Glazed Teriyaki Chicken Skewers

Dive into the vibrant flavors of summer with these irresistible Teriyaki Chicken Skewers! Featuring succulent pieces of chicken, sweet caramelized pineapple, and crisp, colorful vegetables, all coated in a rich, sticky-sweet homemade teriyaki glaze. This dish promises to be a highlight of your grilling season, perfect for serving over a bed of fragrant coconut rice for a truly remarkable dinner experience.

From the Author

Chicken Skewers So Good, They Should Come With a Warning!

I’m an absolute enthusiast for grilled chicken, but when you combine it with the vibrant sweetness of pineapple and crisp, fresh vegetables on a skewer, it’s a culinary game-changer. This instantly became one of my all-time favorite meals!

After perfecting my beloved Teriyaki Burger, I knew that incredible sweet and sticky sauce was destined for a second act. Grilled chicken was the obvious choice to let its complex flavors shine. And of course, if we’re doing grilled chicken, it has to be chicken pineapple skewers. I’ve fine-tuned the sauce just a bit, making sure there’s enough to generously marinate the chicken and still have extra to serve as a delectable dipping sauce on the side.

The chicken soaks up every bit of that savory-sweet goodness, while the pineapple transforms into beautifully caramelized, juicy bites on the grill. This meal is not only quick to prepare and incredibly fun to eat, but it’s also bursting with unforgettable flavors. Truly, these skewers define summer dinner goals!

Why Teriyaki Chicken Skewers Are a Must-Try

These Teriyaki Chicken Skewers aren’t just another meal; they’re an experience. Here’s why they deserve a spot on your dinner rotation:

• Explosion of Flavor: The homemade teriyaki sauce strikes the perfect balance between sweet, savory, and tangy, elevating every component.
• Perfectly Balanced: Tender chicken, sweet and juicy pineapple, and crunchy bell peppers and red onion create a harmonious blend of textures and tastes.
• Visually Appealing: The vibrant colors of the ingredients threaded onto skewers make for an impressive presentation, perfect for entertaining or a cheerful weeknight meal.
• Versatile Cooking Methods: Whether you prefer grilling outdoors, the convenience of an air fryer, or the simplicity of oven broiling, this recipe adapts beautifully to your preferred cooking style.
• Family-Friendly: Skewers are fun to assemble and eat, making this a hit with kids and adults alike.
• Healthy & Wholesome: Packed with lean protein, fresh fruits, and vegetables, it’s a meal you can feel good about serving.

Your Skewer Ingredient Cheat Sheet

Crafting the perfect Teriyaki Chicken Skewers starts with selecting high-quality ingredients. Here’s a detailed guide to what you’ll need and how to make the best choices:

Crafting the Signature Teriyaki Glaze

The heart of these Teriyaki Chicken Skewers is undoubtedly the rich, homemade teriyaki glaze. It serves double duty as both a powerful marinade and a glossy finishing sauce, ensuring every bite is bursting with flavor. Here’s how to create this culinary masterpiece:

1. Combine Wet Ingredients: In a small saucepan, whisk together the soy sauce, honey, 100% pineapple juice, olive oil, rice vinegar, minced garlic, and minced ginger. Add a pinch of salt and pepper to taste (I typically start with 1/4 teaspoon of pepper).
2. Prepare the Slurry: In a separate small bowl, combine the cornstarch with 1 tablespoon of water. Whisk this mixture with a fork until it is completely smooth and lump-free. This slurry is what will thicken your sauce.
3. Thicken the Sauce: Place the saucepan with the wet ingredients over medium heat. Bring the mixture to a gentle boil, whisking constantly. Once boiling, slowly drizzle the cornstarch slurry into the sauce while continuously whisking. This is key to preventing lumps.
4. Simmer to Perfection: Continue to cook and whisk for about 1-3 minutes, or until the sauce begins to visibly thicken and become glossy. It should coat the back of a spoon.
5. Cool and Taste: Remove the sauce from the heat and allow it to cool completely before using. As it cools, it will thicken further. Once cooled, taste and adjust seasonings if necessary; you might want to add a little more salt to enhance the flavors.

Remember to set aside about 1/2 cup of this delicious cooled sauce before marinating the chicken. This reserved portion will be brushed onto the skewers during the final stages of cooking, ensuring that beautiful sticky glaze and an extra layer of flavor without cross-contamination from the raw chicken marinade.

How To Make Chicken Teriyaki Skewers: Step-by-Step

With your homemade teriyaki glaze ready, it’s time to bring these skewers to life! The full recipe is provided below, but here are some essential tips to guide you through the process for perfect results:

1. Prep the Chicken: Cut your boneless, skinless chicken breasts or thighs into uniform 1.5-inch chunks. This ensures even cooking and perfect bites. Place the chicken in a large plastic bag or shallow container.
2. Marinate for Flavor: Pour the majority of your cooled teriyaki sauce over the chicken (remember to reserve about 1/2 cup for later!). Knead the bag or stir the chicken to ensure every piece is thoroughly coated. Marinate in the refrigerator for at least 30 minutes to allow the flavors to penetrate, but for maximum flavor, aim for up to 8 hours. Don’t marinate longer than 8 hours as the acidity can start to break down the chicken’s texture.
3. Prepare Your Skewers: If using wooden skewers, immerse them in warm water for 10-30 minutes before threading. This crucial step prevents them from burning on the grill. Alternatively, use durable metal skewers, which don’t require soaking.
4. Assemble the Skewers: Thread the marinated chicken chunks, red bell pepper, red onion, and fresh pineapple onto the soaked or metal skewers. Be sure to leave a small space (about 1/4 inch) between each ingredient. This seemingly minor detail is important; it allows air and heat to circulate, ensuring everything cooks evenly and caramelizes beautifully.
5. Preheat the Grill: Set your grill to medium-high heat, targeting a temperature between 400-450°F (200-230°C). Thoroughly clean the grill grates and then generously oil them. A common method is to drench a paper towel in cooking oil, hold it with tongs, and rub it over the hot grates. This prevents sticking and ensures those coveted grill marks.
6. Grill to Perfection: Place the assembled skewers on the hot, oiled grill. Cook for 8-10 minutes total, turning them occasionally to achieve even cooking and charring on all sides. The chicken should reach an internal temperature of 160°F (71°C) when measured with a meat thermometer.
7. Rest and Glaze: Once the chicken reaches 160°F, remove the skewers from the grill. Allow them to rest for a few minutes. The residual heat (carryover cooking) will naturally bring the chicken up to the safe internal temperature of 165°F (74°C), ensuring juicy results. While resting, brush the reserved teriyaki sauce generously over all sides of the skewers.
8. Garnish and Serve: Garnish your delicious skewers with freshly chopped green onions, cilantro, or a sprinkle of unsweetened toasted coconut flakes for an extra tropical touch. Serve immediately with fresh lime wedges on the side, and don’t forget that extra dipping sauce!

Meal Planning Made Easy: Storage & Make-Ahead Tips

Serving Suggestions: What to Pair with Teriyaki Chicken Skewers

These Teriyaki Chicken Skewers are a complete meal on their own, but pairing them with the right side dishes can truly elevate your dining experience. Here are some fantastic options:

Coconut-Lime Rice

Serving these skewers over a fragrant bed of coconut-lime rice is highly recommended to complete the tropical flavor profile. The creamy sweetness of the coconut milk and the bright tang of lime create a perfect counterpoint to the savory-sweet chicken. Here’s how to make it:

• Ingredients: 1 cup basmati rice (184g), 1 can (13.5oz) full-fat coconut milk, 1/2 cup water (101g), 1 large lime (1 teaspoon zest and 2 tablespoons juice).
• Instructions: Combine 1 cup basmati rice, the entire can of full-fat coconut milk, 1/2 cup water, and 1/2 teaspoon fine sea salt (or to taste) in a medium saucepan. Stir well to combine. Place the pot over high heat and bring to a rolling boil. Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly with a lid, and allow it to simmer for 13–18 minutes, or until all the liquid has been absorbed by the rice. Remove the pot from the heat, but keep it covered and let it stand for an additional 10–15 minutes. This crucial resting period allows the steam to finish cooking the rice and prevents it from becoming sticky; do not rush this step! Finally, fluff the rice gently with a fork, then stir in the zest and juice of one large lime until well incorporated. Serve immediately with your skewers.

Versatile Cooking Methods: Beyond the Grill

While grilling provides that quintessential smoky char, these Teriyaki Chicken Skewers are incredibly versatile and can be cooked using various methods, ensuring you can enjoy them year-round, rain or shine!

Pin
Print

★★★★★

5 from 1 vote

Teriyaki Chicken Skewers

By

Chelsea Lords

Teriyaki Chicken Skewers with pineapple, veggies, and a sweet teriyaki sauce are served over coconut rice, topped with fresh lime and toasted coconut for a tropical twist!

Prep Time:

20
minutes

Cook Time:

15
minutes

Total Time:

35
minutes

Servings:

4
servings

Video

Watch how to make these delicious Teriyaki Chicken Skewers! This video guides you through each step, from preparing the sticky-sweet glaze to grilling the perfect, caramelized skewers.

Equipment

• Wooden skewers or metal skewers (see note 1 for wooden skewer prep)
• Small pot
• Grill
• Meat thermometer

Ingredients

(Yields 4 servings. You can adjust ingredient quantities for 2x or 3x servings as needed.)

For the Teriyaki Sauce & Marinade:

• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 1/4 cup 100% pineapple juice
• 3 tablespoons olive oil
• 3 tablespoons rice vinegar
• 2 tablespoons minced garlic (4 to 6 cloves)
• 2 tablespoons minced ginger
• Salt and pepper (to taste, approximately 1/4 tsp pepper)
• 1 tablespoon cornstarch (plus 1 tablespoon water for slurry)

For the Skewers:

• 1 pound boneless, skinless chicken breasts (or thighs, cut into 1.5-inch chunks)
• 1 cup chopped red bell pepper (1.5-inch pieces)
• 1 cup cubed red onion (1.5-inch pieces)
• 1-1/4 cup cubed fresh pineapple (1.5-inch pieces)

For Serving (Optional):

• 
  Coconut-lime rice
  (see note 2)
• Toppings as desired (fresh cilantro, green onions, unsweetened coconut flakes, lime wedges – see note 3)

Instructions

1. Prepare the Teriyaki Sauce: In a small pot, whisk together soy sauce, honey, pineapple juice, olive oil, rice vinegar, minced garlic, minced ginger, and salt and pepper to taste (I add 1/4 tsp pepper). In a separate small bowl, combine the cornstarch and 1 tablespoon water; whisk with a fork until smooth to create a slurry. Place the pot on the stove over medium heat. While whisking constantly, slowly drizzle the cornstarch mixture into the soy sauce mixture. Bring to a gentle boil and cook for about 1–3 minutes, continuing to whisk, until the mixture just starts to thicken and becomes glossy. Remove from heat and let cool completely. Taste; add more salt if needed.
2. Marinate the Chicken: Cut the chicken into uniform 1.5-inch pieces. Place the chicken pieces in a large plastic bag or a shallow non-reactive container. Remove 1/2 cup of the cooled teriyaki sauce and set it aside to use for brushing on the cooked skewers later. Pour the remaining sauce over the chicken and gently knead the bag or stir to ensure all chicken pieces are well coated. Marinate the chicken in the refrigerator for a minimum of 30 minutes, and up to 8 hours, for best flavor.
3. Assemble Skewers: Preheat your grill to medium-high heat (400–450°F / 200-230°C). Clean the grates thoroughly and generously oil them (I drench a paper towel in cooking oil and, holding with tongs, rub it over the hot grates). If using wooden skewers, remember to soak them in water for 10-30 minutes beforehand. Thread the marinated chicken onto the skewers, alternating with chunks of red bell pepper, red onion, and pineapple. Leave a small gap (about 1/4 inch) between each ingredient to ensure even cooking.
4. Grill & Serve: Place the assembled skewers on the preheated grill. Grill for 8–10 minutes total, turning them occasionally, until the chicken is cooked through and reaches an internal temperature of 160°F (71°C) as measured with a meat thermometer. (Carryover heat will bring it up to 165°F / 74°C). Remove the skewers from the grill and immediately brush them generously with the reserved teriyaki sauce. Garnish with fresh green onions, cilantro, and unsweetened coconut flakes as desired. Serve hot with fresh lime wedges on the side. If desired, serve over a bed of coconut-lime rice (see note 2 for recipe).

Recipe Notes

Note 1 – Skewers: Wooden skewers can burn easily over a hot grill. Soaking them in warm water for 10–30 minutes before threading will help prevent them from catching fire. Metal skewers are a durable and reusable alternative that won’t burn.

Note 2 – Coconut-Lime Rice Recipe:

• 1 cup basmati rice (184g) (other varieties may become overly mushy)
• 1 can (13.5oz) full-fat coconut milk
• 1/2 cup water (101g)
• 1 large lime (1 teaspoon zest and 2 tablespoons juice)

Instructions for Coconut-Lime Rice: Combine 1 cup basmati rice, 1 can full-fat coconut milk, 1/2 cup water, and 1/2 teaspoon fine sea salt (or to taste) in a medium saucepan. Stir and place over high heat. Once boiling, reduce heat to low and cover with a tight-fitting lid. Allow to simmer for 13–18 minutes or until all liquid is absorbed. Remove from heat, keep covered, and let stand for 10–15 minutes; this resting period is crucial to prevent stickiness! Fluff the rice with a fork, then add the zest and juice of 1 lime. Stir to incorporate and serve warm.

Note 3 – Optional Topping Suggestions: Enhance your skewers and rice with unsweetened toasted coconut flakes, fresh lime wedges for squeezing, and a sprinkle of fresh cilantro or thinly sliced green onions.

Nutrition Note: The nutrition information provided below is an approximation and does not include the optional coconut-lime rice or other serving suggestions/toppings.

Leftovers: Let cooked skewers cool to room temperature. Remove chicken and vegetables from skewers. Store in an airtight container or bag in the fridge for 3-4 days, or freeze for up to 3 months. Reheat at 375°F (190°C) until hot.

Nutrition

Serving: 1 serving | Calories: 382 kcal | Carbohydrates: 37g | Protein: 29g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1758mg | Potassium: 735mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1232IU | Vitamin C: 80mg | Calcium: 42mg | Iron: 2mg

Nutrition information is automatically calculated and should only be used as an approximation.

Love this recipe? Leave a comment below!