Light Hawaiian Teriyaki Chicken Skewers is a perfect match of 2 cultures; a Japanese touch consisting in a teriyaki marinated chicken with an Hawaiian flair with its grilled pineapple pieces. A dynamic fresh bite guaranteed!Light Hawaiian Teriyaki Chicken Skewers is a perfect match of 2 cultures; a Japanese touch consisting in a teriyaki marinated chicken with an Hawaiian flair with its grilled pineapple pieces. A dynamic fresh bite guaranteed!

Hawaiian teriyaki chicken skewers

Light Hawaiian Teriyaki Chicken Skewers is a variation of what my mom used to make when I was a kid. Back in the days, coming from this small town up north in Canada, the supermarket wasn’t having much choice of “Asian” ingredients except for the soy sauce. My mom would marinate the chicken simply in soy sauce for an hour and the pineapple touch would bring the contrasting sweet touch to the dish. There is something about a grilled pineapple that goes beyond taste, it’s natural taste is enhanced exponentially and also the grilling makes it slightly caramelised and goes to perfection with the contrasting savoury marinated meat.

Hawaiian teriyaki chicken skewersThis recipe is my own twist on my mom’s minimalist recipe, but the base stays similar; a dynamic mix of sweet and savoury. The teriyaki sauce is lighten up with just 1 tbsp of sugar, just a touch since the pineapple will bring also some sweetness to the dish. A fairly easy marinade made under 2 minutes and frankly impossible to mess up for a fantastic result each time! I’ve served the skewers on a bed of cilantro leaves which just bring some extra fresh touch to the dish and a side of sweet potato baked fries. A delicate, fruity and savoury bite!

So let’s make those Hawaiian-Teriyaki skewers!


Light Hawaiian Teriyaki Chicken Skewers

Makes about 7 medium skewers | Marination: 30 minutes | Cooking time: 30 minutes

  • 2 chicken breast
  • 1/4 of a pineapple cut into small cubes
  • 1 onion cut into large pieces
  • salt and pepper
Marinadeteriyaki pineapple coriander skewers
  • 1 tbsp of mirin
  • 2 tbsp of soy sauce
  • 1 tbsp of sugar
  • 1 tbsp of cornstarch
  • 1 garlic clove finely minced
  • 15g ginger finely minced
  1. Cut the chicken into small 4 cm large cubes
  2. Mix all the ingredients from the marinade
  3. Add the marinade to the chicken pieces and marinade in the fridge for 30 minutes to an hour
  4. Soak the bamboo skewers in water during that time
  5. Add the pieces of marinated chicken, pineapple and onions to the skewers and lay them on a grill, keep the leftover of marinade to brush the skewers mid way
  6. Cook at 180°C (350F) for 25 minutes, brush them with the leftover of marinade once or twice while it cooks
  7. Serve on a bed of cilantro leaves



Hawaiian teriyaki chicken skewers

Spicy shrimp-mango skewersSpicy-Mango Shrimp Skewers are a colorful, tropical and most of all delicious. Spicy and sweet is one of my favorite combination, although it’s a mildly spiced recipe. Those skewers remind me of Caribbean food, especially with the mango and little sprinkle of grated (unsweetened) coconut. You can simply make a bunch of those under 15 minutes, no need to marinate, on the BBQ or the oven, so simple to make. The solely added ingredients, other than the obvious ones, are a spicy paprika or any hot pepper powder you prefer and coconut shreds. If you don’t want to let go of summer, this is the way, it will warm you right up.shrimpmangopin

Spicy shrimp-mango skewersThis dish can be serve as an appetizer or main meal, it’s light, fresh and filled with vitamins, in other words, a healthy dish. You also could make smaller version of skewers for a hors d’oeuvre style dinner or tapas night. I’ve added the skewers on a bed of the grated coconut for presentation, so the guest can choose the ones on top if he doesn’t like the coconut factor. Anyhow… it’s a happy, light and punchy in flavors and colors crowd pleaser.

Spicy-Mango Shrimp Skewers

IngredientSpicy shrimp-mango skewerss
  • a few medium sized shrimps
  • 1 mango
  • 1 red bell pepper
  • 1 red onion
  • spicy paprika
  • grated coconut 
  • salt and pepper
  1. If you use wooden sticks soak them in water, to prevent them from burning
  2. Cut all the ingredients into small pieces, unfreeze the shrimp in cold water
  3. Makes the skewers
  4. Sprinkle with the paprika to taste, salt and pepper
  5. Cook at 200°C (400F) for about 10 minutes (depending on the size of your shrimps, until firm) in the oven or on the BBQ (less time in the BBQ)
  6. Serve with a sprinkle of grated coconut


Serve as a main meal on rice or appetizers on coconut shreds. So simple and tasty. Enjoy!

Spicy shrimp-mango skewers

Tandoori chicken-pineapple skewersTandoori chicken-pineapple skewers is an easy, packed with indian flavors dish, especially  great on the BBQ. I do not own one, so I make my skewers in the boring oven and they still taste fantastic. Tandoori, in the western world, is a simple marinade filled with different indian spices, the soft kind, not spicy at all. On the other hand, in India, they cook the chicken Tandoori in those special Tandoor oven, which of course, in the western world we don’t have. Also, in India, the tandoori marinade tends to be spicier. I’m living far away from India so I use the oven and it does the trick, but on the BBQ, I suppose it to get this smoky charcoal taste added to the spicy, sweet skewers…a dreamy mix…A great theme (indian) for your next BBQ party. So to all BBQ owners out there, try this out and send me some news! or even better invite me over.tandooripin

Tandoori chicken-pineapple skewersUsually I buy the easy, pre-made marinade from the supermarket, most of them are really mildly flavored. I add an extra spoon of Garam Masala powder to make it a touch spicier. Some marinade have some added colorant to it, which give this particular bright red color to the chicken. Tandoori chicken was my first encounter with indian food, and that’s how I fell totally in love with it, right on that first bite. Back then, I thought, all indian food must be terribly spicy, but it’s not the case, not tandoori. If you want to check how the actual tandoori (electric style tandoor) is done back in India check chef Harpal Singh video.

I like to use a few pieces of tropical fruit with my tandoori skewers, whether mango, pineapple,etc. I like the combination of spicy and sweet, plus the pineapple keeps the chicken moist. As a side dish you can serve it with rice, or in this case, I’ve done a low-carb Indian style cauliflower couscous (check the recipe here), which fits perfectly.

So let’s get that Indian BBQ party going!

Tandoori chicken-pineapple skewers

Makes 4 portions

Tandoori chicken-pineapple skewersIngredients
  • 2 chicken breast
  • 1 red bell pepper
  • 1 onion 
  • 1/3 of a pineapple cut into large dices
  • 3 to 4 tbsp of the tandoori paste (marinade)
  • 1 small cup of plain yogurt (greek style better)
  • 1 tbsp of garam masala *optional for extra spice
  1. Cut the chicken into thick 3 cm cubes, add to a bowl
  2. Add the tandoori paste, the garam masala powder and the yogurt, mix well
  3. Let marinate overnight or minimum 3 hours
  4. Soak the wood skewers a few minutes (if wood) to prevent them from getting too burned
  5. Cut the pepper, onion and pineapple into big pieces
  6. Make the skewers, try to keep a pineapple or mango piece next to chicken always (it will keep it moist)
  7. Put on a grill and cook at 180°C (350F) for 20 minutes
  8. Serve on rice or the indian style cauliflower

Enjoy! कृपया भोजन का आनंद लीजिये!

Tandoori chicken-pineapple skewers

Chicken Tandoori

Mango Chicken tandoori skewers is such a healthy and warm dish. Tandoori chicken by definition is suppose to be cooked into a Tandoor (clay) oven… but who owns one of those in the western world?? So I simply use the Paste (marinade) called Tandoori, which you can find in markets around the world. The sauce is red, delicious and spicy… yet not “hot” spiced. I love to eat my Tandoori chicken with a side sauce of yogurt, cilantro and lime and a few pieces of pepper and mango. This fruity touch could be substituted by pineapple. The balance in this dish is perfect, spicy, creamy smooth and fruity! Top combinaison and extra healthy. Obviously, since I am on the “eternal diet” I used a low fat greek yogurt for the sauce and the marinade of the chicken.

Tandoori chicken needs to marinade into a mix of plain yogurt and tandoori paste for a few hours, usual a good 12-24 hours. This paste contain all those special indian spices and the famous red color of the dish, which, by the way, on my pictures are not as red as it usually is. I’ve used a new type of tandoori marinade and the color wasn’t as red as I would I’ve liked. The taste was all there though… So once the chicken is finally marinated you can simply cook the skewers in the oven, which I did, or you can imitate the actual Tandoor oven by cooking it on charcoal BBQ.

So let’s cook some indian dish tonight!

Mango Chicken Tandoori Skewers

Makes 2-3 portions

Chicken TandooriIngredients
  • 2 chicken breast cut into long thick strips
  • 150g tandoori paste
  • 150g of plain yogurt (1 small yogurt)
  • mangos or pineapple in cubes
  • red bell pepper in cubes
Yogurt Sauce
  • 1 small plain yogurt cup
  • 2 hands of fresh coriander leaves
  • 1 lime
  • salt, pepper

Bring oven to 180°C (350F)

  1. Add the Tandoori paste, plain yogurt to the chicken pieces and marinate for 12-24 hours
  2. Make the yogurt sauce by blending the coriander and mixing the yogurt, lime and salt, pepper. Reserve
  3. When the chicken is marinated, pass the wood skewers under water to prevent them from burning
  4. Cut the mango and pepper and assemble the skewers with the Tandoori chicken
  5. Cook the chicken skewers for 25 minutes at 180°C (350F)
  6. Serve

Serve with nice long grain rice and the yogurt sauce. Enjoy!