Hawaiian Grilled Teriyaki Chicken Pineapple Skewers
Juicy marinated chicken, sweet pineapple, and colorful veggies (bell peppers + zucchini + red onion) get grilled to perfection with a homemade teriyaki glaze. These Hawaiian Chicken Pineapple Skewers are the ultimate summer weeknight dinner, BBQ favorite, or meal prep win!
- 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)
- 3 tablespoons soy sauce (use minimal amount for balance)
- 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))
- 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.
- 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).
- 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.
- 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. Note: When it’s time to brush the chicken with the reserved sauce, I always divide it up—one portion for basting on the grill and a separate portion for serving at the table. That way, there’s no mixing or double-dipping!
- Chicken should reach an internal temperature of 165°F (74°C).
- Transfer skewers to a platter.
- Spoon extra reserved sauce over skewers and serve with small bowls of sauce on the side for dipping.
Why These Chicken Skewers Deserve a Spot on Your Grill
Don't settle for store-bought Teriyaki sauce! My homemade version is fresh, tangy from lime, just sweet enough, and the glossy glaze coats everything perfectly. You know exactly what ingredients go into it, and it's gluten-free (if you use GF soy sauce or GF tamari).
Juicy Thighs, Not Dry Breasts: I go with boneless, skinless chicken thighs. They stay juicy-even with all that high-heat grilling-and soak up the marinade like a dream.
Pineapple isn't just for pizza! It caramelizes on the grill, turning smoky and sweet - just like in my grilled pork tenderloin recipe. This recipe is made for summer dinners, pool parties, or BBQ cookouts. These Hawaiian chicken kebabs are a hit with adults and kids, easy to scale up for parties, and you can swap in seasonal veggies or even tofu if you need a vegetarian option.
One Skewer, Full Meal: Summer veggies, protein, fruit-done. No need to make a bunch of sides (unless you want to - then make my cilantro-lime black bean rice, my most requested pasta salad, or fresh Greek salad). Great for busy weeknights, meal prepping, or those "I don't want to turn on the oven" days. And while you're at it, throw my shrimp skewers on the grill too!
How to Make Hawaiian Chicken Skewers (Step-by-Step Photos)
Gather all the ingredients. Here is everything you need for grilled chicken kebabs:
Make teriyaki sauce/marinade: Combine soy sauce, honey, lime juice, smoked paprika, garlic, sesame oil, and ginger in a saucepan. Simmer, thicken with ketchup or cornstarch, then cool and divide in half.
Marinate chicken in half the sauce for 30 minutes; reserve the rest for basting.
Thread chicken onto metal skewers with pineapple, onion, peppers, and zucchini.
Grill over medium-high heat for 12-15 minutes, turning and brushing with reserved sauce until the chicken is cooked through.
Serve grilled chicken skewers with extra teriyaki sauce on the side.
