Easy Hawaiian Grilled Teriyaki Chicken Pineapple Skewers – Perfect Summer BBQ!

Introduction

Cooking has always been more than just putting food on the table—it’s a way to keep stories and traditions alive. I grew up watching my grandmother in the kitchen, her hands moving with such ease, crafting meals that felt like warm hugs on a plate. Those moments, the smells, the laughter, and even the little kitchen mishaps, all shaped how I see food today. Hawaiian Grilled Teriyaki Chicken Pineapple Skewers are one of those recipes that bring all of that together. They’re a perfect blend of sweet and savory, simple enough to throw on the grill even when life’s a little crazy, but with enough heart and flavor to remind you that some tastes are worth holding on to. When I make these, I’m not just cooking—I’m weaving a bit of history and love into every skewer. Print

Preparing time

15 minutes

Cooking time

15 minutes

Instructions

Prepare the Sauce / Marinade

In a small saucepan, mix together soy sauce, honey (or brown sugar), lime juice, smoked paprika, minced garlic, sesame oil, and minced ginger. Heat gently over medium until it just starts to simmer. Add ketchup or the cornstarch-water mix to thicken. Keep it simmering for 2–3 minutes until the sauce lightly coats the back of a spoon. Take it off the heat and let it cool a bit.

Marinate the Chicken

Split the sauce into two equal parts. Put the chicken pieces in a bowl or zip-top bag, pour half the sauce over, and toss to coat everything well. Pop it in the fridge for about 30 minutes to soak up the flavor. Save the other half of the sauce for basting later and serving.

Assemble the Skewers

Thread chicken pieces onto skewers, alternating with pineapple chunks, red onion, green bell pepper, red bell pepper, and zucchini slices. Don’t crowd them—leave little gaps so everything cooks evenly.

Grill the Skewers

Heat your grill or grill pan to medium-high and oil the grates or pan to prevent sticking. Grill skewers for about 12–15 minutes, turning every 3–4 minutes. During the last few minutes, brush often with the reserved marinade to build that glossy, sticky finish. Keep one sauce portion just for serving — no double dipping! Grill until chicken hits 165°F internally.

Notes

Marinade tip

Don’t over-marinate — chicken thighs soak up flavors pretty quickly, 30 minutes is plenty. If you leave it too long, the acid from lime juice can start “cooking” the chicken.

Grill note

If you don’t have a grill, a grill pan or even oven broil works fine. Just watch closely so veggies don’t blacken too fast while chicken cooks through.

Skewer reminder

Use metal skewers if you have them—wooden ones need soaking before grilling or they’ll burn.

Serving suggestion

Serve right away with extra sauce on the side for dipping, and maybe some steamed rice or a green salad for balance.

Cooking tips :

Marinating chicken for flavor

Give the chicken at least 30 minutes to soak up that teriyaki-style sauce—it really brings out the sweet, tangy, and smoky flavors. If you’re in a rush, even 15 minutes helps, but longer is definitely better. Just don’t marinate too long or the acid from the lime juice can start breaking down the meat into mushy bits (been there, oops!).

Skewer assembly tricks

Leave a little gap between each ingredient on the skewer so the heat can circulate evenly—crowding the pieces can lead to uneven cooking, with some parts overdone while others are barely warm. Also, switching up the colors and textures on the skewer not only looks pretty but keeps every bite exciting.

Grilling tips for juicy chicken

Grill over medium-high heat for a nice char without burning. Turn those skewers every 3–4 minutes for even cooking and baste with reserved sauce at the end to keep things glossy and moist. Pro tip: keep your basting brush clean and avoid double-dipping into the sauce meant for serving—no one wants a germy dip! Use a separate bowl for serving.

Don’t forget the internal temperature

Chicken thighs need to hit 165°F to be safe but still juicy. Use a digital thermometer if you have one, it saves from overcooking and drying out what should be tender morsels.

FAQ

Can I use chicken breasts instead of thighs?

Sure, but thighs stay juicier and more forgiving on the grill. If you swap in breasts, watch cooking time carefully to avoid dryness.

Can I skip the pineapple?

Absolutely! Pineapple adds sweetness and a little acidity, but the peppers and onion still bring great flavor and texture on their own.

Can I prepare skewers indoors without a grill?

Yes, a grill pan or broiler works well—just watch closely so veggies don’t burn before the chicken cooks through.

How do I store leftovers?

Keep extras in an airtight container in the fridge for up to 3 days. Reheat gently to keep the chicken moist.

Conclusion

These skewers are seriously one of those recipes that bring the best of summer right to your plate. Juicy chicken, sweet pineapple, and those colorful veggies all get kissed by that tangy, smoky teriyaki-style sauce—it’s like a little party on every stick. I’ve honestly caught myself sneaking bites before the skewers even made it off the grill. And don’t worry if your veggies slide around or your pieces aren’t perfectly even-sized—mine never are, and it just adds to the charm (and the tasty uneven char!). Plus, the leftover sauce? Pure gold for dipping or drizzling extra love on the finished skewers. Definitely a keeper for weeknight dinners that need to feel special without a ton of fuss.

Suggestions of another similar recipes

Sweet and Spicy Tofu Skewers

Swap the chicken with firm tofu cubes, marinate in a similar sauce but add a splash of sriracha for a kick. Grill until lightly charred and serve over jasmine rice for a veggie-friendly twist.

Mediterranean Lamb and Veggie Skewers

Use lamb chunks with red onions, cherry tomatoes, and bell peppers, marinated in olive oil, lemon juice, garlic, and fresh herbs. Grill until juicy and pair with tzatziki sauce.

Grilled Shrimp and Pineapple Kebabs

Thread shrimp with pineapple and bell peppers, brush with a honey-lime glaze similar to the teriyaki sauce but lighter, and grill for just minutes—perfect for when you want something quick and fresh.

Chicken Satay with Peanut Sauce

Keep the chicken but change up the flavor: marinate in coconut milk, curry powder, and garlic, then grill and serve with a rich peanut dipping sauce for a creamy texture contrast.