If you’re craving a burst of sweet and savory flavors, you’re going to love this Hawaiian Teriyaki Chicken Kabobs Recipe. Tender chicken, juicy pineapple, and a homemade teriyaki glaze come together for an easy dish that’s perfect for weeknight dinners or weekend gatherings.
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Why You'll Love This Recipe
I honestly can’t get enough of these kabobs! The combination of marinated chicken with fresh pineapple and crunchy bell peppers makes every bite a mini tropical vacation on a skewer.
- Simple and Straightforward: Minimal ingredients with straightforward steps make this approachable for cooks of all levels.
- Versatile Cooking Methods: Whether you prefer the oven or an outdoor grill, these kabobs cook perfectly both ways.
- Flavor-Packed: The homemade teriyaki sauce with garlic and ginger brings authentic Hawaiian flavors to your kitchen.
- Family-Friendly: Great for kids and adults alike, these kabobs are juicy, sweet, and irresistibly tasty.
Ingredients & Why They Work
Choosing quality ingredients is key here. Fresh pineapple and ripe red bell pepper add vibrant sweetness and crunch, while chicken thighs keep the kabobs juicy and flavorful. The homemade teriyaki sauce is where all those bold tastes come alive, thanks to garlic, ginger, and a touch of brown sugar.
- Chicken Thigh or Chicken Breast: Thighs stay juicy and tender, but breasts work well if you prefer leaner meat.
- Pineapple: Adds natural sweetness and juiciness to balance the savory chicken.
- Red Bell Pepper: Brings a fresh, slightly sweet crunch that pairs perfectly with the other ingredients.
- Red Onion: Offers a sharp, slightly sweet bite that enhances the flavor profile.
- Bamboo Skewers: Essential for threading your kabobs—make sure to presoak them to avoid burning.
- Soy Sauce: The salty foundation of the teriyaki marinade and glaze.
- Pineapple Juice: Boosts the tropical sweetness and tenderizes the chicken.
- Sesame Seed Oil: Adds a subtle, nutty richness to the sauce.
- Rice Vinegar: Provides a gentle tang that balances the sweetness and saltiness.
- Brown Sugar: Sweetens and caramelizes during cooking, enhancing the glaze.
- Garlic: Gives a robust, aromatic punch to the teriyaki sauce.
- Fresh Ginger: Lends a zesty warmth that's classic in Hawaiian flavors.
- Sesame Seeds: A finishing touch for visual appeal and a subtle crunch.
- Cornstarch and Water: Used to thicken the teriyaki glaze for that perfect sticky coating.
Make It Your Way
The wonderful thing about this Hawaiian Teriyaki Chicken Kabobs Recipe is how easy it is to make it your own. Whether you want to tweak the ingredients or try a different cooking method, these kabobs adapt beautifully to your taste buds and occasions.
- Swap the Protein: I’ve found that using chicken thighs adds a juicier, more flavorful bite compared to chicken breast. But if you prefer leaner or white meat, chicken breast works great too! Just keep an eye on cooking times to avoid drying out.
- Turn up the Heat: For a spicy twist, I like stirring in a teaspoon of chili flakes or a drizzle of sriracha into the teriyaki sauce before marinating. It gives those kabobs a delightful kick that pairs wonderfully with the sweetness of pineapple.
- Vegetable Variations: Feel free to mix in other veggies like zucchini, cherry tomatoes, or mushrooms. Just be sure to cut everything into similar-sized chunks for even cooking.
- Gluten-Free Option: Swap the soy sauce for tamari to make these kabobs gluten-free without sacrificing flavor.
- Kitchen or Grill: The recipe works wonderfully whether you bake or grill. I love firing up the grill for that smoky char on a warm evening, but the oven method is perfect for any season or when the weather isn’t cooperating.
Step-by-Step: How I Make Hawaiian Teriyaki Chicken Kabobs Recipe
Step 1: Whip Up Your Tangy Teriyaki Sauce and Marinade
Start by blending the base of your kabobs — a vibrant teriyaki sauce bursting with pineapple juice, soy sauce, and a ginger-garlic punch. Combine soy sauce, pineapple juice, sesame seed oil, and rice vinegar in a large bowl or measuring cup. Stir in the finely minced garlic, brown sugar, and freshly grated ginger. This sauce is your secret weapon, so take a moment to mix it well and savour that inviting aroma. Reserve one cup for marinating and set the rest aside for making your glaze later on.
Step 2: Turn Sauce Into a Glorious Glaze
Pour that reserved cup of sauce into a small saucepan and bring it up to a gentle simmer over medium heat. Let it bubble and mingle for about 7 to 8 minutes until the garlic softens and the flavors deepen. Then, mix cornstarch with water to create a smooth slurry—this thickens the glaze beautifully. Whisk it in and cook for another 30 seconds to a minute. Once thick and glossy, remove from heat and get ready to brush your kabobs later.
Step 3: Marinate Chicken and Vegetables to Perfection
Cut your chicken thighs into uniform chunks for even cooking, and do the same with fresh pineapple, red bell pepper, and red onion. Place all the chicken and veggies into a large casserole dish, then pour that flavorful cup of teriyaki sauce over and gently massage it into every piece of chicken. Cover and pop it in the fridge for at least 30 minutes, though letting it marinate overnight is a game changer for maximum flavor infusion.
Step 4: Prepare Skewers and Thread with Care
While your chicken marinates, don’t forget to presoak those bamboo skewers in water for at least 30 minutes — this prevents them from burning during cooking. When ready, alternate chicken, pineapple, red bell pepper, and red onion pieces on each skewer. Leave a little space between chunks to ensure everything cooks evenly and juices can caramelize wonderfully.
Step 5: Cook Your Kabobs – Baking Method
Preheat your oven to a high 475°F (246°C) and line a baking sheet with foil for easy cleanup. Lay out your kabobs on the sheet and bake them for 20 minutes total, turning halfway through at 10 minutes. Keep an eye on the juices that the pineapple and chicken release; drain and discard them periodically to avoid sogginess. Once baked, switch your oven to broil on high. Broil the kabobs for 3 to 4 minutes per side, rotating often until they develop a beautiful color and slight char. Use a meat thermometer to check—they’re done when the internal temperature hits 165°F (74°C). Remove and drain any excess liquid before glazing.
Step 6: Cook Your Kabobs – Grilling Method
If grilling is your preference, preheat your grill to a roaring 600°F (315°C). Once hot, place the kabobs on the grate, close the lid, and grill for about 16 to 18 minutes. Be diligent turning every 3 to 4 minutes to prevent over-charring. If your kabobs start to char too quickly but aren’t cooked through yet, simply move them to the top rack for indirect heat to finish cooking. Again, aim for that safe internal temperature of 165°F (74°C).
Step 7: The Grand Finale – Glaze and Serve
Once your kabobs come off the heat, it’s time to make them shine. Generously brush them with your thick, flavorful teriyaki glaze. To finish, sprinkle with toasted sesame seeds and chopped green onions if you like a fresh crunch. I love serving these with fluffy steamed white or brown rice and a simple green salad to round out a meal that’s as colorful as it is delicious.
Top Tip
Mastering the Hawaiian Teriyaki Chicken Kabobs Recipe is all about balancing flavors and perfect cooking techniques. A few simple tips can elevate your kabobs from good to absolutely memorable.
- Skewer Soaking: Always soak your bamboo skewers for at least 30 minutes before cooking. This prevents them from flaming up and keeps your kabobs intact.
- Marinate Overnight: >If time allows, marinate the chicken overnight to let those beautiful teriyaki flavors soak deep, making the meat juicy and tender.
- Watch Your Heat: >Whether baking or grilling, keep an eye on the kabobs as the glaze is sugary and can burn quickly. Rotate often for that perfect char without bitterness.
- Use a Meat Thermometer: >This little tool is a game-changer. Cooking chicken to exactly 165°F (74°C) ensures perfect doneness and safe eating every time.
How to Serve Hawaiian Teriyaki Chicken Kabobs Recipe
Garnishes
For a finishing touch, sprinkle freshly toasted sesame seeds over the glazed kabobs to add texture and a nutty flavor boost. Finely chopped green onions also bring a fresh, mild oniony kick and vibrant color contrast that makes the dish pop on the plate.
Side Dishes
These kabobs pair beautifully with steamed white or nutty brown rice, soaking up the delicious teriyaki glaze. For a refreshing balance, add a simple green salad dressed lightly with a citrus vinaigrette or enjoy some grilled vegetables alongside to keep the meal vibrant and wholesome.
Make Ahead and Storage
Storing Leftovers
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. Make sure the kabobs have cooled to room temperature before sealing to maintain flavor and freshness.
Freezing
To freeze, place cooked kabobs on a baking sheet lined with parchment and flash freeze until solid. Transfer to a freezer-safe bag or container. They keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat your kabobs gently in a 350°F (175°C) oven for about 10-12 minutes or until heated through, brushing with extra teriyaki glaze to keep them moist. Avoid microwaving as it can dry out the chicken and soften the veggies.
Frequently Asked Questions:
Absolutely! Both chicken thighs and breasts work well in this Hawaiian Teriyaki Chicken Kabobs Recipe. Thighs tend to be juicier and more flavorful, but breasts are a leaner option that still tastes great.
While 30 minutes is the minimum marinating time, letting the chicken soak overnight really develops deeper, richer flavor and tenderness. The longer, the better!
Yes! Grilling is a fantastic alternative that adds lovely smoky char. Just preheat your grill to 600°F (315°C) and cook the kabobs for about 16 to 18 minutes, turning often to prevent burning and ensuring the internal temperature reaches 165°F (74°C).
Use bone-in thighs if possible for extra moisture, marinate well, and avoid overcooking. Brush the kabobs generously with the teriyaki glaze during cooking and after to lock in juiciness and flavor.
Final Thoughts
There’s something truly special about gathering around a meal bursting with tropical flavors and succulent chicken — that’s exactly what this Hawaiian Teriyaki Chicken Kabobs Recipe delivers. Whether you bake or grill them, these kabobs make for an easy yet impressive dish that’s perfect for weeknight dinners or entertaining friends and family. So grab your skewers, get saucy, and enjoy a taste of island sunshine right in your own kitchen!
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Hawaiian Teriyaki Chicken Kabobs Recipe
- Prep Time: 30 minutes
- Marinating Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 kabobs
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
Description
Easy and delicious Hawaiian teriyaki chicken kabobs featuring tender marinated chicken, fresh pineapple, red bell pepper, and red onion, all brushed with a homemade teriyaki glaze. Perfectly cooked by baking or grilling, these kabobs are a flavorful meal ideal for any occasion.
Ingredients
Chicken and Vegetables
- 2 ½ lbs chicken thigh, or chicken breast, cut into chunks
- ½ large pineapple, cubed
- 1 large red bell pepper, cubed
- ½ large red onion, cubed
- 8 bamboo skewers, presoaked in water
Teriyaki Sauce
- ½ cup soy sauce
- ½ cup pineapple juice
- ¼ cup sesame seed oil
- ¼ cup rice vinegar
- ¼ cup brown sugar
- 10 garlic cloves, finely minced
- 1 ½ inch chunk ginger, about 2 tablespoon grated
- sesame seeds, for garnish
- 2 teaspoon cornstarch
- 2 tablespoon water
Instructions
- Make the Sauce and Marinade: In a large bowl or measuring cup, combine the soy sauce, pineapple juice, sesame seed oil, and rice vinegar. Add minced garlic, brown sugar, and grated ginger, then mix well. Reserve 1 cup of this sauce for marinating the chicken and keep the remaining 1 cup for the glaze.
- Prepare the Glaze: Pour the reserved 1 cup of sauce into a small saucepan and bring to a simmer over medium heat. Cook for 7 to 8 minutes until the garlic softens. Mix cornstarch with water to create a slurry, then stir into the sauce. Cook for an additional 30 seconds to 1 minute until thickened. Remove from heat.
- Marinate the Chicken and Vegetables: Cut chicken thighs into quarters or small chunks. Cube pineapple, red bell pepper, and red onion into uniform pieces. Place chicken and vegetables in a large casserole dish, pour 1 cup of the teriyaki sauce over, and massage the sauce into the chicken. Cover and refrigerate for at least 30 minutes or overnight.
- Prepare Skewers: Pre-soak bamboo skewers in water to prevent burning. Thread the chicken, pineapple, bell pepper, and onion alternately onto each skewer without packing tightly.
- Baking the Kabobs: Preheat oven to 475F (246C). Line a baking sheet with foil. Arrange skewers on the sheet and bake for 20 minutes, turning after 10 minutes. Drain any juices released from the chicken and pineapple periodically. After baking, switch oven to broil on high and broil the kabobs for 3 to 4 minutes per side until they develop color and slight char. Continue rotating and cook until internal temperature reaches 165F (74C). Remove and drain any liquids.
- Grilling the Kabobs (Alternative): Preheat grill to 600F (315C). Once hot, add kabobs and grill with lid closed for about 16 to 18 minutes, turning every 3 to 4 minutes to prevent excessive charring. If kabobs char before cooking through, move to indirect heat top rack to finish. Cook until internal temperature reaches 165F (74C).
- Serve: Brush cooked kabobs generously with the teriyaki glaze. Sprinkle with sesame seeds and chopped green onion if desired. Serve with steamed white or brown rice and a simple green salad for a complete meal.
Notes
- Presoak bamboo skewers in water for at least 30 minutes to prevent burning during cooking.
- For a spicier glaze, add a teaspoon of chili flakes or sriracha to the teriyaki sauce.
- Chicken thighs provide more flavor and juiciness compared to chicken breasts, but either works well.
- Marinate the chicken overnight for deeper flavor infusion.
- If broiling, watch kabobs carefully to prevent burning due to sugars in the glaze.
- Use metal skewers if preferred for grilling to avoid soaking time.
- Check internal temperature with a meat thermometer to ensure food safety.
Nutrition
- Serving Size: 1 kabob
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
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