Recipe: Hawaiian Chicken Skewers with Honey-Teriyaki Glaze

updated May 10, 2019
Hawaiian Chicken Skewers

Upgrade grilled chicken breast by skewering it with sweet fresh pineapple and tender orange peppers, then glazing with a simple honey-teriyaki marinade.

Serves4

Prep45 minutes

Cook12 minutes to 14 minutes

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Credit: Joe Lingeman

My summer vacation plans (unfortunately) don’t involve the shores of the Big Island, so I’m planning on serving Hawaiian-inspired skewers for dinner instead — and you should, too. In this recipe, you’ll give grilled chicken breast an upgrade by skewering it with sweet fresh pineapple and tender orange peppers, then glazing it all with a surprise two-ingredient marinade.

The 2-Ingredient Marinade You’ll Use All Summer

Give bottled teriyaki sauce a slightly sweet makeover by stirring in a few tablespoons of honey. Then, use this easy summer glaze to marinate cubed chicken breast, diced sweet orange peppers, and golden pineapple cubes while the grill heats, about 30 minutes. The sweet and savory glaze caramelizes the juicy pineapple chicken skewers as they sear on the fiery grill grates.

Hawaiian Chicken Skewers

Upgrade grilled chicken breast by skewering it with sweet fresh pineapple and tender orange peppers, then glazing with a simple honey-teriyaki marinade.

Prep time 45 minutes

Cook time 12 minutes to 14 minutes

Serves 4

Nutritional Info

Ingredients

  • 1/2 cup

    teriyaki sauce

  • 2 tablespoons

    honey

  • 1 1/2 pounds

    boneless, skinless chicken breasts (about 2 large), cut into 1-inch pieces

  • 1

    medium orange bell pepper, cut into 1-inch pieces

  • 1

    medium pineapple, peeled, cored, and cut into 1-inch pieces

  • 6

    (10-inch) skewers, soaked for at least 30 minutes if wooden

Instructions

  1. Heat the grill to medium-high, direct heat.

  2. Whisk the teriyaki sauce and honey together. Place the chicken, bell pepper, and pineapple in a large bowl or gallon-size zip-top bag. Pour in half of the honey-teriyaki sauce and toss to coat. Reserve the other half of the sauce for brushing the skewers. Set aside at room temperature for 30 minutes.

  3. Thread the chicken, bell pepper, and pineapple onto the skewers, alternating them. Discard the marinade in the bowl.

  4. Oil the grill grates. Place the skewers on the grill, cover, and cook until the chicken is cooked through, brushing with the reserved sauce occasionally, 6 to 7 minutes per side. Serve immediately.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days.