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.
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.
- 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.
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
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
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:
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.
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.
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.
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!
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Hawaiian Grilled Teriyaki Chicken Skewers Recipe
- Prep Time: 10 minutes
- Marinating Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Gluten Free
Description
These Hawaiian Grilled Teriyaki Chicken Pineapple Skewers combine juicy marinated chicken, sweet pineapple chunks, and colorful vegetables like bell peppers and red onion grilled to perfection with a homemade teriyaki glaze. Perfect for a summer weeknight dinner, BBQ, or meal prep, this dish offers a delightful balance of savory and sweet flavors packed in skewers that are easy to prepare and enjoy.
Ingredients
Chicken and Marinade
- 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)
Vegetables and Fruit
- 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)
Instructions
- Prepare the Marinade: In a bowl, combine soy sauce, honey, fresh lime juice, smoked paprika, minced garlic, sesame oil, minced ginger, and ketchup (or cornstarch slurry) until well mixed to form the teriyaki glaze.
- Marinate the Chicken: Add the chicken thigh pieces to the marinade, coating thoroughly. Cover and refrigerate for at least 30 minutes to let the flavors infuse.
- Preheat the Grill: Heat your grill to medium-high heat, about 400°F (200°C), ensuring it’s clean and oiled to prevent sticking.
- Assemble the Skewers: Thread chicken pieces alternately with pineapple chunks, red onion pieces, green and red bell pepper pieces, and zucchini slices onto skewers, filling evenly.
- Grill the Skewers: Place the assembled skewers on the grill and cook for about 6-8 minutes per side, brushing occasionally with reserved marinade, until chicken is cooked through and veggies are slightly charred.
- Serve Warm: Remove skewers from the grill and allow to rest for a few minutes before serving. Enjoy your Hawaiian Teriyaki Chicken Pineapple Skewers hot off the grill.
Notes
- For extra flavor, marinate the chicken overnight.
- Alternate chicken and vegetables on skewers to ensure even cooking and flavor distribution.
- If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent burning.
- The ketchup helps to thicken the glaze; if you prefer a thicker sauce, use the cornstarch slurry option.
- Can be served with steamed rice or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 331 kcal
- Sugar: 23 g
- Sodium: 948 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.03 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 162 mg
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