Hawaiian Grilled Teriyaki Chicken Pineapple Skewers Recipe
Delicious Hawaiian Grilled Teriyaki Chicken Pineapple Skewers featuring tender marinated chicken thighs paired with fresh pineapple and colorful vegetables, all grilled to perfection with a sweet and savory teriyaki glaze. Perfect for a quick and flavorful 25-minute meal with a tropical twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes plus 30 minutes marinating time
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Ingredients
Chicken and Vegetables
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces (700 g)
- 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
Sauce / Marinade
- 3 tablespoons soy sauce
- 2 tablespoons honey (or brown sugar)
- 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 (for thickening) OR 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Sauce / Marinade: In a small saucepan, combine soy sauce, honey (or brown sugar), lime juice, smoked paprika, garlic, sesame oil, and ginger. Bring the mixture to a gentle simmer over medium heat.
- Thicken the Sauce: Stir in ketchup or the cornstarch slurry to thicken the sauce. Continue simmering until the sauce coats the back of a spoon, about 2–3 minutes. Remove from heat and let cool slightly.
- Marinate the Chicken: Divide the sauce in half. Place chicken pieces in a bowl or zip-top bag and pour half of the sauce over the chicken. Mix well to coat evenly. Refrigerate and marinate for about 30 minutes. Reserve the other half of the sauce for basting and serving.
- Assemble the Skewers: Thread the chicken pieces onto metal skewers alternately with pineapple chunks, red onion, green bell pepper, red bell pepper, and zucchini. Leave a little space between pieces for even cooking.
- Preheat the Grill: Heat the grill or grill pan to medium-high heat. Oil the grates or pan to prevent sticking.
- Grill the Skewers: Place the assembled skewers on the grill and cook for about 12–15 minutes, turning every 3–4 minutes to ensure even cooking. During the last few minutes, brush frequently with the reserved sauce for a glossy finish. Use one portion of the reserved sauce for basting and keep a separate portion for serving to avoid cross-contamination.
- Check Doneness: Make sure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Serve: Transfer the cooked skewers to a platter. Spoon extra reserved sauce over the skewers and serve with small bowls of sauce on the side for dipping.
Notes
- Marinate chicken for at least 30 minutes to allow flavors to penetrate.
- Use metal skewers so they conduct heat and cook the chicken evenly; if using wooden skewers, soak them in water for 30 minutes prior to assembly.
- Adjust the sweetness of the sauce by choosing honey or brown sugar to your preference.
- Keep basting sauce separate from serving sauce to avoid double-dipping and maintain hygiene.
- Serve skewers with side dishes like steamed rice or a fresh green salad for a complete meal.
- You can substitute chicken thighs with chicken breasts if preferred, though thighs remain juicier when grilled.
