Hawaiian Teriyaki Chicken Skewers
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If you’re looking for an easy dinner that tastes like summer, these Hawaiian Teriyaki Chicken Skewers are always a hit. They’re loaded with juicy chicken, sweet pineapple, colorful veggies, and marinated in an easy homemade teriyaki sauce that’s incredibly flavorful. Perfect for grilling season, backyard dinners, or even an easy weeknight meal when you want something fresh and fun. And the best part? They’re easily made gluten-free by simply using gluten-free soy sauce, tamari, or coconut aminos.
The sweet and savory flavors combined with the smoky grilled edges make these skewers completely irresistible.
Why You’ll Love These Chicken Skewers
These skewers feel like a tropical vacation on a plate and we absolutely LOVE them! They’re super versatile with veggies, use simple ingredients, insanely easy to prep ahead, and everyone, gluten-free or not, will want the recipe!
Do Skewers Need to Soak in Water?
Yes! I recommend 30 minutes of soaking, but it’s even better if they soak overnight in water. It takes a long time for the skewers to soak up the water, but they’ll last longer on the grill without burning up.
Night Before Prep?
These skewers make the best meal prep, especially for entertaining. You can either marinate the chicken overnight. Or just prepare the skewers and place in a dish, cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes up to overnight.
More Recipes You’ll Love:
- Key West Grilled Kabobs
- Loaded Baked Sheet-Pan Nachos
- The BEST Gluten-Free Pizza Crust
- Gluten-Free BBQ Pulled Pork Sandwiches
- Easy Gluten-Free Burrito Bowls
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Hawaiian Teriyaki Chicken Skewers (Gluten-Free)
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs 1-inch cubes
- 2 tbsp minced garlic
- 1/3 cup soy sauce or coconut aminos (gluten-free)
- 2 tbsp rice vinegar
- 1/3 cup brown sugar (packed)
- 1/4 cup pineapple juice
- 1/4 tsp salt
- 1 red bell pepper 1-inch cubes
- 1 green bell pepper 1-inch cubes
- 1 red onion 1-inch cubes
- 2 cups pineapple chunks 1-inch cubes
- green onions for garnish optional
Instructions
- In a large bowl, whisk the soy sauce, rice vinegar, sugar, salt, pineapple juice, and garlic until the sugar is completely dissolved.
- Place the cubed chicken into the marinade bowl and cover with plastic wrap. Refrigerate for at least 30 minutes, or up to 60 minutes.
- While the chicken marinates, prepare your veggies and pineapple.
- Once chicken has marinated, thread the chicken on skewers (see note below) along with the red bell pepper, green bell pepper, red onion, and pineapple. I like to alternate all the veggies and chicken. Note: This is super fun to let kids help and they absolutely LOVE it! There's no wrong way or pattern to skewers.
- Grill for 8-10 minutes until the meat is cooked. Garnish with green onions, if using.
Notes
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