Wednesday, May 22, 2024

In The Kitchen With Kanta: Grilled Hawaiian Teriyaki Chicken Skewers


In-The-Kitchen-With-Kanta-Logo (1)

Summer’s here and with it comes, the short shorts, summer dresses and sandals, beautiful sunsets, picnics in the park, parties, and festivals; and of course the delicious food – ice cream, cool soft drinks and delicious barbecue grills. Today’s recipe is perfect for the grill and so easy that you will literally cry.

Now, I’m not going to lie I didn’t invent this one, but it has been tried and tested by moi and a few of my nearest and dearest, so I’m sure you will enjoy it too. These Grilled Hawaiian Teriyaki Chicken Skewers marinate in delicious homemade Hawaiian teriyaki sauce; add the peppers, fresh pineapple and red onions, and you get absolute perfection – an incredible and colourful meal!!! You can thank me later.

Prep time 15 mins | Cook time 10 mins | Total time 25 mins

Serves: 4-6


  • 4 boneless skinless chicken breasts, cut into 1 inch cubes (you can also use chicken thigh with the skin on)
  • 170g brown sugar
  • 118ml soy sauce
  • 59ml pineapple juice
  • 2 garlic cloves, minced
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water
  • 1 red bell pepper, cut into 1 inch cubes
  • 1 yellow red bell pepper, cut into 1 inch cubes
  • 1 green bell pepper, cut into 1 inch cubes
  • 1 red onion, cut into 1 inch cubes
  • 2 cups fresh pineapple cut into 1 inch cubes
  • Spring onions, chopped for garnish
  • Metal or wooden skewers/kebab sticks


In a small saucepan, mix together the brown sugar, soy sauce, pineapple juice, garlic, pepper, and salt. Now in a small bowl, whisk together the water and cornstarch until it’s smooth. Slowly whisk the cornstarch mixture into the sauce.

Boil for about 1-3 minutes until the mixture just starts to thicken. Remove from heat and reserve about 59ml of the sauce for later.

Marinate the chicken; by mixing the chicken pieces in the sauce, making sure each piece is coated and placing it in the fridge for at least 30 minutes. Thread the chicken on skewers along with the peppers, red onion, and pineapple.

Grill for 8-10 minutes until the chicken is cooked to your desired liking (completely white).  Remove the skewers from the grill and smother them with the reserved sauce. Garnish with green onions if desired.


Serve hot with salad, rice, or potato salad. Enjoy!!


Kanta Temba is a Cake maker and decorator|Lusaka Times Food columnist|TV show host


  1. You are correct, lungu has managed to push the number of poverty stricken people to almost 99% of the population. And it’s getting worse under his utterly stup!d leadership.

  2. Metal skewers are better. Abena @Nostra can chew and swallow wooden ones…!

    Kanta, summer where? (Summer wear!) We had hailstorms (hailed as ‘snow’ variously down these parts) on Sunday here in Lusaka and temperatures plunged to lows of about 12 deg C…! When did you write this? Or for which readership?

  3. Hawaiian Teriyaki ? Japanese Teriyaki maybe. Or wait it’s the pineapple! Kanta, just call it Caramelised! Looks nice…..

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