Name: Hawaiian Teriyaki Chicken Pineapple Skewers Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 25 min
Cuisine: Hawaiian
Ingredients: 1.5 lb boneless, skinless chicken thighs (cut into 1.5-inch pieces); 1 cup fresh pineapple chunks (about 1 small pineapple); 1 medium red onion (cut into 1.5-inch chunks); 1 large green bell pepper (cut into 1.5-inch pieces); 1 large red bell pepper (cut into 1.5-inch pieces); 1 small zucchini (sliced into ½-inch rounds or half-moons); 3 tablespoons soy sauce; 2 tablespoons honey (or brown sugar); 2 tablespoons fresh lime juice; 1 teaspoon smoked paprika; 2 cloves garlic (minced); 1 teaspoon sesame oil; 1 teaspoon fresh ginger (minced or ½ teaspoon ginger powder); 1 tablespoon ketchup (for thickening) or 1 tablespoon cornstarch mixed with 2 tablespoons water

If you’re craving a taste of the islands with a simple weeknight dinner, you’re going to love this Hawaiian Teriyaki Chicken Pineapple Skewers Recipe. Juicy chicken, sweet pineapple, and vibrant veggies all come together with a homemade teriyaki glaze that’s nothing short of amazing.

The image shows a white plate full of grilled skewers with five layers on each skewer, starting from the bottom: golden brown grilled pineapple chunks, bright green zucchini pieces, glossy red bell pepper slices, caramelized reddish-brown grilled chicken pieces, and some purple grilled onion pieces, all shiny with glaze. There is a small white bowl filled with dark reddish-brown dipping sauce placed at the right edge of the plate, alongside lime wedges. Fresh green cilantro leaves are scattered on and around the skewers. The plate is set on a white marbled surface with some extra chopped green bell peppers and purple onion pieces partly visible. 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 Pineapple Skewers Recipe
Top Tip
How to Serve Hawaiian Teriyaki Chicken Pineapple Skewers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hawaiian Teriyaki Chicken Pineapple Skewers Recipe

Why You'll Love This Recipe

From the very first time I grilled these skewers, I was hooked — the mix of smoky, sweet, and savory flavors hits all the right notes. It’s an easy recipe that feels festive enough for a weekend BBQ but quick enough for a busy night.

Perfect balance of flavors: The teriyaki glaze with pineapple’s sweetness creates a crowd-pleasing combo every time.
Quick and easy prep: You’ll have these skewers ready in just about 25 minutes, including marinating time.
Colorful and healthy: Loaded with fresh veggies and lean chicken thighs for a well-rounded meal.
Great for meal prep: Grill extra for leftovers that reheat beautifully throughout the week.

Ingredients & Why They Work

Gathering fresh, quality ingredients is key to nailing this Hawaiian Teriyaki Chicken Pineapple Skewers recipe. Whether you're shopping at your local market or picking colorful produce, these essentials bring vibrant taste and texture to the plate.

Flat lay of fresh boneless, skinless chicken thighs cut into pieces, a small pile of bright yellow pineapple chunks, a medium red onion quartered into chunks, a large green bell pepper cut into pieces, a large red bell pepper cut into pieces, a small zucchini sliced into half-moon rounds, two whole cloves of garlic, a small mound of fresh minced ginger root, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of golden honey, a small white ceramic bowl of fresh lime juice, a small white ceramic bowl of deep red ketchup, a small white ceramic bowl containing reddish-brown smoked paprika powder, and a small white ceramic bowl of amber sesame oil, all arranged in perfect symmetry and balanced 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

Boneless, skinless chicken thighs: Juicy and tender with great flavor, they’re perfect for marinating and grilling without drying out.
Fresh pineapple chunks: Adds natural sweetness and a tropical zing that pairs beautifully with the savory chicken.
Red onion: Offers a mild sharpness and lovely color contrast when grilled.
Green bell pepper: Provides crunch and a fresh, slightly bitter note that balances the sweetness.
Red bell pepper: Sweet and juicy, it complements the pineapple and teriyaki flavors.
Zucchini: Adds tender, mild flavor and soaks up the marinade nicely.
Soy sauce: The salty umami base for the teriyaki marinade.
Honey (or brown sugar): Natural sweetness that caramelizes on the grill, enhancing the glaze.
Fresh lime juice: Brightens and balances the flavors with a zesty kick.
Smoked paprika: Adds hint of smoky warmth without overpowering the dish.
Garlic: Infuses depth and savory aroma.
Sesame oil: A nutty accent that makes the glaze authentically teriyaki-style.
Fresh ginger (or powder): Brings a subtle spicy heat and freshness.
Ketchup or cornstarch slurry: Thickens the glaze for a sticky, beautiful coating on the skewers.

📝

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 the Hawaiian Teriyaki Chicken Pineapple Skewers Recipe is how easy it is to tailor it to your taste or whatever you have on hand. Feel free to swap vegetables or tweak the marinade to suit your preferences—after all, the best recipes are the ones you make your own!

Variation: I’ve tried using chicken breast instead of thighs for a leaner option. It still turned out juicy and flavorful when marinated well, though thighs always win on tenderness for me.
Seasonal Twist: When pineapple isn’t in season, fresh mango chunks make a fantastic substitute, adding their own sweet tropical flair to the skewers.
Dietary Adaptation: For a lower sodium version, reduce the soy sauce slightly and amp up the lime juice and ginger for brightness. Tamari is a great gluten-free alternative too.
Veggie Swap: Try adding cherry tomatoes or mushrooms for extra color and texture. Just make sure to cut them similarly sized to keep even grilling times.

Step-by-Step: How I Make Hawaiian Teriyaki Chicken Pineapple Skewers Recipe

The image shows a metal tray lined with white paper holding five skewers arranged side by side. Each skewer is loaded with layers of grilled chicken pieces, yellow pineapple chunks, red and green bell peppers, green zucchini pieces, and red onion pieces, all with a shiny glaze. Near the top left of the tray is a small white bowl filled with dark brown barbecue sauce, surrounded by lime wedges placed around the tray edges. Around the tray, there are white bowls filled with bright yellow pineapple chunks and mixed chopped red and green bell peppers. Several small round pita breads are scattered on a dark wood surface, with fresh green cilantro leaves scattered around. The whole scene is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Flavor-Packed Marinade

Start by combining 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons fresh lime juice, 1 teaspoon smoked paprika, 2 cloves minced garlic, 1 teaspoon sesame oil, 1 teaspoon grated fresh ginger, and either 1 tablespoon ketchup or a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoon water) in a medium bowl. Whisk it all together until smooth—the aroma of ginger and smoked paprika will immediately hint at the tropical goodness coming your way!

Step 2: Marinate the Chicken for Maximum Flavor

Place 1.5 pounds of boneless, skinless chicken thighs cut into 1.5-inch pieces into the bowl with your marinade. Toss well to coat every piece evenly. Cover and refrigerate for at least 30 minutes—this gives the chicken time to soak up those sweet, savory, and slightly smoky flavors. If you’re short on time, even 30 minutes works great, but a longer soak makes the flavors pop even more.

Step 3: Thread Your Skewers with a Colorful Mix

Grab your skewers and alternate threading the marinated chicken pieces with fresh pineapple chunks, red onion chunks, green bell pepper pieces, red bell pepper pieces, and zucchini slices. Aim for a balanced arrangement for even cooking and a beautiful presentation. To avoid burning, soak wooden skewers in water for 30 minutes before using.

Step 4: Fire Up the Grill to Medium-High Heat

Preheat your grill to medium-high heat—this temperature is just right for cooking the chicken thoroughly while giving those veggies and pineapple an irresistible char. If you’re using a grill pan or oven broiler, make sure it’s hot before you start.

Step 5: Grill and Glaze to Juicy Perfection

Place the skewers on the grill and cook for about 15 minutes, turning occasionally. Baste the skewers with leftover marinade glaze as you go to build layers of glossy, tasty richness. Keep an eye on the chicken; it should be cooked through and veggies tender yet crisp. You’ll know it’s ready when the chicken registers an internal temperature of 165°F and the pineapple caramelizes slightly.

Step 6: Let the Skewers Rest, Then Serve

Once off the grill, let your Hawaiian Teriyaki Chicken Pineapple Skewers rest a couple of minutes. This helps keep the juices locked inside the chicken. Serve warm as a vibrant main course or alongside your favorite BBQ sides. Trust me, these skewers hit every note—sweet, smoky, savory—and are always a crowd-pleaser!

Top Tip

These tips come straight from my kitchen to yours — small tweaks that transform your Hawaiian Teriyaki Chicken Pineapple Skewers Recipe from good to unforgettable.

Marinate Thoroughly: Giving the chicken at least 30 minutes in the marinade really lets those bold teriyaki and smoky paprika flavors sink in deeply — don’t rush this step!
Soak Your Skewers: If you’re using wooden skewers, soak them for 30 minutes before grilling. This simple trick prevents them from burning and keeps the skewers intact as you cook.
Alternate Ingredients: Threading chicken pieces with pineapple, colorful peppers, onion, and zucchini evenly ensures balanced cooking and flavor with every bite.
Glaze and Baste: Basting with the leftover marinade glaze throughout grilling adds glossy shine and boosts that sweet-savory charred finish we love.

How to Serve Hawaiian Teriyaki Chicken Pineapple Skewers Recipe

The image shows two main parts: on the left, a white bowl filled with raw chicken pieces coated in a thick, reddish-brown sauce with small bits of garlic or spices visible on the sauce; on the right, a white tray holding five skewers layered with chunks of shiny marinated chicken, bright yellow pineapple pieces, red and green bell pepper chunks, and purple onion slices arranged evenly in a repeating pattern; there are extra pieces of pineapple, green bell pepper, and red bell pepper scattered on the tray around the skewers, along with a small white bowl of dipping sauce nearby; the whole scene is set on a white marbled texture surface with a lime placed near the top left side of both parts. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh garnishes really elevate this dish. Try sprinkling toasted sesame seeds or chopped green onions over the skewers for a pop of texture and flavor. Fresh cilantro or a few lime wedges on the side add brightness that complements the teriyaki glaze perfectly.

Side Dishes

Consider serving these skewers alongside fluffy coconut rice or a crisp Asian slaw to keep things fresh and vibrant. Grilled corn on the cob or a simple cucumber salad with rice vinegar dressing also complement the sweetness and smoky notes beautifully.

Make Ahead and Storage

Storing Leftovers

Store any leftover skewers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as they rest, making for delicious next-day lunches or dinners.

Freezing

You can freeze the marinated chicken pieces separately on a tray before transferring them to a freezer bag for up to 1 month. When ready, thaw overnight in the fridge, then assemble and grill your skewers as usual.

Reheating

Reheat leftover skewers gently in a preheated oven at 350°F for about 8–10 minutes or on a grill pan until warmed through, to keep the chicken juicy and the veggies tender-crisp.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Absolutely! Just keep in mind that chicken breasts cook a bit faster and can dry out more easily, so watch them carefully while grilling to avoid overcooking.

How do I prevent the pineapple from getting mushy on the grill?

Choose fresh, firm pineapple chunks and cut them into roughly 1-inch pieces. Grilling them with the chicken and vegetables helps retain a nice texture without becoming overly soft.

Is there a vegetarian alternative for this Hawaiian Teriyaki Chicken Pineapple Skewers Recipe?

Definitely! You can substitute the chicken with firm tofu or tempeh, marinated in the same teriyaki glaze. Just be sure to press the tofu beforehand to remove excess moisture.

Can I make the marinade ahead of time?

Yes! The teriyaki marinade can be mixed and stored in the refrigerator for up to 3 days. Whisk well before using, especially if the honey or cornstarch separates.

Final Thoughts

Hawaiian Teriyaki Chicken Pineapple Skewers are one of those dishes that feel like a mini-vacation on a plate — a harmonious blend of sweet, savory, and smoky that brightens up any meal. Whether you’re grilling for a casual weeknight dinner or adding a tropical touch to your BBQ party, these skewers are sure to delight. I hope this recipe becomes a favorite in your home, bringing people around the table with big smiles and satisfied appetites. Happy grilling!