Teriyaki Chicken Skewers

Teriyaki Chicken Skewers are complemented with fresh pineapple, veggies, and the best sweet teriyaki sauce! Serve these skewers on a bed of coconut rice, garnished with fresh lime and toasted coconut. 

Teriyaki Chicken Skewers

I love any form of grilled chicken, but it’s particularly enjoyable on a skewer with grilled vegetables and fruit. Grilled pineapple becomes incredibly juicy and flavorful, making it the perfect complement to the sweet teriyaki sauce and chicken.

The skewers prominently feature pineapple, from the chunks of fresh fruit to the pineapple juice in the sauce. The sauce itself is sweet, sticky, and irresistibly addictive. You might recognize it from the Teriyaki Burger recipe—it’s definitely a family favorite.

Moreover, making the sauce is quite simple, and it serves a dual purpose. The chicken marinates in the sauce, and the remainder is used for topping or dipping the skewers. This “two for one” approach is ideal for busy summer weeknights!

Ingredients

• Soy Sauce, Honey, Pineapple Juice: Form the base of the teriyaki sauce, providing salty, sweet, and tangy flavors.
• Olive Oil, Rice Vinegar: Olive oil adds richness, and rice vinegar introduces mild acidity for balance.
• Minced Garlic, Ginger: These aromatics deepen the sauce’s flavor.
• Salt, Pepper: Season the sauce and enhance overall flavor in the Teriyaki Chicken Skewers.
• Cornstarch and Water: This mixture thickens the sauce for a glossy texture.
• Chicken: Serves as the main protein, absorbing the sauce flavors.
• Red Bell Pepper, Red Onion, Pineapple: Add color, texture, and complementary flavors to the skewers.
• Optional Ingredients (Coconut Lime Rice, Toppings): Used for garnishing and serving, they add extra flavor and visual appeal.

How to Make Chicken Teriyaki Skewers

1. Make the Sauce: Whisk soy sauce, honey, pineapple juice, olive oil, rice vinegar, garlic, ginger, salt, and pepper in a saucepan. Mix cornstarch and water separately, then add to the saucepan. Boil for 1-3 minutes until slightly thickened. Cool completely.
2. Marinate Chicken: Cut chicken into chunks, marinate in most of the sauce (reserve some for later) for 30 minutes to 8 hours in the fridge.
3. Prepare Skewers: Preheat grill. Thread marinated chicken, bell pepper, onion, and pineapple chunks onto skewers.
4. Grill: Grill skewers for 8-10 minutes until chicken is cooked.
5. Serve: Drizzle with reserved sauce, garnish with optional toppings, and serve Teriyaki Chicken Skewers, possibly with coconut lime rice.

Expert Tips

• Use Fresh Pineapple: Choose a ripe pineapple for sweet, caramelized flavor on the Teriyaki Chicken Skewers.
• Garnish: Enhance the skewers with unsweetened coconut flakes, green onions, cilantro, and fresh lime.
• Chill Teriyaki Sauce: Let the sauce cool before marinating to prevent premature cooking of the chicken.
• Prep Skewers: Soak wooden skewers in warm water for 10-30 minutes to avoid burning, or use metal skewers.
• Uniform Chicken Pieces: Cut chicken into even 2-inch pieces for consistent cooking.
• Marinate Evenly: Flip or stir chicken in marinade to ensure even flavor.
• Oil Grill Grates: Use oil-drenched paper towels to oil the grill for a good sear and to prevent sticking. Use a metal spatula for flipping if kabobs stick.

More Grilled Chicken Recipes

• Chicken Kabobs
• Grilled Chicken Marinade
• Grilled Chicken with Avocado Salsa
• Grilled Fajita Chicken
• Grilled BBQ Chicken Rice Bowl

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5 from 3 votes

Teriyaki Chicken Skewers

By Chelsea Lords

Teriyaki Chicken Skewers with pineapple, veggies, and a sweet teriyaki sauce are served over coconut rice, topped with fresh lime and toasted coconut for a tropical twist!

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 servings

Equipment

• Wooden skewers or metal skewers, see note 1
• Small pot
• Grill

Ingredients 

USMetric

 

1x2x3x

• ▢ 1/2 cup soy sauce
• ▢ 1/4 cup honey
• ▢ 1/4 cup 100% pineapple juice
• ▢ 3 tablespoons olive oil
• ▢ 3 tablespoons rice vinegar
• ▢ 2 tablespoons minced garlic 4 to 6 cloves
• ▢ 2 tablespoons minced ginger
• ▢ Salt and pepper
• ▢ 1 tablespoon cornstarch plus 1 tablespoon water
• ▢ 1 pound boneless, skinless chicken breasts or thighs, cut into 1-1/2 inch chunks
• ▢ 1 cup cubed red bell pepper
• ▢ 1 cup cubed red onion
• ▢ 1-1/4 cup cubed fresh pineapple
• ▢ Coconut lime rice optional, see note 2
• ▢ Toppings as desired see note 3

Instructions 

• In a small pot, whisk together soy sauce, honey, pineapple juice, olive oil, rice vinegar, minced garlic, minced ginger, salt, and pepper to taste. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper; add to personal preference.) In a separate small bowl, add the cornstarch and 1 tablespoon water. Use a fork to whisk until smooth. While whisking constantly, slowly drizzle the cornstarch mixture into the soy sauce. Bring to boil and cook about 1–3 minutes until the mixture just starts to thicken. Remove from heat and let cool completely.
• Cut chicken into 1-1/2-inch pieces. Place chicken pieces in a large plastic bag or container. Remove 1/2 cup of the cooled teriyaki sauce and reserve for later. Pour remaining sauce over the chicken and knead to cover and combine. Marinate the chicken in the sauce in the fridge for at least 30 minutes, up to 8 hours.
• Preheat grill to medium-high heat (400–450°F). Clean and generously oil grates (I drench a paper towel in oil and, holding with tongs, rub it over the grates). Thread the chicken on skewers, along with the chunks of peppers, red onion, and pineapple, leaving a small space between each item.
• Grill for 8–10 minutes until the meat is cooked to 160°F (carryover heat will take it to 165°F). Remove from grill and drizzle skewers with reserved sauce. Garnish with green onions, cilantro, and unsweetened coconut flakes as desired. Serve with lime wedges. If desired, serve over coconut lime rice (see note 2).

Video

Recipe Notes

Note 1: Wooden skewers can burn easily over a hot grill. Soaking them in warm water for 10–30 minutes before threading will keep the skewers from burning. Metal skewers are a great alternative.

Note 2: Coconut lime rice

This amazing recipe takes all the guesswork out of making rice!

• 1 cup basmati rice (184g) (other varieties don’t cook up as well and become overly mushy)
• 1 can (13.5oz) full-fat coconut milk
• 1/2 cup water (101g)
• 1 large lime (1 teaspoon zest and 2 tablespoons juice)

Combine 1 cup basmati rice, 1-1/2 cups full-fat coconut milk, 1/2 cup water, and 1/2 teaspoon fine sea salt (or to taste). Stir and place over high heat. Once boiling, reduce heat to low and cover with a lid. Allow to simmer 13–18 minutes or until liquid is absorbed. Remove from heat, keep covered, and let stand 10–15 minutes; don’t rush or it will be sticky! Fluff the rice with a fork, then add zest and juice of 1 lime. Stir to incorporate.

Note 3: Optional topping suggestions: unsweetened coconut flakes, fresh lime, fresh cilantro or green onions for topping skewers and rice.

Nutrition Note: Nutrition information does not include rice or other optional ingredients.

Leftovers? Let them cool to room temperature. Place in an airtight container or bag. Store in the fridge for 3-4 days or freeze for 2-3 months.

 

Nutrition

Serving: 1serving | Calories: 382kcal | Carbohydrates: 37g | Protein: 29g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1758mg | Potassium: 735mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1232IU | Vitamin C: 80mg | Calcium: 42mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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