Easy Hawaiian Teriyaki Chicken Kabobs (video)

a large plate on a table, filled with chicken kabobs

You’ll LOVE these easy and delicious Hawaiian teriyaki chicken kabobs with homemade teriyaki glaze. If you’ve never had grilled pineapple before, you’re missing out! These chicken kabobs are made with tender chicken thigh, sweet pineapple, red bell pepper and sliced onion. And the homemade sauce is made with pineapple juice, sesame seed oil, ginger, garlic and more. You can either bake these kabobs, or grill them outside, then serve with white rice on the side!

Watch my Teriyaki Chicken Video Tutorial

Watch my YouTube chicken kabob video tutorial for step-by-step instructions. I’ll show you how to bake these kabobs, just in case you don’t have a grill. Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.

Ingredients for Chicken Kabobs

Here are some tips for the main ingredients you’ll need for these Hawaiian teriyaki chicken kabobs. You can find the full, printable list in the recipe card below.

  • Chicken Thigh: this recipe will also work great with chicken breast! Portion the thighs into quarters before marinating.
  • Pineapple: fresh, cubed pineapple is the best for this recipe!
  • Bell Peppers & Red Onion
  • Ginger: both grated, fresh ginger or prepared ginger puree will work great for the teriyaki sauce.
  • Soy Sauce, Sesame Seed Oil & Rice Vinegar: for making the glaze.
  • Brown Sugar: for sweetening the sauce. You can also use the same amount of honey, agave nectar or maple syrup.
  • Pineapple Juice: canned pineapple juice works great for this recipe. If you have a juicer, you can use fresh juice, too.

Supplies & Tools for the Recipe

Need some supplies or tools for making this recipe at home? Shop my Amazon affiliate links for the items I like to use in my kitchen! Using these links won’t cost you extra and I’ll earn a small commission.

a row of teriyaki chicken kabobs on a tray

Making Hawaiian Teriyaki Marinade & Glaze

I love using a homemade teriyaki sauce for these Hawaiian chicken kabobs! It’s super easy to make and the freshness makes the skewers that much better! Here’s how to make it:

  1. Into a large measuring cup or mixing bowl, measure out the soy sauce, pineapple juice, sesame seed oil, and rice vinegar.
  2. Add in the minced garlic and the brown sugar. Using a citrus zester, grate the ginger into the sauce; or, add in a few tablespoons of ginger puree.
  3. Give the sauce a mix and it’s all done! You’ll need 1 cup of sauce for marinating the chicken and the remaining 1 cup for the glaze.
  4. For making the glaze: pour the remaining 1 cup of sauce into a small saucepan and bring it up to a simmer. Cook for about 7 to 8 minutes over medium heat, until the garlic is tender.
  5. Combine the cornstarch with a few tablespoons of water in a small ramekin to create a slurry. Pour the slurry into the sauce and cook for 30 seconds to 1 minute, until the sauce has thickened.

How to Make Hawaiian Teriyaki Chicken Kabobs

Once you have the homemade teriyaki sauce ready to go, it’s time to prep the remaining ingredients.

  1. Portion the chicken thighs into quarters, or smaller chunks. Also, cube the fresh pineapple, the red bell pepper, and the red onion to approximately the same size.
  2. Place the chicken, pineapple and pepper into a large casserole dish. Pour 1 cup of the prepared sauce over the top, then use your hands to massage the sauce into the meat. Cover the tray with plastic wrap and refrigerate for at least 30 minutes, or overnight.
  3. While the chicken is marinating, presoak the bamboo skewers in water in a shallow dish or baking pan.
  4. Skewer the chicken, pineapple, pepper and red onion, alternating the ingredients. Make sure you don’t pack the chicken too tightly!
two Hawaiian teriyaki chicken kabobs on a plate with white rice

Baking Instructions for Kabobs

You can either bake or grill these kabobs, depending on your preference, tools, availability and weather. Here are the baking instructions:

  1. Preheat the oven to 475F. Line a large baking sheet with foil for easier clean up. As you make the chicken kabobs, place them onto the baking sheet.
  2. Bake the kabobs for about 20 minutes, turning them after 10 minutes. As these bake, the pineapple and the chicken will release juices. Drain and discard the liquids periodically.
  3. After baking for 20 minutes, switch your oven setting from bake to broil. Broil the chicken kabobs on the ‘high’ setting for 3 to 4 minutes per side, or until the kabobs get some color and char.
  4. Rotate them every 3 to 4 minutes, baking the kabobs until they reach an internal temperature of 165F. Remove them from the oven and drain off any last liquids.

Grilling Instructions for Kabobs

  1. Preheat your outdoor grill to 600F; you can do this while assembling the kabobs.
  2. Once the grill grates are extra hot, add your kabobs. Grill for 3 to 4 minutes per side, rotating the kabobs so that they don’t get too charred. Grill with the lid closed to trap the heat inside and cook the meat faster.
  3. Grill for approximately 16 to 18 minutes, or until the internal temperature reaches 165F. If the kabobs are well charred but haven’t reached temperature, move them up to the top rack of your grill and finish cooking them with indirect heat.
several plates of food a table, with chicken kabobs and rice

Serving Suggestions

Once your Hawaiian teriyaki chicken kabobs are done baking or grilling, use a large pastry brush to coat each kabob with the prepared teriyaki glaze. If desired sprinkle the kabobs with sesame seeds and finely chopped green onion.

I like to serve the kabobs with a side of steam white or brown rice. These are also great with a simple green salad on the side!

More Recipes!

Enjoyed this easy chicken recipe? Check out some of my other dishes you’re sure to enjoy!

  • Teriyaki Chicken Stir-Fry: my go-to recipe for delicious stir-fry with all my favorite veggies. Plus, a homemade teriyaki sauce recipe.
  • Teriyaki Chicken Recipe: use this recipe for making super juicy chicken breast or chicken thigh.
  • Hawaiian Teriyaki Pork Kabobs: another great recipe, this one made with seasoned pork tenderloin, served with cilantro and fresh lime juice!
  • Baked Chicken Skewers: one of my favorites! These can be made with chicken breast or chicken thigh. Easy, one-pan dinner recipe with roasted potatoes on the side and a ranch dip!
  • The Best Steak Kabobs: the juiciest and most delicious steak kabobs, with red pepper and red onion. I love these with some chimichurri on the side, too!

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an image of chicken on a plate, with text overlay - 'Hawaiian Teriyaki Chicken Kabobs'

Easy Hawaiian Teriyaki Chicken Kabobs Recipe (video)

30 mins prep + 25 mins cook + 30 mins Marinade Time:
8 kabobs
Easy and delicious Hawaiian teriyaki chicken kabobs with pineapple, peppers, and a homemade teriyaki sauce. Great for baking or grilling!

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

For Teriyaki Sauce:

  • 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

Instructions

Making the Sauce & Marinade:

  • Into a large measuring cup or mixing bowl, measure out the soy sauce, pineapple juice, sesame seed oil, and rice vinegar.
  • Add in the minced garlic and the brown sugar. Using a citrus zester, grate the ginger into the sauce; or, add in a few tablespoons of ginger puree.
  • Give the sauce a mix and it’s all done! You’ll need 1 cup (240 ml) of sauce for marinating the chicken and the remaining 1 cup for the glaze.
  • For making the glaze: pour the remaining 1 cup of sauce into a small saucepan and bring it up to a simmer. Cook for about 7 to 8 minutes over medium heat, until the garlic is tender.
  • Combine the cornstarch with a few tablespoons of water in a small ramekin to create a slurry. Pour the slurry into the sauce and cook for 30 seconds to 1 minute, until the sauce has thickened.

Making the Kabobs:

  • Portion the chicken thighs into quarters, or smaller chunks. Also, cube the fresh pineapple, the red bell pepper, and the red onion to approximately the same size.
  • Place the chicken, pineapple and pepper into a large casserole dish. Pour 1 cup of the prepared sauce over the top, then use your hands to massage the sauce into the meat. Cover the tray with plastic wrap and refrigerate for at least 30 minutes, or overnight.
  • While the chicken is marinating, presoak the bamboo skewers in water in a shallow dish or baking pan.
  • Skewer the chicken, pineapple, pepper and red onion, alternating the ingredients. Make sure you don’t pack the chicken too tightly!

Baking Instructions:

  • Preheat the oven to 475F/246C. Line a large baking sheet with foil for easier clean up. As you make the chicken kabobs, place them onto the baking sheet.
  • Bake the kabobs for about 20 minutes, turning them after 10 minutes. As these bake, the pineapple and the chicken will release juices. Drain and discard the liquids periodically.
  • After baking for 20 minutes, switch your oven setting from bake to broil. Broil the chicken kabobs on the ‘high’ setting for 3 to 4 minutes per side, or until the kabobs get some color and char.
  • Rotate them every 3 to 4 minutes, baking the kabobs until they reach an internal temperature of 165F/74C. Remove them from the oven and drain off any last liquids.

Grilling Instructions:

  • Preheat your outdoor grill to 600F/315C; you can do this while assembling the kabobs.
  • Once the grill grates are extra hot, add your kabobs. Grill for 3 to 4 minutes per side, rotating the kabobs so that they don’t get too charred. Grill with the lid closed to trap the heat inside and cook the meat faster.
  • Grill for approximately 16 to 18 minutes, or until the internal temperature reaches 165F/74C. If the kabobs are well charred but haven’t reached temperature, move them up to the top rack of your grill and finish cooking them with indirect heat.

Serving:

  • Once your Hawaiian teriyaki chicken kabobs are done baking or grilling, use a large pastry brush to coat each kabob with the prepared teriyaki glaze. If desired sprinkle the kabobs with sesame seeds and finely chopped green onion.
  • I like to serve the kabobs with a side of steamed white or brown rice. These are also great with a simple green salad on the side!

Nutrition

Serving: 1kabob | Calories: 318kcal | Carbohydrates: 21g | Protein: 30g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 135mg | Sodium: 941mg | Potassium: 542mg | Fiber: 2g | Sugar: 15g | Vitamin A: 710IU | Vitamin C: 56mg | Calcium: 41mg | Iron: 2mg