Name: Hawaiian Teriyaki Chicken Kabobs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Hawaiian-inspired / Asian-inspired
Ingredients: 2 lbs (900g) boneless, skinless chicken thighs, cut into 1.5-inch cubes; 1 medium fresh pineapple, peeled and cut into chunks (about 2 cups); Wooden or metal skewers (soak wooden skewers 30 minutes); u00bd cup (120ml) low-sodium soy sauce; u00bc cup (85g) honey or brown sugar; 2 tbsp (30ml) toasted sesame oil; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp (30ml) rice vinegar; 1 tsp sriracha or chili flakes (optional)

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These kabobs are sweet-salty, a little smoky from the grill, and ridiculously juicy thanks to chicken thighs (bless them). Plus, the marinade takes about 5 minutes to whisk together. That’s less time than it takes to find the matching lid to your favorite container.

Why You’ll Love These Hawaiian Teriyaki Chicken Kabobs

Juicy every time. Chicken thighs stay tender on the grill without drying out.
Picky-eater friendly. It’s sweet, familiar, and “fun food on sticks” has a strange power.

Ingredients You’ll Need

For the Chicken Kabobs

2 lbs (900g) boneless, skinless chicken thighs, cut into 1.5-inch cubes
1 medium fresh pineapple, peeled and cut into chunks (about 2 cups)
Wood or metal skewers

For the Teriyaki Marinade

½ cup (120ml) soy sauce (low-sodium is great for balance)
¼ cup (85g) honey or brown sugar
2 tbsp (30ml) toasted sesame oil
2 cloves garlic, minced
1 tbsp (15ml) fresh ginger, grated
2 tbsp (30ml) rice vinegar
1 tsp (5ml) sriracha or chili flakes (optional)

How to Make Hawaiian Teriyaki Chicken Kabobs

1) Make the marinade (5 minutes)

In a medium bowl, whisk together:

soy sauce
honey (or brown sugar)
toasted sesame oil
garlic
ginger
rice vinegar
sriracha (if using)

2) Marinate the chicken

Add the chicken thigh cubes and stir gently to coat.

Best: Cover and refrigerate overnight
Great: At least 1 hour
Still works: Even 30 minutes helps when life is lifing

3) Prep pineapple + skewers

Cut pineapple into bite-sized chunks about the same size as the chicken for even cooking.

If using wooden skewers, soak them for 30 minutes. If you skip this, your kabobs may come with a side of “why is my grill smoking like that?”

4) Assemble the kabobs

A good goal per skewer:

4–5 chicken pieces
3–4 pineapple chunks

5) Preheat the grill

Heat grill (or grill pan) to medium-high, about 375–400°F (190–200°C).

You want enough heat to caramelize the sugar in the marinade without turning dinner into a science experiment.

6) Grill the kabobs

Chicken is done when it reaches 165°F (74°C) inside.

The pineapple will soften slightly and caramelize around the edges—basically candy that counts as fruit.

7) Rest + serve

Remove kabobs and let them rest 5 minutes. This keeps the chicken juicy instead of letting all the goodness run out onto the plate.

Aneta’s Little Story From My Kitchen

These Hawaiian Teriyaki Chicken Kabobs became one of my “save the day” meals after I made them for a family get-together and watched the kids grab seconds… willingly… without negotiation. That’s when I knew: this recipe has magic.

Now, whenever I want something that feels like summer—even if it’s not—I pull out chicken thighs, a pineapple, and those skewers that always hide in the back of the drawer like they’re playing a game.

Hawaiian Teriyaki Chicken Kabobs piled on a plate with char-grilled pineapple and peppers, sticky teriyaki glaze, and a dipping sauce on the side. — Hawaiian Teriyaki Chicken Kabobs with caramelized pineapple, smoky char, and a shiny, sticky glaze—serve with extra sauce for dipping!

Tips for Kabob Success (No Stress Allowed)

Cut everything the same size. Even chunks = even cooking = no “raw middle” surprises.
Don’t crank the heat too high. The honey/brown sugar can burn if the grill is blazing.
Want extra sauce? Make a second batch of marinade without raw chicken and warm it up to drizzle at the end. (Your taste buds will send a thank-you note.)

And if your pineapple sticks a little? That’s normal. It’s basically sugar wearing a fruit costume.

What to Serve With These Kabobs

steamed rice or coconut rice
a bagged Asian slaw mix (instant hero side dish)
grilled zucchini or bell peppers
a simple cucumber salad
warm tortillas for a fun “kabob taco” moment (trust me)

FAQs About Hawaiian Teriyaki Chicken Kabobs

Can I use chicken breast instead of thighs?

Yes, but breasts can dry out faster. If you use breast meat, cut it evenly and grill a bit more carefully—start checking around the 10–12 minute mark.

Can I bake Hawaiian Teriyaki Chicken Kabobs instead of grilling?

How do I store leftovers?

Pull the chicken and pineapple off the skewers, store in an airtight container, and refrigerate for up to 3–4 days. Reheat gently in a skillet or microwave.

Can I freeze the chicken in the marinade?

Yes! Add chicken + marinade to a freezer bag and freeze up to 2–3 months. Thaw in the fridge overnight, then skewer and grill.

What if I don’t have fresh pineapple?

Bring a Little Vacation to Dinner Tonight

If you’re craving something sweet, savory, and just plain fun, Hawaiian Teriyaki Chicken Kabobs are the move. They’re easy enough for a busy weeknight but feel festive enough for company—like your dinner put on a cute outfit and decided to be charming.

Make them once, and I have a feeling they’ll slide right into your “repeat forever” list. Happy grilling (and happy snacking—because someone always eats a pineapple chunk straight off the cutting board).

Keep the Island Vibes Going

Want a fun twist that still hits that juicy pineapple note? These Pineapple Chicken Kabobs are a great follow-up for your next grill night.
Need a quick, fresh side that won’t steal your energy (or your time)? This Cucumber Dill Salad is crisp, cool, and perfect with grilled skewers.

If you make these Hawaiian Teriyaki Chicken Kabobs, come back and leave a quick review—tap your star rating ⭐⭐⭐⭐⭐ and tell us how it went (and if anyone tried to “accidentally” eat all the pineapple first).