Teriyaki Hawaiian Chicken Stir Fry

Happy Monday, friends! For those of you in the US, I hope you’re having a great Memorial Day weekend and enjoying this day off. For everyone else, I hope you had a great weekend too! For Memorial Day, my family and I got together on Sunday and I was in charge of making a delicious meal, which is always my favorite thing to do. I decided to make a huge batch of teriyaki chicken and make kabobs for the fam and a stir fry for my meal prep and it was a great decision.

For the fam dinner, I reworked my teriyaki sauce and this one is the true winner. Perfectly sweet with a hit of garlic and ginger and it’s amazing on pretty much anything, including chicken and veggies. It turns out that pineapple juice is the key! Who knew?? And I really love the sweet pineapple with the veg and chicken so it all works out perfectly.

From there, I cut chicken breasts into chunks and marinated it in most of the teriyaki sauce, reserving some for the kabobs. While that was hanging out, I cut up some bell peppers, red onion, and pineapple into large chunks to layer onto my kabobs and throw into my stir fry. Once everything was prepped, it was time!

First, I made my kabobs. I put a pineapple chunk on the skewer, then a piece of chicken, then bell pepper and onion, then chicken, then pineapple, then chicken, then bell pepper and onion, then chicken, and finally one last piece of pineapple. The pineapple is my favorite so I wanted to make sure there was plenty on each kabob. The kabobs were cooked on a grill pan, ideally a grill, on medium high until you get some color and the chicken is fully cooked. Brush with some of the reserved teriyaki sauce and you’re all set!

If you don’t want to take the time to layer and break out the grill, the stir fry is perfect and my preferred method for meal prep. All of the prep up to the point of assembling the kabobs is the same for this, but instead of layering on a kabob just chuck everything into a pan, with the marinade, and cook on medium/medium high heat until the chicken is fully cooked and the veg are done to your liking! The marinade will be safe to eat because it gets cooked along with the rest of the ingredients so no worries of raw chicken contamination. Serve this one with some grains, rice or quinoa is my go-to, and it’s a perfect meal!

One recipe, two variations based on what you’re going for! Either way, you’re going to love this tasty, colorful meal.

Teriyaki Hawaiian Chicken Stir Fry OR Skewers
Yield: 5-6 servings

Teriyaki Hawaiian Chicken Stir Fry OR Skewers

Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 20 minutes

These are made of chicken with a delicious, slightly sweet teriyaki marinade and sauce with veggies and pineapple that can be made in two ways: skewers, for a fun, grilled entree or a quick stir fry for a weeknight meal.


for the marinade and sauce

  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup pineapple juice
  • 2 cloves garlic, grated
  • 1 inch piece ginger, grated
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp cornstarch
  • 1 Tbsp water

for assembly

  • 2-3 boneless, skinless chicken breasts
  • 2 bell peppers, any colors
  • 1 small red onion
  • 1 small pineapple
  • wooden skewers

for serving

  • 1 cup quinoa or rice, cooked


  1. make the marinade: in a small pot, combine the soy sauce, brown sugar, pineapple juice, garlic, ginger, salt, and pepper. in a small bowl, combine the cornstarch and water and add it to the mixture in the pot. stir and heat over medium heat until it comes to a boil. let boil for 2-3 minutes, then remove from the heat. set aside 1/4 cup for later and place the rest in a medium bowl. place in the fridge to cool while you prep the chicken
  2. prep the chicken: cut the chicken into 1" cubes, keeping them as uniform in shape as possible so they cook at the same rate. remove the prepared marinade from the fridge and add the chicken. cover and return tot he fridge for at least 20 minutes or up to several hours. if you're making kabobs and will be using wooden skewers on the grill, soak them in water now.
  3. prep the fruit and veg: cut the bell peppers, red onion, and pineapple into 1" squares. for the pineapple, be sure it's a reasonable size so it's easy to eat!
  4. assembly: if making stir fry, skip this step. if making kabobs, layer the prepped ingredients onto your skewer. I did pineapple, chicken, bell pepper, onion, chicken, pineapple, bell pepper, onion, chicken, and pineapple mostly because the pineapple is my fav part, but do whatever you'd like!
  5. cook: if making kabob, grill (or cook with a grill pan on medium/medium high heat) on each side until they've gotten some color and the chicken is cooked through. brush with reserved sauce. If making stir fry, heat a pan with a bit of oil over medium heat. add the chicken, marinade, and prepared veg and pineapple to the pan. cook, stirring frequently, until the chicken is cooked through and the veg are done to your liking
  6. enjoy: serve with your grain of choice. if using for meal prep, store in an airtight container and reheat in the microwave when it's time to eat.

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