Why You’ll Love Easy Hawaiian Teriyaki Chicken Kabobs Recipe (video) Recipe
- Sweet and savory teriyaki flavor with a tropical twist
- Juicy chicken paired with caramelized pineapple
- Easy to prepare with simple pantry ingredients
- Works for both oven baking and outdoor grilling
- Great for meal prep or entertaining guests
- Colorful, fun skewers that look as good as they taste
- Customizable with different vegetables or proteins
- Perfect balance of protein, fruit, and veggies in one dish
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 1/2 lbs chicken thighs or chicken breast
- 1/2 large pineapple, cubed
- 1 large red bell pepper, cubed
- 1/2 large red onion, cubed
- 8 bamboo skewers
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup sesame seed oil
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 10 garlic cloves, finely minced
- 1 1/2-inch chunk ginger (about 2 tbsp grated)
- 2 tsp cornstarch
- 2 tbsp water
- Sesame seeds, for garnish
Directions
- In a large bowl or measuring cup, combine soy sauce, pineapple juice, sesame seed oil, and rice vinegar.
- Add minced garlic and brown sugar. Grate in fresh ginger and mix well.
- Measure out 1 cup of the sauce and set it aside for marinating the chicken. Reserve the remaining sauce for glazing.
- To make the glaze, pour the remaining sauce into a saucepan and bring to a simmer. Cook for 7–8 minutes over medium heat until fragrant and slightly reduced.
- Mix cornstarch and water to create a slurry, then stir it into the sauce. Cook for 30–60 seconds until thickened. Set aside.
- Cut chicken into bite-sized pieces. Cube pineapple, bell pepper, and red onion into similar-sized chunks.
- Place chicken, pineapple, and bell pepper in a dish. Pour in the reserved 1 cup of marinade and massage into the chicken. Cover and refrigerate for at least 30 minutes or up to overnight.
- Soak bamboo skewers in water for at least 30 minutes to prevent burning.
- Thread chicken, pineapple, red onion, and bell pepper onto skewers, alternating ingredients. Do not pack too tightly.
- For baking: Preheat oven to 475°F (246°C). Line a baking sheet with foil and arrange kabobs on it.
- Bake for 20 minutes, turning halfway through. Drain excess liquid as needed.
- Switch oven to broil and broil for 3–4 minutes per side until lightly charred and chicken reaches 165°F (74°C).
- For grilling: Preheat grill to 600°F (315°C). Grill kabobs for 16–18 minutes, turning every 3–4 minutes until fully cooked and lightly charred.
- Brush kabobs with prepared teriyaki glaze before serving and sprinkle with sesame seeds if desired.
Servings and timing
- Servings: 8
- Preparation Time: 25 minutes
- Marinating Time: 30 minutes to overnight
- Cooking Time: 20–25 minutes
- Total Time: About 55 minutes (plus marinating time)
Variations
- Swap chicken with shrimp, beef, or tofu for different protein options
- Add zucchini, mushrooms, or cherry tomatoes for extra vegetables
- Use honey instead of brown sugar for a different sweetness profile
- Add chili flakes or sriracha for a spicy kick
- Grill pineapple separately for deeper caramelization
- Replace rice vinegar with apple cider vinegar if needed
- Serve with coconut rice for a tropical-style meal
- Use metal skewers instead of bamboo for easier grilling
Storage/Reheating
Store leftover kabobs in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm in a skillet over medium heat or in the oven at 350°F until heated through. You can also microwave in short intervals, but the texture is best preserved with oven or skillet reheating.
Freeze cooked chicken and vegetables separately from skewers for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use chicken breast instead of chicken thighs?
Yes, both work well. Chicken thighs stay juicier, but chicken breast is a leaner option.
How long should I marinate the chicken?
At least 30 minutes, but overnight gives the best flavor.
Can I bake these instead of grilling?
Yes, the recipe includes oven instructions and works very well baked and broiled.
Do I have to use pineapple?
No, but pineapple adds sweetness and helps balance the savory teriyaki flavor.
Can I make the sauce ahead of time?
Yes, the sauce can be made 2–3 days in advance and stored in the refrigerator.
Why soak bamboo skewers?
Soaking prevents them from burning in the oven or on the grill.
Can I make this recipe spicy?
Yes, add chili flakes, sriracha, or chopped fresh chili to the marinade.
What should I serve with these kabobs?
They pair well with rice, salad, or grilled vegetables.
Can I cook these in an air fryer?
Yes, cook at 375°F in batches for about 12–15 minutes, turning halfway through.
How do I know when the chicken is done?
The internal temperature should reach 165°F (74°C) and the juices should run clear.
Conclusion
These Easy Hawaiian Teriyaki Chicken Kabobs are a vibrant and flavorful dish that brings together sweet pineapple, savory teriyaki glaze, and perfectly grilled chicken. Whether baked in the oven or cooked on the grill, they deliver bold tropical flavor in every bite. Simple to prepare and perfect for gatherings or weeknight dinners, they’re a recipe you’ll want to make again and again.
Easy Hawaiian Teriyaki Chicken Kabobs Recipe (video)
These Hawaiian teriyaki chicken kabobs are juicy, sweet, and savory with pineapple, bell peppers, and a rich homemade teriyaki glaze. Perfect for grilling or baking, they deliver a tropical flavor-packed meal the whole family will enjoy.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Grill
- Cuisine: Hawaiian
- Diet: Halal
Ingredients
- 2 1/2 lbs chicken thigh (or chicken breast)
- 1/2 large pineapple, cubed
- 1 large red bell pepper, cubed
- 1/2 large red onion, cubed
- 8 bamboo skewers
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup sesame seed oil
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 10 garlic cloves, finely minced
- 1 1/2 inch chunk ginger (about 2 tbsp grated)
- 2 tsp cornstarch
- 2 tbsp water
- Sesame seeds, for garnish
Instructions
- In a bowl, combine soy sauce, pineapple juice, sesame seed oil, rice vinegar, minced garlic, and brown sugar. Grate in the ginger and mix well.
- Divide the sauce into two portions: 1 cup for marinating and 1 cup for the glaze.
- Simmer the glaze portion in a saucepan for 7–8 minutes until the garlic softens.
- Mix cornstarch with water to form a slurry, then add to the simmering glaze and cook for 30–60 seconds until thickened. Set aside.
- Cut chicken into chunks and cube pineapple, bell pepper, and red onion into similar-sized pieces.
- Place chicken, pineapple, and bell pepper in a dish and pour over the marinade portion of the sauce. Mix well, cover, and refrigerate for at least 30 minutes.
- Soak bamboo skewers in water while the chicken marinates.
- Thread chicken, pineapple, bell pepper, and red onion onto skewers, alternating ingredients.
- Preheat oven to 475°F (or heat grill to high if grilling).
- Bake kabobs on a lined baking sheet for about 20 minutes, turning halfway through, or grill for 16–18 minutes, turning frequently, until chicken reaches 165°F internally.
- Switch oven to broil for 3–4 minutes per side for extra char if baking.
- Brush cooked kabobs with teriyaki glaze and sprinkle with sesame seeds before serving.
Notes
- Soaking bamboo skewers helps prevent burning during cooking.
- Chicken thighs stay juicier, but chicken breast can be used for a leaner option.
- Do not overcrowd skewers to ensure even cooking.
- Reserve enough glaze for brushing after cooking for best flavor.
- Serve with steamed rice or a fresh green salad for a complete meal.
Nutrition
- Serving Size: 1 skewer serving
- Calories: 410 kcal
- Sugar: 18 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 120 mg
