Hawaiian Teriyaki Chicken Skewers are a delicious and vibrant dish that brings a taste of the tropics to your table. These skewers are filled with juicy pieces of chicken, colorful veggies, and sweet pineapple, all coated in a rich teriyaki sauce. Perfect for summer barbecues or cozy dinners, this recipe is sure to please!
Why Make This Recipe
Making Hawaiian Teriyaki Chicken Skewers is a fantastic way to enjoy a healthy meal that is both simple and tasty. The marinade is easy to prepare, and grilling brings out the natural flavors of the chicken and vegetables. Plus, the combination of sweet and savory tastes creates a delightful experience for your palate. Whether you’re cooking for family gatherings or just a weeknight dinner, these skewers are a great choice.
How to Make Hawaiian Teriyaki Chicken Skewers
Here’s how to create these mouthwatering Hawaiian Teriyaki Chicken Skewers that are sure to impress!
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, mix the water and cornstarch until smooth. Slowly whisk this mixture into the sauce in the saucepan.
- Bring the sauce to a gentle boil and cook for about 1-3 minutes until it starts to thicken. Remove from heat and set aside ¼ cup of the sauce for later use.
- Combine the remaining sauce and cubed chicken in a sealable container. Let it marinate in the fridge for about 30 minutes.
- After marinating, thread the chicken along with red, yellow, and green bell peppers, red onion, and fresh pineapple onto skewers.
- Grill the skewers for 8-10 minutes until the chicken is fully cooked. Once done, brush the skewers with the reserved sauce and garnish with chopped green onions if desired.
How to Serve Hawaiian Teriyaki Chicken Skewers
These skewers are best served warm right off the grill. Pair them with some steamed rice or a fresh salad for a complete meal. You can also serve them as a fun appetizer at parties, allowing guests to enjoy the vibrant flavors.
How to Store Hawaiian Teriyaki Chicken Skewers
If you have any leftover skewers, store them in an airtight container in the refrigerator. They can last for up to 3 days. To reheat, simply place them in the microwave or on a skillet until warmed through.
Tips to Make Hawaiian Teriyaki Chicken Skewers
- Soak your wooden skewers in water for about 30 minutes before grilling to prevent them from burning.
- Cut your vegetables in uniform sizes for even cooking.
- Feel free to adjust the marinade to your taste by adding more pineapple juice for sweetness or more soy sauce for saltiness.
Variation
For a twist on this recipe, try using shrimp or tofu instead of chicken. You can also add different vegetables like zucchini or mushrooms for extra flavor.
FAQs
1. Can I make the marinade ahead of time?
Yes, you can prepare the marinade a day in advance and refrigerate it until you’re ready to use it.
2. What can I substitute for pineapple juice?
If you don’t have pineapple juice, orange juice works well as a substitute, or you can use a mix of other fruit juices.
3. Can I bake these skewers instead of grilling?
Yes, you can bake the skewers in the oven at 400°F (200°C) for about 20-25 minutes, turning halfway through for even cooking.
Hawaiian Teriyaki Chicken Skewers
Ingredients
For the Marinade
- ½ cup brown sugar
- ½ cup soy sauce
- ¼ cup pineapple juice can substitute with orange juice
- 2 cloves minced garlic
- ¼ teaspoon pepper
- ½ teaspoon salt
- 1 tablespoon water
- 1 tablespoon cornstarch
For the Skewers
- 4 cubed boneless skinless chicken breasts (1-inch cubes)
- 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)
- to taste Green onions (for garnish)
Instructions
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, mix the water and cornstarch until smooth. Slowly whisk this mixture into the sauce in the saucepan.
- Bring the sauce to a gentle boil and cook for about 1-3 minutes until it starts to thicken. Remove from heat and set aside ¼ cup of the sauce for later use.
- Combine the remaining sauce and cubed chicken in a sealable container. Let it marinate in the fridge for about 30 minutes.
Grilling
- After marinating, thread the chicken along with red, yellow, and green bell peppers, red onion, and fresh pineapple onto skewers.
- Grill the skewers for 8-10 minutes until the chicken is fully cooked.
- Once done, brush the skewers with the reserved sauce and garnish with chopped green onions if desired.
