Hawaiian Spicy Teriyaki Chicken Skewers

This recipe was inspired by me and my wife’s honeymoon. We spent time on Maui on the road to Hana and came across the most amazing huli huli grilled chicken stands on the beach in Hana. This is my take on the combination of favors on display and, as always, a spicy twist with some powerful peppers.

Hawaiian Spicy Teriyaki Chicken Skewers

Prep Time 45 minutes • Total Time 2 hours
Difficulty Level:

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Directions

Hot Pepper Hawaiian teriyaki sauce

Combine all of the ingredients except the cornstarch and water into a small sauce pot and turn up to medium heat. Combine the room temperature water and corn starch and add that to the pot once it boils. Stir until the sauce thickens and then turn off the heat.

Chicken Prep

Debone the chicken. I like doing this because it’s cheaper and I can save all the bones to make stock. Not everyone thinks the same way so get the kind of chicken you want to eat.

Debone and cut the chicken into chunks that will skewer well. The key here is to make everything going onto the skewers fairly similar in size so you get even cooking, 1-1.5 inches. Once the chicken is cut up, take a ¼ of the teriyaki and combine with the chicken, mix and marinate either overnight or if you’re impatient like I am, while you are prepping the rest of the fruit and veggies.

Veggie Prep

Cut the peppers and onion and pineapple approximately 1-1.5 inches and place on a cookie sheet in piles which makes for easy clean up. Thinly slice the jalapeños (the pineapple jalapeño combo is amazing).

Put the skewers together in whatever order you like, I did.

Pineapple
Jalapeno
Chicken
Onion
Bell pepper
Repeat

Once they are all together, grill them over a medium hot grill and brush with the remaining teriyaki sauce as the skewers cook. You want to wait for them to brown a bit before you turn them. Keep an eye on them because the sugar in the marinade tends to burn if your heat is too high.

It’s ready once the chicken reads 165 on a thermometer and the veggies are nicely grilled.

Serve over sticky rice and enjoy with maybe a bit more soy and some sliced green onions…. if you fancy.

Ingredients

  • -Teriyaki Sauce-
  • 1 cup good soy sauce
  • ¼ cup dark brown sugar
  • ¼ cup pineapple Juice
  • 2 tbsp finely chopped fresh powerful peppers
  • 1 tbsp Smoked Habanero Mango hot sauce
  • 1 ½ tbsp cornstarch
  • 1 ½ tbsp water
  • - Skewers -
  • 1 small chicken or 2 large breasts or 6 boneless thighs
  • 1 pineapple
  • 1 red bell pepper
  • 1 Red onion
  • 2 or more jalapeños