Hawaiian Teriyaki Chicken and Pineapple Skewers
Chargrilled chicken, sweet pineapple and peppers on skewers, brushed with sticky teriyaki for a summer barbecue.
Made with Teriyaki sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.81 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put half the teriyaki sauce in a bowl and add the chicken. Turn to coat, cover and chill for 30 minutes. Keep the rest of the sauce aside.
30 min - 2
Cook the rice by the packet instructions.
12 min - 3
Thread the chicken, pineapple, pepper and onion onto the skewers, alternating. Brush the vegetables with the oil.
- 4
Heat a barbecue or griddle pan to hot. Cook the skewers for 12 to 14 minutes, turning every 3 minutes, until charred in places and the chicken is white all the way through with no pink.
13 min - 5
Brush with the reserved clean teriyaki sauce in the last 2 minutes.
- 6
Serve over the rice with lime wedges.
Tips
- Use the sauce you set aside for brushing at the end. Do not brush with the sauce the raw chicken sat in unless you boil it for 2 minutes first.
- Cut everything to a similar size so the skewers cook evenly.
- Chicken thighs are more forgiving than breast if your barbecue runs hot.
Storing and freezing
Keeps 2 days in the fridge, cooled within 1 hour. Reheat until steaming hot throughout, or eat cold in a salad.
Questions
Can I use tinned pineapple?
Yes, tinned chunks in juice work well. Drain and pat dry so they char instead of steam.
Can I cook these in the oven?
Yes. Grill on high for 15 minutes, turning once, or bake at 220C for 20 minutes, then brush with the sauce.
More made with teriyaki sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.