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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!
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 Skewers
- Grilled Asian Garlic Steak Skewers
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Hawaiian Teriyaki Chicken Skewers
Ingredients
- 4 cubed boneless skinless chicken breasts 1-inch cubes
- ½ cup brown sugar
- ½ cup soy sauce
- ¼ cup pineapple juice
- 2 minced garlic cloves
- ¼ teaspoon pepper
- ½ teaspoon salt
- 1 tablespoon water
- 1 tablespoon cornstarch
- 1 cubed red bell pepper, 1 inch cubes
- 1 cubed yellow bell pepper, 1 inch cubes
- 1 cubed green bell pepper, 1 inch cubes
- 1 cubed red onion, 1-inch cubes
- 2 cups cubed fresh pineapple, 1-inch cubes
- green onions for garnish
Instructions
- In a small saucepan, whisk together the ½ cup brown sugar, ½ cup soy sauce, ¼ cup pineapple juice, 2 minced garlic cloves, ¼ teaspoon pepper, and ½ teaspoon salt over medium-high heat.
- In a separate small bowl, whisk together the 1 tablespoon water and 1 tablespoon cornstarch. Slowly whisk the cornstarch mixture into the sauce mixture.
- Bring to a gentle boil and cook for about 1-3 minutes until the mixture just starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.
- Add the sauce and 4 cubed boneless skinless chicken breasts to a sealable container and marinate in the fridge for about 30 minutes.
- Thread the chicken on skewers along with the 1 cubed red bell pepper, 1 cubed yellow bell pepper, 1 cubed green bell pepper, 1 cubed red onion, and 2 cups cubed fresh pineapple,.
- Grill for 8-10 minutes until the meat is cooked. Remove from the grill and brush them with the reserved sauce. Garnish with green onions if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Grilled Asian Garlic Steak Skewers
This was a delicious chicken dish, will go on rotation for sure. Hubby proclaimed it good..did you make it because tomorrow is 7/4? Nope, it sounded like a delicious change and it was.
Has anyone made this without the skewers? Only asking because I forgot to buy them and now don’t have time to soak them… I have a black stone iso I won’t lose the chunks through the grates.
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!