Hawaiian Teriyaki Kabobs (Teriyaki Grill Skewers)

This month, the culinary world tour in our blogs does not stop in a particular country, instead, it is about BBQ and crickets worldwide. Now I would like to tell you about my great USA BBQ experiences and present great recipes, only: There are none. Because I spent my exchange year 1) as a student in college in Wyoming (saukalt, snow, college cafeteria instead of barbecue), 2) I was an intern at the Honolulu Advertiser in Hawaii (minimum dare & long hours, lunchbox and primitive cuisine instead of barbecue).

Hawaiian Teriyaki Kabobs (Teriyaki Grill Skewers)

So my experience with original USA-BBQ comes from later trips to the States and from the Outlaw Camp Dinslaken. In this private western town, I got to know Dutch Oven, Smoker, Outdoor Cooking and experienced my first Low Country Sea Food Boil.

At the top of my Outdoor Cooking Bucket List is a real Hawaiian Luau, the traditional feast with traditional dishes such as Poke, Poi, Haupia, and Kalua Pig from the earth oven! A huge effort... Therefore, "normal" BBQ on the islands (as almost everywhere else) means meat from the rust, but with a special marinade: Teriyaki. This sweet-salty-sour sauce turns every piece of chicken, fish, meat into a Hawaiian BBQ – I knew that back in 1986 when I fried pickled steak strips in the oven in Teriyaki:

What is special about teriyaki sauce?
The Hawaiian BBQ sauce is very different from marinades from the US mainland, for example, thick-automatic-smoky as in Texas or mustard-sour as in the Carolinas. Like much of the Hawaiian population, teriyaki sauce is of Asian origin (in the case of Japan) and is based on soy sauce. Add sugar, travel vinegar, garlic, ginger – this is how a rather thin sauce with a lot of umami is made. Teriyaki sauce requires only a few ingredients and it goes with chicken, pork, beef, fish, or (in my case) tofu. The grilled goods are placed and cooked for at least 30 minutes. In Hawaii, we served rice and a scoop macaroni salad, we had more grilled vegetables and bread. And of course the rest of the sauce!


For the teriyaki sauce:
4 tbsp soy sauce (salty, light)
6 yesterday's tbsp sugar
2 tbsp oil
2 tbsp traveling vinegar
1 clove garlic, crushed (alternatively garlic powder)
1 piece of fresh ginger, approx. 1 cm, also pressed through the garlic press (alternatively ginger powder)
For the skewers:
250 g solid tofu
4 kl. Onions
200 g fresh pineapple, in cubes
1 - 2 kl. Zucchini


Wooden skewers
some sesame seeds (optional)


  1. Water the wooden skewers (4 - 8) for a few hours. Mix all the ingredients for the teriyaki sauce.
  2. Cut the tofu into bite-sized pieces, the onions eighth, the zucchini cut into pieces. Put everything together with the pineapple alternately on wooden skewers. Brush once with the marinade.
  3. Grill skewers over high heat until the onions are soft. Turn several times and brush with the marinade.


Who prefers to eat meat: Of course, bite-sized pieces of chicken breast fillet can also be threaded on to the skewer!

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