Grilled Hawaiian Teriyaki Chicken Skewers

How often are you using the grill these days? Since we are not eating out nearly as much and we're making a majority of our meals at home, our grill is definitely a key workhorse during these summer months. It's allowed us to have fun putting together various skewers combinations together based on what's seasonally available.

Our family favorite recently are these Hawaiian Teriyaki Chicken Skewers. My husband and I originally planned to go to Oahu, Hawaii for 2 weeks to celebrate our upcoming 5 year wedding anniversary... but alas, we have cancelled those plans. These skewers offer a slight taste of the tropics with the teriyaki sauce made from scratch. My son enjoys putting together the skewers and so it's been a great recipe to involve the family!

Grilled Hawaiian Teriyaki Chicken Skewers


 1/2 cup soy sauce or coconut aminos

1/2 cup brown sugar

1 teaspoon garlic powder

1/4 teaspoon ginger

1 tablespoon apple cider vinegar

1/2 teaspoon sesame oil (optional)

1 tablespoon cornstarch

2 tablespoons cold water

Salt and pepper to taste


2 pounds boneless skinless chicken breasts, cut into cubes

1 red bell pepper, cut into cubes

1 yellow or green bell pepper, cut into cubes

1 zucchini sliced

1 red onion, cut into cubes

1.5 cups fresh pineapple, cubed

Metal or wooden skewers (soak wooden skewers for at least one hour)


1. Gather all ingredients and soak wooden skewers in water for at least one hour if using. Combine the soy sauce, brown sugar, and seasonings in a medium bowl. Whisk well.

2. Pour the sauce into a small saucepan and heat over medium-high heat until it begins to boil. Combine the cornstarch and water in a small bowl, mixing with a whisk or fork, then pour into a saucepan. Continue stirring and cook for another minute, until thickened. Allow to cool.

3. Place ½ cup of the cooled sauce in a large container or ziploc bag. Add cubed chicken to the marinade bag and let it marinate in the fridge for at least an hour.

4. Drizzle the chicken skewers with reserved sauce and serve with any remaining teriyaki sauce for dipping. 

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