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Flavorful Grilled Pineapple Teriyaki Chicken Skewers

grilled pineapple teriyaki chicken skewers - featured image
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Juicy chicken and caramelized pineapple chunks grilled with a sticky-sweet teriyaki glaze, perfect for summer BBQs and quick gatherings.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup fresh pineapple, peeled and cut into 1-inch chunks
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (optional)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • Green onions, thinly sliced for garnish
  • Red pepper flakes (optional, a pinch)
  • Wooden skewers, soaked in water for at least 30 minutes

Instructions

  1. Rinse and pat dry the chicken breasts, then cut into 1-inch cubes. Peel the pineapple and chop into similarly sized chunks.
  2. In a mixing bowl, combine 1/4 cup low sodium soy sauce, 3 tablespoons brown sugar, 3 minced garlic cloves, 1 tablespoon sesame oil, 2 tablespoons rice vinegar, and 1 tablespoon freshly grated ginger. Whisk until the sugar dissolves completely.
  3. Toss chicken cubes in the marinade, cover, and refrigerate for at least 30 minutes and up to 2 hours.
  4. Soak wooden skewers in water for at least 30 minutes to prevent burning.
  5. Thread chicken and pineapple chunks alternately onto each skewer, leaving a little space between pieces for even heat circulation.
  6. Preheat the grill to medium-high heat (about 400°F). Clean and oil the grates well.
  7. Place skewers on the grill and cook for about 5-6 minutes per side, basting occasionally with leftover marinade but stopping in the last 2 minutes to avoid flare-ups.
  8. Check that chicken reaches an internal temperature of 165°F and pineapple is caramelized with some charred edges.
  9. Remove skewers from the grill and let rest for 5 minutes.
  10. Sprinkle with thinly sliced green onions and a pinch of red pepper flakes if desired before serving.

Notes

Soak wooden skewers for at least 30 minutes to prevent burning. Do not over-marinate chicken (max 2 hours) to avoid mushy texture. Flip skewers only once or twice for juicy chicken and good grill marks. Use low sodium soy sauce to keep sodium reasonable. For thicker glaze, reduce leftover marinade in a saucepan and brush on near the end. Can substitute chicken thighs for juicier meat. Can broil or air fry if grill is unavailable.

Nutrition

Keywords: grilled chicken skewers, pineapple teriyaki chicken, summer BBQ recipe, easy chicken skewers, teriyaki glaze, grilled pineapple

Find it online: https://daintydine.com/flavorful-grilled-pineapple-teriyaki-chicken-skewers-easy-recipe-for-summer-bbq/