Hawaiian Grilled Teriyaki Chicken Pineapple Skewers Recipe
If you’re looking for a tropical-inspired dinner that instantly transports you to paradise, you’ll want to put Hawaiian Grilled Teriyaki Chicken Pineapple Skewers at the top of your menu. This irresistible dish balances juicy chicken thighs, charred sweet pineapple, and a rainbow of veggies—all lacquered in a glossy, garlicky teriyaki glaze that’s just the right amount of sticky. Whether you’re grilling out with friends or whipping up an easy weeknight dinner, the flavors and vibrant presentation of Hawaiian Grilled Teriyaki Chicken Pineapple Skewers turn an ordinary day into a celebratory meal.
Ingredients You’ll Need
One of my favorite things about these skewers is how the ingredient list is straightforward, but each element is carefully chosen to amplify the colors, textures, and bold flavors of this crowd-pleasing dish. Prepping is a breeze, and every bite tells its own delicious story.
- Chicken thighs: Tender, juicy, and perfect for grilling—these pieces soak up the teriyaki flavor beautifully.
- Fresh pineapple chunks: Nothing beats the caramelized sweetness you get from real pineapple.
- Red onion: Adds a pop of color and a subtle, mellow bite when grilled.
- Green bell pepper: Crunchy, grassy, and vibrant, this pepper brings balance to the sweet and savory elements.
- Red bell pepper: Slightly sweet and smoky, and adds another layer of color.
- Zucchini: Mild and tender, zucchini rounds out the veggie lineup with a burst of green.
- Soy sauce: Just the right amount gives you depth without overpowering—don’t overdo it!
- Honey (or brown sugar): Supplies that classic teriyaki sweetness and helps the glaze caramelize.
- Fresh lime juice: Splash of citrus wakes up the marinade and ties all the flavors together.
- Smoked paprika: Adds warmth and a hint of smokiness that’s subtle but noticeable.
- Garlic: Essential for savory aromatic depth in every bite.
- Sesame oil: Gives the sauce an extra layer of nutty aroma—just a little goes a long way.
- Fresh ginger (or ginger powder): Spicy, zingy brightness that lifts the entire dish.
- Ketchup (or cornstarch slurry): Thickens the sauce to perfect, brush-on consistency—choose what works best for you.
How to Make Hawaiian Grilled Teriyaki Chicken Pineapple Skewers
Step 1: Prepare the Sauce / Marinade
Start by mixing up your homemade teriyaki—fresh is always best! In a small saucepan, combine the soy sauce, honey (or brown sugar), lime juice, smoked paprika, garlic, sesame oil, and ginger. The sauce base smells incredible even before it hits the heat.
Step 2: Simmer and Thicken the Sauce
Bring the mixture to a gentle simmer over medium heat, so the flavors meld together without burning the sugars. Once it’s simmering, stir in your thickener of choice—either ketchup for a little color and sweetness or a quick cornstarch slurry for gloss. In just a few minutes, you’ll have a rich, shiny sauce that clings to a spoon.
Step 3: Let the Sauce Cool
Take the pan off the heat and let the sauce cool down slightly. This makes it easier to handle when marinating the chicken, and prevents any accidental cooking of the meat while mixing.
Step 4: Marinate the Chicken
Now for the flavor infusion! Divide the sauce in half. Toss your chicken thighs in half of the marinade, making sure each piece is coated well. Place everything in a bowl or zip-top bag and let it chill in the fridge for 30 minutes. This little pause builds juicy, flavor-packed chicken.
Step 5: Reserve the Sauce
The remaining sauce is your secret weapon—half is for brushing over the skewers as they grill and half for drizzling at the table. Always divide the extra sauce into separate containers to avoid cross-contamination—keeping one portion pristine for serving.
Step 6: Assemble the Skewers
Grab your metal skewers (or well-soaked wooden ones) and have some fun: alternate marinated chicken with pineapple, red onion, green and red bell peppers, and zucchini. Leaving a little space between pieces ensures everything cooks evenly and gets those crave-worthy grilled edges.
Step 7: Grill the Skewers
Heat your grill or grill pan to medium-high and oil the grates—this helps prevent sticking and encourages gorgeous grill marks. Lay your skewers down and cook for about 12 to 15 minutes, turning every 3–4 minutes. During the last few minutes, baste frequently using your reserved basting sauce, creating that high-shine finish and extra layers of flavor. Keep grilling until the chicken reaches 165°F so every bite is perfectly juicy.
Step 8: Serve and Drizzle
As soon as the Hawaiian Grilled Teriyaki Chicken Pineapple Skewers come off the heat, move them to a platter. Spoon over the last bit of fresh sauce and pass more around the table for dipping—this tiny flourish makes the whole meal feel restaurant special!
How to Serve Hawaiian Grilled Teriyaki Chicken Pineapple Skewers
Garnishes
For a fresh and fun finish, sprinkle the skewers with sliced green onions, a scattering of toasted sesame seeds, or even a few chili flakes if you love a little heat. These touches not only look beautiful but also echo the vibrant flavors in the skewers themselves.
Side Dishes
Hawaiian Grilled Teriyaki Chicken Pineapple Skewers go perfectly with jasmine rice, coconut rice, or a bright cabbage slaw to balance out the savory sweetness. You can also pair them with grilled corn on the cob or a crisp, cucumber salad for a backyard feast that truly sings.
Creative Ways to Present
If you’re entertaining, stand the skewers up in a pineapple half for a playful, tropical centerpiece. For a family-style meal, lay them out on a wide serving tray lined with banana leaves or lettuce for extra island vibes. These Hawaiian Grilled Teriyaki Chicken Pineapple Skewers are showstoppers however you plate them!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover skewers to an airtight container in the fridge. They’ll keep for up to three days, maintaining their juicy texture and bright flavors. When you’re ready to revisit paradise, they taste just as delicious the next day, especially with an extra drizzle of sauce.
Freezing
You can absolutely freeze cooked Hawaiian Grilled Teriyaki Chicken Pineapple Skewers. Just slide everything off the skewers and store in freezer-safe bags or containers. For best results, freeze portions of the sauce separately. They’ll keep for a month without losing much quality.
Reheating
To reheat, let the skewers thaw overnight in the fridge, then warm gently in a covered skillet or in the oven at 350°F until heated through. Add a splash of water or reserved sauce if desired to keep everything moist and flavorful.
FAQs
Can I use chicken breast instead of thighs?
You can swap in chicken breast for the thighs if you prefer, but thighs stay juicier with the high heat of grilling and really absorb the teriyaki marinade. If you opt for breast meat, keep a close eye on doneness so the chicken doesn’t dry out!
Is it okay to use canned pineapple instead of fresh?
Fresh pineapple is best for texture and flavor—plus it caramelizes better on the grill. In a pinch, canned works, but be sure to choose chunks packed in juice (not syrup) and pat them dry before using.
What if I don’t have an outdoor grill?
No grill? No problem! Use a stovetop grill pan or even broil the skewers on a foil-lined baking sheet in your oven. Just flip occasionally for even charring, and you’ll get similar luscious results.
Can the marinade be made ahead of time?
Absolutely! The teriyaki marinade can be made up to three days in advance and stored tightly covered in the fridge. Give it a good stir before using, and you’ll save yourself lots of time at dinnertime.
Are these skewers gluten free?
With a simple substitution—using tamari or coconut aminos instead of regular soy sauce—your Hawaiian Grilled Teriyaki Chicken Pineapple Skewers will be totally gluten free. Always double-check your ingredient labels to be sure.
Final Thoughts
If you want a colorful, delicious meal that wins everyone over at first bite, you have to try Hawaiian Grilled Teriyaki Chicken Pineapple Skewers. Every skewer is bursting with flavor, and there’s something so satisfying about the caramelized, tangy combination of pineapple and teriyaki chicken. Dive in and bring a little aloha spirit to your table tonight!
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Hawaiian Grilled Teriyaki Chicken Pineapple Skewers Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Hawaiian Grilled Teriyaki Chicken Pineapple Skewers are a delicious and colorful dish that’s perfect for summer grilling. Marinated in a flavorful teriyaki sauce, the chicken, pineapple, and veggies are threaded onto skewers and grilled to perfection. Serve these skewers with extra sauce for dipping for a truly tropical and satisfying meal.
Ingredients
Chicken Skewers:
- 1.5 lb boneless, skinless chicken thighs (cut into 1.5-inch pieces (700 g))
Vegetables:
- 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)
Teriyaki Sauce:
- 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 to a gentle simmer over medium heat. Stir in ketchup or cornstarch slurry to thicken. Simmer until 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. Mix well to coat. Marinate in the fridge for about 30 minutes. Reserve the other half of the sauce for basting and serving (divided).
- Assemble the Skewers: Using metal skewers, thread chicken pieces alternately with pineapple chunks, red onion, green bell pepper, red bell pepper, and zucchini. Leave a little space between pieces for even cooking.
- Grill the Skewers: Preheat grill or grill pan to medium-high heat. Oil the grates or pan. Grill skewers for about 12–15 minutes, turning every 3–4 minutes. During the last few minutes, brush frequently with the reserved sauce for a glossy finish. Chicken should reach an internal temperature of 165°F (74°C).
- Serve: Transfer skewers to a platter. Spoon extra reserved sauce over skewers and serve with small bowls of sauce on the side for dipping.
Notes
- For a richer flavor, marinate the chicken for longer, even overnight.
- Soak wooden skewers in water for at least 30 minutes before threading to prevent burning.
- Feel free to customize the skewers with your favorite veggies like cherry tomatoes, mushrooms, or chunks of sweet bell peppers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 skewer
- Calories: 280
- Sugar: 14g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Hawaiian Grilled Teriyaki Chicken Pineapple Skewers, Chicken Skewers, Hawaiian Cuisine, Grilled Chicken Recipe
