by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
Grilled Hawaiian Teriyaki Chicken Skewers marinate in the very best homemade hawaiian teriyaki sauce! Loaded with peppers, fresh pineapple and red onions, these make an incredible and vibrant meal!Â
These look so pretty and vibrant waiting to go onto the grill! Grilled Hawaiian BBQ Chicken, Hawaiian Macaroni Salad or Hawaiian Style Garlic Shrimp are some fun recipes that will add to your next barbecue.
Grilled Hawaiian Teriyaki Chicken Skewers
Spring finally decided to make its debut here this past week and we were so excited to come out of hibernation. Spring time here in Utah can be quite difficult. You get just a little glimpse of warmth and sun and then it snows. But last week it was sunny and nice for an entire week! So nice that we had to crank the air conditioner on.
We spend as much time outside when the sun comes out and we especially look forward to throwing something delicious on the BBQ. My homemade hawaiian teriyaki sauce is the bomb. I have never tasted anything so good and my family always raves over it. It is a definite tried and true recipe at our house and took these Hawaiian Teriyaki Chicken Skewers to the next level!
I love cooking skewers on the grill and wanted to add bright colored peppers, red onions, and pineapple with this delicious chicken. I love, love, love grilled peppers and grilled pineapple so you know that this was an instant favorite for me!
As soon as they came off of the grill you slather some more of this thick and delicious Hawaiian teriyaki sauce on top and serve them right away. You guys. These were SO good!! Your tastebuds are going to be missing out if you don’t give these a try. Make sure that you put them on your list of delicious things to grill right away. You will NOT regret it!
How Do You Make Grilled Hawaiian Teriyaki Chicken Skewers?
- In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, garlic, pepper, and salt. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
- Bring to boil and boil about 1-3 minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.
- Marinate the chicken in the sauce in the fridge for at least 30 minutes. Thread the chicken on skewers along with the peppers, red onion, and pineapple.
- Grill for 8-10 minutes until the meat is done to desired liking. Remove from the grill and baste with reserved sauce. Garnish with green onions if desired.
What is a Skewer?
A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in “chicken skewers”. Skewers are used while grilling or roasting meats and fish, and in other culinary applications.
How Long Do Skewers Need to Soak in Water?
While 30 minutes is the minimum, it’s best to plan ahead and soak your bamboo skewers overnight in water. It takes a long time for the skewers to soak up the water, but well-soaked skewers, which are slow to give up their moisture, will last longer on the grill without burning up.
Can You Prepare the Skewers the Night Before?
Yes! Place the skewers in the dish or pan, cover with plastic wrap and marinate in the refrigerator for at least 2 hours, preferably longer. I often prepare the shish kebabs the night before a dinner, so they have marinating almost 24 hours.
How long Do You Cook Grilled Chicken?
You will want to grill the chicken a few minutes on each side. You do not want to overcook chicken. It is best to check the temperature after a few minutes and rotations.
What Temperature is Chicken Grilled at?
Test for doneness. There are two common methods of testing grilled chicken breasts for doneness. The safest and surest method is to use a digital meat thermometer. Insert the tip into the thickest part of the breast and when the internal temperature reaches 165°F, remove it from the grill.
Looking for more Skewer Meals?! Here are some!
- Teriyaki Beef Skewers
- Cajun Shrimp and Sausage Veggie Skewers
- Grilled Steak Fajita Skewers with Avocado Chimichurri
- Herbed Lemon Garlic Chicken SkewersÂ
- Grilled Asian Garlic Steak Skewers
Hawaiian Teriyaki Chicken Skewers
Ingredients
- 4 boneless skinless chicken breasts cut into 1 inch cubes
- ½ cup brown sugar
- ½ cup soy sauce
- ¼ cup pineapple juice
- 2 garlic cloves minced
- ¼ teaspoon pepper
- ½ teaspoon salt
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- 1 red bell pepper cut into 1 inch cubes
- 1 yellow red bell pepper cut into 1 inch cubes
- 1 green bell pepper cut into 1 inch cubes
- 1 red onion cut into 1 inch cubes
- 2 cups fresh pineapple cut into 1 inch cubes
- green onions for garnish
Instructions
- In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, garlic, pepper, and salt. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
- Bring to boil and boil about 1-3 minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.
- Marinate the chicken in the sauce in the fridge for at least 30 minutes. Thread the chicken on skewers along with the peppers, red onion, and pineapple.
- Grill for 8-10 minutes until the meat is done to desired liking. Remove from the grill and baste with reserved sauce. Garnish with green onions if desired.
Video
Nutrition
Serves:
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
You will also love these grilling recipes:
Grilled Asian Garlic Steak SkewersÂ
I’ve been making this recipe for years and its always a big hit. I usually bust it out at the beginning of summer but every year it gets more and more requested. It looks like I won’t be able to hold off the crew till spring this year! Even my youngest (9) loves it! This is a must do recipe I follow the directions to the letter with no substitutions.
Can you use frozen pineapple?
I would use fresh pineapple for the skweres. Or, if you have frozen then let it thaw first.
Thank you. I used frozen pineapple it came out great. One more question, I’m going camping again do you think its ok to marinade the chicken and freeze it before I go? Cooking for a bunch of people don’t want to mess it up.
Do you know how many servings this makes?
This would serve about 6 people.
Marinating now, the marinade smells delicious. Tried this recipe tonight and it was great!! That sauce was awesome 👌 Thanks for sharing.
This looks like a wonderful recipe. Just what I’m looking for. Unfortunately, I like to use printed recipes instead of my phone or a screen shot. The print is so tiny I would need a heavy duty magnifying glass. It can’t be adjusted on my end. PS. I’m young and have excellent eye sight, I don’t wear/need glasses.
Hi Cyndi! Thank you for letting me know. We just updated our font and should be larger now on the recipe cards. Let me know if you have any other issues when printing.
Thank you so much, Alyssa! I just printed it off again and it’s much better now! But yesterday I made this anyway! I think I multiplied the recipe by about five and wrote the amounts I would be using beforehand beside the ones on the printed recipe. I can’t even describe the rave reviews (I credited you because your amazing Tuscan Chicken is on regular rotation here along with your Swedish Meatballs!). I made extra chicken marinade for sauce and it was a real plus – it became the perfect thickness for drizzling (and pouring for a few of us!). These are the best pineapple chicken skewers I’ve ever made and we’ve ever had. This recipe will be my go-to from now on. Thank you again so much!
Hi there.
It’s a very helpful and informative blog. Thanks for sharing this information. I would like to know more and more from you. Good luck dear.
This was fabulous! The marinade/dip was INCREDIBLE. Next time I’m going to skip the skewers for the veggies and just toss it all on a sheet pan on the grill underneath the chicken skewers. I also think cherry tomatoes would be bomb in this delicious sauce. And I’d serve it with rice.
My dad (the grillmaster) guessed about 375 for the temp since it didn’t specify and that seemed to work really well.
Made this tonight for dinner and my family loved it! My teenager couldn’t get enough! Thanks for the great recipe!
Love this recipe. I made a couple of changes due to diet needs. I used honey instead of brown sugar, arrowroot flour instead of cornstarch and I added about 1/2-1 tsp of fresh grated ginger. I put all the meat on separate skewers because of the difference in the time to cook. Put veggies on other skewers added mushrooms. After getting it all on skewers I outed the marinade that was in the bag over the veggies before cooking to add the teriyaki flavor to them. This has become a new favorite for my husband and I.
I made the recipe but I used fresh pineapple juice and it made the chicken mushy and inedible. I thought I had marinated the chicken too long.
I like grilled recipe and barbecue flavor.Thanks for sharing another wonderful post with us.
it was cool to know about this recipe
The sauce was spot on and sticky delicious! Bookmarked for next time!