Name: Hawaiian Grilled Teriyaki Chicken Skewers Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 25 min
Cuisine: Hawaiian
Ingredients: 1.5 lb boneless, skinless chicken thighs (cut into 1.5-inch pieces); 3 tablespoons soy sauce; 2 tablespoons honey; 2 tablespoons fresh lime juice; 1 teaspoon smoked paprika; 2 cloves garlic (minced); 1 teaspoon sesame oil; 1 teaspoon fresh ginger (minced or ½ teaspoon ginger powder); 1 tablespoon ketchup (or 1 tablespoon cornstarch mixed with 2 tablespoons water); 1 cup fresh pineapple chunks (about 1 small pineapple); 1 medium red onion (cut into 1.5-inch chunks); 1 large green bell pepper (cut into 1.5-inch pieces); 1 large red bell pepper (cut into 1.5-inch pieces); 1 small zucchini (sliced into ½-inch rounds or half-moons)

Imagine biting into juicy chicken infused with a sweet and tangy teriyaki glaze, paired with caramelized pineapple and vibrant veggies—all grilled to smoky perfection. That’s exactly what the Hawaiian Grilled Teriyaki Chicken Skewers Recipe brings to your backyard BBQ or weeknight dinner table.

A white plate holds six large grilled skewers stacked closely. Each skewer has four layers of shiny golden grilled chicken pieces with dark grill marks, separated by colorful chunks of vegetables and fruit: bright red bell peppers, green zucchini pieces, purple-red onion slices, and yellow pineapple chunks. Fresh green cilantro leaves are scattered on the plate beside the skewers. There is a small white bowl filled with a dark red-brown thick sauce placed at the top-right edge of the plate, along with two lime wedges beside it. The background is a white marbled surface with some scattered chopped green pepper and onion pieces. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hawaiian Grilled Teriyaki Chicken Skewers Recipe
Top Tip
How to Serve Hawaiian Grilled Teriyaki Chicken Skewers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hawaiian Grilled Teriyaki Chicken Skewers Recipe

Why You'll Love This Recipe

I have to say, these skewers quickly became my go-to when I want a flavorful meal that feels festive but doesn't require hours in the kitchen. They’re vibrant, fun, and have that perfect balance of savory and sweet.

Deliciously Balanced Flavor: The marinade combines sweet honey, tangy lime, and umami soy sauce creating a glaze that’s simply addictive.
Easy Prep and Grilling: Marinate, skewer, and grill—only 25 minutes total plus a little marinating time and you’re ready!
Beautiful & Colorful Presentation: Pineapple, bell peppers, red onion, and zucchini not only add flavor but make your meal look incredible.
Versatile and Crowd-Pleasing: Perfect for summer dinners, BBQ parties, or even batch cooking for meal prep.

Ingredients & Why They Work

Before you grab your shopping list, let me walk you through the key ingredients. I like to choose fresh, ripe produce and quality boneless chicken thighs because they stay juicy and tender on the grill.

Flat lay of fresh boneless, skinless chicken thighs cut into chunks, bright yellow fresh pineapple chunks, a medium red onion quartered into large pieces, a large green bell pepper cut into thick squares, a large red bell pepper sliced into chunks, a small zucchini sliced into half-moon rounds, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of golden honey, a small white ceramic bowl of fresh lime juice, a small white ceramic bowl containing smoked paprika powder, two whole uncracked brown eggs, two whole garlic cloves, a small white ceramic bowl of amber sesame oil, a small piece of fresh ginger root, a small white ceramic bowl with thick red ketchup, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, skinless chicken thighs: Thighs stay juicy and soak up the marinade better than breast meat, giving you that tender, flavorful bite every time.
Soy sauce: Adds savory depth without overpowering — just the right balance of saltiness.
Honey: Brings natural sweetness that caramelizes beautifully on the grill.
Fresh lime juice: Adds a bright, tangy zing that keeps things fresh and lively.
Smoked paprika: A subtle smoky warmth that pairs perfectly with grilled flavors.
Garlic and ginger: Essential aromatics that lift the marinade and infuse the chicken with bold flavor.
Sesame oil: Adds a delicate nuttiness that rounds out the glaze.
Ketchup or cornstarch slurry: Helps thicken the marinade so it sticks beautifully to the chicken and veggies.
Fresh pineapple chunks: Sweet and juicy, they caramelize on the grill, adding tropical flair.
Red onion and bell peppers: Provide crunch, color, and a mild sweetness when grilled.
Zucchini: Adds a soft texture and soaks up the glaze for extra flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Hawaiian Grilled Teriyaki Chicken Skewers Recipe is how easy it is to customize. Whether you want to swap veggies, adjust sweetness, or cater to dietary preferences, there’s plenty of room to make it your own!

Vegetarian Variation: For a meat-free twist, try substituting the chicken thighs with firm tofu or tempeh. Marinate and grill them just like the chicken—you’ll get that same delicious teriyaki flavor with a plant-based protein boost.
Spicy Kick: If you love heat, add a teaspoon of sriracha or some crushed red pepper flakes to the marinade. It complements the sweet pineapple perfectly and gives the skewers an exciting little zing.
Seasonal Veggie Swap: During fall or winter, swap out the bell peppers and zucchini for mushrooms, cherry tomatoes, or even chunks of sweet potato precooked until just tender. It’s a great way to keep the colors vibrant and flavors seasonal.
Glaze Adjustments: I sometimes like to double the marinade ingredients and simmer half on the stove until thickened for a sticky dipping sauce on the side, enhancing each bite with extra teriyaki goodness.

Step-by-Step: How I Make Hawaiian Grilled Teriyaki Chicken Skewers Recipe

The image shows four grilled skewers on a white tray lined with paper. Each skewer has layers of shiny, reddish grilled chicken pieces, bright orange grilled pineapple chunks, green bell pepper pieces, red bell pepper pieces, and some purple onion slices, all showing grill marks. Around the skewers are fresh lime wedges and small green herb leaves. There is a small white bowl with dark barbecue sauce on the tray. Around the tray, slices of fresh pineapple in a white bowl, white flatbreads, chopped green and red bell peppers in a white bowl, and green herbs are scattered on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Up the Perfect Teriyaki Marinade

Start by mixing together soy sauce, honey, fresh lime juice, smoked paprika, minced garlic, sesame oil, ginger, and ketchup (or the cornstarch slurry) in a bowl. This blend creates a luscious teriyaki glaze that’s sweet, tangy, and packed with umami. Make sure everything is well incorporated so each bite is bursting with flavor!

Step 2: Marinate Your Chicken for Juicy Results

Add your chicken thigh pieces to the marinade, turning them gently to coat thoroughly. Cover the bowl and pop it in the fridge for at least 30 minutes. I’ve found that even a quick half-hour soak lets the chicken soak up that smoky, tangy goodness, making it juicy and tender once grilled. For even more flavor, marinate overnight when you have the time.

Step 3: Get Your Grill Ready

Preheat your grill to medium-high heat, aiming for about 400°F (200°C). Make sure the grates are clean and lightly oiled to prevent sticking. This step is key for those gorgeous grill marks and caramelized edges that make these skewers irresistible.

Step 4: Thread Your Skewers Beautifully

Alternate pieces of marinated chicken with bright pineapple chunks, red onion, green and red bell peppers, and zucchini slices on your skewers. This mix not only looks stunning but ensures every bite has that perfect balance of savory and sweet. Remember, if you’re using wooden skewers, soak them in water for 30 minutes beforehand to keep them from catching fire on the grill.

Step 5: Grill and Glaze to Perfection

Place the skewers on the grill and cook for about 6 to 8 minutes per side. Brush them occasionally with the reserved marinade to build layers of flavor and keep the chicken moist. You’ll know they’re ready when the chicken is cooked through, the vegetables are tender with a slight char, and that irresistible teriyaki glaze has caramelized beautifully.

Step 6: Rest and Serve

Once off the grill, let the skewers rest for a few minutes. This allows the juices to redistribute, keeping the chicken juicy and tender. Serve warm with steamed rice or a fresh salad for a complete, vibrant meal that’s sure to impress.

Top Tip

Mastering these Hawaiian Grilled Teriyaki Chicken Skewers Recipe tips will bring out the best in your skewers, making the flavor pop and your grilling experience smooth and stress-free.

Marinate Thoroughly: For the juiciest, most flavor-packed chicken, marinate for at least 30 minutes, but if you have time, overnight really lets the teriyaki glaze infuse beautifully.
Soak Wooden Skewers: Always soak bamboo or wooden skewers in water for at least 30 minutes before grilling to avoid them catching fire while cooking.
Alternate Ingredients: Thread chicken pieces alternating with pineapple and veggies to ensure even cooking and a perfectly balanced bite every time.
Keep the Grill Oiled: Lightly oil your grill grates before placing the skewers on — this helps prevent sticking and keeps those gorgeous grill marks intact.

How to Serve Hawaiian Grilled Teriyaki Chicken Skewers Recipe

The image shows two different scenes side by side. On the left, there is a white bowl filled with pieces of raw chicken coated with a shiny dark reddish-brown sauce that has small bits of garlic or spices visible. The bowl sits on a dark wooden surface with a green lime nearby and a small white bowl of thick red sauce at the top. On the right, there is a white tray with five metal skewers laid out. Each skewer has alternating layers of shiny brown chicken pieces, bright yellow pineapple chunks, red onion slices, green bell pepper pieces, and red bell pepper squares. The tray also has scattered extra pieces of pineapple, bell peppers, and lime around it, with a small white bowl of dark reddish-brown sauce at the bottom left corner. The whole scene is on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh chopped cilantro or green onions sprinkled over the skewers add a burst of color and brightness. A light sprinkle of toasted sesame seeds enhances the nutty flavors in the teriyaki glaze. For a little extra kick, serve with lime wedges on the side to squeeze over the top just before eating.

Side Dishes

Pair your Hawaiian Grilled Teriyaki Chicken Skewers with fluffy steamed jasmine rice or coconut rice for a complete tropical-inspired meal. A crisp green salad with a sesame-ginger dressing complements the savory-sweet flavors well. For a BBQ feast, try grilled corn on the cob or a refreshing cucumber and mango salad on the side.

Make Ahead and Storage

Storing Leftovers

Store any leftover skewers in an airtight container in the refrigerator for up to 3 days. To keep the chicken moist, you can drizzle a little extra teriyaki glaze or soy sauce on the skewers before sealing.

Freezing

If you want to freeze, remove the skewers from the grill and let them cool completely. Wrap them tightly in plastic wrap or foil, then place in a freezer-safe container or bag. They’ll keep well for up to 2 months. Defrost in the fridge overnight before reheating.

Reheating

Reheat leftover skewers gently in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also warm them quickly in a skillet over medium heat, turning to heat evenly without drying out the chicken.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs for the skewers?

Yes, you can substitute chicken breasts, but thighs tend to stay juicier and more tender during grilling. If you use breasts, cut them into similar 1.5-inch pieces and avoid overcooking to keep them moist.

What if I don’t have a grill — can I make these indoors?

Absolutely! You can cook the skewers on a grill pan or broil them in the oven. Just be sure to watch them closely and turn frequently so they cook evenly and get those nice char marks.

Is the ketchup in the marinade necessary?

The ketchup adds a bit of sweetness and helps thicken the glaze. If you prefer a thicker sauce, you can swap it out for the cornstarch slurry as described in the recipe.

Can I prepare the skewers ahead of time?

Yes! You can assemble the skewers in advance and keep them refrigerated for a few hours before grilling. Just be sure to cover them tightly and keep them chilled until you’re ready to cook.

Final Thoughts

This Hawaiian Grilled Teriyaki Chicken Skewers Recipe is one of my go-to dishes for summer—simple, vibrant, and packed with flavor. Whether you're firing up the grill for a casual weeknight or hosting friends for a backyard BBQ, these skewers never disappoint. The blend of sweet pineapple, savory chicken, and colorful veggies always brings smiles. Give it a try, and I promise this recipe will become a staple in your rotation!