Easy Hawaiian Teriyaki Chicken Kabobs
Easy Hawaiian Teriyaki Chicken Kabobs are the best way to enjoy that tropical flavor at home. After making this recipe dozens of times, I’ve discovered the trick to tender, juicy chicken with crispy edges every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy BBQ Chicken Stuffed Sweet Potatoes and Roasted Peach BBQ Chicken Bake.
Why This Easy Hawaiian Teriyaki Chicken Kabobs Is Pure Comfort
- Crispy edges and tender chicken
- Sweet teriyaki glaze with a hint of pineapple
- Ready in 30 minutes, better than takeout
What You'll Need for Easy Hawaiian Teriyaki Chicken Kabobs
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 boneless, skinless chicken breasts
- 1/2 cup teriyaki sauce
- 1/4 cup pineapple juice
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- Salt and pepper, to taste
- 1/4 tsp red pepper flakes (optional)
- Optional: Green onions, chopped
- Optional: Sesame seeds
📝 Ingredient Notes
- Chicken breasts: Cut into 1-inch pieces for even cooking.
🛒 Tools & Equipment I Recommend
- Meat thermometer — Ensures chicken is cooked to a safe temperature. → See on Amazon
- Sharp kitchen knife — Makes cutting chicken easy and safe. → See on Amazon
How to Make Easy Hawaiian Teriyaki Chicken Kabobs
- Marinate: In a bowl, combine teriyaki sauce, pineapple juice, soy sauce, honey, garlic, and ginger. Add chicken pieces, toss to coat. Marinate for 15 minutes.
- Prepare skewers: Thread chicken pieces onto skewers. Discard marinade.
- Cook: Preheat grill to medium-high heat. Grill skewers for 6-8 minutes, turning occasionally, until chicken is cooked through and slightly charred.
Cook's Tips for Perfect Easy Hawaiian Teriyaki Chicken Kabobs
- Common mistake and fix: Overcooking can make chicken dry. Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- : For a spicy kick, add red pepper flakes to the marinade.
- : Leftovers can be stored in the fridge for up to 3 days.
Storing & Reheating Easy Hawaiian Teriyaki Chicken Kabobs
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Marinate chicken up to 24 hours ahead.
Freezing Easy Hawaiian Teriyaki Chicken Kabobs
Freeze cooked skewers for up to 2 months.
How to Reheat Without Drying It Out
Oven: Preheat oven to 350°F (180°C), reheat skewers for 10-15 minutes. Microwave: Reheat skewers in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: To make this recipe gluten-free, use gluten-free teriyaki sauce.
- Best substitution: Substitute chicken with shrimp for a seafood twist.
- Make-ahead: Marinate chicken up to 24 hours ahead.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If chicken is sticking to the grill, make sure to preheat the grill and lightly oil the grates.
Want to level up this recipe?
Non-stick grill pan — Ensures even cooking and easy cleanup. → Check price on Amazon
Easy Hawaiian Teriyaki Chicken Kabobs
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup teriyaki sauce
- 1/4 cup pineapple juice
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp grated ginger
Seasonings
- Salt and pepper, to taste
- 1/4 tsp red pepper flakes (optional)
Optional Toppings
- Green onions, chopped
- Sesame seeds
Instructions
- Marinate: In a bowl, combine teriyaki sauce, pineapple juice, soy sauce, honey, garlic, and ginger. Add chicken pieces, toss to coat. Marinate for 15 minutes.
- Prepare skewers: Thread chicken pieces onto skewers. Discard marinade.
- Cook: Preheat grill to medium-high heat. Grill skewers for 6-8 minutes, turning occasionally, until chicken is cooked through and slightly charred.
Notes
- Chef tip: To make this recipe gluten-free, use gluten-free teriyaki sauce.
- Best substitution: Substitute chicken with shrimp for a seafood twist.
- Make-ahead: Marinate chicken up to 24 hours ahead.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If chicken is sticking to the grill, make sure to preheat the grill and lightly oil the grates.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked skewers for up to 2 months.
- Oven reheat: Preheat oven to 350°F (180°C), reheat skewers for 10-15 minutes.
- Microwave reheat: Reheat skewers in the microwave for 1-2 minutes.
- Make ahead: Marinate chicken up to 24 hours ahead.
Nutrition Per Serving
- Calories: 280
- Protein: 28g
- Fat: 6g
- Carbs: 26g
- Fiber: 1g
- Sugar: 18g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Hawaiian Teriyaki Chicken Kabobs FAQs
Yes, preheat your oven to 400°F (200°C), place skewers on a baking sheet, and bake for 15-20 minutes, turning once.
Overcooking is the most common reason. Use a meat thermometer to ensure chicken reaches 165°F (74°C).
Yes, freeze cooked skewers for up to 2 months. Thaw overnight in the fridge before reheating.
Serve with BBQ Chicken Stuffed Sweet Potatoes or Roasted Peach BBQ Chicken Bake for a complete meal.
Yes, preheat air fryer to 400°F (200°C), cook skewers for 10-12 minutes, flipping halfway.
A Warm Final Note
I can’t wait for you to try Easy Hawaiian Teriyaki Chicken Kabobs and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
