Hawaiian Pineapple Chicken Teriyaki Skewers

5 from 6 votes

Hawaiian Pineapple Chicken Teriyaki Skewers

These Hawaiian pineapple chicken teriyaki skewers are a tropical twist on a Japanese favorite! This classic homemade teriyaki sauce is jazzed up with sweet pineapple and just the right amount of saltiness. The result is delicious, tender chicken made with simple ingredients, that is an easy weeknight meal too!

Prep Time10

Cook Time15

Marinating Time25

Total Time50

Course: Main Course

Cuisine: Hawaiian

Keyword: Chicken Teriyaki, Grilled Hawaiian Chicken, Grilled Hawaiian Chicken Teriyaki, Grilled Teriyaki Chicken

Servings: Servings

Calories: 300kcal

Author: Sunena Anand

Equipment

Ingredients

1 lb Chicken breasts boneless, skinless, cut into 1-1 ½" cubes
20 oz can Pineapple slices cut into chunks for skewering
¼ cup Pineapple juice from canned pineapple
1 tablespoon Fresh ginger minced
6 cloves Fresh garlic minced
¼ cup Dark brown sugar
½ cup Soy sauce

Instructions

In a small bowl, mix the ingredients for the pineapple teriyaki sauce. Whisk to combine until the sugar is completely mixed into the soy sauce. Transfer half of the marinade to a medium mixing bowl, and the other half to a small saucepan.
20 oz can Pineapple slices, ¼ cup Pineapple juice, 1 tablespoon Fresh ginger, 6 cloves Fresh garlic, ¼ cup Dark brown sugar, ½ cup Soy sauce
Add the cubed chicken and pineapple chunks to the mixing bowl with the marinade, and cover. Keep the chicken in the fridge for 20-25 minutes to marinate.
1 lb Chicken breasts
While the chicken marinates, place the saucepan with the teriyaki sauce over medium heat. Once the sauce comes to a simmer, add the cornstarch slurry, and mix well. Turn the heat to low and keep on the heat stirring occasionally.
Thread the marinated chicken pieces onto skewers, alternating between chicken and pineapple chunks. Avoid leaving too much space between the pieces of chicken, as this will help with having moist chicken.
Heat a grill pan over medium-high heat, and spray generously with cooking spray. Once the pan is hot, sear the skewers on all sides. Baste the chicken skewers with the thickened teriyaki sauce.
Grill until the internal temperature of the chicken has reached 165°F. The chicken should be fully cooked in approximately 15 minutes.

Notes

Do not over-marinate: The chicken does not need much time in the marinade to develop that great flavor you are looking for. If the chicken is left in the pineapple teriyaki sauce for too long, the texture of the chicken will change and become slightly unpleasant.

Soak the skewers: If you are using bamboo skewers, be sure to soak them for at least 30 minutes to prevent them from burning on the grill.

Alternate Cooking Methods

Air fryer: Air fry chicken skewers at 380°F for 12-15 minutes, until cooked through to 165°F internally. Baste the chicken occasionally with the teriyaki sauce.
Barbecue: Preheat the barbecue to approximately 500°F. Grill on direct heat for 10-13 minutes. Baste while cooking. If the sauce starts to burn, move the skewers to a cooler spot on the grill, or on the top rack.

Nutrition