How long do skewers need to soak in water?

Bamboo skewers should soak in water for at least 30 minutes before grilling, but overnight soaking is ideal. Well-soaked skewers absorb water slowly and release it gradually on the grill, preventing them from burning. This is especially important for Hawaiian teriyaki chicken skewers which require medium heat. For best results, place skewers in a shallow dish filled with water, ensuring they're fully submerged. While 30 minutes will work in a pinch, longer soaking significantly reduces the risk of charring during cooking.

What ingredients are in Hawaiian teriyaki marinade?

Hawaiian teriyaki marinade typically combines soy sauce, brown sugar or pineapple juice for sweetness, fresh ginger, garlic, and sometimes sesame oil. The Hawaiian variation often includes pineapple juice or crushed pineapple, which adds natural sweetness and helps tenderize the chicken. Additional ingredients may include rice vinegar, mirin, and a touch of honey. For authentic flavor, marinate chicken pieces for at least 2 hours, though overnight marinating in the refrigerator yields the most flavorful results with that distinctive sweet-savory balance.

How long should you grill chicken skewers?

Grill Hawaiian teriyaki chicken skewers for 10-15 minutes over medium heat (about 350-375°F), turning every 3-4 minutes for even cooking. The exact time depends on your grill temperature and size of chicken pieces. Cook until the chicken develops a caramelized exterior from the teriyaki glaze, applying additional marinade during the last few minutes for extra flavor. Avoid overcooking as the sugar in the teriyaki sauce can burn quickly. The skewers are done when the chicken is no longer pink inside and reaches an internal temperature of 165°F.

Can you prepare Hawaiian teriyaki chicken skewers the night before?

Yes, preparing Hawaiian teriyaki chicken skewers the night before is an excellent time-saving strategy. Cut the chicken into uniform pieces, place in a dish, and cover with teriyaki marinade. Cover tightly and refrigerate for up to 24 hours. You can also chop vegetables like bell peppers, onions, and pineapple in advance and store them separately in airtight containers. However, wait until just before grilling to assemble the skewers, as the acid in the marinade can make vegetables mushy if left too long. This advance preparation allows flavors to develop fully.

What temperature should grilled chicken reach to be safe?

Grilled chicken must reach an internal temperature of 165°F to be safe for consumption. Use a digital meat thermometer inserted into the thickest part of the chicken piece to check doneness, avoiding contact with bones or the skewer. For Hawaiian teriyaki chicken skewers, this typically takes 10-15 minutes of grilling over medium heat. While visual cues like clear running juices and no pink interior are helpful, they're not as reliable as a thermometer. Remember that chicken continues to cook slightly after removal from the grill, so you can remove it when it reads 160-162°F and it will reach the safe temperature while resting.

Easy Hawaiian Teriyaki Chicken Skewers Recipe

Name: Hawaiian Teriyaki Chicken Skewers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Hawaiian
Ingredients: – 4 boneless skinless chicken breasts, cubed (1-inch cubes) [provides the main protein]; – ½ cup brown sugar [adds sweetness to balance the savory elements and helps create that sticky teriyaki glaze]; – ½ cup soy sauce [brings in the umami and saltiness, making the marinade rich and irresistible]; – ¼ cup pineapple juice [infuses a tropical twist, tenderizing the chicken and enhancing the Hawaiian vibe]; – 2 garlic cloves, minced [offers a punchy aroma that wakes up the flavors in every bite]; – ¼ teaspoon pepper [adds a subtle kick to season the chicken just right]; – ½ teaspoon salt [helps bring out the natural tastes and ensures everything is perfectly balanced]; – 1 tablespoon water [used to mix with cornstarch for thickening the sauce without any fuss]; – 1 tablespoon cornstarch [thickens the teriyaki sauce, giving it that glossy finish we all love]; – 1 red bell pepper, cubed (1-inch cubes) [brings color and crunch, plus a dose of vitamins for a healthier meal]; – 1 yellow bell pepper, cubed (1-inch cubes) [adds more variety and sweetness to the veggies on the skewers]; – 1 green bell pepper, cubed (1-inch cubes) [provides a fresh, slightly bitter note that contrasts the sweet pineapple]; – 1 red onion, cubed (1-inch cubes) [gives a sharp, savory edge that complements the grilled flavors]; – 2 cups fresh pineapple, cubed (1-inch cubes) [the star of the show, adding juicy sweetness and that tropical Hawaiian teriyaki chicken skewers essence]; – Green onions, for garnish [tops it off with a fresh, oniony crunch for a beautiful presentation]

Description

🍢 Savor the vibrant flavors of Teriyaki Chicken Kabobs with a tropical Hawaiian twist, blending sweet pineapple and colorful bell peppers.
🌺 This recipe offers a quick, healthy, and visually appealing meal that’s perfect for grilling season or any gathering.

Ingredients

– 4 boneless skinless chicken breasts, cubed (1-inch cubes) [provides the main protein]

– ½ cup brown sugar [adds sweetness to balance the savory elements and helps create that sticky teriyaki glaze]

– ½ cup soy sauce [brings in the umami and saltiness, making the marinade rich and irresistible]

– ¼ cup pineapple juice [infuses a tropical twist, tenderizing the chicken and enhancing the Hawaiian vibe]

– 2 garlic cloves, minced [offers a punchy aroma that wakes up the flavors in every bite]

– ¼ teaspoon pepper [adds a subtle kick to season the chicken just right]

– ½ teaspoon salt [helps bring out the natural tastes and ensures everything is perfectly balanced]

– 1 tablespoon water [used to mix with cornstarch for thickening the sauce without any fuss]

– 1 tablespoon cornstarch [thickens the teriyaki sauce, giving it that glossy finish we all love]

– 1 red bell pepper, cubed (1-inch cubes) [brings color and crunch, plus a dose of vitamins for a healthier meal]

– 1 yellow bell pepper, cubed (1-inch cubes) [adds more variety and sweetness to the veggies on the skewers]

– 1 green bell pepper, cubed (1-inch cubes) [provides a fresh, slightly bitter note that contrasts the sweet pineapple]

– 1 red onion, cubed (1-inch cubes) [gives a sharp, savory edge that complements the grilled flavors]

– 2 cups fresh pineapple, cubed (1-inch cubes) [the star of the show, adding juicy sweetness and that tropical Hawaiian teriyaki chicken skewers essence]

– Green onions, for garnish [tops it off with a fresh, oniony crunch for a beautiful presentation]

Instructions

1-First Step: Make the Marinade In a small saucepan, whisk together ½ cup brown sugar, ½ cup soy sauce, ¼ cup pineapple juice, 2 minced garlic cloves, ¼ teaspoon pepper, and ½ teaspoon salt over medium-high heat. In another small bowl, mix 1 tablespoon water with 1 tablespoon cornstarch until smooth, then stir it into the saucepan. Hawaiian teriyaki chicken skewers get their magic from this step, so take your time. Bring the mixture to a gentle boil and let it cook for 1 to 3 minutes until it thickens nicely. For a variation, if you’re watching sodium, try reducing the soy sauce a bit.

2-Second Step: Marinate the Chicken Once the sauce is ready, set aside ¼ cup for later. Pour the rest over your 4 cubed boneless skinless chicken breasts in a sealable container. Pop it in the fridge to marinate for at least 30 minutes. Longer marinating, like a few hours, makes the Hawaiian teriyaki chicken skewers even tastier, so plan ahead if you can. This is a great spot to add an internal link to similar recipes, like our balsamic chicken breast guide for more marinade ideas.

3-Third Step: Prepare the Veggies and Fruit While the chicken soaks up those flavors, cube 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper, 1 red onion, and 2 cups fresh pineapple into 1-inch pieces. This mix adds color and crunch to your Hawaiian teriyaki chicken skewers. If you have kids helping, this is a fun part to get them involved. For dietary tweaks, swap in zucchini if you’re low on peppers to keep it fresh and adaptable.

4-Fourth Step: Assemble the Skewers Thread the marinated chicken, cubed peppers, onion, and pineapple onto skewers. Aim for even spacing so everything cooks just right. If you’re using bamboo skewers, remember to soak them first to avoid burning. These Hawaiian teriyaki chicken skewers look amazing when assembled, like a rainbow on a stick. Try alternating the items for a pretty pattern that makes mealtime more enjoyable.

5-Fifth Step: Grill to Perfection Fire up your grill to medium heat and cook the skewers for 8 to 10 minutes, turning them every few minutes. Use a digital meat thermometer to check that the chicken hits 165°F inside. This step is key for safe and juicy Hawaiian teriyaki chicken skewers, plus it’s a chance to brush on that reserved sauce for extra gloss. If the weather’s bad, you can use a grill pan indoors for the same great taste.

6-Final Step: Serve and Enjoy Take the skewers off the grill and brush them with the set-aside sauce. Garnish with green onions if you like, and serve right away. These go great with rice or a fresh salad. We’ve made Hawaiian teriyaki chicken skewers for family BBQs, and they disappear fast! For more grilling tips, check out our internal link to roasted red pepper spinach stuffed chicken recipe, which pairs perfectly.

Notes

💧 Soak bamboo skewers in water for several hours or overnight to prevent burning while grilling.
🕒 Marinate chicken and prepare skewers up to 24 hours in advance for enhanced flavor and convenience.
🍍 Use fresh pineapple for juicier, more flavorful kabobs; thaw frozen pineapple beforehand if using.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Grilling
Cuisine: Hawaiian

Nutrition

Serving Size: 1 kabob
Calories: 343 kcal
Sugar: 40 g
Sodium: 2055 mg
Fat: 3 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 0.01 g
Carbohydrates: 51 g
Fiber: 3 g
Protein: 29 g
Cholesterol: 72 mg

Keywords: Teriyaki chicken, kabobs, Hawaiian twist, grilled chicken