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Delicious Pineapple Teriyaki Chicken Skewers garnished with sesame seeds and fresh herbs, served on a white platter.
Linda

Pineapple Teriyaki Chicken Skewers

A vibrant, flavorful dish featuring tender chicken and sweet pineapple glazed in a homemade teriyaki sauce, perfect for grilling season or a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Teriyaki Sauce
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup packed light brown sugar
  • 2 tbsp mirin or rice vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch
  • 2 tbsp water
For the Skewers
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 medium fresh pineapple cored and cut into 1-inch pieces
  • 1 large bell pepper any color, cut into 1-inch pieces
  • 0.5 medium red onion cut into 1-inch pieces
For Grilling & Serving
  • 1 tbsp vegetable oil
  • 1 tsp sesame seeds for garnish (optional)

Equipment

  • Large Bowl
  • Whisk
  • Small saucepan
  • Skewers (bamboo or metal)
  • Grill (outdoor or indoor grill pan)

Method
 

Make the Teriyaki Sauce
  1. In a small saucepan, whisk together soy sauce, brown sugar, mirin, minced garlic, and grated ginger. In a separate small bowl, whisk the cornstarch with the water until smooth, then add this slurry to the saucepan. Bring the mixture to a simmer over medium heat, whisking constantly, until the sauce thickens slightly, about 2-3 minutes. Remove from heat and let cool. Set aside about 1/4 cup of the cooled sauce for basting later.
Prepare & Marinate
  1. Place the cut chicken pieces in a large bowl. Pour the majority of the remaining teriyaki sauce over the chicken (you should have about 1/2 cup), reserving the 1/4 cup for basting. Toss to coat the chicken evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for the best flavor.
  2. While the chicken marinates, cut the pineapple, bell pepper, and red onion into roughly 1-inch pieces. If you're using bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
Assemble & Grill
  1. Thread the marinated chicken, pineapple, bell pepper, and red onion alternately onto the prepared skewers. Try not to pack them too tightly, as this allows for more even cooking.
  2. Preheat your grill (gas, charcoal, or an indoor grill pan) to medium-high heat, aiming for about 375-400°F. Lightly oil the grill grates to prevent sticking.
  3. Place the assembled skewers on the hot grill. Cook for 12-18 minutes, turning them every few minutes, until the chicken is cooked through (reaching an internal temperature of 165°F) and the vegetables are tender-crisp with nice char marks. During the last 5-7 minutes of cooking, baste the skewers generously with the reserved 1/4 cup of teriyaki sauce.
  4. Remove the skewers from the grill and let them rest for a few minutes before serving. Garnish with toasted sesame seeds, if desired, and enjoy hot with rice or a fresh green salad.

Notes

1. **Make Ahead Magic:** The teriyaki sauce can be made up to 3 days in advance and stored in the refrigerator. You can also marinate the chicken for up to 4 hours, which makes dinner prep a breeze on a busy weeknight.
2. **Veggie Power:** Feel free to customize your skewers with other quick-cooking vegetables like zucchini, cherry tomatoes, or mushrooms. Just be sure to cut them into similar-sized pieces for even cooking to ensure everything cooks through at the same rate.
3. **No Grill, No Problem:** Don't have a grill? You can bake these skewers in the oven at 400°F (200°C) for 20-25 minutes, turning once halfway through. Alternatively, cook them in a hot skillet or grill pan on the stovetop, basting as directed until cooked.