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

Imagine juicy chicken, sweet pineapple, and vibrant bell peppers all glazed in a luscious, homemade teriyaki sauce—that’s exactly what this Hawaiian Teriyaki Chicken Kabobs Recipe delivers. Whether you're baking or grilling, these kabobs make every meal feel like a tropical getaway.

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’m honestly obsessed with how easy and flavorful these Hawaiian teriyaki chicken kabobs are. They bring the perfect balance of sweet, savory, and a little zing in every bite—plus, they’re a breeze to make any night of the week.

Simple Prep: Marinate the chicken and veggies in a sweet and tangy teriyaki sauce that you whip up in minutes.
Versatile Cooking: Perfectly cooked either in the oven or on the grill, depending on your mood or the weather.
Tropical Flavors: Juicy pineapple chunks add a burst of sweetness that complements the savory chicken beautifully.
Family Favorite: These kabobs are always a hit—great for weekdays, weekend cookouts, or anytime you want a little island-inspired comfort.

Ingredients & Why They Work

Before you dig in, let’s talk about the magic that goes into this recipe. I like to shop fresh for some ingredients—especially the pineapple and peppers—because their vibrant flavors really shine through in the finished kabobs.

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: I usually go with thighs for juicy, tender bites, but breast works if you want leaner meat.
Pineapple: Fresh and sweet, it adds that unmistakable tropical punch and caramelizes nicely when cooked.
Red bell pepper: Adds color, crunch, and a subtle sweetness that balances the tartness of the pineapple.
Red onion: Gives a mild pungency and a touch of sweetness once roasted, rounding out the flavor profile.
Bamboo skewers: These soak up water before grilling to prevent burning—a small but important step!
Soy sauce: The salty backbone of the teriyaki sauce, essential for that deep umami flavor.
Pineapple juice: Intensifies the tropical sweetness and helps tenderize the chicken as it marinates.
Sesame seed oil: Adds a fragrant, nutty aroma that complements the garlic and ginger perfectly.
Rice vinegar: Brings a subtle tanginess that brightens the sauce beautifully.
Brown sugar: Provides sweetness and helps create that sticky, glossy glaze on the kabobs.
Garlic cloves: Minced finely to infuse savory depth and gentle warmth throughout the marinade.
Fresh ginger: Grated for a zingy spice that’s essential to authentic teriyaki flavors.
Sesame seeds: Sprinkled on top for a lovely finishing touch and a bit of crunch.
Cornstarch and water: Combined to thicken the teriyaki glaze to a perfect consistency for brushing.

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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. Whether you want to tweak it for dietary needs or swap in seasonal produce, these kabobs are incredibly adaptable and always delicious.

Variation: Use Chicken Breast for Leaner Kabobs. If you prefer a leaner option, chicken breast works wonderfully here. Just be sure to marinate it well to keep it juicy and flavorful. I like this for a lighter dinner that still satisfies.
Variation: Swap Pineapple with Mango or Peaches. When pineapple isn't in season, I’ve found that fresh mango or peaches add a lovely tropical sweetness that pairs nicely with the teriyaki glaze.
Variation: Make it Gluten-Free. Replace soy sauce with tamari or coconut aminos to keep this kabobs recipe gluten-free without sacrificing that savory-sweet punch.
Vegetarian Twist: Try substituting tofu or seitan cubes for chicken, using the same marinade and cooking methods for a tasty plant-based version.

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 That Flavor-Packed Teriyaki Sauce

I start by mixing together the soy sauce, pineapple juice, sesame seed oil, and rice vinegar in a large bowl—this combo already smells amazing. Then, I add plenty of finely minced garlic and brown sugar for sweetness. Grating fresh ginger right in really brings a bright zing to the sauce. After giving it a thorough stir, I set aside 1 cup for marinating and pour the other cup into a small saucepan to simmer gently. This step softens the garlic and blends all those flavors perfectly before thickening the sauce with a cornstarch slurry. Watching it thicken is always so satisfying!

Step 2: Prep and Marinade the Chicken and Veggies

Next up, I cut the chicken into bite-sized pieces, along with cubing the pineapple, red bell pepper, and red onion to similar sizes for even cooking. Tossing everything together in a casserole dish, I pour over that reserved teriyaki marinade and use my hands to massage it thoroughly—watching the sauce coat every piece feels like pure magic. Covering the dish tightly and refrigerating it for at least 30 minutes helps that flavor soak in deeply. If I have the time, I’ll let it marinate overnight for an even richer taste.

Step 3: Soak the Bamboo Skewers to Avoid Burning

While the chicken chills, I soak the bamboo skewers in water for at least half an hour. This little trick is key to preventing them from catching fire or burning during baking or grilling—always worth the extra step to keep things safe and neat!

Step 4: Assemble Your Colorful Kabobs

Once marinated, it’s time to thread the ingredients. I alternate chicken, pineapple, red bell pepper, and red onion on each skewer, leaving a bit of breathing room between pieces so heat can circulate evenly while cooking. Packing too tightly can lead to uneven cooking, so I make sure each kabob looks vibrant and well spaced.

Step 5: Cooking Your Kabobs – Baking or Grilling

For baking, I preheat the oven to a scorching 475°F (246°C) and line a baking sheet with foil for quick cleanup. I arrange the kabobs on the sheet and bake them for about 20 minutes, turning halfway through. During baking, juicy pineapple and chicken release flavorful liquids—so I make it a point to drain these periodically to keep the kabobs from getting soggy. Then, switching the oven to broil for 3 to 4 minutes per side gives the kabobs that perfect char and caramelization, ensuring the chicken reaches a safe 165°F (74°C) internally.

If grilling is more your style, preheat your grill to a blazing 600°F (315°C). Place the kabobs directly on the hot grill grates and cook for 3 to 4 minutes per side, rotating frequently to avoid over-charring. I keep the lid closed to trap heat for faster, juicier results. Total grilling time is 16 to 18 minutes until perfectly cooked. If any pieces start charring too fast, I move them to the upper rack to finish gently with indirect heat.

Step 6: Glaze, Garnish, and Serve

Finally, I brush each kabob generously with the luscious teriyaki glaze I made earlier. A sprinkle of toasted sesame seeds adds a nutty crunch, and if I’m feeling fancy, a handful of finely chopped green onions brings a fresh, vibrant note. These kabobs are best served warm alongside steamed white or brown rice, and a simple green salad rounds out the meal beautifully.

Top Tip

Getting the most flavor and perfect texture from your Hawaiian Teriyaki Chicken Kabobs Recipe is all about these simple but effective tips I've learned along the way.

Marinate Thoroughly: I always aim for at least 30 minutes, but overnight marinating truly makes the chicken incredibly tender and lets those sweet and tangy flavors soak in deeply.
Soak Your Skewers: Soaking bamboo skewers in water for 30 minutes stops them from burning on the grill or in the oven, which can be easy to overlook but really makes a difference.
Don’t Overcrowd the Kabobs: Leaving a little space between pieces helps everything cook evenly and gives the pineapple and peppers room to caramelize beautifully.
Keep an Eye While Baking: I always drain excess juices during baking to avoid soggy kabobs — it keeps the flavors concentrated and the texture just right.

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

For that authentic tropical vibe and extra pop, sprinkle your kabobs with toasted sesame seeds and finely chopped green onions just before serving. A little fresh cilantro or a squeeze of lime can also add a nice bright contrast to the sweet glaze.

Side Dishes

The Hawaiian Teriyaki Chicken Kabobs are wonderful paired with steamed white or brown rice, which soaks up all those fantastic glaze drippings. You can also serve them alongside a crisp green salad, coconut rice, or even grilled corn for a complete tropical feast.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Hawaiian Teriyaki Chicken Kabobs in an airtight container in the refrigerator. They’ll keep well for up to 3 days without losing their juicy flavor and tender texture.

Freezing

You can freeze cooked kabobs by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag or container. They’ll last up to 2 months in the freezer. When ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

Reheat your kabobs gently in a preheated oven at 350°F (175°C) for about 10–15 minutes, or until warmed through. You can also reheat them on the grill over medium heat for a few minutes per side to bring back that fresh-grilled flavor and texture.

Frequently Asked Questions:

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

Absolutely! Chicken thighs give a juicier kabob, but chicken breast works well if you prefer leaner meat. Just be mindful to not overcook the breast pieces as they can dry out faster.

What if I don't have fresh pineapple or it's out of season?

No worries! You can substitute pineapple with mango or peaches—they offer a similar sweet and tangy flavor that complements the teriyaki sauce beautifully.

Is there a gluten-free alternative for the soy sauce?

Yes! Tamari or coconut aminos are great gluten-free substitutes for soy sauce that maintain the savory umami flavor essential to the teriyaki sauce.

How can I tell when the chicken is fully cooked?

The safest way is to use an instant-read meat thermometer. The chicken should reach an internal temperature of 165°F (74°C) to be fully cooked and safe to eat.

Final Thoughts

There’s something so satisfying about these Hawaiian Teriyaki Chicken Kabobs — the vibrant colors, the juicy, flavorful bites, and that perfect balance of sweet and savory. Whether baked or grilled, they bring a little tropical sunshine to any meal. I hope you enjoy making and sharing this recipe as much as I do. Happy cooking and mahalo for reading!