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To make Teriyaki Chicken Pineapple Skewers, gather these fresh ingredients: - 1 lb (450g) chicken breast, cut into 1-inch cubes - 1 cup fresh pineapple, diced into 1-inch pieces - 1 red or yellow bell pepper, diced into bite-sized chunks - 1 small red onion, cut into large pieces - 1/4 cup soy sauce (low-sodium recommended) - 2 tablespoons honey - 1 tablespoon fresh ginger, finely grated - 2 cloves garlic, minced - 1 tablespoon sesame oil - 1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening) - Salt and pepper, to taste - Skewers (either wooden or metal) You can change some ingredients if you want. Try these swaps: - Use chicken thighs instead of breasts for more flavor. - Swap pineapple for mango for a different sweet taste. - Use bell peppers of any color you like. - Replace soy sauce with coconut aminos for a soy-free option. - Use maple syrup instead of honey for a vegan version. Each serving has about: - Calories: 250 - Protein: 30g - Carbohydrates: 20g - Fat: 8g - Fiber: 2g - Sodium: 500mg These skewers offer a tasty balance of protein and carbs, making them a great meal choice! Enjoy the burst of flavors while knowing you’re fueling your body well. {{ingredient_image_2}} If you use wooden skewers, soak them in water for at least 30 minutes. This step keeps them from burning on the grill. Metal skewers do not need soaking. Make sure to have enough skewers for all your ingredients. In a medium saucepan, mix the soy sauce, honey, ginger, garlic, and sesame oil. Heat this over medium heat until it simmers. Slowly stir in the cornstarch mixture to thicken the sauce. Cook for one more minute. You want the sauce to be glossy. Remove it from heat and let it cool. Put the cubed chicken in a mixing bowl. Pour half of the teriyaki sauce over the chicken. Toss the chicken pieces to coat them well. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes. For a stronger flavor, let it marinate for up to 2 hours. Preheat your grill to medium-high heat. Thread the marinated chicken, pineapple, bell pepper, and onion onto the skewers. Alternate the pieces and leave small gaps for even cooking. This helps the food cook without steaming. Place the skewers on the hot grill and cook for 10-15 minutes. Turn them often for an even char. The chicken is done when it reaches an internal temperature of 165°F. The veggies should be slightly charred but still crisp. In the last few minutes of grilling, brush the skewers with the rest of the teriyaki sauce. This adds a rich flavor and a nice shine to the skewers. Enjoy the delicious aroma as they finish cooking! Grilling Teriyaki chicken pineapple skewers is simple and fun. First, preheat your grill to medium-high heat. This will help you get a nice char on the skewers. When you place the skewers on the grill, make sure they are not too crowded. This allows heat to circulate. Turn them every few minutes. This way, the chicken cooks evenly and gets that tasty grill mark. To prevent sticking, oil your grill grates lightly before preheating. You can use a paper towel dipped in oil and a pair of tongs for this. Another trick is to brush the skewers with a bit of oil before grilling. This helps the meat and veggies slide off easily after cooking. If you use wooden skewers, soak them in water for 30 minutes. This step prevents them from burning. To boost the flavor, consider marinating the chicken longer. Two hours is great, but overnight is even better. You can also add spices like black pepper or a pinch of red chili flakes to the marinade for a kick. For extra sweetness, grill sliced peaches or mangoes alongside your skewers. Their juice mixes well with teriyaki. Finally, sprinkle sesame seeds and chopped green onions on top when serving. This adds color and a nice crunch. Pro Tips Soak Wooden Skewers: Before grilling, soak wooden skewers in water for at least 30 minutes. This prevents them from burning and ensures they hold up during cooking. Marinate for Flavor: For maximum flavor, marinate the chicken for at least 30 minutes, but if you have the time, let it sit for up to 2 hours in the refrigerator. Even Cooking: When assembling the skewers, leave small gaps between each piece of chicken and vegetable. This allows heat to circulate and ensures even cooking. Rest Before Serving: After grilling, let the skewers rest for a few minutes. This helps retain the juices and keeps the chicken moist when serving. {{image_4}} If you want to make these skewers vegetarian, swap the chicken for tofu or tempeh. Both options absorb flavors well. You can marinate them just like the chicken. Firm tofu works best. Cut it into 1-inch cubes. You can also use jackfruit for a unique twist. It has a meaty texture and soaks up teriyaki sauce nicely. You can try other proteins too. Shrimp is a great choice. It cooks fast and tastes delicious with teriyaki. Salmon also works well. Cut it into cubes for skewering. If you prefer red meat, use beef. Cubed steak or sirloin skewers add a nice flavor. For all options, remember to adjust grilling times as needed. Feel free to mix in other vegetables. Zucchini, mushrooms, and cherry tomatoes add color and taste. Baby corn and asparagus are great choices too. Just keep the pieces similar in size for even cooking. Try bell peppers of different colors for a vibrant look. Enjoy the fun of creating your own versions! To store your leftover Teriyaki Chicken Pineapple Skewers, let them cool first. Place them in an airtight container. They can last in the fridge for up to three days. Make sure to keep the skewers tightly packed to avoid drying out. Reheat the skewers in the microwave or on the grill. If using a microwave, place them on a microwave-safe plate. Heat for about 1-2 minutes or until warm. For grilling, preheat the grill and warm them for about 5 minutes, turning occasionally. This keeps the flavors intact while warming them. You can freeze the skewers if you want to keep them longer. Wrap each skewer in plastic wrap, then place them in a freezer bag. They can stay in the freezer for up to three months. When ready to eat, thaw in the fridge overnight before reheating. This helps maintain the taste and texture of the chicken and veggies. You can tell when chicken is done by checking its temperature. Use a meat thermometer. The chicken should reach 165°F (75°C). This ensures it is safe to eat. Cut into a piece; the meat should be white, not pink. Cooking times may vary based on grill heat and chicken size. Yes, you can use store-bought teriyaki sauce. It saves time and adds flavor. Choose a brand you like. Just remember, homemade sauce allows for more control over taste and thickness. These skewers pair well with fluffy rice or quinoa. You can also serve them with a side salad or steamed veggies. A small bowl of extra teriyaki sauce makes a great dip. Add a sprinkle of sesame seeds for a nice touch! Grill the skewers for about 10-15 minutes. Turn them every few minutes for even cooking. Make sure the chicken is cooked through and the veggies are slightly charred. Yes, you can prep these skewers in advance. Marinate the chicken for up to two hours. Assemble the skewers, then cover and refrigerate until you're ready to grill. This makes dinner quick and easy! You learned about making Teriyaki Chicken Pineapple Skewers from ingredients to grilling tips. You now know how to prepare, marinate, and cook them for great taste. Remember the storage tips, too, so you can enjoy leftovers. Explore variations like vegetarian options or different proteins. With these steps, you can impress anyone with your cooking. Now, grab your ingredients and start grilling delicious skewers.

Teriyaki Chicken Pineapple Skewers

Delicious skewers of marinated chicken, pineapple, and vegetables glazed with homemade teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb chicken breast, cut into 1-inch cubes
  • 1 cup fresh pineapple, diced into 1-inch pieces
  • 1 red or yellow bell pepper, diced into bite-sized chunks
  • 1 small red onion, cut into large pieces
  • 1/4 cup soy sauce (low-sodium recommended)
  • 2 tablespoons honey
  • 1 tablespoon fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening)
  • Salt and pepper, to taste
  • Skewers (either wooden or metal)

Instructions
 

  • Prepare Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning and ensure they hold up during cooking.
  • Make Teriyaki Sauce: In a medium saucepan, combine the soy sauce, honey, grated ginger, minced garlic, and sesame oil. Heat over medium heat until the mixture begins to simmer. Gradually stir in the cornstarch mixture to thicken the sauce. Cook for another minute, allowing it to become glossy and slightly thickened. Remove from the heat and set aside to cool.
  • Marinate Chicken: In a mixing bowl, place the cubed chicken and pour half of the prepared teriyaki sauce over it. Toss the chicken pieces to ensure they are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor infusion.
  • Assemble Skewers: Preheat your grill to medium-high heat. Alternate threading the marinated chicken, pineapple, bell pepper, and red onion onto the skewers. Leave small gaps between each piece to allow for even cooking.
  • Grill Skewers: Carefully place the skewers on the hot grill and cook for 10-15 minutes. Turn them occasionally to achieve an even char on all sides. The chicken is ready when it reaches an internal temperature of 165°F (75°C) and the vegetables are slightly charred.
  • Glaze with Sauce: In the last few minutes of grilling, brush the skewers with the remaining teriyaki sauce to create a delicious glaze that enhances the flavor and shine.
  • Serve: Once cooked, remove the skewers from the grill and let them rest on a plate for a few minutes. This helps to retain their juices before serving.

Notes

Serve with sesame seeds and green onions for garnish.
Keyword chicken, grilling, pineapple, skewers, teriyaki