Grilled Hawaiian Teriyaki Chicken Skewers with Pineapple

Fire up your grill and make these Hawaiian Teriyaki Chicken Skewers. This healthy BBQ recipe is a fresh take on classic chicken skewers and works perfectly as a light summer meal. Prepare them ahead of time, then grill when you return from a sunny day outdoors.

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Grill up Delicious Chicken Skewers This Summer

Grilling season is one of my favorite times of year. The grill adds a smoky depth to meats and the whole process is simple enough for weeknights yet festive for weekend gatherings. These Hawaiian Teriyaki Chicken Skewers combine smoky Canadian bacon, sweet pineapple, marinated chicken, peppers, and onions for a balanced summer plate that’s both colorful and satisfying.

If you enjoy bold, sweet-and-savory pairings you’ll recognize the flavors from Hawaiian-style dishes like teriyaki burgers, kabobs, and pizza. These skewers are essentially a portable version of those flavors—easy to build, easy to grill, and easy to enjoy.

Grilled Teriyaki Chicken Skewers

Why this recipe works: A simple marinade of coconut aminos (or tamari/soy sauce) seasons the chicken, while Canadian bacon adds smoke and pineapple brings bright sweetness. Bell peppers and red onion roast quickly and develop charred edges that complement the chicken. The skewers are flexible—use thighs or breasts, fresh or canned pineapple, and swap vegetables to suit your pantry.

Ingredients

• 1 1/2 pounds chicken breasts or thighs, cut into 1-inch chunks
• 1/2 cup coconut aminos (or 1/4 cup tamari or soy sauce + 1/4 cup water)
• 1 teaspoon sea salt
• 1 teaspoon ground ginger
• 2 bell peppers, cut into 1-inch squares
• 1 red onion, cut into 1-inch squares
• 1 tablespoon avocado oil
• Sea salt and black pepper, to taste
• 6 ounces Jones Dairy Farm Hickory Smoked Canadian Bacon, cut into quarters
• 1 can pineapple chunks (or 1 1/2 cups fresh pineapple), drained or cut into chunks

Equipment

• Wooden or metal skewers (soak wooden skewers in water for about an hour to reduce charring)
• Grill or indoor grill pan
• Bowl or storage container for marinating

Instructions

1. Place the chicken pieces in a bowl or storage container. Add the coconut aminos (or tamari/soy mixture), sea salt, and ground ginger. Stir to coat the chicken, then cover and refrigerate to marinate for at least 1 hour or up to overnight for more flavor.
2. Soak wooden skewers for about 1 hour if using them, to prevent burning. If using metal skewers you can skip this step.
3. Preheat the grill to medium-high heat (about 400ºF). If cooking indoors, heat a grill pan over medium-high heat and oil it generously.
4. In a bowl, toss the bell peppers and red onion with avocado oil, and season with salt and pepper.
5. Thread the skewers, alternating marinated chicken, Canadian bacon pieces, pineapple chunks, onion, and bell pepper. Leave a little space between pieces so heat circulates and everything cooks evenly.
6. Grill the skewers for roughly 6 minutes per side, turning carefully, until the chicken reaches a safe internal temperature and has no pink inside. Cooking times will vary depending on skewer thickness and grill heat.
7. Remove from the grill and let rest for a few minutes before serving. Serve warm with a simple side salad, rice, or grilled vegetables.

Tips & Variations for Grilled Chicken Skewers

Substitutes for coconut aminos: Coconut aminos are a great soy-free, gluten-free option. If you prefer or need an alternative, substitute 1/4 cup tamari plus 1/4 cup water, or 1/4 cup organic soy sauce plus 1/4 cup water.

Low carb/keto option: Omit the pineapple to reduce sugar and carbs for a ketogenic or lower-carb meal.

Extra vegetable ideas: Try zucchini, eggplant, artichoke hearts, or olives for variety. All these hold up well to direct heat and add different textures and flavors.

Separate skewers for even cooking: If you’re concerned about over-charring vegetables or undercooking chicken, thread chicken pieces on separate skewers from the vegetables and bacon. Start the chicken first and add the veggie skewers later so everything finishes at the same time.

Indoor cooking: No outdoor grill? Use an indoor grill pan heated over medium-high heat. Brush the pan with oil and cook the skewers, turning until cooked through and nicely charred.

Serving and Nutrition

Yield: about 12 skewers. Serving size shown on nutrition estimates is for two skewers. These skewers are protein-forward with moderate calories and several grams of carbohydrates from the pineapple. For exact nutritional needs, adjust portions and ingredients to fit your plan.

Notes

• Makes roughly 12 skewers, depending on how much you thread on each stick.
• If using canned pineapple, drain well to avoid excess moisture on the grill.
• For more even grilling, cut ingredients into uniform sizes so everything cooks at the same rate.

These Hawaiian Teriyaki Chicken Skewers are a simple, flavorful option for backyard barbecues, weeknight dinners, or potlucks. The combination of smoky Canadian bacon, tangy-sweet pineapple, and well-marinated chicken makes them an easy favorite—feel free to customize the vegetables and marinade to suit your taste.