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 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!
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.
• Make-ahead tip: Marinate the chicken and chop all the produce up to a day in advance—store separately in the fridge and thread just before grilling.
• No indoor or outdoor grill? Try this: Arrange the skewers on a foil-lined baking sheet and broil 4 to 5 inches from the heat, turning once, for about 10 to 12 minutes.
• Gluten-free: Choose a certified gluten-free bottled teriyaki, or use tamari in the DIY version.
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: 12g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.