Juicy and tender teriyaki Chicken skewers with pineapple, bell peppers and red onions are sticky, sweet, savoury, and tangy. They are packed with so much flavour from the easy to make marinade and the homemade teriyaki sauce. Marinade the chicken at least an hour in advance and spend less than 15 minutes grilling. It's the best addition to your summer weeknight dinner.
What is in Teriyaki Chicken with Pineapple?
- chicken breast - cut into 1.5-inch cubes.
- souvlaki marinade - made with a combination of water, soy sauce, dark soy sauce, brown sugar (or honey), cornstarch, garlic powder (optional), black vinegar, and salt.
- pineapple - grilled pineapple is super sweet and juicy, which pairs perfectly with teriyaki chicken.
- bell peppers - green pepper, yellow pepper, and red pepper, for threading onto the skewers.
- red onion - for threading onto the skewers.
- olive oil - for grilling.
- white sesame seeds - to sprinkle on top.
How to Make the Best Grilled Teriyaki Chicken Skewers with Pineapple
- Prepare the teriyaki marinade. Add all of the ingredients for the teriyaki marinade into a small pot. Stir and bring to a boil. Turn off the heat and set aside to cool for 1 hour. It should be cooled down completely. Set aside 1/3 cup of the teriyaki sauce.
- Marinate the chicken. Cut out chicken breasts into 1.5-inch thick cubes and add them into the teriyaki marinade. Stir with a spoon to coat all the chicken pieces and refrigerate for at least 1 hour (or overnight for the best results).
- Skewer the chicken. Thread the chicken onto skewers, alternating with bell peppers, red onion, and pineapple. I like to thread the pineapple on both ends to help immobilize the cubed chicken.
- Grill the skewers. Lightly brush olive oil over the grill pan. Preheat over medium high heat for about 5 minutes until sizzling hot. Cook the chicken skewers for 8-10 minutes on each side or until its internal temperature reaches 165 F (75 C).
- Serve. Transfer the skewers onto a plate and drizzle with the reserved teriyaki sauce. Sprinkle with some sesame seeds and serve over steamed rice.
Tips for Making Teriyaki Chicken Skewers
- Marinate the chicken. It is crucial to let the chicken marinate at least for an hour to allow the flavours to infuse and for it to get juicier. If you are able to let it marinate even longer, it will taste that much better. I prefer letting it marinate overnight, when I have the time.
- Double up the recipe. This is a smaller batch recipe that makes 6 skewers. You can easily double or triple the recipe to feed a crowd.
- How to serve. Serve these teriyaki chicken skewers with a side of steamed rice or vegetarian fried rice.
- How to cook skewers in the oven instead. You can absolutely cook these skewers in the oven as well. This way you can cook them all year round. They just won't have those charred grill marks, but will still taste delicious. To bake, place skewers on a baking tray and roast at 480 F for 12-13 minutes, or when the internal temperature reaches 165 F. You can add some charring by then placing under the broiler on high for 1 minute. Keep a close eye on them, because they can burn quickly.
- How to store. Unthread the teriyaki chicken and store it in an airtight container for up to 3 days in the refrigerator.
More Grilled Skewer Recipes
- Easy Greek Chicken Souvlaki Skewers
- Spicy Cumin Lamb Skewers
- Souvlaki Beef Shish Kebabs
- Lamb Souvlaki Skewers (coming soon!)
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Teriyaki Chicken Skewers with Pineapple
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Author: Sam | Ahead of Thyme
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Prep Time: 15 minutes (+1 hour to marinate)
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Cook Time: 16 minutes
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Total Time: 1 hour 30 minutes
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Yield: 6 skewers
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Diet: Gluten Free
Description
Juicy and tender Teriyaki Chicken Skewers with pineapple, bell peppers and red onions are sticky, sweet, savoury, and tangy. So flavourful and delicious.
Ingredients
Teriyaki Marinade:
- 1/3 cup water
- 1/2 cup soy sauce
- 3 tablespoons brown sugar (or honey)
- 1 tablespoon cornstarch
- 1 tablespoon dark soy sauce
- 1 tablespoon garlic powder (optional)
- 1/2 tablespoon black vinegar (or white vinegar)
- 1/2 teaspoon salt
Chicken Skewers:
- 3 chicken breasts, boneless and skinless, cut into 1.5-inch thick cubes
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/2 yellow bell pepper, cut into 1-inch pieces
- 1/2 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 2 cups pineapple (10 pieces), cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon white sesame seeds
- Prepare the teriyaki marinade. In a small pot, add the teriyaki marinade ingredients (water, soy sauce, brown sugar, cornstarch, dark soy sauce, garlic powder, vinegar, and salt. Stir well to combine. Cook over medium heat for 4-5 minutes until the mixture boils and starts to thicken. Transfer the sauce into a bowl and set aside for at least 1 hour to cool off completely. Set aside 1/3 cup of the teriyaki sauce.
- Marinate the chicken. Cut out chicken breasts into 1.5-inch thick cubes and add them into the teriyaki marinade. Stir with a spoon to coat all the chicken pieces and refrigerate for at least 1 hour (or overnight for the best results).
- Skewer the chicken. Thread the chicken onto skewers, alternating with bell peppers, red onion, and pineapple. I like to thread the pineapple on both ends to help immobilize the cubed chicken.
- Grill the skewers. Lightly brush olive oil over grill pan. Preheat the grill over medium high heat for 5 minutes. You will notice the oil shimmer and sizzle when it's hot and ready. Place the skewers evenly apart on the grill pan and grill for 8-10 minutes on each side or until the internal temperature for the chicken reaches 165 F. Do not overlap the skewers at any time to ensure even cooking for all the skewers.
- Serve. Transfer the skewers onto a plate and drizzle with the reserved teriyaki sauce. Sprinkle with some sesame seeds and serve over steamed rice.
Notes
Marinate the chicken. It is crucial to let the chicken marinate at least for an hour to allow the flavours to infuse and for it to get juicier. If you are able to let it marinate even longer, it will taste that much better. I prefer letting it marinate overnight, when I have the time.
Double up the recipe. This is a smaller batch recipe that makes 6 skewers. You can easily double or triple the recipe to feed a crowd.
How to serve. Serve these teriyaki chicken skewers with a side of steamed rice or vegetarian fried rice.
How to cook skewers in the oven instead. You can absolutely cook these skewers in the oven as well. This way you can cook them all year round. They just won't have those charred grill marks, but will still taste delicious. To bake, place skewers on a baking tray and roast at 480 F for 12-13 minutes, or when the internal temperature reaches 165 F. You can add some charring by then placing under the broiler on high for 1 minute. Keep a close eye on them, because they can burn quickly.
How to store. Unthread the teriyaki chicken and store it in an airtight container for up to 3 days in the refrigerator.
- Category: Chicken
- Method: Grill
- Cuisine: Asian
Keywords: teriyaki chicken, chicken skewers, hawaiian skewers, grilled hawaiianchicken, teriyaki chicken skewers with pineapple
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