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, cut into chunks; 1/2 large pineapple, cubed; 1 large red bell pepper, cubed; 1/2 large red onion, cubed; 8 bamboo skewers, presoaked in water; 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 fresh ginger, about 2 tbsp grated; 2 tsp cornstarch; 2 tbsp water; Sesame seeds, for garnish

If you’re craving a perfect blend of sweet and savory with a tropical twist, you’ll love making this Hawaiian Teriyaki Chicken Kabobs Recipe with me. Juicy chicken, fresh pineapple, and a homemade teriyaki glaze come together so beautifully, whether you bake or grill them!

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 don’t know about you, but whenever I make these Hawaiian teriyaki chicken kabobs, they disappear faster than I can take a photo! The balance of flavors and the ease of prepping have made this a favorite I go back to again and again.

Juicy Chicken Thighs: They soak up the marinade beautifully, making every bite tender and flavorful.
Tropical Pineapple: Adds a juicy sweetness that perfectly complements the savory teriyaki glaze.
Easy Prep: In just about 30 minutes plus marinating time, you’ve got a mouthwatering meal ready.
Versatile Cooking: Whether you bake or grill, these kabobs come out delicious every time.

Ingredients & Why They Work

Before you dive into assembling these kabobs, let’s chat about the key ingredients and why I love them — and some tips for picking the best ones.

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: I prefer thighs for their juiciness and rich flavor, but you can use breast if you want leaner meat (just don’t overcook it!).
Pineapple: Fresh, ripe pineapple cubes give that sweet, tangy pop you want to balance the savory chicken.
Red bell pepper: Adds color and a crisp, mild sweetness that complements the other flavors perfectly.
Red onion: Offers a subtle bite and sweetness when it caramelizes on the grill or in the oven.
Bamboo skewers: Soak these before using to prevent burning and ensure easy flipping.
Soy sauce: The salty, umami base of the teriyaki sauce – opt for a low sodium version if you’re watching salt intake.
Pineapple juice: Boosts sweetness and enhances that tropical vibe in the marinade and glaze.
Sesame seed oil: Adds a toasty, nutty depth that makes the sauce sing.
Rice vinegar: Brings a gentle acidity that balances the sweet and salty notes.
Brown sugar: Sweetens and helps create that glossy, caramelized finish on the glaze.
Garlic cloves: Freshly minced garlic infuses the sauce with bold aromatic goodness.
Fresh ginger: Grated ginger adds a spicy brightness and warming undertone.
Cornstarch: Used to thicken the glaze for that perfect sticky texture.
Water: Just enough to create the cornstarch slurry for thickening.
Sesame seeds: Sprinkled on top as garnish, they add a lovely crunch and visual appeal.

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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

The beauty of this Hawaiian Teriyaki Chicken Kabobs Recipe is how easily it adapts to your taste and lifestyle. Whether you're grilling outdoors or baking inside, adjusting veggies, or catering to dietary needs, these kabobs always deliver tropical flavor and juicy satisfaction.

Grilling vs Baking: I personally love grilling these kabobs when the weather’s warm—it adds that irresistible smoky char that takes this recipe to the next level. But baking works perfectly well, especially if you want a fuss-free kitchen experience.
Vegetable Swaps: Feel free to switch out the red bell pepper for green or yellow bell peppers depending on what’s freshest or your preference. I’ve also tossed in zucchini or cherry tomatoes when I’m feeling adventurous!
Protein Options: While chicken thigh keeps the kabobs juicy and tender, you can use chicken breast for a leaner choice. Just watch cooking times carefully as breast meat can dry out more quickly.
Gluten-Free Friendly: Swap soy sauce for tamari or a gluten-free soy sauce to make this dish safe for gluten-sensitive guests without losing any of the signature sweet-savory punch.
Marinating Time: For maximum flavor, I recommend marinating overnight if you can plan ahead—it really deepens the juicy, tangy notes in the chicken.

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 a Flavor-Packed Teriyaki Sauce

Start by mixing together the soy sauce, pineapple juice, sesame seed oil, rice vinegar, minced garlic, brown sugar, and freshly grated ginger in a large bowl or measuring cup. Use your hands or a whisk to really combine the flavors—and that ginger aroma? Absolutely tropical magic in the making. Pour 1 cup of this sauce to marinate the chicken now and reserve the other cup to cook down into a glossy, flavorful glaze later.

Step 2: Let the Sauce Simmer into a Sticky Glaze

Pour the reserved cup of sauce into a small saucepan and bring it to a gentle simmer over medium heat. Let it cook for 7 to 8 minutes until the garlic softens and the sauce deepens in flavor. Mix cornstarch with water to create a slurry, then whisk that into your simmering sauce. Cook just 30 seconds to 1 minute until it thickens into a beautiful, glossy glaze. Remove from heat and set aside.

Step 3: Marinate Your Chicken and Veggies

Place the chicken chunks, pineapple cubes, and red bell pepper in a large dish or casserole. Pour over 1 cup of the fresh teriyaki sauce, then massage everything gently with your hands to coat every bite. Cover tightly with plastic wrap and refrigerate for at least 30 minutes—or overnight if you want that extra punch of flavor and super tender results.

Step 4: Prepare Your Skewers and Assemble Kabobs

Before threading anything, soak your bamboo skewers in water for at least 30 minutes—this little trick protects them from burning whether you grill or bake. Then alternate pieces of marinated chicken, pineapple, red bell pepper, and red onion onto each skewer, making sure to leave a small gap between chunks so everything cooks evenly and gets beautifully caramelized.

Step 5: Bake Until Juicy and Golden

Preheat your oven to 475°F (246°C) and line a baking sheet with foil to catch drips and make cleanup a breeze. Place your kabobs on the sheet and bake for 20 minutes, flipping them halfway through. Keep an eye on any juices collecting in the pan—draining these regularly helps the chicken brown nicely without steaming.

Step 6: Broil for That Perfect Char

Switch the oven to high broil. Broil the kabobs for 3 to 4 minutes per side until you see that gorgeous caramelized char—just what we want for a burst of smoky flavor. Rotate them carefully and use a meat thermometer to ensure the chicken hits an internal temperature of 165°F (74°C) for safe and juicy eating.

Step 7: Alternatively, Grill for Outdoor Flavor

If you’re grilling, preheat to 600°F (315°C) and place kabobs on the hot grates with the lid closed. Grill 3 to 4 minutes per side, rotating to avoid overly dark spots. Total grilling time ranges between 16 to 18 minutes. If your kabobs start to char too quickly before cooked through, move them to indirect heat to finish safely.

Step 8: Glaze, Garnish, and Serve

Once done, generously brush your kabobs with the luscious teriyaki glaze you prepared. Sprinkle with sesame seeds and, if you like, some finely chopped green onions for a fresh pop of color and flavor. Serve hot alongside steamed rice and a crisp green salad for a tropical feast that’s sure to be a hit.

Top Tip

These tips will help you master the Hawaiian Teriyaki Chicken Kabobs Recipe with ease and confidence so they turn out juicy, flavorful, and perfectly cooked every time.

Choose Chicken Thighs for Juiciness: I’ve found chicken thighs stay tender and juicy much better than breast meat, which can dry out quickly especially at high heat.
Pre-soak Your Skewers: Soaking bamboo skewers for at least 30 minutes prevents them from burning and adds to a safer, cleaner grilling or baking experience.
Don’t Skip Draining Liquid: Draining excess marinade juices from the pan partway through baking helps the kabobs brown nicely instead of steaming in their own liquid.
Use a Meat Thermometer: Mistakes happen when guessing doneness — checking for 165°F (74°C) ensures your chicken is perfectly cooked and safe to eat.

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 a beautiful finishing touch, I love brushing the kabobs with extra teriyaki glaze and sprinkling toasted sesame seeds right before serving. A few chopped green onions add a fresh, crisp note and vibrant color that complements the tropical flavors perfectly.

Side Dishes

These kabobs pair wonderfully with steamed white or brown rice to soak up all the luscious glaze. For freshness, serve alongside a simple green salad dressed lightly with a citrus vinaigrette, or even some grilled corn on the cob for a full tropical feast vibe.

Make Ahead and Storage

Storing Leftovers

Let any leftover kabobs cool to room temperature, then store them airtight in the refrigerator for up to 3 days. This keeps everything fresh and ready to enjoy as a quick lunch or dinner.

Freezing

If you want to freeze leftovers, place cooled kabobs in a freezer-safe container or bag and freeze for up to 2 months. Thaw them overnight in the fridge before reheating.

Reheating

Reheat kabobs gently in a 350°F (175°C) oven until warmed through, about 10-15 minutes, to maintain juiciness. Avoid microwaving if possible to keep the texture intact.

Frequently Asked Questions:

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

Yes, you can use chicken breast if you prefer leaner meat. Just keep in mind that chicken breast tends to cook faster and can dry out, so watch the cooking time carefully and consider marinating for longer to help keep it moist.

How long should I marinate the chicken for best flavor?

While 30 minutes is the minimum marinating time, marinating your chicken overnight in the fridge will deepen the flavor and make the meat even more tender.

Is it necessary to soak bamboo skewers before grilling?

Absolutely! Soaking bamboo skewers in water for at least 30 minutes prevents them from burning or catching fire on the grill or in the oven, making it essential for safe and successful kabobs.

Can I make the teriyaki glaze ahead of time?

Yes, the glaze can be made up to 3 days in advance and stored in the refrigerator. Just reheat gently before brushing onto the kabobs.

Final Thoughts

This Hawaiian Teriyaki Chicken Kabobs Recipe has become a favorite in my home because it’s so easy, delicious, and brings a little tropical sunshine to any meal. Whether you bake or grill them, the combination of juicy chicken, sweet pineapple, and vibrant veggies glazed in that rich teriyaki sauce is simply irresistible. Give it a go at your next barbecue or family dinner—you’re going to love how effortlessly you can bring island flavors to your table!