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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 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 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
Nutrition information is automatically calculated, so should only be used as an approximation.
You will also love these grilling recipes:
Grilled Asian Garlic Steak Skewers
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!
I soaked the chicken in a brine of
4 1⁄2
cups water, divided
1⁄4
cup fresh ginger, chopped
1⁄3
cup kosher salt (coarse)
4
teaspoons orange zest, divided
1
cup orange juice
1⁄2
cup apple juice (or orange juice)
1
tablespoon honey
3⁄4
teaspoon dried thyme
1⁄8
teaspoon hot pepper sauce
1
(4 1/2-5 1/2 lb) whole chickens
1
tablespoon fresh ginger, minced
first
Then followed the recipe as is,
ABSOLUTELY DELICIOUS!
also, I used 1/2 soy sauce and 1/2 teriyaki sauce
The taste was great, but what I didn’t know was using fresh pineapple juice in the marinade can make the chicken mushy. The enzymes in the fresh juice breaks down the chicken. Everything else was great, but if I make again, I would certainly use canned pineapple juice and not fresh. I would still use the fresh pineapple as canned pineapple would just not cut it.
This is a fantastic recipe, I just found that the soya sauce taste was a bit overwhelming in the sauce… I made this two nights in a row and on the second night, I cut the soya sauce down to 1/4 cup instead of 1/2 cup and it was perfect! Great recipe, I’ll be making this again
Hi Alyssa, I had the good fortune of stumbling across your website looking for skewer recipes. Your Hawaiian teriyaki chicken skewers did not disappoint! I added in mushrooms as well. It took a bit longer to cook, but no two bbq’s are the same. I am looking forward to exploring your other recipes! Thx!!
Can you make these in the oven?
Yes, this goes well in the oven. Preheat your oven to 375* and put everything on a sheet pan without the skewers. Cook for 25 minutes or until cooked through.
Hello Alyssa. I made the chicken today without skewers. I followed the recipe to the T and the taste was so yummy. I sprinkled sesame seeds on them and will serve on green salad for my man. He is a fitness freak and for a first time cooking for him, i researched many grilled chicken recipes but my 6th sense guided me up to yours and i am very happy i made it. He also would be very happy. Thanksssss and as u know the way to a man’s heart is through his stomach 🙂 Thankssssssss
Hello. What is the approximate weight of 4 boneless skinless chicken breasts in OZ or Grams?
According to google it says: Boneless and without skin, between 6oz and 8oz. From 170 grams to 226 grams.
Grilled skewers in grill pan with olive oil then brushed skewers with new teriyaki marinade. Baked in oven at 375 degrees for 45 minutes till chicken reached 165 degrees. Multiplied marinade 4 times for family of six. Served skewers over white rice. Teriyaki marinade is so good you need a lot for your skewers and rice. Great recipe.
Thanks for the recipe! Our main issue was the cook time. Only 8-10 minutes and our chicken was still incredibly raw on the inside. Similar recipes recommend 5-8 minutes on each side of the skewers which is what we ended up going with. Would definitely recommend a longer cook time!