Hawaiian Grilled Teriyaki Chicken Pineapple Skewers

Juicy marinated chicken, sweet pineapple, and colorful veggies (bell peppers + 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!

Course Main Course

Cuisine American

Keyword chicken skewers, pineapple chicken skewers, teriyaki chicken skewers

Prep Time 10

Cook Time 15

Marinating 30

Total Time 25

Servings

Calories 331kcal

Author Julia

Ingredients

For the Skewers:

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

Teriyaki-Style Sauce / Marinade:

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)

US Customary - Metric

Instructions

Prepare the Sauce / Marinade

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.

Marinate the Chicken

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).

Assemble the Skewers

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.

Grill the Skewers

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).

Serve

Transfer skewers to a platter.
Spoon extra reserved sauce over skewers and serve with small bowls of sauce on the side for dipping.

Notes

Metal skewers heat up, helping cook food from the inside too—handle carefully when turning!
If you use wooden skewers, soak them for at least 30 minutes so they don’t go up in flames.
Baste the skewers with sauce in the last 5 minutes, but save some sauce for dipping—don’t double-dip after brushing raw chicken.
Don’t overcrowd the skewers; leave space between pieces for even cooking and caramelization.
Keep an eye on veggies like zucchini—they cook faster than chicken, so try to cut them a bit thicker or put them on later.
Use a meat thermometer to ensure chicken kebabs reach a safe internal temperature without overcooking.
If flare-ups occur on the grill, move skewers to a cooler spot to avoid burning.
For extra smoky flavor, add a handful of soaked wood chips to the grill if using charcoal or a smoker box on a gas grill.
Let grilled skewers rest 5 minutes before serving for juicy results.

Storage, Reheating, Freezing, Make-Ahead

Storage: Leftovers keep in an airtight container in the fridge for up to 3 days.
Reheating: Best way: warm in a 350°F oven for 10 minutes. Microwave works too—cover and zap for 1–2 minutes.
Freezing: Chicken skewers can be frozen after grilling. Wrap tightly, freeze up to 2 months, and reheat from frozen at 350°F for 15–20 min.
Make-Ahead: I often marinate the chicken and chop veggies the night before—then just assemble and grill when ready. Sauce can be made up to 3 days ahead!

Nutrition