Hawaiian-Style Teriyaki Glazed Chicken Skewers

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Juicy chicken skewers marinated in a homemade teriyaki glaze and grilled to perfection, served with a vibrant pineapple-mango salsa for a taste of the islands. This Hawaiian-inspired grilling recipe, ready in about 20 minutes, pairs Chicken breast, boneless, skinless, Soy sauce, Brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb (454 g), cut into 1-inch cubes Chicken breast, boneless, skinless
• 1/4 cup (60 ml) Soy sauce
• 2 tbsp (25 g) Brown sugar
• 2 tbsp (30 ml) Rice vinegar
• 1 clove Garlic, minced
• 1 tsp Fresh ginger, grated
• 1 tsp Sesame oil
• 1/2 cup (75 g) Pineapple, diced
• 1/2 cup (75 g) Mango, diced
• 2 tbsp (15 g) Red onion, finely diced
• 2 tbsp (5 g) Cilantro, chopped
• 1 tbsp (15 ml) Lime juice
• 1 tbsp (15 ml) Olive oil

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Whisk 1/4 cup soy sauce, 2 tbsp brown sugar, 2 tbsp rice vinegar, 1 minced garlic clove, 1 tsp grated ginger, and 1 tsp sesame oil in a medium bowl until the sugar dissolves; add 1 lb cubed chicken breast and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes.
2. Step 2: Soak 8 wooden skewers in water for 30 minutes. Thread the marinated chicken onto the skewers, leaving a little space between pieces.
3. Step 3: Preheat a grill or grill pan over medium-high heat. Brush the skewers lightly with 1 tbsp olive oil. Grill for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges (internal temperature should reach 165°F).
4. Step 4: While the chicken grills, combine 1/2 cup diced pineapple, 1/2 cup diced mango, 2 tbsp finely diced red onion, 2 tbsp chopped cilantro, and 1 tbsp lime juice in a small bowl. Toss gently to combine.
5. Step 5: Serve the grilled chicken skewers immediately with the pineapple-mango salsa on the side.