Big, bold flavor thanks to a coconut aminos-based marinade with garlic, ginger, and sesame oil.

• Customizable—swap in your favorite veggies or protein.

• Meal prep friendly—make the marinade ahead or freeze the chicken for an easy weeknight dinner later.

• Family approved—even picky eaters love the sweet-and-savory combo.

The Ingredients You’ll Need

Here’s what makes these skewers so irresistible:

• Chicken – Choose boneless, skinless breasts or thighs (thighs = extra juicy).

• Coconut aminos – The soy-free secret to that rich, umami flavor.

• Pineapple – Sweet, juicy, and caramelizes beautifully on the grill.

• Veggies – Bell peppers and cherry tomatoes for a colorful mix.

• Seasonings – Garlic powder, ginger powder, sea salt, and toasted sesame oil.

• Arrowroot starch – For thickening the glaze.

• Sesame seeds – For that perfect finishing touch.

How to Make Hawaiian-Style Chicken Skewers

1. Marinate the chicken
   Whisk together coconut aminos, rice wine vinegar, sesame oil, garlic powder, ginger powder, and salt. Reserve ¼ cup of this marinade for later. Toss cubed chicken in the rest and refrigerate for at least 1 hour (up to 36 hours).

2. Prep the grill and veggies
   Heat your grill or grill pan to medium-high. Chop bell peppers into bite-sized pieces and cube the pineapple.

3. Assemble the skewers
   Alternate chicken, peppers, tomatoes, and pineapple on skewers. Discard used marinade.

4. Grill
   Grill skewers for 3–5 minutes per side, without moving them too much (hello, gorgeous grill marks).

5. Glaze and finish
   Whisk arrowroot starch into the reserved marinade. Brush skewers with this glaze, cook for another minute per side, then sprinkle with sesame seeds.

Tips for Success

• Soak bamboo skewers for at least 30 minutes so they don’t burn.

• Make ahead – The marinade can be prepped a week in advance, and marinated chicken freezes beautifully.

• Switch it up – Try zucchini, red onion, or summer squash in place of peppers.

Serving Ideas

• Serve with cauliflower rice for a low-carb plate or jasmine rice for a heartier meal.

• Pair with a crisp cucumber salad or light slaw for a refreshing side.

• For a fun party spread, make mini skewers as an appetizer.

Paleo Hawaiian-Style Chicken Skewers Recipe

Serves: 4

Prep Time: 30 min | Cook Time: 12 min | Total: 42 min (plus marinating time)

Ingredients

• ⅔ cup coconut aminos

• ¼ cup unseasoned rice wine vinegar (or lime juice)

• 1 tsp fine sea salt

• 1 tsp toasted sesame oil

• ½ tsp garlic powder (or 1–2 cloves minced)

• ½ tsp ginger powder (or 1 tsp fresh grated)

• 1–1½ lbs chicken breasts or thighs, cubed

• Avocado oil, for grilling

• 1 large green bell pepper

• 1 medium pineapple, cubed (about 2 cups)

• 1 pint cherry tomatoes

• ½ tsp arrowroot starch

• ½ tsp toasted sesame seeds

Instructions

(Condensed version for blog readers—see full tips above.)

1. Whisk marinade, reserve ¼ cup, add chicken, and refrigerate 1–36 hours.

2. Heat grill to medium-high. Prep veggies and pineapple.

3. Thread chicken, veggies, and pineapple on skewers.

4. Grill 3–5 min per side.

5. Mix arrowroot with reserved marinade, brush skewers, grill 1 min per side.

6. Sprinkle with sesame seeds and serve hot.

Pro Tip: Leftovers keep up to 5 days in the fridge—remove from skewers before storing for easier reheating.