Juicy and tender teriyaki chicken skewers with pineapple, bell peppers and red onions are sticky, sweet, savoury, and tangy. So flavourful and delicious.
- 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
- 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.
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 hawaiian chicken, teriyaki chicken skewers with pineapple