Easy Hawaiian Teriyaki Chicken Kabobs Recipe (video)

30 prep + 25 cook + 30 Marinade Time:

kabobs

Easy and delicious Hawaiian teriyaki chicken kabobs with pineapple, peppers, and a homemade teriyaki sauce. Great for baking or grilling!

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.

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!

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.

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.

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!