Hawaiian Teriyaki Chicken Skewers are a delightful blend of sweet and savory flavors, perfect for any barbecue or family gathering. This dish features tender chicken marinated in a delicious teriyaki sauce, paired with colorful vegetables and fresh pineapple. Whether you’re hosting a summer get-together or just looking for a tasty dinner option, these skewers are sure to impress everyone at your table.
Why Make This Recipe
Making Hawaiian Teriyaki Chicken Skewers is a great choice for several reasons. First, they are simple to prepare and only require a few ingredients. Second, they are packed with flavor and offer a tropical taste that transports you to a sunny paradise. Lastly, these skewers are healthy, featuring lean protein from chicken and fresh fruits and vegetables, making them perfect for a nutritious meal.
How to Make Hawaiian Teriyaki Chicken Skewers
Ingredients
- 4 cubed boneless skinless chicken breasts (1-inch cubes)
- ½ cup brown sugar
- ½ cup soy sauce
- ¼ cup pineapple juice
- 2 minced garlic cloves
- ¼ teaspoon pepper
- ½ teaspoon salt
- 1 tablespoon water
- 1 tablespoon cornstarch
- 1 cubed red bell pepper (1-inch cubes)
- 1 cubed yellow bell pepper (1-inch cubes)
- 1 cubed green bell pepper (1-inch cubes)
- 1 cubed red onion (1-inch cubes)
- 2 cups cubed fresh pineapple (1-inch cubes)
- Green onions (for garnish)
Directions
- In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, minced garlic, pepper, and salt over medium-high heat.
- In a separate small bowl, combine the water and cornstarch. Slowly whisk this mixture into the saucepan.
- Bring to a gentle boil and cook for about 1-3 minutes until the mixture starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.
- Add the sauce and the cubed chicken breasts to a sealable container and marinate in the fridge for about 30 minutes.
- After marinating, thread the chicken onto skewers along with the cubed red, yellow, and green bell peppers, red onion, and fresh pineapple.
- Grill the skewers for 8-10 minutes until the chicken is cooked through.
- Remove from the grill and brush with the reserved sauce. Garnish with green onions if desired.
How to Serve Hawaiian Teriyaki Chicken Skewers
Serve these delicious skewers hot off the grill. They can be enjoyed on their own or served with a side of rice or a fresh salad. For added flair, consider a sprinkle of sesame seeds or extra green onions on top before serving.
How to Store Hawaiian Teriyaki Chicken Skewers
If you have any leftovers, store them in an airtight container in the refrigerator. They can last for about 3-4 days. To reheat, simply warm them in the microwave or on a grill while taking care not to overcook the chicken.
Tips to Make Hawaiian Teriyaki Chicken Skewers
- Soak wooden skewers in water for about 30 minutes before grilling to prevent them from burning.
- Feel free to mix and match vegetables according to your preferences. Zucchini or mushrooms also work well.
- For extra flavor, grill the skewers over medium heat and baste them with the teriyaki sauce for added richness.
Variation
You can substitute shrimp or tofu for the chicken if you prefer a different protein. Both will soak up the teriyaki sauce well and create a delicious result.
FAQs
Q: Can I make the marinade ahead of time?
A: Yes, you can make the teriyaki sauce ahead of time and store it in the fridge until you’re ready to use it.
Q: Is this recipe freezer-friendly?
A: Yes, you can freeze the marinated chicken for up to 3 months. Just thaw it in the fridge before grilling.
Q: How do I know when the chicken is fully cooked?
A: The chicken is done when it reaches an internal temperature of 165°F (75°C) and is no longer pink in the center. Use a meat thermometer for accuracy.
Hawaiian Teriyaki Chicken Skewers
Ingredients
For the marinade
- ½ cup brown sugar
- ½ cup soy sauce Use low-sodium if preferred.
- ¼ cup pineapple juice Fresh or canned is fine.
- 2 cloves minced garlic
- ¼ teaspoon pepper
- ½ teaspoon salt
- 1 tablespoon water
- 1 tablespoon cornstarch
For the skewers
- 4 pieces cubed boneless skinless chicken breasts (1-inch cubes)
- 1 pieces cubed red bell pepper (1-inch cubes)
- 1 pieces cubed yellow bell pepper (1-inch cubes)
- 1 pieces cubed green bell pepper (1-inch cubes)
- 1 pieces cubed red onion (1-inch cubes)
- 2 cups cubed fresh pineapple (1-inch cubes)
- Green onions (for garnish)
Instructions
Marinade Preparation
- In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, minced garlic, pepper, and salt over medium-high heat.
- In a separate small bowl, combine the water and cornstarch. Slowly whisk this mixture into the saucepan.
- Bring to a gentle boil and cook for about 1-3 minutes until the mixture starts to thicken. Remove from heat and reserve ¼ cup of the sauce for later.
Marinating the Chicken
- Add the sauce and the cubed chicken breasts to a sealable container and marinate in the fridge for about 30 minutes.
Assembly and Grilling
- After marinating, thread the chicken onto skewers along with the cubed red, yellow, and green bell peppers, red onion, and fresh pineapple.
- Grill the skewers for 8-10 minutes until the chicken is cooked through.
- Remove from the grill and brush with the reserved sauce. Garnish with green onions if desired.
