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); 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); 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)

If you’re craving something vibrant and bursting with flavor, then this Hawaiian Grilled Teriyaki Chicken Skewers Recipe is exactly what you need. Juicy chicken, sweet pineapple, and colorful veggies come together with a homemade teriyaki glaze that’ll have your taste buds dancing.

A white plate holds several grilled skewers arranged partly overlapping. Each skewer has colorful layers that include shiny, glazed chunks of golden-brown grilled chicken, bright yellow grilled pineapple pieces, red bell pepper slices, green zucchini pieces, and purple onion segments. The chicken pieces have a glossy, charred surface with a sticky glaze that reflects light. Fresh green cilantro leaves garnish the plate, adding a bright contrast. On one side, there is a small white bowl filled with dark red barbecue sauce, and lime wedges sit 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 absolutely love firing up the grill on a warm evening and making these skewers. They’re not only full of flavor but also brighten up the table with their colors – it’s always a hit with family and friends!

Perfect Balance: Savory chicken meets sweet pineapple and tangy teriyaki in each bite.
Quick and Easy: Prep takes just 10 minutes, and the grill does the rest in 15.
Versatile Meal: Ideal for weeknight dinners, backyard BBQs, or batch meal prep.
Fresh Ingredients: Using fresh veggies and pineapple adds natural sweetness and crunch.

Ingredients & Why They Work

Everything you need for these skewers is simple and accessible. When shopping, look for fresh pineapple and good-quality chicken thighs—they make all the difference in flavor and juiciness.

Flat lay of fresh boneless, skinless chicken thighs cut into bite-sized pieces, bright yellow fresh pineapple chunks, a medium red onion halved and quartered into chunks, a large green bell pepper cut into square pieces, a large red bell pepper similarly cut, a small zucchini sliced into half-moon rounds, two whole brown garlic cloves, a small piece of fresh ginger root with skin, a few sprigs of fresh lime leaves, a small white ceramic bowl of dark soy sauce, a small white bowl of golden honey, a small white bowl of light amber sesame oil, a small white bowl of bright red ketchup, and a tiny white bowl of smoked paprika powder—all arranged symmetrically and balanced, 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: I prefer thighs because they stay juicy and absorb marinade beautifully.
Fresh pineapple chunks: Adds a juicy sweetness that pairs perfectly with the savory chicken.
Red onion: Its sharpness mellows out with grilling, adding a nice depth of flavor.
Green bell pepper: Brings a fresh, crisp texture and color balance.
Red bell pepper: Sweet and vibrant, making the skewers even more appealing.
Small zucchini: Adds a subtle earthiness and tender bite when grilled.
Soy sauce: The savory backbone of the teriyaki glaze.
Honey: Natural sweetness that balances the salty and tangy notes.
Fresh lime juice: Brightens the marinade with a citrus punch.
Smoked paprika: Adds a hint of smoky warmth to the glaze.
Garlic: For that classic pungent kick in every bite.
Sesame oil: A nutty flavor that ties the teriyaki glaze together.
Fresh ginger: Adds zing and a little heat; fresh is always best, but powdered works okay too.
Ketchup (or cornstarch slurry): Used to thicken the teriyaki glaze and help it cling to the chicken wonderfully.

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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

I love how versatile this Hawaiian Grilled Teriyaki Chicken Skewers Recipe is—it's so easy to make it your own by swapping veggies, adjusting sweetness, or changing up the protein. A little creativity goes a long way in making this dish perfectly suited to your taste buds or dietary preferences!

Vegetarian Variation: Swap chicken with firm tofu or halloumi, marinating them in the same teriyaki glaze. Grill gently to avoid crumbling. I tried this once and was amazed how well the smoky grilled pineapple paired with crispy tofu chunks!
Spicy Kick: Add a teaspoon of sriracha or crushed red pepper flakes to the marinade for some heat. It’s a great variation for those who like their teriyaki chicken with a bit of a punch.
Seasonal Veggies: If you want to switch up the veggies, try swapping zucchini for summer squash, or adding cherry tomatoes for a burst of juiciness. I also like to toss in mushrooms for a meaty texture contrast.
Gluten-Free Option: Use tamari instead of soy sauce to keep the teriyaki glaze gluten-free without losing that signature flavor. This was a hit when I made it for a gluten-sensitive friend!
Meal Prep Friendly: Double the recipe, thread the skewers but don’t grill. Store them covered in the fridge for up to 2 days, then grill fresh when you’re ready—you’ll save time and still get that irresistible fresh-off-the-grill taste.

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

Four metal skewers are placed on a rectangular metal tray lined with white paper, each skewer has 7 to 9 layers of grilled chicken pieces in golden brown with char marks, alternating with colorful layers of green and red bell peppers, purple onions, and pineapple chunks. Some sauce is drizzled over the skewers, giving them a shiny appearance. Around the skewers, there are lime wedges and small green herb leaves. To the left, there are round white flatbreads stacked, and in the top left corner, a white bowl filled with yellow pineapple cubes. On the right side, a white bowl with chopped green and red bell peppers is visible. The whole setting is on a dark wooden surface with some scattered herbs and vegetable pieces nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Teriyaki Marinade

Start by combining 3 tablespoons of soy sauce, 2 tablespoons of honey, and 2 tablespoons of fresh lime juice in a bowl. Add 1 teaspoon smoked paprika, 2 cloves of minced garlic, 1 teaspoon sesame oil, 1 teaspoon minced fresh ginger (or ginger powder), and 1 tablespoon ketchup—or if you want a thicker glaze, substitute ketchup with the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoon water). Whisk everything together until smooth and fully blended. This homemade teriyaki glaze sets the foundation for those beautiful, balanced flavors!

Step 2: Marinate the Chicken Thighs

Toss 1.5 pounds of boneless, skinless chicken thighs (cut into 1.5-inch pieces) into the teriyaki marinade. Make sure every piece is nicely coated; it’s the key to juicy, flavorful chicken. For best results, let the chicken soak in the marinade for at least 10 minutes. If you have a bit more time, 30 minutes in the fridge deepens the flavor beautifully. I like to cover the bowl with plastic wrap and occasionally stir the chicken to redistribute the glaze evenly.

Step 3: Fire up the Grill and Prep the Skewers

Preheat your grill to medium-high heat. While it’s warming up, soak wooden skewers in water for 30 minutes to prevent them from burning during grilling—you’ll thank me later! Then, thread the marinated chicken pieces onto the skewers, alternating with vibrant chunks of fresh pineapple (about 1 cup), red onion, green bell pepper, red bell pepper, and sliced zucchini. The mix of colors and textures makes these skewers as fun to look at as they are to eat.

Step 4: Grill to Mouthwatering Perfection

Place your skewers on the clean, oiled grill grates. Let them cook for about 12 to 15 minutes, turning every 3 to 4 minutes to ensure even charring and cooking. Keep an eye out for that gorgeous caramelized glaze on the chicken and the slight char on the veggies—that’s when you know they’re ready. For extra flavor, don’t hesitate to baste the skewers occasionally with any leftover teriyaki glaze during grilling. Just be cautious not to flare up the grill!

Step 5: Rest, Serve, and Savor

Once cooked through and beautifully charred, remove the skewers from the grill and let them rest for about 2 minutes. This helps the juices settle inside the chicken for maximum tenderness. Serve these Hawaiian Grilled Teriyaki Chicken Pineapple Skewers hot, either on their own, over a bed of fluffy rice, or alongside your favorite summer sides. I love pairing them with a crisp green salad or coconut rice to complete the tropical vibe.

Top Tip

These tips can help you elevate your Hawaiian Grilled Teriyaki Chicken Skewers Recipe to flavorful perfection and make your grilling experience smooth and satisfying.

Marinate Just Right: I’ve found that marinating the chicken thighs for at least 10 minutes—ideally up to 30 minutes—really lets the flavors soak in without turning the meat mushy.
Don’t Forget to Soak Your Skewers: Soaking wooden skewers in water for 30 minutes before grilling prevents them from catching fire and keeps your skewers intact and looking great.
Turn Often and Baste: Turning the skewers every 3 to 4 minutes and basting with the leftover teriyaki glaze ensures even cooking and keeps every bite juicy and shiny with flavor.
Balance Sweetness: I used to add too much honey and ended with an overly sweet glaze—adjusting the honey to your taste helps maintain a delightful balance between savory and sweet.

How to Serve Hawaiian Grilled Teriyaki Chicken Skewers Recipe

The image shows two parts: on the left side, there is a white bowl filled with raw chicken pieces covered in a thick, shiny dark reddish-brown sauce with small garlic bits, placed on a white marbled surface. Around the bowl, there are fresh green limes and pineapple chunks. On the right side, five metal skewers lie on a white tray, each skewer layered with chunks of raw chicken coated in sauce, bright yellow pineapple pieces, red and green bell pepper squares, and small purple onion slices, arranged evenly from bottom to top. Near the tray, there are extra pieces of pineapple and a small round bowl with the same thick sauce on the side. The whole scene is well-lit and vibrant with natural colors. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Freshly chopped green onions, toasted sesame seeds, and a sprinkle of chopped cilantro add instant brightness and texture contrast. A wedge of lime on the side also lets everyone add a zesty finish to their skewers.

Side Dishes

These skewers pair beautifully with steamed jasmine rice or coconut rice for a tropical twist. For some crunch, serve alongside a crisp Asian slaw or a refreshing cucumber salad. Grilled corn on the cob or garlic butter green beans also complement the smoky, sweet flavors nicely.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken skewers in an airtight container in the refrigerator for up to 3 days. Make sure to cool them to room temperature before refrigerating to keep them fresh and tasty.

Freezing

You can freeze the uncooked marinated chicken pieces separately in a freezer-safe bag for up to 1 month. When ready, thaw overnight in the refrigerator, assemble your skewers, and grill fresh for best results. Avoid freezing the fully assembled skewers as the vegetables may lose texture when thawed.

Reheating

To reheat, warm the skewers gently in a skillet over medium-low heat or in a 350°F oven for about 10 minutes until evenly heated through. Avoid high heat that could dry out the chicken. You can also microwave on medium power, covered, checking frequently to prevent overcooking.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Absolutely! While chicken thighs stay juicier and offer more flavor, chicken breasts can be used if you prefer a leaner option. Just be careful not to overcook them, as breasts dry out more easily.

How do I prevent the skewers from sticking to the grill?

Make sure to clean and oil your grill grates well before cooking. Also, soaking wooden skewers in water for 30 minutes helps prevent burning and sticking. Turning the skewers regularly and basting with the glaze keeps everything moist.

Can I make the teriyaki glaze ahead of time?

Yes! The teriyaki glaze can be mixed ahead and stored in the refrigerator for up to 3 days. This can save time on the day of cooking and helps flavors meld beautifully.

What can I serve if I don’t have a grill?

No grill? No problem. You can cook these skewers under a broiler or on a stovetop grill pan. Just watch closely to avoid burning, and turn them frequently for even cooking and nice char marks.

Final Thoughts

Whipping up this Hawaiian Grilled Teriyaki Chicken Skewers Recipe always brings a little island sunshine to my kitchen—and I hope it does the same for you. With its vibrant colors, juicy chicken, and sweet pineapple, it’s a surefire way to brighten up a summer dinner or impress at your next BBQ. Give it a try, savor each flavorful bite, and enjoy the delicious balance of sweet, smoky, and savory that makes this dish a true crowd-pleaser.