Grilled Teriyaki Chicken & Pineapple Skewers
Sweet, savory and served on a skewer… these Grilled Teriyaki Chicken and Pineapple Skewers bring big backyard BBQ energy with very little fuss. Juicy chicken, caramelized pineapple, colorful veggies, and a glossy glaze hit the grill until everything is tender and charred.
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My One-Sheet Pineapple Chicken with Teriyaki Glaze is always on rotation in my house, but I also love to grill and thought why not turn my sheet pan into a grill situation? Wow, it worked great… and we now love this version just as much as the OG! The skewers came off charred and flavorful… then the added thickened teriyaki glaze took them over the top. Let’s just say, they disappeared fast.
To keep things fast and fuss-free, I use a bottled teriyaki sauce in the main recipe. It doubles as both the marinade and finishing glaze, which means big flavor with barely any extra work. If you’d rather make your own homemade sauce, I included a quick DIY version in the Notes—it comes together in one bowl with pantry staples. Either way, the lean chicken breast delivers a solid hit of protein, the pineapple brings natural sweetness and antioxidants to suppress inflammation and boost digestive health, and the peppers and onion add color, crunch, vitamin C and fiber (yay!).
What makes these skewers so good
- Sweet-meets-savory magic: Pineapple caramelizes beautifully over the flame, bringing juicy sweetness that plays so nicely with the glaze.
- Protein-packed and satisfying: Chicken keeps this meal hearty, making it great for weeknight dinners, cookouts, or meal prep.
- Easy to customize: Use chicken breast or thighs, swap in shrimp, or load up the skewers with whatever veggies are hanging in your fridge (bell peppers, red onion, mushrooms, zucchini, eggplant, etc).
- Great for leftovers: Slide everything off the skewers and tuck into rice bowls, lettuce wraps, or enjoy over a bed of greens the next day.
For a gluten-free version, use tamari or coconut aminos in place of traditional soy sauce, and always check your bottled sauce ingredients. Serve these skewers with brown rice, cauliflower rice, a crisp cucumber salad, grilled veggies, Edamame Crunch Salad, or a Grilled Pineapple Salad for an easy summer dinner that your whole crew will love.
Fire up the grill and grab your skewers. This one brings the fun!
Try my 10-Minute Shrimp Kebabs with Miso Scallion Sauce and Cauliflower “Fried” Rice!
Grilled Teriyaki Chicken & Pineapple Skewers
Ingredients
- 1 cup bottled teriyaki sauce, divided*
- 1 teaspoon cornstarch
- 1 ½ pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 2 cups fresh pineapple, cut into 1-inch chunks (about ½ a medium pineapple)
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- Cooking oil spray, for the grill grates and skewers
- Sliced scallions and toasted sesame seeds, optional for serving
- Lime wedges, optional for serving
Instructions
- Pour half of the teriyaki sauce into a separate bowl and set it aside—this reserved portion never touches the raw chicken, so it's safe to brush on and thicken later. Add the cubed chicken to a mixing bowl with the remaining teriyaki sauce, toss to coat, and let it sit for at least 20 minutes (or up to 8 hours in the fridge). If you're using wooden skewers, soak them in water while the chicken marinates so they don't scorch.
- Thread the chicken, pineapple, bell peppers, and onion onto the skewers, alternating as you go so you create pretty colors and every bite has a little of everything. I like about 3 pieces of chicken and 2 to 3 cubes of pineapple per skewer, with the rest alternating between peppers and onion. Tip: double up the onion (two pieces stacked together) rather than threading single slices—they hold together better on the grill.
- Preheat the grill (or grill pan) to medium-high and spray the grates well with cooking oil spray so the skewers don’t stick. Lay the skewers on the grill and give the tops a quick mist of oil spray, too. Cook the skewers, flipping every couple of minutes to rotate the sides so no single side burns (I close my outdoor grill lid between flips), until the chicken is cooked through and reaches 165°F and the pineapple is caramelized with char marks, about 10 minutes total (but grills vary, so keep a close eye). During the last minute or two, brush the tops of the skewers with some of the reserved teriyaki sauce as they finish.
- Stir the cornstarch directly into whatever reserved teriyaki sauce remains and mix until it’s fully dissolved—since the sauce is cool, there’s no need for a separate water slurry; stirring it straight in keeps the flavor concentrated. Microwave for about 30 seconds, or warm it in a very small saucepan over low heat at a gentle simmer, until glossy and thickened. Transfer the skewers to a serving platter, then drizzle or brush them with the thickened sauce. Sprinkle with the optional scallions and toasted sesame seeds, and serve with lime wedges on the side for squeezing!
