Hawaiian Teriyaki Chicken Skewers Grilled chicken skewers with peppers, onions, pineapple, and jalapeño basted in a sweet and salty teriyaki sauce and grilled to perfection.
Start with chicken breast and cut into large bite-size pieces. In a small bowl, stir together teriyaki sauce, brown sugar, and optional pineapple juice. Place the chicken in a bowl or large Ziploc bag and marinate in 1 cup of the teriyaki sauce (reserving the rest for basting on the chicken after it comes off of the grill)for at least 30 minutes (longer is ideal).
Cut red pepper, orange pepper, and yellow pepper into large bite-size pieces. Cut red onion and pineapple into large pieces as well. Slice the jalapeño peppers. Use metal or wood skewers and thread the chicken, peppers, onion, pineapple, and jalapeño.
Heat grill to medium-high heat. Brush grill with oil to prevent the kabobs from sticking to the grill. Cook for 5-6 minutes per side, depending on the thickness of the chicken. Check it to ensure it is no longer pink.
Brush chicken skewers with remaining teriyaki sauce and serve.