Grilled Teriyaki Chicken Skewers are made with tender and juicy white meat chicken pieces, fresh pineapple, and marinated in a homemade teriyaki sauce. A perfect summer meal everyone will love.
I love grilling season, and my Teriyaki Chicken Skewers are an easy meal that my entire family loves.
Teriyaki is a fantastic for the grill because it combines salty and sweet. Pair that with the char from the grill, and it is so yummy.
One of my favorite things about teriyaki is how well is pairs with pineapple. I am a lover of savory and sweet combinations, and pineapple is a favorite. And yes- I am team pineapple belongs on pizza. My favorite is pineapple and pepperoni- yum!
I love the salty sweet grilled chicken with the grilled veggies and pineapple. I typically serve this meal over rice, but it is delicious over a salad as well.
Ingredients
For Teriyaki Marinade
- water
- soy sauce - low sodium is a fine alternative
- pineapple juice
- brown sugar - honey or agave can be used in place of brown sugar
- cloves of garlic
- onion powder
- ground ginger
- green onions
- black pepper
For Chicken Skewers
- boneless skinless chicken breasts - boneless skinless chicken thighs can be used in place of chicken breasts for Teriyaki Chicken Skewers
- green bell pepper
- red bell pepper
- fresh pineapple - canned works as well, but make sure to cut the pieces large enough, or double up the portion.
- red onion
- Wooden or metal skewers- it helps to soak the skewers if they are wooden to prevent scorching.
Instructions
- In a medium bowl, whisk together the marinade ingredients. Set aside.
- Place chicken in a sealable bag. Pour marinate on chicken and allow chicken to marinate for at least 2 hours (can marinate 8-12 hours if desired).
- When chicken has finished marinating, Remove it from the bag and toss the bag and marinade.
- Thread the chicken, pepper, onion, and pineapple on the skewers. Set aside.
- Heat grill to medium heat. Grill each kabob 3 to 5 minutes per side. The internal chicken temperature should reach 165°F.
- Remove from grill and serve immediately.
Tips and Tricks
- Fresh pineapple tends to hold together better when putting it on the skewer over canned. The flavor from both is delicious, but fresh is a little easier to work with. Many times the produce section will sell pre-cored pineapples.
- Wooden skewers will char, and soaking them will prevent the charred ends from becoming brittle.
- I love to use peppers and onions on my Teriyaki Chicken Skewers, but adding mushrooms or even sausage is delicious as well.
- I do not give a final brush to the skewer with the sauce, but you can do think. Make sure to reserve a small amount of the sauce before pouring it over the chicken.
- A meat thermometer is one of the best things to buy for the juiciest grilled meat. I love Thermoworks TermoPop. It is so simple to use and the colors are beautiful. I love to give these as gifts during the holidays!
Looking For More Grilling Recipes:
Grilled Chipotle Ranch Burgers
Grilled Apple and Pear Salad with Maple Walnut Vinaigrette
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Teriyaki Chicken Skewers
Ingredients
For Teriyaki Marinade
- ½ cup water
- ½ cup soy sauce
- ¼ cup pineapple juice
- ½ cup brown sugar
- 2 cloves of garlic, minced
- ½ teaspoon onion powder
- ¼ teaspoon ground ginger
- 2 green onions, finely chopped
- 1 teaspoon black pepper
For Chicken Skewers
- 4 boneless skinless chicken breasts, cut into 1 ½ inch cubes
- 1 green bell pepper, cored and cut into 1 inch cubes
- 1 red bell pepper, cored and cut into 1 inch cubes
- 2 cups fresh pineapple, but into 1 - 1 ½ inch cubes
- ½ red onion, cut into 1 inch pieces
- Wooden or metal skewers
Instructions
- In a medium bowl, whisk together the marinade ingredients. Set aside.
- Place chicken in a sealable bag. Pour marinate on chicken and allow chicken to marinate for at least 2 hours ( can marinate 8-12 hours if desired).
- When chicken has finished marinating, Remove it from the bag and toss the bag and marinade.
- Thread the chicken, pepper, onion, and pineapple on the skewers. Set aside.
- Heat grill to medium heat. Grill each kabob 3 to 5 minutes per side. The internal chicken temperature should reach 165°F.
- Remove from grill and serve immediately.
Monday #BBQWeek Recipes
Appetizers and Drinks
- Cherimoya Margarita by Karen's Kitchen Stories
Side Dishes
- BBQ Macaroni Salad by Making Miracles
- Cool Beans Salad by Jolene's Recipe Journal
- Creamy Pea Salad with Bacon by House of Nash Eats
- DIY BBQ Potato Chips by Palatable Pastime
- Homemade Barbecue Sauce Recipe by SueBee Homemaker
- Honeydew Cucumber Salad by Kate's Recipe Box
- Sweet Macaroni Salad by The Spiffy Cookie
- Warm New Potato and Pea Salad by A Day in the Life on the Farm
Main Dishes
- Cuban Marinated Chicken Tacos by A Kitchen Hoor's Adventures
- Grilled Citrus-Marinated Pork Chops by Sweet Beginnings
- Grilled Flounder Tacos with Peach Jalapeno Salsa by Our Good Life
- Sausage and Peppers by Devour Dinner
- Teriyaki Chicken Skewers by Cheese Curd In Paradise
- The Best Grilled BBQ Pork Ribs by Daily Dish Recipes
Desserts
- Elvis Presley Cake by Family Around the Table
- Grilled Pineapple with Maple Syrup Glaze by Blogghetti
- No-Bake Kumquat Creamsicle Pie by Hezzi-D's Books and Cooks
Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor's Adventures and Ellen from Family Around the Table for hosting the event.
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Rebekah R Hills
I haven't made skewers in too long - it's the perfect time to remedy that. Love those pineapple chunks!!
Sue Lau
These look really good. I'll have to give them a try.