Juicy marinated chicken, sweet pineapple and colorful vegetables (pell peppers + zucchini + red onion) are grilled perfectly with homemade teriyaki glaze. These Hawaiian Chicken Pineapple Skewers are the ultimate summer weekday dinner, a BBQ favorite, or a meal prep victory!
Why these chicken skewers are worthy of your grill location
Don’t settle for store-bought tiriyaki sauce! My homemade version is fresh, stingy with lime, sweet enough, shiny glaze covers everything perfectly. You know exactly what ingredients it contains, and it is gluten-free (if you use GF soy sauce or GF tamari). Juicy thighs, not dry breasts: I bring boneless, skinless chicken thighs. They stay juicy and even all the high-heat grills absorb the marinade like a dream. Pineapple isn’t just about pizza! Caramelize on the grill and become smoky and sweet – like my grilled pork tenderloin recipe. This recipe is made for summer dinners, pool parties, or barbecue dishes. These Hawaiian Chicken Kebabs hit adults and kids and can be easily scaled up for parties. If you want a vegetarian option, you can swap seasonal vegetables and tofu. One skewer, full meal: summer vegetables, protein, fruits – done. There’s no need to make lots of sides (unless you want to do it, make cilantro lime black bean rice, my most requested pasta salad, or a fresh Greek salad). Perfect for busy weekday nights, meal preparation, or “don’t want to turn on the oven” days. And while you’re in it, throw my shrimp skewers on the grill too!
How to make a skewer of Hawaiian chicken (step-by-step photos)
Collect all the ingredients. Everything you need for a grilled chicken kebab.
Make a Terriyaki Sauce/Marinated: Mix soy sauce, honey, lime juice, smoked paprika, garlic, sesame oil, and ginger into a pan. Simmer, thicken with ketchup or cornstarch, then chill and divide in half.
Marinate the chicken in half sauce for 30 minutes. The rest will be reserved for packing. Temper the chicken on a metal skewer with pineapple, onion, peppers and zucchini.
Grill over medium heat for 12-15 minutes and brush with the reserved sauce until the chicken is cooked. Grilled chicken skewers are served with extra teriyaki sauce.
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Hawaiian Grilled Tiyaki Chicken Pineapple Skewers
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For skewers:
1.5 lb Boneless skinless chicken thighs Cut into 1.5 inch pieces (700 g)1 cup Fresh pineapple chunks Approximately 1 small pineapple1 Medium Red onion Cut into 1.5 inch chunks1 big Green Peppers Cut into 1.5 inch pieces1 big Red peppers Cut into 1.5 inch pieces1 small zucchini Sliced ​​into ½ inch round or semi run
Tiyakistyle sauce/marinated:
3 A large spoon soy sauce Use a minimum amount for balance2 A large spoon Honey Or brown sugar2 A large spoon Fresh lime juice1 Small spoons Smoked Paprika2 cloves Garlic Carved1 Small spoons Sesame oil1 Small spoons Fresh inger Chop (or 1/2 tsp of ginger powder)1 A large spoon ketchup Thicken (or mix 2 tablespoons of cornstarch with 2 tablespoons of water)
Instructions
Prepare sauce/marinated
Marinate chicken
Assemble the skewers
Bake the skewers
serve
Note
Metal skewers get hot and help to cook food from the inside. If you are using wooden skewers, soak them for at least 30 minutes to avoid flames. Stick the skewers with sauce over the past 5 minutes, but store the sauce to soak. Do not dip double after brushing raw chicken. Do not crowded the skewers. Leave space between the pieces for cooking and caramelization. Beware of vegetables like zucchini. It cooks faster than chicken so it’s a little thicker and add later. Use a meat thermometer to ensure that the chicken kebab reaches a safe internal temperature without overcooking. If flare-up occurs on the grill, move the skewer to a cooler location to avoid burning. For extra smoky flavor, if you’re using charcoal or smoker’s boxes on the gas grill, add a handful of wood chips soaked in the grill. Let the grill skewers rest 5 minutes before for juicy results.
Storage, reheat, freeze, make-up
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat: Best way: Warm in a 350°F oven for 10 minutes. Microwaves also work. Cover and zap for 1-2 minutes. Frozen: Can be frozen after baking the chicken skewer. Wrap tightly, freeze for up to 2 months, freeze at 350°F and reheat for 15-20 minutes. MAKE-AHEAD: I often marinate chicken and chopped vegetables the night before and assemble and bake when ready. The sauce can be made up to three days in advance!
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