Name: Hawaiian Teriyaki Chicken Pineapple Skewers Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Hawaiian
Ingredients: 1.5 lb boneless, skinless chicken thighs (cut into 1.5-inch pieces); 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); 3 tablespoons soy sauce; 2 tablespoons honey; 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)

If you’re craving a burst of tropical flavors with a savory twist, you’re going to fall in love with this Hawaiian Teriyaki Chicken Pineapple Skewers Recipe. Imagine juicy chicken thighs, sweet pineapple, and vibrant veggies all kissed by a smoky, homemade teriyaki glaze—pure summer magic on a stick!

The image shows five metal skewers with grilled pieces of chicken, pineapple chunks, red bell pepper, green zucchini, and red onion, all glazed with a shiny brown sauce. The skewers are arranged on a large white round plate. Fresh green cilantro leaves are placed on and around the skewers. On the right side of the plate, there is a small white bowl filled with a dark red-brown dipping sauce and two lime wedges resting beside it. The plate sits on a white marbled surface, with some scattered pieces of red onion and cilantro leaves around it. 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 Pineapple Skewers Recipe
Top Tip
How to Serve Hawaiian Teriyaki Chicken Pineapple Skewers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hawaiian Teriyaki Chicken Pineapple Skewers Recipe

Why You'll Love This Recipe

I’ve made these Hawaiian grilled chicken pineapple skewers more times than I can count, and they never disappoint! Whether it's a casual weeknight dinner or a weekend BBQ, they bring that perfect balance of sweet, smoky, and savory that everyone asks for seconds of.

Vibrant and Fresh: A colorful medley of bell peppers, red onion, zucchini, and pineapple brightens every bite and your plate.
Simple but Flavorful: The homemade teriyaki glaze packs tons of bold flavor with just a handful of ingredients.
Quick and Easy: With just 10 minutes prep and 15 to grill, this recipe comes together fast—perfect for busy days.
Perfect for Any Occasion: Great for your summer BBQ, casual dinners, or meal prepping for the week ahead.

Ingredients & Why They Work

Shopping for this recipe is a breeze! Fresh, quality ingredients make all the difference here, especially the chicken thighs and the pineapple. Grab ripe pineapple and firm veggies to ensure everything grills up juicy and flavorful.

Flat lay of boneless, skinless chicken thighs cut into chunks, a small bowl of fresh pineapple chunks, a medium red onion halved and cut into large pieces, a large green bell pepper cut into chunks, a large red bell pepper cut into chunks, sliced small zucchini rounds, two whole garlic cloves, a small piece of fresh ginger root, a small white bowl with dark soy sauce, a small white bowl with golden honey, a small white bowl with lime wedges or fresh lime juice, a small white bowl with reddish ketchup, and a scattering of smoked paprika powder on the marble surface, all arranged in perfect symmetry on simple white ceramic bowls and plates, placed 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

Boneless, skinless chicken thighs: I prefer thighs for their juicy, tender texture and rich flavor that holds up beautifully on the grill.
Fresh pineapple chunks: Adds natural sweetness and a tropical zing that pairs perfectly with the savory chicken.
Red onion: Offers a mild sharpness and stays nicely firm when grilled, adding great texture and color.
Green bell pepper: Adds sweetness and crunch, balancing the pineapple’s tropical notes.
Red bell pepper: Provides vibrant color and a subtle sweetness that complements the glaze.
Small zucchini: Brings a mild, fresh earthiness and tender bite when grilled.
Soy sauce: The salty backbone of the teriyaki glaze, enhancing all the other flavors.
Honey: Adds natural sweetness and helps caramelize the chicken on the grill.
Fresh lime juice: Brightens and balances the glaze with a zesty tang.
Smoked paprika: Offers a subtle smoky depth that elevates the teriyaki flavor.
Garlic: Essential for a garlicky kick that mingles perfectly with ginger and sesame.
Sesame oil: Adds a fragrant, nutty richness to the marinade and glaze.
Fresh ginger: Provides warmth and a gentle spicy undertone essential to teriyaki.
Ketchup or cornstarch mixture: Used to thicken the glaze, giving it that nice sticky coating on the chicken.

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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 parts about the Hawaiian Teriyaki Chicken Pineapple Skewers Recipe is how easy it is to customize. Whether you want to cater to dietary needs or change up the flavor profile, feel free to get creative with the ingredients and marinade!

Variation: I love swapping out the chicken thighs for chicken breasts when I want a leaner option. Just be mindful that the breasts cook a bit faster and can dry out, so keep an eye on your grill time!
Vegetarian option: Substitute chicken with firm tofu or tempeh cubes marinated in the same teriyaki glaze. They soak up flavors wonderfully and make a fantastic plant-based skewer.
Seasonal swaps: Add chunks of mango or peach along with pineapple for extra sweetness during summer. Or throw in mushrooms or cherry tomatoes for a different twist on the veggies.
Spice it up: If you like a kick, stir in a little crushed red pepper or Sriracha into the marinade for a spicy teriyaki glaze that’s just right.

Step-by-Step: How I Make Hawaiian Teriyaki Chicken Pineapple Skewers Recipe

The image shows a metal baking tray with four grilled skewers placed side by side, each skewer with layers of grilled chicken pieces in golden brown, bright orange-red bell peppers, green bell peppers, red onions, and yellow pineapple chunks. A small white cup filled with dark brown sauce sits on the top left of the tray, surrounded by four lime wedges. The tray is on a dark wooden surface with scattered pieces of fresh green cilantro, red and green bell pepper chunks, and yellow pineapple pieces around. Several small round white flatbreads lie around the tray and bowls filled with pineapple chunks and diced bell peppers sit nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Flavor-Packed Marinade

Start by mixing 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons fresh lime juice, 1 teaspoon smoked paprika, 2 minced garlic cloves, 1 teaspoon sesame oil, 1 teaspoon fresh ginger, and 1 tablespoon ketchup (or the cornstarch slurry). Whisk everything until it’s smooth and glossy—that’s our teriyaki glaze ready to infuse all those delicious ingredients with incredible flavor.

Step 2: Marinate the Chicken

Toss your 1.5 pounds of boneless, skinless chicken thighs cut into 1.5-inch pieces right into the bowl of teriyaki marinade. Make sure each piece is evenly coated – you want that glaze working its magic! Cover tightly and slide it into the fridge for at least 10 minutes. If you have extra time, marinate up to 2 hours for deeper flavor penetration.

Step 3: Thread the Skewers with Color and Flavor

Grab your skewers (remember to soak wooden ones in water for 30 minutes to avoid burning) and start assembling. Alternate pieces of the marinated chicken with fresh pineapple chunks, red onion chunks, green and red bell peppers, and zucchini slices. This colorful combo isn’t just beautiful — it’s a perfect balance of sweet, smoky, and savory that’ll impress at any summer gathering.

Step 4: Fire Up the Grill

Preheat your grill to medium-high heat and oil the grate well — this helps prevent sticking and those gorgeous grill marks. If you’re using a stovetop grill pan, heat it similarly and lightly grease it before cooking.

Step 5: Grill to Perfection

Place the skewers on the grill and cook for 12 to 15 minutes total, turning occasionally to brown all sides evenly. Don’t forget to baste with any leftover marinade during grilling to keep the chicken moist and bursting with teriyaki flavor. Look for a slight char and an internal temperature of 165°F — juicy, tender, and slightly caramelized!

Step 6: Rest and Serve

Once cooked, remove your skewers from the heat and let them rest for a few minutes. This little pause lets all those savory juices settle so every bite is moist and flavorful. Enjoy your Hawaiian Grilled Teriyaki Chicken Pineapple Skewers with a squeeze of fresh lime and sides like steamed rice or a crisp salad for a satisfying, colorful meal.

Top Tip

Mastering the Hawaiian Teriyaki Chicken Pineapple Skewers Recipe is all about the little details that bring out the best flavors and textures. These tips come straight from my kitchen adventures to help you grill up perfection every time.

Marinate Longer: While 10 minutes is the minimum, I’ve found that marinating the chicken for up to 2 hours really lets the teriyaki glaze infuse beautifully, making every bite juicy and flavorful.
Soak Your Skewers: Wooden skewers are charming but tend to burn easily. Soaking them in water for at least 30 minutes before grilling saved me from lots of flare-ups and missing skewers!
Even Cutting: Cutting chicken and veggies into consistent 1.5-inch pieces ensures everything cooks evenly. This detail makes your skewers look stunning and practically guarantees juicy chicken with tender vegetables.
Don’t Skip the Basting: Brushing the skewers with the leftover marinade while grilling keeps the glaze sticky and full of flavor without drying out the chicken, which I learned the hard way early on.

How to Serve Hawaiian Teriyaki Chicken Pineapple Skewers Recipe

The image shows two parts: on the left, a white bowl filled with raw chicken chunks covered in a shiny dark red sauce with garlic pieces, sitting on a dark wooden surface with a lime next to it; on the right, five skewers arranged on a white tray, each skewer layered with shiny brown chicken pieces, bright yellow pineapple chunks, red and green bell pepper pieces, thin slices of red onion, and pale green zucchini pieces, with a small bowl of dark sauce at the bottom center of the tray, and some extra pineapple chunks scattered on the tray, all on a white marbled background photo taken with an iphone --ar 2:3 --v 7

Garnishes

Add a sprinkle of toasted sesame seeds for a subtle crunch and visual appeal. Freshly chopped green onions or a handful of chopped cilantro bring a bright, fresh note that complements the sweet and savory glaze wonderfully. For an extra pop of tropical flair, a wedge of lime on the side is perfect to squeeze over just before eating.

Side Dishes

These skewers pair beautifully with steamed jasmine or basmati rice to soak up that luscious teriyaki glaze. A light and crisp green salad with a citrus vinaigrette balances the richness of the chicken perfectly. For a classic Hawaiian vibe, try serving with grilled corn on the cob or a refreshing cucumber salad seasoned with rice vinegar and sesame oil.

Make Ahead and Storage

Storing Leftovers

Place any leftover skewers in an airtight container and store them in the refrigerator. They’ll stay fresh and delicious for up to 3 days, making a quick and easy meal to enjoy later.

Freezing

If you want to keep the Hawaiian Teriyaki Chicken Pineapple Skewers longer, freeze the raw marinated chicken and vegetables on skewers in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. They can be frozen for up to 1 month. Thaw overnight in the refrigerator before grilling.

Reheating

Reheat leftover cooked skewers in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Alternatively, give them a quick zap in the microwave or crisp them up on a grill pan for a few minutes to revive that charred flavor.

Frequently Asked Questions:

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

Absolutely! You can substitute boneless, skinless chicken breasts for thighs. Just keep in mind that breasts tend to be less juicy, so watch the grill carefully to avoid drying them out.

How can I prevent the pineapple from getting too mushy on the grill?

Choose firm pineapple chunks and grill them just long enough for grill marks to develop, about 12-15 minutes with the chicken. Avoid overcooking to keep that delightful bite and sweetness.

Is this recipe gluten-free?

Yes! This Hawaiian Teriyaki Chicken Pineapple Skewers Recipe uses gluten-free soy sauce to keep it safe for gluten-sensitive diets. Just double-check your ingredients like ketchup or cornstarch to ensure they’re gluten-free as well.

How do I keep the chicken from sticking to the grill?

Make sure your grill grates are clean and well-oiled before placing the skewers on. Also, letting the chicken cook undisturbed for a few minutes before turning helps form a natural release, reducing sticking.

Final Thoughts

There’s something so joyful about the sweet and smoky bites of Hawaiian Teriyaki Chicken Pineapple Skewers fresh off the grill—like a mini summer vacation on a stick! I hope this recipe inspires you to gather friends and family around your grill and savor the simple pleasure of grilled chicken, vibrant veggies, and tropical pineapple wrapped in a sticky, flavorful glaze. With these tips and serving ideas, your Hawaiian night is sure to be a hit. Happy grilling!