Grilled Teriyaki Chicken & Pineapple Skewers
Juicy chicken, caramelized pineapple, bell peppers, and onion are brushed with teriyaki sauce, then grilled until tenderand charred. Perfect for summer cookouts, easy weeknight dinners, or meal prep… and simple to make gluten-free with tamari or coconut aminos.
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 6 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!
Notes
• Make a homemade teriyaki sauce: For a quick DIY teriyaki, whisk together ½ cup reduced-sodium soy sauce (or tamari), 3 tablespoons rice vinegar, 3 tablespoons honey, 1 tablespoon toasted sesame oil, 1 tablespoon freshly grated ginger, and 3 minced garlic cloves—that yields about the full cup called for above. Use it just like the bottled sauce—half to marinate, half reserved for brushing on the grill and then thickening the leftover with the cornstarch in Step 4. Honey gives the best sticky, caramelized lacquer, but maple syrup works in a pinch.
• Deepen the sauce flavor: Stir a teaspoon of white miso paste or a small splash of fish sauce into your sauce (bottled or DIY) for a rich, savory backbone that rounds out the sweetness.
• Add a fresh herb finish: A scatter of cilantro or Thai basil right before serving adds a bright, herby lift alongside the lime.
• Gluten-free: Choose a certified gluten-free bottled teriyaki, or use tamari in the DIY version.
• Make it ahead: These are wonderful for prepping in advance—the trick is knowing which parts to do when. For the best texture, prep the components ahead of time, and grill the skewers fresh right before serving. First, the night before, cube the chicken, chop the bell peppers, onion, and pineapple, and store everything separately in the fridge (keeping them separate is key)—but hold off on the teriyaki marinade. If the chicken sits in the sauce overnight it can turn too salty, so it's best to marinate the morning of, or a few hours before you grill (I like to marinate for 30 minutes or up to 6 hours before threading). Then, the next day, toss the chicken with half the teriyaki and soak your wooden skewers as directed in Step 1, thread on all the components, and you're ready to grill.
If you'd rather have them fully assembled ahead of time, you can thread the skewers up to a day ahead and refrigerate until you're ready—just don't let the chicken sit directly against the pineapple. Pineapple contains a natural enzyme that gradually breaks down the chicken and can leave it mushy overnight, so put a piece of bell pepper or onion between the two on the skewer, or keep the pineapple on separate skewers (or add it the morning of). And if you brush the assembled skewers with teriyaki before storing, keep it to a thin coat—a heavy layer sitting overnight gets salty and can scorch on the grill. Either way, grill just before serving for the freshest flavor. Save the yummy teriyaki glaze for the very end, after they're cooked: thicken it fresh (follow my easy thickening directions in Step 4), then brush or drizzle it over the skewers once they're arranged on the platter—it really pulls all the flavors together. Don't skip this final part!
• Store the leftovers: Already cooked them? They'll keep for up to 3 days in the fridge; rewarm gently on the grill or in a 350°F oven and brush with fresh warm glaze right before serving to bring back the shine. I typically slide the cooked components (veggies, fruit, and chicken) off the skewers and store them in a sealed container for easy reheating later—either in the oven, in a pan on the stovetop, or in the microwave. The leftovers are great with rice, noodles, wrapped in a tortilla or pita, or piled over a salad!
• No indoor or outdoor grill? Try this: Arrange the skewers on a baking sheet and broil 5 to 6 inches from the heat, turning once, for about 10 to 12 minutes—watch closely so the edges don't scorch. Or, for a gentler, more hands-off option, roast at 425°F, turning once, for about 20 minutes, until the chicken reaches 165°F.
• On a Blackstone (or flat-top griddle): That big, screaming-hot surface caramelizes these beautifully. Preheat to medium-high, let it come fully up to temp, then wipe on a thin layer of a high-smoke-point oil like avocado or canola. Lay the skewers down and roll them a quarter-turn every couple of minutes, pressing gently so the chicken and pineapple really sear. Or skip the skewers altogether and cook everything loose, hibachi-style—spread the chicken, peppers, onion, and pineapple in a single layer and toss with your spatulas for even more caramelized edges. Either way, cook the chicken to 165°F, brush with the reserved teriyaki only in the last minute or two (add it too early and the sugars may burn)... and after you transfer to a serving tray off the heat, finish with the thickened glaze, and optional sesame seeds, scallions and fresh lime.
Nutrition Information per serving
Serving Size: 2 skewersCalories: 330Carbohydrates: 33gProtein: 44gTotal Fat: 4.5g— Unsaturated Fat: 3.5g— Saturated Fat: 1gCholesterol: 125mgSodium: 1320mgPotassium: 820mgFiber: 3gTotal Sugar: 23g— Natural Sugar: 11g— Added Sugar: 12gVitamin C: 112mgCalcium: 30mgIron: 1.2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.