Grilled Hawaiian Chicken Skewers are threaded with juicy marinated chicken, sweet pineapple, and crunchy peppers and onions. Once they're grilled to perfection they're drizzled with an easy to make (and refined sugar-free!) tasty teriyaki sauce and served with either coconut rice or healthy coconut cauli rice.
| paleo + gluten-free + refined sugar-free |
Summer is here and it's time to fire up the grill! This is my favorite eating season, mostly because of the deliciously charred anything that comes off the BBQ.
Remember when we dedicated an entire month to grilling recipes last year? That was awesome. #bringonthebbq
What the heck are grilled Hawaiian chicken skewers?
- All the sweet, tropical tastes of Hawaii grilled on a kebab.
- A super easy to make teriyaki sauce that has no refined sugar.
- Pineapple! and lots of it cause grilled pineapple is all thing amazing.
- Tender pieces of marinated and perfectly charred chicken.
- BBQ peppers and onions. We can't get enough of grilled veggies!
- Gluten-free and paleo, cause that's often how we roll around here. But honestly just forget I ever said that and just make these because they're freaking delicious.
See that teriyaki sauce up there? That is summertime magic. It's sticky and sweet and full of flavor. It's also super easy to make.
How to make healthier teriyaki sauce
Are you ready for this? Ok, here's how to make it:
? Put the 6 ingredients in a pot and bring it to a boil.
That's it! I'm serious. This is a one-step and done teriyaki sauce. There's really no reason to ever buy store-bought teriyaki sauce again!
Just look at how delicious it is! ?
Want some more delicious grilled chicken recipes?
- Thai Chicken Kebabs with Almond Lime Satay Sauce
- Lemongrass Grilled Chicken with Sriracha Mayo
- Grilled Mezcal Chicken Fajitas
- Grilled Mustard Chicken with Creamy Walnut Sauce
- Grilled Jerk Chicken Tacos
- Grilled Margarita Chicken with Agave and Tequila
- Grilled Buffalo Chicken Salad with Avocado Ranch
We clearly have a thing for grilled chicken around here!
REMEMBER TO SUBSCRIBE TO THE ENDLESS MEAL'S NEWSLETTER FOR FREE TO GET HEALTHY AND DELICIOUS RECIPES EACH WEEK + OUR COOKBOOK!
If you love this Hawaiian Chicken Skewers recipe as much as I do, make sure to give them a 5-star review in the comments below!
Print
Hawaiian Chicken Skewers with Coconut Rice
Prep Time: 15 mins- Cook Time: 10 mins
- Total Time: 25 minutes
Yield: 4 servings
Category: Dinner
Cuisine: American
Print Recipe
Pin RecipeDescription
Grilled Hawaiian Chicken Skewers are threaded with juicy marinated chicken, sweet pineapple, and crunchy peppers and onions. Once they're grilled to perfection they're drizzled with an easy to make (and refined sugar-free!) tasty teriyaki sauce and served with either coconut rice or healthy coconut cauli rice.
| paleo + gluten-free + refined sugar-free |
Ingredients
The Teriyaki Sauce
- 1/4 cup each: honey and soy sauce (gluten-free, if needed. Sub coco aminos for paleo)
- 1 tablespoon rice vinegar
- 1 teaspoon grated or minced ginger
- 2 garlic cloves, grated on a Microplane or very finely minced
- 1 tablespoon tapioca starch + 1/2 cup cold water (can sub cornstarch)
The Hawaiian Chicken Skewers
- 6 boneless chicken thighs (can sub 3 chicken breasts)
- 1 red pepper, cut into 1-inch cubes
- 1 green pepper, cut into 1-inch cubes
- 1 red onion, cut into 1-inch cubes
- 1/2 pineapple, peeled, cored, and cut into 1-inch cubes
Instructions
- Add the honey, soy sauce, rice vinegar, ginger, and garlic to a small pot over high heat and bring it to a boil. Mix the tapioca starch with the cold water in a small cup and add it to the pot. Once the sauce thickens remove it from the heat.
- Cut the chicken thighs into 3-4 pieces each and put them in a bowl. Pour 1/4 cup of the teriyaki sauce over the top and mix well. Let the chicken marinate while you chop the veggies.
- Preheat your BBQ to medium-high and oil the grill.
- Thread the chicken and veggies onto skewers. Grill them for 10 minutes, flipping the skewers halfway through cooking. Serve the skewers with the teriyaki sauce drizzled over the top.
Notes
Coconut rice: 1 cup basmati + 1 cup water + 1/2 cup canned coconut milk. Cook the rice according to package directions.
Coconut cauliflower rice: 1 head of cauliflower riced + 1/2 cup coconut milk. Simmer the riced cauliflower in the coconut milk until the cauliflower is soft and no liquid remains.
Kristen Stevens
Latest posts by Kristen Stevens (see all)
- Maple Roasted Butternut Squash with Cranberries and Pecans - December 11, 2018
- Epic Holiday Cheese Board - December 8, 2018
- Brandy Mulled Wine Recipe - December 6, 2018
Hi, I’m Kristen! 
Delish! First recipe I’ve made from your site, and won’t be my last!
★★★★★
I’m so happy you liked the recipe!
Made this recipe tonight. Simple, fast, and so damn tasty. We used some fresh basil from the garden as garnish, which went well with the coconut rice. Loving the variety of dishes I can find on your site.
Thank Ulrich
Thank you so much! And good call on the basil. Yum!
This chicken is like crack! I could eat the whole batch myself haha. Love finding paleo recipes that are this good!
★★★★★
I’m so happy you like the recipe!!