Hawaiian Teriyaki Chicken Skewers

Hawaiian Teriyaki Chicken Skewers

Vibrant and fun to make, these teriyaki chicken skewers will be a hit with everyone at the BBQ. Or serve on top of fluffy white rice for an easy and colourful weeknight meal.

Serves: 10 - 15 skewers
Time: 20 minutes + marinating time 


  • 500g Rangitikei Free Range Chicken Thighs or Chicken Breast
  • 1 red capsicum, cut into 3cm chucks
  • 1 green capsicum, cut into 3cm chucks
  • ½ fresh pineapple, cut into 3cm cubes
  • 1 red onion, cut into 3cm chucks


  • ½ cup soy sauce
  • 2 tablespoons brown sugar
  • 2 cloves garlic, crushed
  • 2 teaspoons grated ginger
  • 1 tablespoon rice wine vinegar
  • ½ teaspoon sesame oil
  • 1 tablespoon corn flour


To make the marinade, combine all the ingredients in a small saucepan. Bring to the boil, then turn down to simmer for 3 – 4 minutes, until slightly thickened. Remove from the heat and leave to cool. Reserve ¼ cup of the marinade for later.

Cut the chicken thighs or chicken breast into cubes. Toss the chicken in the teriyaki sauce and leave to marinate for at least 30 minutes.

Thread the marinated chicken on to the skewers with the pineapple, capsicum and red onion.

BBQ the skewers on a hot grill for around 10 minutes, turning occasionally until lightly charred and cooked through. Place on a serving platter and brush the skewers with the reserved teriyaki sauce.

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