Description
These Hawaiian Grilled Teriyaki Chicken Pineapple Skewers combine juicy marinated chicken thighs with sweet pineapple chunks and vibrant vegetables like red onion and bell peppers. Marinated in a flavorful teriyaki glaze with soy sauce, honey, lime juice, garlic, ginger, and smoked paprika, then grilled to perfection for a delicious, colorful, and satisfying meal perfect for summer dinners, BBQs, or meal prepping.
Ingredients
Units
Scale
Chicken and Marinade
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, minced (or 1/2 teaspoon ginger powder)
- 1 tablespoon ketchup (for thickening) or 1 tablespoon cornstarch mixed with 2 tablespoons water
Vegetables and Fruit
- 1 cup fresh pineapple chunks (about 1 small pineapple)
- 1 medium red onion, cut into 1.5-inch chunks
- 1 large green bell pepper, cut into 1.5-inch pieces
- 1 large red bell pepper, cut into 1.5-inch pieces
- 1 small zucchini, sliced into 1/2-inch rounds or half-moons
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the soy sauce, honey, fresh lime juice, smoked paprika, minced garlic, sesame oil, minced ginger, and ketchup or cornstarch mixture. This marinade will create a flavorful teriyaki glaze that thickens nicely during cooking.
- Marinate the Chicken: Add the cut chicken thigh pieces to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat. For best results, marinate for up to 2 hours but not longer to avoid over-tenderizing.
- Prepare the Skewers: While the chicken marinates, thread the chicken pieces alternately with pineapple chunks, red onion, green bell pepper, red bell pepper, and zucchini slices onto skewers. This layering will provide a balance of sweet and savory flavors on each bite.
- Preheat the Grill: Heat your grill to medium-high heat (around 400°F or 200°C). Lightly oil the grill grates to prevent sticking.
- Grill the Skewers: Place the skewers on the preheated grill. Cook for about 12 to 15 minutes, turning every 3 to 4 minutes, until the chicken is cooked through and the vegetables are slightly charred and tender. Brush additional marinade over the skewers during grilling for extra flavor and glaze.
- Check for Doneness: Ensure the chicken reaches an internal temperature of 165°F (74°C) to be safely cooked. Remove skewers from the grill once done.
- Serve: Let the skewers rest for a couple of minutes before serving. Enjoy these colorful Hawaiian Grilled Teriyaki Chicken Pineapple Skewers on their own or with a side of steamed rice or salad for a complete meal.
Notes
- Use wooden skewers soaked in water for at least 30 minutes to prevent burning during grilling.
- For a thicker glaze, increase the amount of ketchup or use the cornstarch slurry as a thickener to brush on skewers while grilling.
- Substitute chicken thighs with boneless chicken breasts for a leaner option but be careful not to overcook to avoid dryness.
- If you don’t have a grill, these skewers can be cooked under a broiler or on a grill pan on the stovetop.
- To make this dish gluten free, choose gluten-free soy sauce or tamari.
- Marinating time can be extended to 2 hours but avoid overnight marination to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 331 kcal
- Sugar: 23 g
- Sodium: 948 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.03 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 162 mg
