Name: Hawaiian Teriyaki Chicken Kabobs Recipe
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 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; 2 tsp cornstarch; 2 tbsp water; sesame seeds, for garnish

If you’re craving a taste of the islands with a touch of sweet-savory magic, this Hawaiian Teriyaki Chicken Kabobs Recipe will hit the spot. Juicy chicken, caramelized pineapple, and a homemade teriyaki glaze come together in a way that’s nothing short of delicious and fun.

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 first made these kabobs on a sunny weekend and instantly knew they’d be a summer staple. Whether you bake or grill them, the flavors are always on point—balanced, vibrant, and seriously crave-worthy.

Simple Ingredients: Uses common pantry staples and fresh produce for an easy shopping trip.
Versatile Cooking: Perfect for the oven or the grill, so you can make it anytime, anywhere.
Flavor Explosion: Sweet pineapple and red bell pepper pair brilliantly with savory marinated chicken.
Family-Friendly: These kabobs are colorful, fun to eat, and sure to please both kids and adults.

Ingredients & Why They Work

Let’s talk about the star players here. I’ve found that getting fresh pineapple and good-quality chicken thigh really makes all the difference. The homemade teriyaki sauce is where the magic starts—it’s tangy, sweet, and super aromatic thanks to the fresh garlic and ginger.

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: Juicier and more flavorful than breast, making your kabobs tender and juicy.
Pineapple: Adds a natural sweetness and a tropical flair that balances the savory chicken.
Red bell pepper: Brings a crisp, sweet crunch and vibrant color to your skewers.
Red onion: Offers a gentle sharpness that complements the other flavors perfectly.
Bamboo skewers: Soaked beforehand to prevent burning, they help keep everything neatly together.
Soy sauce: The salty backbone of the teriyaki marinade that deepens the overall flavor.
Pineapple juice: Infuses the sauce with sweet tropical notes and helps tenderize the chicken.
Sesame seed oil: Adds a toasty, nutty aroma that’s essential for authentic teriyaki flavor.
Rice vinegar: Brings a subtle acidity that balances the sweetness and enhances the glaze.
Brown sugar: Sweetens the sauce while helping create that perfect caramelized glaze.
Garlic cloves: Minced finely for punchy aromatic depth without overpowering.
Fresh ginger: Grated to add warmth and a slight zing, it’s a key flavor component.
Cornstarch and water: Used to thicken the glaze for that perfect sticky finish on the kabobs.
Sesame seeds: Sprinkled at the end for a little crunch and that classic Asian touch.

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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 this Hawaiian Teriyaki Chicken Kabobs Recipe is how easy it is to make it your own! Whether you love things a little sweeter, spicier, or packed with veggies, these kabobs are a fantastic canvas for your creativity.

Swap the Protein: I’ve tried this recipe with chicken breast for a leaner version, and it works great—just watch the cooking time closely to keep it juicy!
Tropical Twist: Adding mango or even just some diced jalapeño gives these kabobs a delightful sweet-heat kick that’s perfect for summer gatherings.
Vegetarian Version: Try firm tofu or tempeh cubes marinated in the same teriyaki sauce. It soaks up all those flavors beautifully and grills just as well.
Gluten-Free Friendly: Simply swap soy sauce for tamari or coconut aminos to keep the taste without gluten.
Extra Crunch: Sprinkle chopped macadamia nuts with the sesame seeds right before serving to add a lovely nutty crunch.

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: Whip Up That Flavor-Packed Teriyaki Sauce

Start by mixing soy sauce, pineapple juice, sesame seed oil, and rice vinegar in a large bowl. Then, add minced garlic, brown sugar, and freshly grated ginger—this combo is what makes the sauce sing! Stir really well until the sugar dissolves completely. You’ll reserve half for marinating and simmer the other half to make that gorgeous glaze later. This sauce is the heart and soul of your kabobs, so don’t rush it!

Step 2: Make the Glaze and Let it Thicken

Pour the reserved cup of sauce into a small saucepan and gently bring it to a simmer over medium heat. Keep it simmering for 7 to 8 minutes—don’t rush! You want the garlic to become tender and the flavors to deepen. Then mix cornstarch with water to create a slurry and whisk that into your simmering sauce. Cook for another 30 seconds to a minute until it thickens to a luscious glaze. Set this aside—it’s going to make your kabobs shine with that perfect sticky finish.

Step 3: Marinate the Chicken and Chop Your Veggies

Cut the chicken thighs into bite-size chunks and cube the pineapple, red bell pepper, and red onion into similar sizes for even cooking—plus, it just looks so pretty on the skewers! Toss everything in a large dish, pour on 1 cup of your freshly made teriyaki sauce, and use your hands to massage all that flavor in. Cover tightly and pop it into the fridge for at least 30 minutes, though overnight will really amp up the tenderness and flavor. Don’t forget to soak those bamboo skewers in water to keep them from burning later!

Step 4: Thread the Kabobs and Get Cooking

Alternately thread the chicken, pineapple, bell pepper, and onion onto your soaked skewers. Don’t pack the chicken too tightly—give those pieces some breathing room for even cooking and caramelization. For baking, arrange the kabobs on a foil-lined sheet and bake at 475°F (246°C) for 20 minutes, turning halfway. Then switch to broil and char them for 3 to 4 minutes per side until beautifully caramelized and cooked through to 165°F (74°C). For grilling, fire up your grill to 600°F (315°C) and cook with the lid closed, rotating every few minutes. Move to indirect heat if they get too charred before done.

Step 5: Glaze, Garnish, and Serve

Once the kabobs come off the heat, liberally brush them with that thickened teriyaki glaze. The glossy finish makes these kabobs seriously irresistible! Sprinkle sesame seeds and if you want, some finely chopped green onion for a fresh pop. Serve hot over steamed white or brown rice with a crisp green salad for a meal that feels both fresh and indulgent.

Top Tip

Getting the best flavor and texture out of your Hawaiian Teriyaki Chicken Kabobs Recipe is all about these small but mighty tips that I've gathered throughout many kitchen experiments.

Marinate Overnight: Marinating the chicken for at least 30 minutes works, but letting it soak overnight really deepens those tropical, savory flavors and makes the chicken incredibly tender.
Pre-Soak Skewers: Soaking your bamboo skewers in water for 30 minutes before cooking prevents them from burning or catching fire on the grill or in the oven—trust me, it saves a lot of stress!
Even Cubes for Even Cooking: Cut your chicken, pineapple, and veggies into similar-sized cubes. This simple trick ensures everything cooks evenly, so no one bites into an undercooked onion or a dry chicken chunk.
Watch the Broil and Grill: When broiling or grilling, keep a close eye on your kabobs to avoid excessive charring. Rotate frequently for a perfectly caramelized glaze without bitterness.

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 your finished kabobs with toasted sesame seeds for a lovely crunch and a nutty touch. For a fresh pop of color and mild oniony flavor, finely chop some green onions or scallions and scatter them on top right before serving.

Side Dishes

Serve these kabobs alongside fluffy steamed white or nutty brown rice to soak up that luscious teriyaki glaze. A crisp green salad with a light citrus vinaigrette or a simple cucumber salad adds a refreshing balance to the sweet and savory kabobs. For a true island-inspired meal, consider serving with grilled corn or a tropical fruit salsa.

Make Ahead and Storage

Storing Leftovers

Store leftover Hawaiian Teriyaki Chicken Kabobs in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days — perfect for quick lunches or an easy dinner the next day.

Freezing

To freeze, place the cooked kabobs in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat kabobs gently in a 350°F (175°C) oven for about 10-15 minutes or until warmed through. Alternatively, pop them on the grill for a few minutes per side to revive that charred flavor and crisp up the glaze again.

Frequently Asked Questions:

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

Absolutely! Chicken thigh is preferred for juiciness and flavor, but chicken breast works well if you prefer a leaner option. Just be sure to watch the cooking time closely to prevent drying out.

How long should I marinate the kabobs?

The minimum marinating time is 30 minutes, but for best results and deeper flavor absorption, marinate overnight in the refrigerator.

Can I make the teriyaki sauce ahead of time?

Yes! You can prepare the teriyaki sauce and marinade up to 3 days ahead and store it in the fridge. This makes assembling kabobs quicker on the day you cook.

What if my kabobs char before the chicken is fully cooked?

If that happens on the grill, move the kabobs to indirect heat to finish cooking through without burning. When broiling, keep a close eye and rotate frequently to avoid excessive charring while reaching the safe internal temperature of 165°F (74°C).

Final Thoughts

Making this Hawaiian Teriyaki Chicken Kabobs Recipe is truly a joy — from the juicy marinated chicken and sweet pineapple to the bold, homemade teriyaki glaze. Whether you're baking indoors or firing up the grill outside, these kabobs bring a little sunshine and celebration to any day. I hope you enjoy making (and devouring!) them as much as I do. Happy cooking and aloha!