Name: Hawaiian Teriyaki Chicken Kabobs Recipe
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: Hawaiian
Ingredients: 2 1/2 lbs chicken thigh, or chicken breast, cut into chunks; 1/2 large pineapple, cubed; 1 large red bell pepper, cubed; 1/2 large red onion, cubed; 8 bamboo skewers, presoaked in water; 1/2 cup soy sauce; 1/2 cup pineapple juice; 1/4 cup sesame seed oil; 1/4 cup rice vinegar; 1/4 cup brown sugar; 10 garlic cloves, finely minced; 1 1/2 inch chunk ginger, about 2 tbsp grated; sesame seeds, for garnish; 2 tsp cornstarch; 2 tbsp water

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.

The image shows four grilled skewers laid out on a white plate, each skewer filled with several layers of food. Starting from the bottom, there are yellow pineapple chunks with slightly charred edges, followed by bright red bell pepper pieces, then purple-red onion layers, and topped with glazed golden-brown chicken pieces. The chicken pieces have a shiny, sticky sauce covering them, sprinkled with small white sesame seeds, adding texture and contrast. The white plate sits on a white marbled surface, making the colors of the food stand out vividly. 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 Teriyaki Chicken Kabobs Recipe
Top Tip
How to Serve Hawaiian Teriyaki Chicken Kabobs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hawaiian Teriyaki Chicken Kabobs Recipe

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.

Flat lay of fresh raw chicken thighs cut into chunks, bright yellow pineapple cubes, a large red bell pepper cut into chunks, half a large red onion quartered, ten whole garlic cloves, a small piece of fresh ginger root with some grated ginger nearby, a few sesame seeds scattered delicately, small white ceramic bowls containing soy sauce, pineapple juice, sesame seed oil, rice vinegar, and brown sugar, and a small white bowl with a cornstarch and water slurry, all arranged symmetrically with perfect proportions 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

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.

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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

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

Two skewers lie on the right side of a white plate filled with white rice on the left. Each skewer has layers starting with a chunk of yellow grilled pineapple, followed by red bell pepper pieces, purple onion slices, and glazed brown grilled chicken chunks with a shiny texture. The chicken is sprinkled with white sesame seeds. The plate sits on a white marbled surface with a pair of wooden chopsticks close by. photo taken with an iphone --ar 2:3 --v 7

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

On the left, a white bowl is filled with raw chicken pieces covered in a red marinade with garlic bits, surrounded by a lime and a small bowl of sauce on a white marbled surface. On the right, five metal skewers lay on a white tray, each with layered pieces of marinated chicken, yellow pineapple chunks, red and green bell peppers, and slices of red onion, with some extra pieces of pineapple, lime, and sauce around the tray on the same white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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:

Can I use chicken breasts instead of thighs for this recipe?

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.

How long should I marinate the chicken for best flavor?

While 30 minutes is the minimum marinating time, letting the chicken soak overnight really develops deeper, richer flavor and tenderness. The longer, the better!

Can I grill these kabobs instead of baking?

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).

How do I prevent the kabobs from drying out?

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!