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Hawaiian teriyaki chicken skewers with glossy caramelized sauce, golden edges and fresh herbs in white ceramic dish

Hawaiian Teriyaki Chicken Skewers

These Hawaiian Teriyaki Chicken Skewers feature juicy marinated chicken thighs and caramelized pineapple chunks grilled to perfection and basted with a homemade sticky teriyaki glaze. Sweet, savory, and smoky, they're the ultimate summer BBQ recipe that brings the flavors of the islands right to your backyard!
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Course: Main Course
Cuisine: Asian, Hawaiian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 2 cups fresh pineapple chunks
  • 0.5 cup pineapple juice
  • 0.33 cup soy sauce
  • 3 tbsp brown sugar
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch (mixed with 1 tbsp water, for thickening sauce)
  • 1 tbsp sesame oil
  • vegetable oil (for grill grates)
  • wooden or metal skewers
  • sesame seeds and sliced green onions (optional, for garnish)

Equipment

  • grill (gas or charcoal) or grill pan, oven, or air fryer
  • wooden or metal skewers soak wooden skewers 30 min before grilling
  • small saucepan for thickening basting sauce
  • mixing bowl for marinade
  • basting brush
  • instant-read thermometer optional but recommended

Method
 

  1. In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and sesame oil. Reserve about ⅓ cup of this sauce in a separate container for basting (do not let raw chicken touch it). Add the chicken pieces to the remaining marinade, toss to coat, cover, and refrigerate for at least 4 hours or overnight.
  2. If using wooden skewers, soak them in water for at least 30 minutes before grilling. Remove the chicken from the marinade and thread onto skewers, alternating with fresh pineapple chunks. Leave a small space between pieces for even cooking.
  3. Pour the reserved basting sauce into a small saucepan. Mix the cornstarch with 1 tablespoon of water and stir it into the sauce. Heat over medium until the sauce thickens and becomes glossy and sticky, about 2–3 minutes. Set aside for basting.
  4. Preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking. Place the skewers on the grill and cook for 5–6 minutes per side, basting frequently with the thickened teriyaki sauce. The chicken should be charred and caramelized with an internal temperature of 165°F. Turn frequently to prevent the sauce from burning.
  5. Remove the skewers from the grill and let them rest for a few minutes to keep them juicy. Give a final brush of teriyaki glaze and garnish with sesame seeds and sliced green onions if desired. Serve immediately with steamed rice.

Notes

Use boneless, skinless chicken thighs for the most flavor and tenderness — they hold up better on the grill than breasts. Cut chicken into uniform pieces for even cooking. Marinate for at least 4 hours, but overnight is ideal for the deepest flavor. Reserve some teriyaki sauce before adding raw chicken — use this clean sauce for basting during grilling to avoid cross-contamination. Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Leave a little space between chicken and pineapple pieces on the skewer so they cook evenly. Grill at medium-high heat — too hot and the sugar in the sauce will burn, too low and you won't get caramelization. Don't walk away; turn frequently for even charring.