Flavorful Grilled Pineapple Teriyaki Chicken Skewers
These grilled pineapple teriyaki chicken skewers combine juicy chicken thighs with caramelized pineapple and a tangy homemade teriyaki glaze, perfect for quick and delicious summer BBQs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian Fusion
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 fresh pineapple, peeled and cut into 1-inch chunks
- Wooden or metal skewers (soaked if wooden to prevent burning)
- ⅓ cup soy sauce
- ¼ cup honey or brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 tablespoon sesame oil (optional)
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
- Optional garnishes: sesame seeds, chopped green onions, fresh cilantro leaves
Instructions
- Prepare the Teriyaki Marinade: In a medium bowl, whisk together soy sauce, honey or brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil. Set aside about ⅓ cup of this marinade for basting later. To the remaining marinade, stir in the cornstarch slurry to thicken the glaze. (5 minutes)
- Marinate the Chicken: Place the chicken cubes in a large bowl and pour the marinade mixture (without the reserved basting portion) over them. Toss to coat evenly, cover with plastic wrap, and refrigerate for at least 20 minutes, ideally 1 hour. (20 minutes minimum)
- Prepare the Skewers: Soak wooden skewers in water for 30 minutes if using. Alternate threading chicken pieces and pineapple chunks onto each skewer, leaving space between pieces for even cooking. (10 minutes)
- Preheat the Grill: Heat grill to medium-high (375–400°F). (5 minutes)
- Grill the Skewers: Place skewers on the grill and cook for 12-15 minutes, turning every 3-4 minutes. During the last 5 minutes, brush reserved teriyaki glaze on skewers to build a sticky coating. Watch for flare-ups and move skewers as needed. Chicken should reach 165°F internal temperature. (12-15 minutes)
- Rest and Garnish: Remove skewers from heat and let rest for 5 minutes. Sprinkle with sesame seeds, chopped green onions, or cilantro if desired. (5 minutes)
Notes
Soak wooden skewers for 30 minutes before grilling to prevent burning. Keep a spray bottle of water nearby to control flare-ups. Marinate chicken at least 20 minutes for best flavor and tenderness. Avoid overcrowding skewers to ensure even cooking. Use medium-high heat to caramelize sugars without burning. Check chicken internal temperature for safety (165°F). Pineapple caramelizes quickly; move to cooler grill spots if needed.
Nutrition
- Serving Size: About 2 skewers
- Calories: 280
- Fat: 8
- Carbohydrates: 18
- Fiber: 1.5
- Protein: 30
Keywords: grilled chicken skewers, teriyaki chicken, grilled pineapple, summer BBQ, easy chicken recipe, pineapple skewers, teriyaki marinade