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These Grilled Hawaiian Chicken Kabobs are a tropical twist on teriyaki chicken. A citrusy pineapple teriyaki sauce coats these chicken and vegetable skewers, perfect for weeknight grilling or weekend cookouts.
I am a big fan of summertime grilling, and although I love a nice juicy steak, it is always fun to change things up on the grill. These Grilled Hawaiian Chicken Kabobs are bright and pretty, and covered in a homemade chicken marinade that will take you away to the tropics!
I love the rainbow of colors in these pineapple teriyaki chicken skewers. Red and green bell pepper, yellow pineapple, purple onion. The pineapple adds a sweet and juicy twist to regular chicken kabobs, and caramelizes nicely on the grill.
How to make Hawaiian Chicken Kabobs
First, whisk together the pineapple teriyaki sauce, then set aside half of it to use later. Use the other half as a marinade for the chicken. Allow the chicken to marinate for at least 30 minutes but up to overnight. Toss the vegetables in olive oil, salt and pepper. Thread the vegetables, pineapple and chicken onto skewers. If you are using wooden skewers, be sure to soak them in water for about 30 minutes beforehand so that they don’t burn on the grill.
Grill over high heat for 6-8 minutes per side, until cooked though. As they cook, brush occasionally with the reserved pineapple teriyaki sauce.
What to serve with Hawaiian Chicken Kabobs
More Gilling Recipes
Pineapple Teriyaki Chicken Skewers
- metal skewers
- 2 pounds skinless, boneless chicken thighs Cut into 1 inch pieces
- 1 red bell pepper Cut into 1 inch pieces
- 1 green bell pepper Cut into 1 inch pieces
- 1 red onion Cut into 1 inch pieces
- 3 cups diced pineapple
- 1 tbsp olive oil
- Whisk together ingredients for pineapple teriyaki sauce. Reserve half of the sauce. Pour the other half of the sauce over the chicken, marinate the chicken for 30 minutes or longer.
- If you are using wooden skewers, soak them in water for 30 minutes before using them so that they don't burn on the grill.
- Toss the bell pepper and onion in olive oil, salt and pepper.
- Thread the chicken, vegetables and pineapple onto the skewers in an alternating pattern. Be sure to leave a little space between each piece so they can cook evenly.
- Grill over high heat, 6-8 minutes per side, until chicken is cooked through. While cooking brush with the reserved pineapple teriyaki sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.