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

Get ready to bring some island vibes into your kitchen with this easy Hawaiian Teriyaki Chicken Kabobs Recipe. Tender chicken, sweet pineapple, and a homemade teriyaki sauce come together for a colorful, flavorful feast that’s fun to make and even better to eat.

The image shows four grilled skewers laid out on a white plate, each skewer filled with several layers of food. Starting from the bottom, there are yellow pineapple chunks with slightly charred edges, followed by bright red bell pepper pieces, then purple-red onion layers, and topped with glazed golden-brown chicken pieces. The chicken pieces have a shiny, sticky sauce covering them, sprinkled with small white sesame seeds, adding texture and contrast. The white plate sits on a white marbled surface, making the colors of the food stand out vividly. 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 can’t get enough of these kabobs because they strike the perfect balance between juicy, savory chicken and juicy bursts of pineapple sweetness—plus that homemade teriyaki glaze steals the show every time.

Easy to Prepare: With just 30 minutes of prep and simple ingredients, this recipe fits into even busy weeknights.
Two Cooking Methods: Whether you prefer baking or firing up the grill, these kabobs turn out delicious every time.
Flavor-Packed: The homemade teriyaki sauce is bursting with garlic, ginger, and brown sugar goodness.
Perfect for Sharing: Makes 8 kabobs that are great for family dinners or casual get-togethers.

Ingredients & Why They Work

When you’re shopping, go for fresh, quality produce and chicken to make sure every bite sings. Choosing chicken thighs brings extra juiciness, but chicken breasts work well too if you want something leaner.

Flat lay of fresh raw chicken thighs cut into chunks, bright yellow pineapple cubes, a large red bell pepper cut into chunks, half a large red onion quartered, ten whole garlic cloves, a small piece of fresh ginger root with some grated ginger nearby, a few sesame seeds scattered delicately, small white ceramic bowls containing soy sauce, pineapple juice, sesame seed oil, rice vinegar, and brown sugar, and a small white bowl with a cornstarch and water slurry, all arranged symmetrically with perfect proportions 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 Breast: Thighs are tender and juicy, perfect for soaking up the marinade.
Pineapple: Adds natural sweetness and a little tang that beautifully complements the teriyaki flavor.
Red Bell Pepper: Brings vibrant color and a mild sweetness.
Red Onion: Adds a subtle sharpness and softens when cooked for great texture contrast.
Bamboo Skewers: Soaking them beforehand prevents burning whether you bake or grill.
Soy Sauce: The salty backbone of the teriyaki sauce.
Pineapple Juice: Enhances sweetness and ties in the fruit flavor.
Sesame Seed Oil: Gives a nutty aroma and depth to the marinade.
Rice Vinegar: Adds a bright acidity to balance the sweetness.
Brown Sugar: Sweetens the sauce and helps create that glossy glaze.
Garlic: Infuses a savory punch that’s simply irresistible.
Fresh Ginger: Adds warmth and a little zing for authentic teriyaki flavor.
Sesame Seeds: For a final toasty crunch garnish.
Cornstarch and Water: Used to thicken the glaze into that perfect coating consistency.

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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’re catering to different tastes or making the most of seasonal ingredients, you can tweak it to fit your style perfectly!

Variation: I love swapping out chicken thighs for extra-firm tofu when I want a vegetarian twist. It soaks up the teriyaki marinade beautifully and grills up with a nice char. Just be sure to press the tofu well beforehand!
Spicy Kick: For those who enjoy a bit of heat, adding a teaspoon of chili flakes into the sauce during the simmer stage gives the kabobs a gentle warmth that pairs amazingly with the sweet pineapple.
Seasonal Swap: During fall, I sometimes swap pineapple with cubed mango or even peaches for a different fruity sweetness that keeps things interesting.
Gluten-Free Option: Simply replace the soy sauce with tamari or another gluten-free soy sauce to make this kabob recipe friendly for gluten-sensitive eaters without sacrificing flavor.

Step-by-Step: How I Make Hawaiian Teriyaki Chicken Kabobs Recipe

Two skewers lie on the right side of a white plate filled with white rice on the left. Each skewer has layers starting with a chunk of yellow grilled pineapple, followed by red bell pepper pieces, purple onion slices, and glazed brown grilled chicken chunks with a shiny texture. The chicken is sprinkled with white sesame seeds. The plate sits on a white marbled surface with a pair of wooden chopsticks close by. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Flavor-Packed Teriyaki Sauce

Start by gathering your soy sauce, pineapple juice, sesame seed oil, and rice vinegar in a large bowl or measuring cup. Toss in the finely minced garlic, brown sugar, and freshly grated ginger. Give everything a good stir until the sugar dissolves and the flavors meld together. You’ll need two separate 1-cup portions from this—one for marinating your chicken and veggies, and the other will later become a rich glaze. This initial sauce is bursting with sweet, tangy, and savory notes that set the stage for the kabobs.

Step 2: Simmer and Thicken Your Glaze

Pour the reserved cup of sauce into a small saucepan and bring it to a gentle simmer over medium heat. Let it bubble steadily for 7 to 8 minutes—this softens the garlic and intensifies the aromas. While it simmers, mix cornstarch with water to form a smooth slurry, then stir this into your sauce. Continue cooking for about 30 seconds to a minute until the sauce thickens into a luscious glaze. Remove from heat and set aside. This step gives your kabobs that gorgeous shiny finish and sticky punch of flavor.

Step 3: Marinate the Chicken and Veggies

Cut the chicken thighs into clean, even chunks—quarters usually work well to ensure everything cooks evenly. Cube the pineapple, red bell pepper, and red onion into similar sizes for balanced bites on the kabob. Into a large casserole dish, toss the chicken and veggies, then pour over a full cup of your homemade teriyaki sauce. Now the fun part—massage the marinade into the chicken with your hands so every morsel absorbs those tropical flavors. Cover with plastic wrap and pop it into the fridge for at least 30 minutes. If you have the time, marinating overnight deepens the flavor beautifully.

Step 4: Prep Your Skewers for Grilling or Baking

Before you start assembling, soak your bamboo skewers in water for at least 30 minutes to stop them from catching fire or charring too quickly. When you’re ready, skewer the chicken, pineapple, red bell pepper, and red onion alternately. Don’t pack the pieces too tightly—leave a little space between elements so heat can circulate, and the kabobs cook evenly with those beautiful grill marks or oven char.

Step 5: Choose Your Cooking Adventure — Bake or Grill!

If you’re baking, preheat your oven to 475°F (246°C) and line a baking sheet with foil to catch drips. Place your kabobs on the sheet and bake for 20 minutes total, turning halfway through. The pineapple and chicken will release juices, so remember to drain those periodically for a crispier kabob. After baking, switch your oven to broil on high and cook the kabobs for 3 to 4 minutes per side to get a lovely char. Use a thermometer to ensure the chicken hits 165°F (74°C) for safe eating.

Prefer grilling? Heat your grill to 600°F (315°C) and place the kabobs on the hot grates. Grill for 3 to 4 minutes per side with the lid closed to trap the smoky heat. Keep turning to avoid burning, and cook about 16 to 18 minutes in total or until the internal temperature reaches 165°F (74°C). If they char before cooking through, move the kabobs to an indirect heat zone to finish up gently.

Step 6: Glaze and Garnish for a Stunning Finish

Once your kabobs are beautifully cooked, use a pastry brush to generously coat them with the thick teriyaki glaze. This not only adds incredible flavor but also gives them a mouthwatering glossy sheen. Sprinkle with toasted sesame seeds and some finely chopped green onions if you like. Serve these colorful kabobs with fluffy white or brown rice and a crisp green salad for a complete, tropical treat that’s sure to impress!

Top Tip

These tips will help you get the most flavor and juicy tenderness out of your Hawaiian Teriyaki Chicken Kabobs Recipe, whether you’re baking or grilling them.

Marinate Overnight: From my experience, marinating the chicken overnight amps up the flavor tremendously and makes the meat tender and juicy every time.
Soak Skewers Properly: Don’t skip soaking your bamboo skewers for at least 30 minutes; it prevents them from burning and keeps your kabobs intact.
Baste While Cooking: I like to brush additional teriyaki glaze on the kabobs as they cook to build layers of flavor and keep the chicken nice and moist.
Watch the Heat: Grilling at a high temperature can char the outsides quickly—moving kabobs to indirect heat once charred but not fully cooked avoids dryness and undercooked meat.

How to Serve Hawaiian Teriyaki Chicken Kabobs Recipe

On the left, a white bowl is filled with raw chicken pieces covered in a red marinade with garlic bits, surrounded by a lime and a small bowl of sauce on a white marbled surface. On the right, five metal skewers lay on a white tray, each with layered pieces of marinated chicken, yellow pineapple chunks, red and green bell peppers, and slices of red onion, with some extra pieces of pineapple, lime, and sauce around the tray on the same white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Sprinkle toasted sesame seeds over the kabobs for that classic nutty crunch and a sprinkling of finely chopped green onions adds a fresh, vibrant bite that complements the sweet and savory teriyaki glaze beautifully.

Side Dishes

Serve your kabobs alongside steamed white or brown rice to soak up every bit of that delicious sauce. A crisp green salad with a light vinaigrette or a refreshing coconut coleslaw pairs wonderfully for a complete, balanced meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover Hawaiian Teriyaki Chicken Kabobs in an airtight container in the refrigerator for up to 3 days. This helps preserve freshness and flavor so you can enjoy them again without hassle.

Freezing

If you want to freeze your kabobs, wrap each skewered portion tightly in plastic wrap and place them in a freezer bag. They freeze well for up to one month — just thaw them overnight in the fridge before reheating.

Reheating

To reheat, gently warm the kabobs in a preheated oven at 350°F (175°C) for about 10-15 minutes or place them on a medium grill just until heated through, being careful not to overcook and dry out the chicken.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

Yes! While chicken thighs tend to stay juicier and more flavorful, chicken breast works well too if you prefer a leaner option. Just be careful not to overcook as breast meat can dry out faster.

How do I prevent the kabobs from sticking to the grill?

Make sure to oil the grill grates well before adding the kabobs. You can also brush the kabobs lightly with oil before grilling. Soaking the bamboo skewers in water helps prevent burning as well.

Can I make the teriyaki sauce gluten-free?

Absolutely! Simply substitute the soy sauce with tamari or a certified gluten-free soy sauce to keep the glaze full of flavor without gluten.

What’s the best way to check if the chicken is fully cooked?

Using a food thermometer is the safest way. Make sure the kabobs reach an internal temperature of 165°F (74°C) to ensure they’re fully cooked and safe to eat.

Final Thoughts

Hawaiian Teriyaki Chicken Kabobs Recipe is such a vibrant, flavorful dish that brings a sunny taste of the islands to your table. Whether you bake them in the oven or fire up the grill, these kabobs offer juicy chicken, sweet pineapple, and a perfect balance of sweet and savory magic in every bite. I hope these tips and serving ideas inspire you to make this recipe again and again — it’s the kind of meal that turns an ordinary evening into a fun and memorable feast with family and friends. Happy cooking!