Name: Hawaiian Teriyaki Chicken Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 2 h 32 min
Cuisine: Hawaiian
Ingredients: 2 lbs (900g) boneless, skinless chicken thighs, cut into 1.5-inch pieces; 2 cups fresh pineapple, cut into 1-inch chunks; 1 large red bell pepper, cut into 1-inch pieces; 1 large green bell pepper, cut into 1-inch pieces; 1 large red onion, cut into 1-inch wedges; 8–10 wooden skewers, soaked in water for 30 minutes; 1/2 cup soy sauce (or low-sodium soy sauce); 1/3 cup pineapple juice; 1/4 cup packed brown sugar; 2 tbsp honey; 2 tbsp rice vinegar; 1 tbsp sesame oil; 3 cloves garlic, finely minced; 1 tbsp fresh ginger, grated; 1 tbsp cornstarch mixed with 1 tbsp cold water

Description

Hawaiian Teriyaki Chicken Skewers are juicy grilled chicken skewers loaded with sweet pineapple, colorful bell peppers, and red onion, all glazed with a rich homemade Hawaiian teriyaki sauce. Perfect for summer grilling, BBQs, and family dinners.

Ingredients

Scale

2 lbs (900g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
2 cups fresh pineapple, cut into 1-inch chunks
1 large red bell pepper, cut into 1-inch pieces
1 large green bell pepper, cut into 1-inch pieces
1 large red onion, cut into 1-inch wedges
8–10 wooden skewers, soaked in water for 30 minutes
1/2 cup soy sauce (or low-sodium soy sauce)
1/3 cup pineapple juice
1/4 cup packed brown sugar
2 tbsp honey
2 tbsp rice vinegar
1 tbsp sesame oil
3 cloves garlic, finely minced
1 tbsp fresh ginger, grated
1 tbsp cornstarch mixed with 1 tbsp cold water

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Instructions

Whisk together the soy sauce, pineapple juice, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Reserve half in a small saucepan for the glaze and use the remaining half to marinate the chicken.
Add the chicken pieces to the marinade, cover, and refrigerate for 2 to 4 hours. Do not marinate longer than 6 hours.
Bring the reserved marinade to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook for 2 to 3 minutes until thick and glossy. Set aside.
Thread the marinated chicken, pineapple, bell peppers, and red onion onto the soaked skewers. Grill over medium-high heat for 10 to 12 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C). Brush generously with the thickened teriyaki glaze during the final minutes of grilling and serve hot.

Notes

Chicken thighs stay juicier than chicken breasts on the grill. Soak wooden skewers to prevent burning, and always cook the reserved glaze separately from the raw marinade for food safety. Garnish with sesame seeds and sliced green onions if desired.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Grilled
Cuisine: Hawaiian

Nutrition

Serving Size: 1 skewer
Calories: 310
Sugar: 14g
Sodium: 720mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 30g
Cholesterol: 115mg