Teriyaki Chicken Skewers With Pineapple

These Teriyaki Chicken Skewers with Pineapple are everything I want in a summer dinner—juicy marinated chicken, sweet caramelized pineapple, and crisp-tender vegetables grilled to perfection and finished with a generous drizzle of homemade teriyaki sauce. The recipe makes extra sauce so you can marinate the chicken and still have plenty for serving over the skewers and rice, creating an easy Hawaiian-inspired meal that looks impressive but comes together with minimal effort.

I love summer grilling and have plenty of great recipes for your BBQ weekend plans like these Grilled Pork Chops and Grilled Flank Steak With Chimichurri Sauce.

Why You'll Love These Teriyaki Chicken Skewers!

There's something about grilled pineapple that makes an ordinary chicken dinner feel a little more fun. Paired with juicy chicken and a homemade teriyaki sauce, these skewers are fresh, flavorful, and perfect for summer cookouts or easy weeknight dinners. Here's why it works so well

• Homemade teriyaki sauce: No bottled sauce here. This teriyaki sauce comes together on the stovetop with pantry staples and tastes so much better than store-bought.
• Extra sauce built in: The recipe is designed to make plenty of sauce, so you always have extra on hand for drizzling over the chicken and rice.
• Sweet and savory in every bite: Juicy teriyaki chicken skewers, caramelized pineapple, and grilled veggies all soak up that sweet, savory teriyaki flavor.
• Great for entertaining: Skewers are easy to grill in batches and always feel a little more festive than a plain chicken breast.
• Simple ingredients: Everything comes from the grocery store, no specialty ingredients required.

Equipment Needed

• Wooden or metal skewers. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
• Small saucepan for cooking the teriyaki sauce.
• Whisk
• Two containers with lids; you'll divide the sauce between these so one container is reserved for the cooked chicken.
• Meat thermometer to confirm the chicken has reached a safe internal temperature.

Key Ingredients

For the Teriyaki Sauce

• Brown sugar: Brings the deep, caramel-like sweetness that teriyaki sauce is known for.
• Soy sauce: The salty, savory backbone of the sauce.
• Rice vinegar: Adds a subtle tang that keeps the sauce from tasting one-note sweet.
• Garlic: Fresh grated garlic distributes evenly through the sauce and gives it a punch of flavor.
• Fresh ginger root: Grated, adds warmth and a little zing that makes homemade teriyaki taste so much better than bottled.
• Honey: Works alongside the brown sugar for a rounder, glossier sweetness.
• Sesame oil: Just a touch, adds a nutty, toasty aroma that ties the whole sauce together.
• Cornstarch: Dissolved in a little liquid before it hits the heat; this is what thickens the sauce into that glossy teriyaki consistency.

For the Chicken Skewers

• Boneless skinless chicken breast: Cut into even 1-inch cubes so everything cooks at the same rate on the grill.
• Fresh pineapple: Cubed pineapple caramelizes beautifully on the grill and adds natural sweetness that pairs perfectly with the teriyaki flavor.
• Bell pepper: Any color works here; I like using whatever I have on hand for a pop of color.
• Red onion: Adds a little bite that mellows out as it chars on the grill.

Step-By-Step Instructions

Start with the teriyaki sauce. Add the brown sugar, soy sauce, rice vinegar, grated garlic, grated ginger, honey, and sesame oil to a small saucepan and whisk to combine. In a small, separate bowl, dissolve the cornstarch in a splash of water or a spoonful of the sauce mixture, then whisk it into the saucepan to ensure there are no lumps. (Just remember the cornstarch needs to be dissolved in cold liquid before hand).

Set the pan over medium heat and whisk frequently until the sauce comes to a gentle simmer and thickens, about 3 to 5 minutes. Remove from the heat and let the sauce cool completely to room temperature. This part matters. Adding warm sauce to raw chicken can start to cook it before it ever hits the grill.

Once the sauce has cooled, divide it evenly between two separate containers. Pour one portion over the cubed chicken in a bowl or zip-top bag and toss to coat. Cover the second portion and refrigerate it separately. This is the sauce you'll drizzle over the finished skewers, so keep it away from the raw chicken.

Refrigerate the chicken to marinate for at least 30 minutes, but no longer than 2 hours. I know it's tempting to let it sit longer, but teriyaki sauce is acidic enough that too much time in the marinade can actually break down the chicken and leave it with a gummy texture instead of that tender bite you want.

While the chicken marinates, cut the pineapple, bell pepper, and red onion into 1-inch pieces if you haven't already. If using wooden skewers, make sure they've been soaking.

Preheat your grill to 450°F. Thread the marinated chicken, pineapple, bell pepper, and onion onto the skewers, alternating as you go. Discard the marinade left in the bowl.

Grill the skewers over direct heat, turning occasionally, for about 12 to14 minutes, until the chicken reaches an internal temperature of 165°F and has a nice char on the outside.

Remove the skewers from the grill and drizzle them with the reserved teriyaki sauce, using only the portion that never touched raw chicken. Serve any extra sauce on the side for spooning over the rice.

Serving Suggestions

• Serve over steamed white or brown rice to soak up all that extra teriyaki sauce.
• Pair with a side of broccoli or snap peas for a complete meal.
• Sprinkle with sesame seeds, cilantro or sliced green onion for a little extra color and crunch.
• Serve alongside a simple cucumber salad for a cool, crisp contrast to the warm skewers.

Make Ahead

You can prep the teriyaki sauce and cut all of your chicken and veggies up to a day ahead. Store the cooled sauce in an airtight container in the refrigerator, and keep the chicken and vegetables in separate containers until you're ready to marinate and skewer. Just remember, the 2-hour marinating window starts once the chicken actually goes into the sauce, so don't marinate it a day ahead.

Storage

Store leftover cooked skewers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a 350°F oven on a baking sheet covered with foil. Heat for 10-15 minutes or until warm and the internal temperature reaches 165°F. Or if you are in a hurry you can reheat in the microwave (make sure to remove from the skewers first) for 1-2 minutes until heated through.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!