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Sticky Hawaiian Chicken and Pineapple Skewers

Juicy chicken, sweet pineapple, and crisp vegetables threaded onto skewers, baked on a sheet pan, and drenched in a thick, ultra-glossy homemade teriyaki glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Skewer Ingredients
  • 1.5 lbs chicken breast boneless, skinless, cut into 1-inch cubes
  • 1 whole fresh pineapple peeled, cored, cut into chunks
  • 2 large red bell peppers seeded and cut into 1-inch squares
  • 1 large red onion cut into 1-inch pieces
  • 10-12 wooden skewers soaked in water for 30 mins
Glaze & Marinade
  • 0.5 cup low-sodium soy sauce
  • 0.33 cup brown sugar packed
  • 0.25 cup pineapple juice
  • 1 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch mixed with 1 tbsp water

Equipment

  • Baking sheet
  • Wooden Skewers
  • Small Saucepan
  • Mixing bowls

Method
 

  1. Soak wooden skewers in water for at least 30 minutes. Preheat oven to 400°F (200°C) and line a baking sheet with foil.
  2. In a saucepan, simmer soy sauce, brown sugar, pineapple juice, rice vinegar, garlic, ginger, and sesame oil.
  3. Whisk in cornstarch slurry and simmer for 2-3 minutes until thick and glossy. Let cool.
  4. Toss chicken cubes in half of the cooled glaze and marinate for at least 30 minutes in the fridge.
  5. Thread chicken, pineapple, bell pepper, and onion alternately onto the soaked skewers.
  6. Place skewers on the baking sheet and bake for 15 minutes.
  7. Remove from oven, baste generously with remaining glaze, and bake another 10-12 minutes until chicken is cooked through.
  8. Let rest for 5 minutes before serving.

Notes

Ensure all ingredients are cut to a similar size for even cooking.