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Hawaiian Chicken Teriyaki Skewers w/ Asian Fried Rice

Updated: Jun 8, 2020

This skewer recipe is so simple, yet so delicious! You'll be wishing you had made a double batch once they're all gone! The pineapple adds a hint of sweetness, while the red peppers add a touch of heat and together it's delicious! Although I am mainly vegetarian, these skewers are way too delicious not to give in to every now and then, enjoy!

Hawaiian Chicken Teriyaki Skewers Recipe:

Yield: 6 Skewers

Cook Time: 30 Min


- 1/8 Cup Vegetable Oil

- 1/3 Cup Honey or (*Vegan: Agave)

- 1/3 Cup Soy Sauce or Tamari

- ¼ tsp Black Pepper

- 2 Chicken Breasts, Cut Into 1 inch Cubes (*Vegan: Tempeh Cubes)

- 1 Garlic Clove

- 1 Large Onion, Cut into 2 inch Pieces

- 1 Red Bell Pepper, Cut into 2 inch Pieces

- 1 Cup Pineapple, Cut into 1 inch Cubes

- 6 Skewers


1. Soak skewers in hot water for at least 1 hour before grilling.

2. In a bowl, whisk together oil, honey, soy sauce, and pepper.

3. Reserve a small amount of marinade to baste the skewers while they are grilling. Cover the chicken, onions, and bell pepper with the rest of the marinade and marinate for 1-2 hours.

4. Preheat grill to high heat. While the grill is heating up, skewer the chicken, bell pepper, onions, and pineapple onto each skewer. (I did the pattern like this: Pineapple, Red Bell Pepper, Onion, Chicken, Repeat...)

5. Once finished skewering, oil the grill before placing skewers on top, lower to medium heat. Grill each skewer for 5-6 minutes, turning halfway through and basting with the extra marinade.

6. Serve with a side of steamed rice or Asian fried rice if desired.


- If you forget to soak the skewers, you can always add them to some almost boiling water and let them sit for at least ten minutes before proceeding to grill them.

Click link below for recipe:

Hawaiian Chicken Teriyaki Skewers Recipe
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