Name: Hawaiian Teriyaki Chicken Kabobs Recipe
Prep time: 1 h
Cook time: 25 min
Total time: 55 min
Cuisine: Hawaiian
Ingredients: 2 1/2 lbs chicken thigh or chicken breast; 1/2 large pineapple, cubed; 1 large red bell pepper, cubed; 1/2 large red onion, cubed; 8 bamboo skewers; 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 love tropical flavors with a savory twist, then you’re going to want to try this Hawaiian Teriyaki Chicken Kabobs Recipe. Imagine juicy chicken, sweet pineapple, and colorful veggies all glazed with a homemade teriyaki sauce – pure island magic right on your plate!

Four wooden skewers hold layers of grilled food, arranged vertically on a white plate set on a white marbled surface. Each skewer has chunks of shiny, caramel-colored glazed chicken, with large pieces of red bell pepper, yellow grilled pineapple, and slices of purple-red onion between the chicken pieces. The pineapple has charred edges, and the sauce on everything is glossy with some sesame seeds sprinkled on top. The overall colors are warm orange, red, yellow, and purple, with a moist and slightly sticky texture from the glaze. 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’ve made these Hawaiian teriyaki chicken kabobs so many times because they always bring that perfect balance of sweet, tangy, and savory. Whether you bake or grill them, these kabobs turn out juicy and full of flavor every time – trust me, guests always ask for seconds!

Sweet and Savory Harmony: The pineapple and teriyaki marinade create an irresistible flavor combo that brightens up every bite.
Versatile Cooking: Enjoy these kabobs either baked in the oven or grilled outdoors, perfect for any season or occasion.
Simple Homemade Sauce: Whip up a fresh teriyaki glaze with pantry staples – no store-bought stuff needed!
Great Meal Partner: These kabobs pair beautifully with steamed rice or a crisp green salad for a complete and satisfying dinner.

Ingredients & Why They Work

As you gather your ingredients, here are a few tips to help you pick the best and understand why each plays a starring role in this recipe.

Flat lay of fresh raw chicken thighs cut into chunks, a half pineapple cut into fresh yellow cubes, a large red bell pepper diced into bright red pieces, a half red onion with purple and white layers cut into chunks, ten peeled garlic cloves, a small piece of fresh ginger root, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of golden sesame seed oil, a small white ceramic bowl of light rice vinegar, a small white ceramic bowl of golden brown sugar, a small white ceramic bowl of bright yellow pineapple juice, a small white ceramic bowl with white cornstarch powder, a small white ceramic bowl with clear water, and a scattering of raw white sesame seeds, all arranged symmetrically 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 offer juicy tenderness, while breast keeps it lean – either works, depending on your preference.
Pineapple: Fresh pineapple adds natural sweetness and a bit of tropical tang that cuts through the savory marinade beautifully.
Red Bell Pepper: This veggie brings vibrant color and a subtle crunch that balances soft chicken and sweet pineapple.
Red Onion: Adds a mild bite and a touch of earthiness, plus it chars nicely on the grill or in the oven.
Bamboo Skewers: Soaking these prevents burning and helps keep your kabobs sturdy while cooking.
Soy Sauce: The salty umami base of the teriyaki sauce, essential for depth of flavor.
Pineapple Juice: Enhances the tropical sweetness and tenderizes the chicken.
Sesame Seed Oil: Offers a nutty richness that complements the sweet and savory notes.
Rice Vinegar: Adds a subtle tang to balance sweetness and round out the sauce.
Brown Sugar: Sweetens the sauce naturally and helps create that sticky glaze.
Garlic: Minced finely, it infuses the marinade with a warm, aromatic punch.
Fresh Ginger: Grated ginger adds a fresh, zesty brightness that’s key in teriyaki.
Sesame Seeds: Sprinkling these on top adds nice texture and a toasty finish.
Cornstarch and Water: These combine to thicken the glaze, giving your kabobs that perfect glossy coating.

📝

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 beauty of this Hawaiian Teriyaki Chicken Kabobs Recipe is how easily you can tweak it to suit your taste or dietary needs. Feel free to play with the ingredients to create a version that’s perfect for you and your family.

Variation: For a leaner kabob, I often swap chicken thighs for chicken breast, and while thighs are juicier, breasts hold up nicely with proper marinating. Adding extra pineapple really amps up the sweetness which is something my kids love.
Vegetarian twist: Use firm tofu or tempeh instead of chicken, marinated in the same teriyaki blend—grill or bake until caramelized and delicious.
Seasonal swap: Try swapping bell pepper for zucchini or cherry tomatoes in warmer months for a colorful kabob medley.
Spicy kick: Add a teaspoon of freshly grated chili or a pinch of red pepper flakes into the marinade if you like a little heat.

Step-by-Step: How I Make Hawaiian Teriyaki Chicken Kabobs Recipe

The image shows two wooden skewers on a white plate, each loaded with three layers of grilled chicken pieces glazed with a shiny brown sauce and sprinkled with white sesame seeds. Between the chicken chunks are colorful layers of charred yellow pineapple cubes, bright red bell pepper pieces, and purple onion slices, all slightly burnt at the edges for a smoky look. On the left side of the plate is a serving of plain white rice with a fluffy texture. The plate sits on a white marbled surface, and a pair of wooden chopsticks with blue designs rests to the right. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Flavorful Teriyaki Sauce

Start by blending the magic marinade. In a large bowl or measuring cup, combine the soy sauce, fresh pineapple juice, sesame seed oil, and rice vinegar. Add 10 cloves of finely minced garlic and the brown sugar—it’s key to getting that perfect sweet and savory balance. Fresh ginger grated right into the sauce gives it a zing that dried ginger just can’t match. Give everything a good stir to dissolve the sugar. Reserve 1 cup of this mixture to marinate, and set aside the remaining 1 cup for glazing later. This is the flavorful foundation your kabobs will soak up!

Step 2: Simmer and Thicken the Glaze

Pour the reserved cup of sauce into a small saucepan over medium heat, bringing it to a gentle simmer. Let it cook for 7 to 8 minutes; the garlic softens and the sauce begins to concentrate into something luscious. While it simmers, mix the cornstarch and water to make a smooth slurry. Stir the slurry into the sauce and cook for another 30 seconds to 1 minute, until the glaze thickens enough to coat the back of a spoon. Remove from heat and set aside.

Step 3: Marinate the Chicken and Prepare the Veggies

Chop the chicken thighs (or breasts) into bite-sized pieces to ensure even cooking and better absorption of flavors. Cube the pineapple, red bell pepper, and red onion into similar sizes to keep everything balanced. Toss everything gently in a large casserole dish, then pour 1 cup of the teriyaki marinade over it. Use your hands (the best tool!) to massage the sauce evenly into the chicken pieces. Cover the dish and pop it in the fridge for at least 30 minutes. For the deepest flavor, marinate overnight.

Step 4: Soak Your Skewers and Assemble Kabobs

While your chicken marinates, soak bamboo skewers in water in a shallow dish or baking pan. This simple step prevents the skewers from burning during baking or grilling. Once ready, thread the chicken, pineapple, red bell pepper, and red onion onto the skewers, alternating pieces to create a colorful and flavorful kabob. Don’t pack too tightly—leave a little space for heat to circulate and cook everything evenly.

Step 5: Cook to Perfection — Bake or Grill

For Baking: Preheat your oven to a blazing 475°F (246°C) and line a baking sheet with foil for easy cleanup. Arrange kabobs on the sheet and bake for 20 minutes, flipping them halfway through at 10 minutes. As they bake, juices will release from chicken and pineapple — remember to drain excess liquids periodically to avoid sogginess. When the baking time is up, switch to broil on high and broil the kabobs for 3 to 4 minutes per side, rotating often until a beautiful char forms and the internal temperature reaches 165°F (74°C). Remove kabobs and drain any last juices before glazing.

For Grilling: Heat your grill to 600°F (315°C). Place soaked kabobs on the hot grates with the lid closed, grilling for about 3 to 4 minutes on each side. Rotate to get an even char while preventing burning. Grill for a total of 16 to 18 minutes or until the internal temperature hits 165°F (74°C). If the kabobs get too dark but aren’t fully cooked, move them to the grill’s top rack to finish cooking gently with indirect heat.

Step 6: Glaze, Garnish, and Serve!

Once your kabobs are cooked, generously brush each one with that beautiful, thick teriyaki glaze you simmered earlier. Sprinkle toasted sesame seeds on top for a nutty crunch and, if you like, a little finely chopped green onion for brightness. Serve these Hawaiian Teriyaki Chicken Kabobs hot alongside steamed white or brown rice. I love pairing them with a crisp green salad to balance the sweet and savory flavors perfectly — a meal that’s always a crowd-pleaser!

Top Tip

These tips will help you get the most flavor and perfect texture from your Hawaiian Teriyaki Chicken Kabobs Recipe every time.

Overnight Marinating: Marinating the chicken overnight really lets the teriyaki sauce soak deep into the meat, making it incredibly tender and bursting with flavor.
Soak Your Skewers: I always soak bamboo skewers for at least 30 minutes to prevent them from burning on the grill or in the oven—it’s a small step that saves a lot of hassle.
Don’t Crow the Kabobs: Leaving a little space between pieces helps heat circulate and cooks everything evenly without steaming the ingredients.
Drain the Juices: Periodically discarding excess liquids while baking ensures your kabobs don’t get soggy and keeps the flavors balanced and vibrant.

How to Serve Hawaiian Teriyaki Chicken Kabobs Recipe

The left side shows a white bowl filled with raw chicken pieces covered in a thick red sauce with visible bits of garlic. The bowl sits on a dark wooden surface next to a lime and a small bowl of sauce. The right side shows five metal skewers on a white tray, each skewer layered with bright yellow pineapple chunks, dark red onion slices, green and red bell pepper pieces, and glazed chicken pieces. Around the tray, there are extra pieces of bell pepper, pineapple, a half lime, and a small bowl of sauce. The scene has a white marbled surface underneath. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your presentation and add extra flavor, sprinkle toasted sesame seeds on the glazed kabobs right before serving. Finely chopped green onions also add a fresh, bright touch that complements the sweet and savory notes of the teriyaki sauce perfectly.

Side Dishes

These kabobs pair beautifully with steamed white or nutty brown rice to soak up all that delicious glaze. For a refreshing balance, serve alongside a crisp green salad—think mixed greens with a light citrus vinaigrette or a simple cucumber salad for a cool, vibrant contrast.

Make Ahead and Storage

Storing Leftovers

Store any leftover kabobs in an airtight container in the refrigerator. They’ll keep well for up to 3 days, making for easy and tasty meals later in the week.

Freezing

You can freeze cooked kabobs by wrapping them tightly in plastic wrap and then aluminum foil or placing them in a freezer-safe container. For best quality, enjoy within 1 month. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat your kabobs gently in the oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also reheat them on a grill or stovetop pan, brushing with extra teriyaki glaze to keep them juicy and flavorful.

Frequently Asked Questions:

Can I use chicken breast instead of thigh for this recipe?

Absolutely! Chicken breast works fine if you prefer leaner meat. Just be careful not to overcook, as breast meat can dry out faster than thigh.

How long should I marinate the chicken?

For best flavor, marinate for at least 30 minutes, but overnight marinating really brings out delicious depth in the chicken.

Can I make the teriyaki sauce in advance?

Yes! You can prepare the sauce and glaze ahead of time and store them in the refrigerator for up to 3 days, making meal prep even easier.

How do I prevent kabobs from burning on the grill?

Soak your bamboo skewers in water before assembling and watch your cooking time carefully. If the kabobs start to char too fast, move them to the grill’s top rack for indirect heat to finish cooking.

Final Thoughts

Making Hawaiian Teriyaki Chicken Kabobs Recipe at home is such a rewarding experience — the blend of tender chicken, sweet pineapple, and that unforgettable homemade teriyaki glaze is pure comfort on a skewer. Whether you choose to grill or bake, this recipe shines with simple ingredients and easy steps. From my kitchen to yours, I hope these kabobs bring joy and deliciousness to your table, perfect for family dinners or sharing with friends. Happy cooking!