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, 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; 2 tsp cornstarch; 2 tbsp water; Sesame seeds, for garnish

If you’re craving something sweet, savory, and bursting with tropical vibes, you’re going to love this Hawaiian Teriyaki Chicken Kabobs Recipe. Trust me, these kabobs bring together juicy chicken, fresh pineapple, and a luscious homemade teriyaki glaze that’ll have you coming back for seconds.

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 make these Hawaiian teriyaki chicken kabobs all the time, especially when I want something easy but impressive. The balance of flavors and textures is just perfect, and you don’t need fancy equipment—oven or grill both work wonders!

Juicy and Flavorful: Using chicken thighs keeps the kabobs tender and packed with flavor.
Fresh and Vibrant: The pineapple and bell peppers add a sweet, colorful punch to each bite.
Homemade Teriyaki Sauce: It’s simple to whip up, with just the right hint of sweetness and zing.
Versatile Cooking: You can bake or grill these kabobs depending on your mood or weather.

Ingredients & Why They Work

Picking the right ingredients makes all the difference. Fresh and quality produce really elevates these kabobs—don’t rush on picking your pineapple and peppers, and if possible, go for skin-on chicken thighs for juiciness.

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 stay juicy and flavorful, but breasts work if you want something leaner.
Pineapple: Adds sweetness and a tropical twist that perfectly complements the teriyaki flavor.
Red Bell Pepper: Brings vibrant color and a mild crunch that balances the chicken.
Red Onion: Its slight sharpness softens when cooked and adds depth to the kabobs.
Bamboo Skewers: Essential for assembling; just remember to soak them beforehand to avoid burning.
Soy Sauce: Forms the salty base of the teriyaki sauce.
Pineapple Juice: Enhances sweetness and ties the tropical theme together.
Sesame Seed Oil: Adds a toasty, nutty note that’s signature to teriyaki flavors.
Rice Vinegar: Balances the sweetness with a touch of acidity.
Brown Sugar: Sweetens the sauce and helps create that beautiful glaze.
Garlic Cloves: Freshly minced garlic gives a fragrant, savory punch.
Ginger: Adds warmth and a subtle zing, essential for authentic teriyaki taste.
Cornstarch and Water: Used to thicken the teriyaki glaze perfectly.
Sesame Seeds: For garnish—adds texture and a nice visual finish.

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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

One of the best things about this Hawaiian Teriyaki Chicken Kabobs Recipe is how easy it is to customize it to your taste. Whether you want it a bit sweeter, more savory, or even tailored to a dietary need, these kabobs can flex to your preferences.

Variation: For a smoky twist, try grilling the kabobs over charcoal instead of gas. This adds a subtle charred flavor that brings out the sweetness in the pineapple and deepens the teriyaki glaze’s complexity. I love this version for summer cookouts when the smell of the grill fills the air!
Vegetarian option: Swap the chicken for firm tofu or tempeh marinated in the same flavorful teriyaki sauce. Just be sure to press your tofu well beforehand for the best texture.
Spice it up: Add some finely chopped fresh chili or a splash of sriracha to your marinade. This gives the kabobs a gentle kick that pairs beautifully with the sweetness of the pineapple.
Seasonal twist: Try swapping the red bell peppers for chunks of zucchini or mango in peak season. Both add an interesting texture and keep that tropical vibe alive.
Gluten-free: Replace the soy sauce with tamari or a gluten-free soy sauce alternative to make this recipe friendly for gluten sensitivities.

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: Whip Up the Perfect Teriyaki Sauce & Marinade

Start by combining soy sauce, pineapple juice, sesame seed oil, rice vinegar, minced garlic, brown sugar, and freshly grated ginger in a large bowl or measuring cup. Give everything a good stir until the sugar has dissolved and the ginger is evenly distributed. This fragrant sauce is your kabobs’ flavor powerhouse—it’s both marinade and glaze. Split it in half: one part to soak into the chicken and veggies, the other to slowly simmer down into a luscious glaze.

Step 2: Simmer and Thicken the Glaze

Pour the reserved half of the sauce into a small saucepan and bring it to a gentle simmer over medium heat. Let it cook for 7 to 8 minutes, allowing the garlic to soften and flavors to meld. Meanwhile, mix cornstarch with cold water to make a smooth slurry. Whisk this slurry into your simmering sauce and cook another 30 seconds to 1 minute until it thickens beautifully. Remove from heat and set aside—this glaze will beautifully coat your kabobs just before serving.

Step 3: Marinate the Chicken and Veggies

Cut your chicken thighs into bite-sized chunks, about quarters. Dice the pineapple, red bell pepper, and red onion to roughly the same size so they cook evenly. Transfer all into a large dish, pour 1 cup of your teriyaki marinade over everything, and gently massage the marinade into the chicken and veggies with your hands. Cover and refrigerate for at least 30 minutes—if you have time, leave it overnight for even deeper flavor and tenderness.

Step 4: Skewer the Kabobs with Care

Before you start threading, soak your bamboo skewers in water for at least 30 minutes—this little trick keeps them from burning during cooking. Alternate pieces of chicken, pineapple, bell pepper, and red onion on each skewer, leaving a bit of space between pieces so they cook evenly and get that perfect caramelization. Don’t pack too tightly—give each morsel room to breathe.

Step 5: Bake Your Kabobs to Juicy Perfection

Preheat your oven to a hot 475°F (246°C). Line a baking sheet with foil for easy clean-up, then arrange the kabobs evenly. Bake for 20 minutes, turning after 10, and drain off any liquids released to prevent sogginess and help caramelization. Then switch the oven to broil on high and broil your kabobs 3 to 4 minutes per side until they’re beautifully charred and cooked through to 165°F (74°C) internally. Keep an eye on them—broiling cooks fast!

Step 6: Grilling Alternative — Bring That Outdoor Flavor

If you prefer grilling, preheat your grill to around 600°F (315°C). Grill your kabobs for 3 to 4 minutes per side with the lid closed, turning to avoid burning but ensuring an even cook. Continue grilling for 16 to 18 minutes total, or until the chicken hits that safe 165°F (74°C). If you notice your kabobs charring too quickly, move them to indirect heat to finish cooking gently without burning.

Step 7: Glaze, Garnish, and Serve!

Right after cooking, brush each kabob generously with the thickened teriyaki glaze you set aside earlier. This adds a shiny, sticky finish bursting with flavor. Don’t forget a sprinkle of sesame seeds and some finely chopped green onions for that final touch of color and crunch. Serve these tropical beauties alongside steamed white or brown rice and a fresh green salad for a complete, satisfying meal.

Top Tip

Mastering the Hawaiian Teriyaki Chicken Kabobs Recipe is all about balancing flavors and cooking techniques to get that perfect juicy chicken with caramelized edges and sweet, tender pineapple.

Marinate Overnight: When time allows, marinate your chicken, pineapple, and veggies overnight. This deeply infuses all the flavors and really tenderizes the chicken for maximum juiciness.
Drain Excess Juices: I learned that regularly draining the juices while baking helps prevent soggy kabobs and encourages that beautiful caramelization on the chicken and pineapple.
Presoak Your Bamboo Skewers: Don’t skip soaking the skewers for at least 30 minutes—it really prevents burning which can affect both the flavor and the look of your kabobs.
Use a Meat Thermometer: Avoid the fear of under or overcooking by checking the internal temperature. It should reach 165°F (74°C) for safe, juicy chicken every time.

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

Sprinkle your kabobs generously with toasted sesame seeds for a nutty crunch, and add finely chopped green onions for a fresh, vibrant finish that brightens every bite. A sprinkle of chopped fresh cilantro or a wedge of lime can also add a lovely zest.

Side Dishes

These kabobs pair wonderfully with steamed white or brown rice to soak up every bit of that luscious teriyaki glaze. For a lighter touch, a crisp green salad with a citrus vinaigrette or grilled veggies like asparagus or zucchini makes a fresh, balanced meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover kabobs in an airtight container in the refrigerator. They’re best eaten within 3 to 4 days to enjoy the flavors and texture at their freshest.

Freezing

You can freeze uncooked marinated kabobs by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container. For best quality, use within 2 months. Thaw overnight in the refrigerator before cooking.

Reheating

Reheat leftovers gently in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This helps keep the chicken tender without drying it out. Avoid microwaving if possible to preserve texture and flavor.

Frequently Asked Questions:

Can I use chicken breast instead of chicken thighs?

Absolutely! Chicken thighs are recommended for juiciness and flavor, but chicken breast can be used if you prefer a leaner option. Just be careful not to overcook, as breast meat can dry out faster.

How long should I marinate the chicken?

Marinating for at least 30 minutes will infuse good flavor, but for the best taste and tenderness, marinate the chicken and vegetables overnight in the fridge.

Can I make this Hawaiian Teriyaki Chicken Kabobs Recipe gluten-free?

Yes! Simply swap the soy sauce with tamari or a gluten-free soy sauce alternative to keep all the delicious flavors while making it safe for gluten-sensitive diets.

What’s the best way to prevent the bamboo skewers from burning?

Presoak the bamboo skewers in water for at least 30 minutes prior to cooking. This helps them stay moist and less likely to catch fire or burn on the grill or in the oven.

Final Thoughts

These Hawaiian Teriyaki Chicken Kabobs are a joyful celebration of sweet, savory, and smoky flavors all on a stick—simple to make yet impressive enough to serve for any occasion. Whether you bake or grill them, the combination of juicy chicken, tangy pineapple, and vibrant veggies will transport your taste buds straight to a tropical paradise. I hope you savor every bite and enjoy making this recipe a go-to in your kitchen!