How is Hawaiian BBQ made

Hawaiian Teriyaki Kabobs (Teriyaki Skewers)

The Hawaiian teriyaki marinade goes well as a grill sauce with fish, poultry, meat or - in this case - skewers with tofu, pineapple and onions. You only need a few ingredients and the sauce is delicious!

This month, the culinary world tour in our blogs doesn't stop in a certain country, instead it's about BBQ and grilling around the world. Now I would like you guys from mine great USA BBQ experiences tell and present great recipes, only: there are none. Because I spent my exchange year at the time 1) as a student in college in Wyoming (freezing cold, snow, college cafeteria instead of grill), 2) I was an intern at the Honolulu Advertiser in Hawaii (minimum wage & long hours, lunch box and primitive kitchen instead of grill).

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

In Hawaii (here the Windward Side near Kailua) I preferred to learn to windsurf rather than cook

Whereby: 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 (like almost everywhere else) means grilled meat, but with a special marinade: Teriyaki. This sweet-salty-sour sauce turns every piece of chicken, fish, meat into a Hawaiian BBQ - I already knew that in 1986 when I was roasting steak strips pickled in Teriyaki in the oven:

What is special about teriyaki sauce?

The Hawaiian BBQ sauce is very different to marinades from the US mainland, for example thick-tomato-smoky like in Texas or musty-sour like in the Carolinas. Just like much of the Hawaiian population, teriyaki sauce is of Asian origin (in this case Japan) and is based on soy sauce. Added to this are sugar, rice vinegar, garlic, ginger - the result is a rather thin sauce with a lot of umami. Teriyaki sauce only needs a few ingredients and it goes well with chicken, pork, beef, fish or (in my case) tofu. The food to be grilled is inserted and cooked for at least 30 minutes. In Hawaii they serve 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 level tablespoons of sugar
  • 2 tablespoons oil
  • 2 tbsp rice vinegar
  • 1 clove of 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 firm tofu
  • 4 small Onions
  • 200 g fresh pineapple, cut into cubes
  • 1 - 2 small zucchini
  • Miscellaneous:
  • Wooden skewers
  • some sesame seeds (optional)



Soak the wooden skewers (4 - 8) for a few hours. Mix all ingredients for the teriyaki sauce.


Cut the tofu into bite-sized pieces, cut the onions into eighths and cut the zucchini into pieces. Put everything together with the pineapple alternately on wooden skewers. Brush once with the marinade.


Grill the skewers over the heat that is not too high until the onions are also tender. Turn several times and brush with the marinade.


Those who prefer to eat meat: Of course, bite-sized pieces of chicken breast fillet can also be threaded onto the skewer!

More BBQ worldwide? Have a look at the blogger colleagues:

Turbo housewife with potato focaccia | Pane bistecca with grilled foil fish | Salty, Sweet and Delicious with Yakitori - grilled chicken in Japanese | Pane bistecca with grilled peaches on ice | Franconian tapas with fire potatoes | stomach pudding with fish and lemongrass satay with acar | Pane bistecca with pizza from the grill - Italy | Britta's cookbook with flank steak, green asparagus, salads | Pane bistecca with chicken and beef satay with homemade satay sauce | Cinnamon rolls with tomato and chilli relish | cinnamon rolls with pesto wreath | fluffy & hard with Dakkochi - Korean Streetfood | Meadow enjoyment with two lamb - once grilled and once with rose petals | Volkermampft with Baba Ghanoush with coriander - Israeli eggplant paste | fluffy & hard with grilled chicory | Chilli and ciabatta with Vietnamese duck grilled with star anise and honey | Bread wine with Café de Paris butter | Bread wine with grilled Russian shashlik | Bread wine with roast beef from the grill - cooked backwards | our food creations with Indian naan bread from the grill | our food creations with Mexican tomato salsa | Soulsister meets Friends with BBQ Pulled Pork Southern Style Pulled Pork from the Smoker | Volkermampft with asparagus from the grill - outdoor kitchen without meat | Volkermampft with Adana & Urfa Kebap - Turkish skewers from the grill | My wonderful mess with beef ribs in Korean with pickled radish

If you like this post, feel free to click the share buttons below or leave a comment here on the blog. Did you cook / bake an American recipe of mine? Then show me the result - if you like it with the hashtag #usaculinary I find it very easy.


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