Name: Hawaiian Grilled Teriyaki Chicken Skewers Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Hawaiian
Ingredients: 1.5 lb boneless, skinless chicken thighs (cut into 1.5-inch pieces); 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); 3 tablespoons soy sauce; 2 tablespoons honey; 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 (or 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening)

If you’re craving a burst of tropical flavors right at your grill, this Hawaiian Grilled Teriyaki Chicken Skewers Recipe has got you covered! Juicy chicken thighs, sweet pineapple, and colorful veggies come together with a homemade teriyaki glaze that’ll make your taste buds sing.

A white plate holds five metal skewers filled with colorful grilled kebabs. Each skewer has layers starting with golden yellow pineapple chunks that are slightly charred, followed by orange grilled chicken pieces glazed with a shiny sauce. Between the chicken and pineapples are roasted red bell peppers, green zucchini chunks, and purple onion pieces, all with slight grill marks. Fresh green cilantro leaves are scattered on the kebabs and plate. On the side of the plate is a small white bowl filled with thick reddish-brown dipping sauce and a couple of lime wedges placed next to it. The plate rests on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hawaiian Grilled Teriyaki Chicken Skewers Recipe
Top Tip
How to Serve Hawaiian Grilled Teriyaki Chicken Skewers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hawaiian Grilled Teriyaki Chicken Skewers Recipe

Why You'll Love This Recipe

I can’t get enough of how effortlessly these skewers come together. Whether I’m firing up the grill on a sunny afternoon or whipping up a quick weeknight dinner, they always impress with their juicy, flavorful bite and vibrant look.

Quick and Easy: Ready in just 25 minutes, perfect for busy days or last-minute BBQ plans.
Balanced Flavors: Sweet pineapple and smoky paprika blend beautifully with the savory teriyaki glaze.
Colorful & Nutritious: Veggies like bell peppers and zucchini add freshness and a satisfying crunch.
Versatile: Great for meal prep, parties, or a casual family dinner.

Ingredients & Why They Work

Picking the right ingredients is key to nailing these Hawaiian grilled teriyaki chicken pineapple skewers. Fresh produce makes a huge difference, especially the pineapple—it adds that perfect tangy sweetness that canned just can’t match.

Flat lay of fresh boneless skinless chicken thighs cut into chunks, juicy bright yellow pineapple chunks, a medium red onion quartered into chunks, large green bell pepper pieces, large red bell pepper pieces, sliced small zucchini rounds and half-moons, a few cloves of whole garlic, a small piece of fresh ginger root, a fresh lime cut in half, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of golden honey, a small white ceramic bowl of rich red ketchup, a small white ceramic bowl of amber sesame oil, a small white ceramic bowl of smoked paprika powder, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, skinless chicken thighs: Juicy and tender, they soak up the marinade beautifully without drying out.
Fresh pineapple chunks: Adds natural sweetness and caramelizes nicely on the grill.
Red onion: Gives a sharp, slightly sweet punch and holds up well to grilling.
Green and red bell peppers: Provide color, crunch, and subtle sweetness.
Small zucchini: Adds a mild flavor and lovely texture when grilled.
Soy sauce: The salty backbone of the teriyaki marinade.
Honey: Sweetens naturally and helps create that sticky glaze.
Fresh lime juice: Brightens and balances the flavors with citrus zing.
Smoked paprika: Brings a hint of smokiness that complements the grill perfectly.
Garlic: Adds depth and a delicious savory undertone.
Sesame oil: Gives a subtle nutty aroma and richness.
Fresh ginger: Offers a warm, zesty kick that wakes up the marinade.
Ketchup or cornstarch slurry: Thickens the sauce for a shiny, clinging glaze.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the great things about this Hawaiian Grilled Teriyaki Chicken Skewers Recipe is how easy it is to tailor to your taste buds or dietary needs. Whether you want to spice things up, swap veggies, or adapt it for a special diet, there's plenty of room to make it truly yours.

Variation: For a smoky twist, I like adding a dash of cayenne or chipotle powder to the marinade instead of smoked paprika. It gives the skewers a subtle heat that plays beautifully with the sweetness of the pineapple.
Vegetarian Version: Swap the chicken with firm tofu or tempeh marinated the same way. Grilling it alongside pineapple and veggies still delivers that signature sweet-savory flavor without the meat.
Seasonal Veggies: Feel free to swap the bell peppers and zucchini for summer squash, cherry tomatoes, or even mushrooms depending on what's fresh and in season.
Gluten-Free: Use tamari instead of soy sauce to keep the recipe gluten-free without sacrificing that delicious umami taste.
Make Ahead: You can marinate the chicken and chop the veggies the night before, then simply assemble the skewers right before grilling. Perfect for busy weeknights or weekend BBQs.

Step-by-Step: How I Make Hawaiian Grilled Teriyaki Chicken Skewers Recipe

The image shows five skewers on a rectangular metal tray lined with white paper. Each skewer has layers of grilled chicken pieces in golden brown with grill marks, alternating with brightly colored vegetables including red and green bell peppers, purple onion pieces, and yellow pineapple chunks. The tray also holds lime wedges and a small white bowl filled with dark brown sauce. Surrounding the tray are white bowls of cut pineapple and mixed bell peppers, pieces of flatbread, pineapples, and green cilantro leaves, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together Your Flavor-Packed Marinade

Start by combining 3 tablespoons of soy sauce, 2 tablespoons of honey, 2 tablespoons of fresh lime juice, 1 teaspoon of smoked paprika, 2 minced garlic cloves, 1 teaspoon of sesame oil, 1 teaspoon of fresh ginger, and 1 tablespoon of ketchup (or the cornstarch slurry if you prefer a thicker glaze). Whisk everything until well blended—the aroma of garlic and ginger mixed with the tangy lime will already get your taste buds excited!

Step 2: Marinate the Chicken Pieces

Add the 1.5 lb of bite-sized chicken thigh pieces to your marinade bowl. Use a spoon or your hands to make sure every piece is thoroughly coated. Cover the bowl and pop it in the fridge for at least 10 minutes. Even this short rest time lets the flavors soak in and tenderize the chicken—if you have more time, feel free to marinate longer for deeper flavor.

Step 3: Thread Your Colorful Skewers

Grab your soaked wooden skewers (or metal ones if you prefer) and start alternating chicken pieces with fresh pineapple chunks, 1.5-inch red onion chunks, and chunks of green and red bell peppers, plus zucchini slices. This colorful lineup not only looks stunning but balances juicy, sweet, savory, and smoky flavors in every bite.

Step 4: Preheat Grill to Perfect Temperature

Get your grill heated to medium-high—about 400°F (200°C). This temperature is just right for searing the chicken so it locks in juices while letting the vegetables soften and char slightly, creating that irresistible grilled aroma and flavor.

Step 5: Grill and Glaze for Juicy Perfection

Place your skewers on the grill and cook for about 15 minutes total. Turn them every 3 to 4 minutes so all sides get those beautiful grill marks and even cooking. Use any remaining marinade to baste the skewers as they cook—this keeps everything moist and layers on more delicious teriyaki flavor. Remember, the chicken should reach an internal temperature of 165°F (74°C) for safe, juicy results.

Step 6: Rest and Serve Hot

Once off the grill, let your skewers rest a few minutes—this lets the juices redistribute within the chicken. Then serve them hot, maybe alongside a bed of fluffy rice or a fresh green salad. Each bite will bring a perfect harmony of sweet pineapple, smoky grilled vegetables, and tender, flavorful chicken.

Top Tip

Mastering the balance of flavors and textures is key to making your Hawaiian Grilled Teriyaki Chicken Skewers Recipe truly shine. These tips will help you get that perfect juicy chicken with smoky char and vibrant veggies bursting with freshness.

Marinate for Flavor: Even a short 10-minute marinade works wonders, but if you have time, let the chicken soak for 30 minutes to deepen the teriyaki flavor.
Soak Your Skewers: Don’t skip soaking wooden skewers for 30 minutes before grilling to prevent burning and keep your presentation picture-perfect.
Turn Often: Turning the skewers every 3 to 4 minutes ensures even cooking and helps create that irresistible caramelized glaze.
Don’t Overcook: Keep an eye on the chicken’s internal temperature—165°F (74°C) is the sweet spot to keep it juicy and safe without drying out.

How to Serve Hawaiian Grilled Teriyaki Chicken Skewers Recipe

The image shows two parts: on the left, a white bowl filled with raw chicken pieces covered in a red sauce with bits of garlic. The bowl sits on a white marbled surface, surrounded by lime, pineapple slices, and a small bowl of the same sauce. On the right, four metal skewers lined up on a white tray, each skewer holding layers of chunks of pineapple, red bell pepper, green bell pepper, red onion slices, and pieces of raw chicken soaked in the same sauce, arranged in a colorful, repeating pattern. There are extra pieces of pineapple and bell peppers scattered around the tray with the small sauce bowl near the bottom edge. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh garnishes can elevate your skewers instantly. Consider sprinkling toasted sesame seeds for an extra nutty crunch or chopped green onions to add a mild bite. For a refreshing contrast, add a few sprigs of fresh cilantro or a wedge of lime on the side to squeeze over just before eating.

Side Dishes

Hawaiian Grilled Teriyaki Chicken Skewers pair beautifully with light, tropical-inspired sides. Serve alongside coconut rice or steamed jasmine rice to soak up the teriyaki glaze. A crisp Asian slaw or grilled corn on the cob complements the smoky sweetness perfectly. For a simple and healthy option, a fresh cucumber salad with a tangy dressing also works wonders.

Make Ahead and Storage

Storing Leftovers

Once cooked, store your leftover Hawaiian Grilled Teriyaki Chicken Skewers in an airtight container in the refrigerator. They'll stay fresh for up to 2 days. Keeping them chilled helps maintain the juicy texture of the chicken and the vibrant snap of the veggies.

Freezing

You can freeze the cooked skewers by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag or container. Freeze for up to 1 month. When ready to enjoy, thaw them overnight in the fridge before reheating to keep the flavors and texture just right.

Reheating

Reheat leftover skewers gently in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Alternatively, warm them on a grill or in a skillet over medium heat to revive that tasty char and sizzle. Avoid microwaving if possible to prevent sogginess.

Frequently Asked Questions:

Can I use other cuts of chicken for this skewers recipe?

Absolutely! While boneless, skinless chicken thighs are ideal for their juiciness and tenderness, you can also use chicken breast if you prefer leaner meat. Just adjust grilling time slightly to avoid overcooking.

What can I substitute if I don’t have fresh pineapple?

Fresh pineapple is best for texture and flavor, but if you must, well-drained canned pineapple chunks can work in a pinch. Just be mindful they’re softer and sweeter, which might affect grilling time and texture.

How do I make this recipe gluten-free?

Swap the soy sauce with tamari or a certified gluten-free soy sauce alternative. This simple switch keeps the teriyaki flavor intact and safe for gluten-sensitive diets.

Can I prepare the skewers ahead of time?

Yes! You can marinate the chicken and chop the vegetables the night before, then assemble the skewers just before grilling. This makes for an easy and stress-free cooking day.

Final Thoughts

Bringing together the sweet tang of pineapple, the smoky warmth of grilled vegetables, and the savory-sweet punch of homemade teriyaki, this Hawaiian Grilled Teriyaki Chicken Skewers Recipe is sure to be a crowd-pleaser. Whether you’re hosting a summer BBQ or just craving a flavorful dinner, these skewers offer simplicity without sacrificing taste. Give them a try—you might just find a new favorite that lands on your table again and again!