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 about 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.
- teriyaki 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 ⅓ 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
- Chicken Satay Skewers with Peanut Sauce
- Spicy Cumin Lamb Skewers
- Souvlaki Beef Shish Kebabs
- Greek Lamb Souvlaki Skewers
- Persian Saffron Chicken Kebabs (Joojeh Kabob)
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