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Hawaiian Teriyaki Chicken Kabobs Recipe

Author Melissa


  • 1/2 cup teriyaki sauce
  • 1/2 cup honey
  • 1/2 teaspoon garlic salt
  • 2 green bell peppers cut into 2 inch pieces
  • 1 large onion peeled and cut into wedges
  • 1 1/2 cups whole fresh mushrooms
  • 2 pounds boneless skinless chicken breast halves cut into cubes
  • 1/4 cup of shredded coconut
  • skewers


  • In a large sealable plastic container, add the teriyaki sauce, honey, and garlic salt.
  • Shake well
  • Soak the skewers for 1 hour in room temp. water .
  • Place red bell peppers, onion wedges, mushrooms, and chicken on the skewers and place in the bag with the marinade.
  • Close, and refrigerate 4 to 24 hours.
  • Preheat grill for medium-high heat.
  • Lightly oil the grill grate.
  • Grill skewers for 10-15 minutes, turning as needed, or until meat is cooked through and vegetables are tender.
  • Sprinkle shredded coconut on top of the cooked chicken kabobs.
  • Serve over a bed of lettuce/kale mixture.