Teriyaki Chicken Skewers loaded with tender chicken, caramelized pineapple, veggies, and a sticky‑sweet glaze. Serve over coconut rice for the BEST dinner!
author’s note
Chicken Skewers So Good, They Should Come With a Warning!
I’m all about grilled chicken, but throw it on a skewer with pineapple and veggies? Game over. Favorite meal right there!
After perfecting my Teriyaki Burger, I knew that sweet, sticky sauce needed a second life, and grilled chicken was the obvious move. Of course, if I’m going that route, it’s gotta be chicken pineapple skewers. I tweaked the sauce just a bit and made extra so it works as both the marinade and a dipping sauce.
The chicken soaks up all that flavor, and the pineapple gets gorgeously caramelized on the grill. This meal is quick, fun, and packed with flavor. Basically, summer dinner goals!
Your Skewer Ingredient Cheat Sheet
| Ingredient | Tip or Swap |
|---|---|
| Chicken | Breasts or thighs; thighs are more forgiving if slightly overcooked. |
| Fresh Pineapple | Nothing beats fresh pineapple, but canned will work in a pinch. Drain it well for teriyaki chicken skewers. |
| Soy Sauce | Choose low‑sodium to control saltiness. Tamari is a great gluten‑free alternative. |
| Pineapple Juice | Use 100 % juice, not a drink mix! |
| Rice Vinegar | Adds tang to balance sweetness. Apple cider vinegar is a good backup. |
| Fresh Ginger | Ginger paste or frozen cubes are quick substitutes. |
| Cornstarch | Thickens the sauce. Arrowroot or tapioca starch work well too. |
chelsea’s recipe tip
My Top Chicken Teriyaki Skewers Tips
- Whisk sauce constantly while adding the slurry to keep it smooth and lump-free.
- Let sauce cool before marinating and set some aside for brushing on later.
- Soak wooden skewers in water to prevent them from burning or use metal skewers.
- Leave space between ingredients on skewers so everything cooks evenly.
- Grill the chicken to 160°F and let it rest so it finishes cooking to 165°F.
Featured Comment
“These taste as good as they look. Feels like I brought Tucanos to my home. Fun to use my grill to create something other than steak.”
– Adam
Storage
straightforward Make Ahead Teriyaki Chicken Skewers
- Make ahead: Whisk the sauce and chill up to five days, marinate the chicken up to eight hours, then thread, cover, and refrigerate the skewers up to one day before.
- Keep leftovers in an airtight container for 3 to 4 days or freeze for 3 months, then reheat at 375 °F until hot.
Serve Teriyaki Chicken Skewers With:
Side Dishes
Coconut Rice Recipe
Healthy
Tomato Cucumber Salad Recipe
Fruit Salads
Peach Fruit SaladCooking Methods Cheatsheet:
| Method | Temp | Time | Quick Tip |
|---|---|---|---|
| Grill Teriyaki Chicken Skewers | 400 to 450°F | 8 to 10 min | Turn once; pull at 160°F. |
| Air Fryer | 400°F | 11 to 12 min | Lightly oil basket; turn halfway. |
| Oven Broil | High | 10 to 12 min | Adjust oven rack to center of oven. Heat broiler to high. Line a large sheet pan with foil and generously spray with cooking spray before adding skewers. |
Ingredients
- 1/2 cup 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
- 1 tablespoon cornstarch (plus 1 tablespoon water)
- 1 pound boneless, skinless chicken breasts (or thighs, cut into 1-1/2 inch chunks)
- 1 cup chopped red bell pepper
- 1 cup cubed red onion
- 1-1/4 cup cubed fresh pineapple
- Coconut-lime rice (skippable, see note 2)
- Toppings as desired (see note 3)
Method
- In a small pot, whisk together soy sauce, honey, pineapple juice, olive oil, rice vinegar, minced garlic, minced ginger, salt, and pepper to taste (I add 1/4 tsp pepper). In a separate small bowl, add the cornstarch and 1 tablespoon water. Use a fork to whisk until smooth. While whisking constantly, slowly drizzle the cornstarch mixture into the soy sauce. Bring to boil and cook about 1–3 minutes until the mixture just starts to thicken. Remove from heat and let cool completely. Taste; add salt if needed.
- Cut chicken into 1-1/2-inch pieces. Place chicken pieces in a large plastic bag or container. Remove 1/2 cup of the cooled teriyaki sauce and reserve for later. Pour remaining sauce over the chicken and knead to cover and combine. Marinate the chicken in the sauce in the fridge for at least 30 minutes, up to 8 hours.
- Heat grill to medium-a hot burner (400–450°F). Clean and generously oil grates (I drench a paper towel in oil and, holding with tongs, rub it over the grates). Thread the chicken on skewers, along with the chunks of peppers, red onion, and pineapple, leaving a tiny space between each ingredient.
- Grill for 8–10 minutes until the meat is cooked to 160°F (carryover heat will take it to 165°F). Remove from grill and brush reserved sauce over skewers. finish with green onions, cilantro, and unsweetened coconut flakes as desired. Serve with lime wedges. If desired, serve over coconut lime rice (see note 2).
