These skewers are the kind of recipe I reach for when I want something that feels special but is actually simple to pull together. Sweet, tangy teriyaki glaze clings to tender chicken and juicy pineapple, while bell pepper and red onion add a little snap. The technique is straightforward: make a glossy sauce, marinate, skewer, and grill.
I like recipes that work on repeat — for weeknight dinners, backyard BBQs, or a small dinner party. This one scales easily and requires just a handful of steps. Read the instructions once, assemble your mise en place, and the grill does most of the work.
Below you’ll find exact ingredient notes, the step-by-step source-of-truth instructions, helpful swaps, appliance notes, and practical troubleshooting so the skewers come out consistently great.
What’s in the Bowl
The heart of these skewers is the teriyaki sauce: soy sauce, honey, pineapple juice, olive oil, rice vinegar, garlic, ginger, and a cornstarch slurry to give it body. Half the sauce marinates the chicken; the other half is reserved for a finishing glaze. Vegetables and fresh pineapple threaded between chicken pieces add texture and a bright counterpoint to the glaze.
Ingredients
- 1/2 cup soy sauce — salty base and umami; pick low-sodium if you want to control salt.
- 1/4 cup honey — sweetener and helps create a glossy finish when reduced.
- 1/4 cup 100% pineapple juice — adds sweetness and a touch of acidity; pairs with fresh pineapple.
- 3 tablespoons olive oil — helps distribute flavor and carries aromatics into the chicken.
- 3 tablespoons rice vinegar — brightens the sauce and balances the honey.
- 2 tablespoons minced garlic (4 to 6 cloves) — savory aromatics; mince fine so it blends into the sauce.
- 2 tablespoons minced ginger — fresh warmth that complements the pineapple.
- Salt and pepper — seasoning to taste; use sparingly at first because soy sauce is salty.
- 1 tablespoon cornstarch plus 1 tablespoon water — cornstarch slurry to thicken the sauce; whisk smooth before adding.
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-1/2 inch chunks — breasts are leaner; thighs are more forgiving on the grill.
- 1 cup chopped red bell pepper — color and crispness between chicken pieces.
- 1 cup cubed red onion — adds sweetness when grilled; cut into similar-sized pieces as the chicken.
- 1-1/4 cup cubed fresh pineapple — caramelizes on the grill and plays nicely with the pineapple juice in the sauce.
- Coconut-lime rice — optional, see note 2.
- Toppings as desired — see note 3; a small finishing sprinkle can change the profile (sesame seeds, green onions, etc.).
Teriyaki Chicken Skewers Made Stepwise
- Make the teriyaki sauce: in a small saucepan, whisk together the soy sauce, honey, pineapple juice, olive oil, rice vinegar, minced garlic, minced ginger, and salt and pepper to taste.
- In a separate small bowl, whisk the cornstarch with the 1 tablespoon water until smooth. While whisking the sauce in the saucepan, slowly drizzle in the cornstarch mixture.
- Bring the sauce to a boil, cook 1–3 minutes until it just starts to thicken, then remove from heat. Let the sauce cool completely on the counter. Taste and add more salt if needed.
- Once the sauce is cooled, measure and remove 1/2 cup of it and set that reserved sauce aside for glazing after grilling.
- Cut the chicken into 1-1/2-inch pieces and place them in a large resealable plastic bag or container. Pour the remaining cooled sauce over the chicken, seal, and knead or toss to coat evenly. Refrigerate and marinate at least 30 minutes and up to 8 hours.
- Preheat the grill to medium-high (400–450°F). Clean and oil the grates.
- Thread the marinated chicken pieces onto skewers, alternating with the chopped red bell pepper, cubed red onion, and cubed fresh pineapple. Leave a small space between pieces so they cook evenly.
- Grill the skewers 8–10 minutes total, turning occasionally, until the chicken reaches an internal temperature of 160°F (carryover heat will bring it to 165°F). Cooking time may vary with grill and skewer thickness—use a thermometer to confirm doneness.
- Remove the skewers from the grill and brush them with the reserved 1/2 cup sauce. Let rest a few minutes, then serve with optional coconut-lime rice and toppings as desired.
Top Reasons to Make Teriyaki Chicken Skewers
- Fast-ish prep, especially if you cut the chicken ahead of time. Active time is mostly skewering and grilling.
- Flavor payoff is high: a sweet-savory sauce plus caramelized pineapple gives great contrast.
- Flexible proteins and sides. The recipe supports breasts or thighs and pairs with the listed optional coconut-lime rice or simple greens.
- Visually appealing. Color from red pepper, red onion, and pineapple makes an attractive plate with little effort.
- Make-ahead friendly. Sauce and marinated chicken can be prepared earlier the same day.
Budget & Availability Swaps
- Use thighs instead of breasts — the recipe already lists “breasts or thighs.” Thighs are often cheaper and tolerate grilling better if you tend to overcook.
- If you have pineapple juice but not enough fresh pineapple, use the juice in the sauce (it’s part of the recipe) and reduce fresh pineapple pieces slightly. The recipe includes both forms of pineapple.
- Coconut-lime rice and toppings are optional — skip them to save money or time without changing the core recipe.
Appliances & Accessories
- Grill (gas or charcoal) preheated to medium-high (400–450°F) — this is the recommended cooking method in the instructions.
- Small saucepan — for making the teriyaki sauce and reducing it just until it thickens.
- Small bowl — for mixing the cornstarch with 1 tablespoon water into a smooth slurry.
- Resealable plastic bag or container — for marinating the chicken evenly in the remaining cooled sauce.
- Skewers — sturdy metal or soaked wooden skewers for threading chicken, pepper, onion, and pineapple.
- Instant-read thermometer — recommended to confirm the chicken reaches 160°F before resting (final temp 165°F with carryover).
Don’t Do This
- Don’t brush the reserved sauce onto raw chicken on the final pass — this recipe avoids cross-contamination by reserving glaze only after the sauce has been used for marinating and cooling (follow the steps exactly).
- Don’t skip cooling the sauce completely before using it as a marinade — hot sauce can start to cook the chicken surface and change texture.
- Don’t crowd the skewers. Leave a little space between pieces so hot air circulates and the chicken cooks evenly.
- Don’t assume color equals doneness. Use a thermometer and target 160°F on the grill, allowing for carryover to reach 165°F.
- Don’t overcook on high heat. If the grill is too hot, the glaze will burn before the chicken finishes cooking.
Variations by Season
Spring and Summer: Grill outdoors and lean into lighter sides. The fresh pineapple in the recipe shines in warm months. Serve the skewers with a simple green salad or the optional coconut-lime rice for a summery plate.
Fall and Winter: If grilling outside isn’t practical, use a broiler or a hot cast-iron pan and finish with the reserved glaze. Serve with warm coconut-lime rice (optional in the ingredient list) or roasted vegetables for a heartier meal.
Recipe Notes & Chef’s Commentary
Make the sauce fully before marinating and be sure it’s completely cool when you add it to the chicken. The recipe instructs to remove and reserve 1/2 cup of cooled sauce for glazing after grilling; follow that step so you’re not brushing raw marinade back onto cooked chicken.
The cornstarch slurry (1 tablespoon cornstarch plus 1 tablespoon water) is whisked into the sauce while it heats. That timing lets the sauce thicken quickly without getting pasty. Cook 1–3 minutes after it starts to thicken, then remove from heat and cool.
Marinate for at least 30 minutes so the flavors penetrate, but don’t exceed 8 hours as specified. The included fresh pineapple contains natural enzymes that can tenderize meat, so very long marinades could soften the chicken overly much.
When threading skewers, try to keep pieces uniform in size — the recipe calls for 1-1/2-inch chunks. Uniform pieces ensure even cooking in the 8–10 minute window described in the steps.
Leftovers & Meal Prep
Cooked skewers will keep in the refrigerator for 3–4 days. Store the skewers in an airtight container and reheat gently in a 325°F oven until warmed through, or briefly under the broiler, turning once. If you prefer, remove chicken from skewers and reheat in a skillet with a splash of the reserved sauce to keep it moist.
Marinated, uncooked chicken can be refrigerated up to 8 hours as directed. For longer storage, freeze the marinated chicken pieces (without skewers) in a freezer-safe container; thaw overnight in the refrigerator before threading and grilling.
Reader Questions
- Can I make the sauce ahead? Yes. The steps call for cooling the sauce before using half as a glaze; you can make it earlier in the day and refrigerate. Rewarm slightly before using the reserved 1/2 cup for brushing if you prefer it warm.
- Wooden or metal skewers? Both work. If you use wooden skewers, soak them in water for at least 30 minutes to reduce the chance of burning on the grill.
- Chicken breasts or thighs? The ingredient list gives you both options. Thighs are more forgiving if you tend to overcook; breasts are leaner.
- Is the reserved 1/2 cup sauce safe to brush on after grilling? Yes — the recipe instructs removing and setting aside that 1/2 cup after the sauce has cooled and been used for the marinade. Use that reserved portion only for glazing cooked skewers.
- What if I only have low-sodium soy sauce? Low-sodium soy sauce works fine and gives you more control over final seasoning. Taste the cooled sauce and add salt if needed as the steps suggest.
Before You Go
These Teriyaki Chicken Skewers are a reliably good recipe to keep in your rotation. Follow the steps as written, use the reserved glaze properly, and the results will be juicy, caramelized, and balanced. If you try them, snap a photo, note any tweaks, and pass it on — I love seeing how readers make recipes their own.
Teriyaki Chicken Skewers
Ingredients
Ingredients
- 1/2 cupsoy sauce
- 1/4 cuphoney
- 1/4 cup100% pineapple juice
- 3 tablespoonsolive oil
- 3 tablespoonsrice vinegar
- 2 tablespoonsminced garlic4 to 6 cloves
- 2 tablespoonsminced ginger
- Saltandpepper
- 1 tablespooncornstarchplus 1 tablespoon water
- 1 poundboneless skinless chicken breastsor thighs, cut into 1-1/2 inch chunks
- 1 cupchopped red bell pepper
- 1 cupcubed red onion
- 1-1/4 cupcubed fresh pineapple
- Coconut-lime riceoptional see note 2
- Toppings as desiredsee note 3
Instructions
Instructions
- Make the teriyaki sauce: in a small saucepan, whisk together the soy sauce, honey, pineapple juice, olive oil, rice vinegar, minced garlic, minced ginger, and salt and pepper to taste.
- In a separate small bowl, whisk the cornstarch with the 1 tablespoon water until smooth. While whisking the sauce in the saucepan, slowly drizzle in the cornstarch mixture.
- Bring the sauce to a boil, cook 1–3 minutes until it just starts to thicken, then remove from heat. Let the sauce cool completely on the counter. Taste and add more salt if needed.
- Once the sauce is cooled, measure and remove 1/2 cup of it and set that reserved sauce aside for glazing after grilling.
- Cut the chicken into 1-1/2-inch pieces and place them in a large resealable plastic bag or container. Pour the remaining cooled sauce over the chicken, seal, and knead or toss to coat evenly. Refrigerate and marinate at least 30 minutes and up to 8 hours.
- Preheat the grill to medium-high (400–450°F). Clean and oil the grates.
- Thread the marinated chicken pieces onto skewers, alternating with the chopped red bell pepper, cubed red onion, and cubed fresh pineapple. Leave a small space between pieces so they cook evenly.
- Grill the skewers 8–10 minutes total, turning occasionally, until the chicken reaches an internal temperature of 160°F (carryover heat will bring it to 165°F). Cooking time may vary with grill and skewer thickness—use a thermometer to confirm doneness.
- Remove the skewers from the grill and brush them with the reserved 1/2 cup sauce. Let rest a few minutes, then serve with optional coconut-lime rice and toppings as desired.
Equipment
- Wooden skewersor metal skewers, see note 1
- small pot
- Grill
Notes
1 can (13.5oz) full-fat coconut milk
1/2 cup water (101g)
1 large lime (1 teaspoon zest and 2 tablespoons juice)
