Teriyaki Chicken Skewers
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These teriyaki chicken skewers are marinated in a sweet and savory teriyaki sauce, then grilled to perfection for a juicy, flavorful bite that’s perfect for weeknight dinners or backyard gatherings.
The second the snow melts and we get even one half-decent day of sun, I’m ready to fire up the grill. (Anyone else? Just me standing outside in a hoodie with tongs in hand?) Spring in Canada can be a bit… unpredictable, but when we do get a taste of that warmer weather, I’m all about the fresh air dinners.
And for me, that usually means something quick, easy, and loaded with flavor – and lately, that means teriyaki. I made this pineapple teriyaki sauce once, and I’ve been putting it on everything since.
It’s sweet, a little tangy, and has just the right amount of kick – basically the kind of sauce that makes you want to plan dinner around it. I’ve used it in this salmon bowl, tossed it into chicken fried rice, even slathered it on chicken burgers (highly recommend, by the way).
And now… skewers! Because nothing says “hello grilling season” like food on a stick, right? These teriyaki chicken skewers, (along with these tandoori chicken skewers) have quickly become a favorite in our house – super easy, super tasty, and perfect whether you’re braving the backyard in a sweater or soaking up an actual warm evening. Or even if you’re just firing up your grill pan or oven in the kitchen!
Why You’ll Love This Recipe
It’s packed with flavor. The homemade teriyaki sauce really makes these teriyaki chicken skewers shine. If you’ve never made your own before, don’t worry – it’s way easier than it sounds, and honestly so much better than anything from a bottle!
It’s made for grilling season. Skewers are one of the easiest ways to get dinner on the grill! If you’re new to grilling, this grilling safety guide from the USDA is a great place to start.
It’s totally customizable. Chicken, peppers, onions, pineapple – you can mix and match based on what you like or what you’ve got on hand. You could even swap the chicken for shrimp or tofu for something different. Just be mindful of the cooking time if you swap out the protein. Shrimp, for instance, will cook much faster than chicken, so you’ll want to put them on their own skewers and cook them separately.
It fits just about any occasion. Quick weeknight dinner? Summer cookout? Easy appetizer? Meal prep for the week? These teriyaki chicken skewers check all the boxes.
Ingredient Notes
For the Teriyaki Sauce/Marinade
This is the same homemade pineapple teriyaki sauce I use in so many recipes, and it comes together in a few minutes on the stove.
You just need some low-sodium soy sauce, pineapple juice, rice vinegar, fresh ginger and garlic, sesame oil, red pepper flakes, and brown sugar (or honey) for sweetness!
For The Skewers
Chicken
You can use boneless skinless chicken thighs or breasts here – whatever you prefer. Thighs are a little more forgiving on the grill and stay super juicy and tender, but breasts work great too if that’s what you’ve got.
Bell Peppers
I used a mix of red and green for color and sweetness, but any combo will work. Yellow or orange would be just as delicious.
Red Onion
Red onions add some color, and get nice and sweet. They also hold up well on the grill. Any onion will work here though. And if you’re not an onion fan, feel free to skip or sub in something like zucchini!
Pineapple Chunks
Fresh pineapple gives the best flavor and caramelizes beautifully on the grill. If you’re using canned, just make sure it’s packed in juice – not syrup – and drain it well.
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Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step by Step Instructions
- Start by soaking 6 bamboo skewers in water for at least 30 minutes. If you’re using metal skewers, you don’t need to soak them.
- In a small saucepan, add the soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Bring everything to a boil over medium-high heat. Once it’s bubbling, lower the heat to medium-low and let it simmer for 5 minutes.
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- While that’s simmering, stir together the cold water and cornstarch in a small bowl to make the cornstarch slurry. Whisk the mixture into the sauce and let it cook for another minute or so until it thickens up nicely. Take it off the heat and let it cool completely.
- Once the sauce is cooled, pour half of it over the cubed chicken in a large zip-top bag or shallow dish (reserve the rest for basting later). Gently toss everything to coat, then pop it in the fridge to marinate for at least 1 hour or overnight.
- When you’re ready to grill, thread the marinated chicken, red and green bell peppers, red onion, and pineapple chunks onto the soaked skewers, alternating the ingredients until everything’s used up.
- Preheat your grill to medium heat, about 350–400°F. Once it’s hot, oil the grates well. Add the skewers, cover the grill, and cook for 15–20 minutes, turning every 3–4 minutes.
- After the first couple of turns, brush the chicken with the remaining teriyaki sauce each time you flip. If the teriyaki glaze starts charring too quickly, go ahead and turn the heat down a bit.
Serve hot over rice and enjoy!
Recipe Tips
- Don’t skip soaking the bamboo skewers! It’s a small step, but it keeps the sticks from burning to a crisp on the grill.
- Let that sauce cool completely before pouring it over the chicken. If it’s too hot, it can start cooking the meat (which we definitely don’t want happening in a plastic bag). I usually pop it in the refrigerator to cool.
- Cut everything to a similar size so it cooks evenly. Around 1-inch cubes is a good rule of thumb for the chicken and veggies.
- Keep an eye on the grill! Every grill is a little different, so use the basting sauce generously, but watch for flare-ups – especially once the sugar in the sauce starts to caramelize.
Serving Suggestions
These teriyaki chicken skewers are pretty great on their own but here are some ways you can jazz up your meal!
- Serve it with baked coconut rice or brown rice to soak up all that extra sauce.
- Pair it with a fresh slaw or salad for something bright and colorful on the side.
Storage Instructions
You can store any leftover teriyaki chicken skewers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave in short bursts or warm them in a covered skillet over low heat until heated through!
I don’t recommend freezing the fully assembled skewers, but you can freeze the raw, marinated chicken on its own – just thaw it overnight in the fridge when you’re ready to use it!
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Teriyaki Chicken Skewers
Ingredients
Teriyaki marinade/sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup pineapple juice
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoon fresh ginger minced
- 2 garlic cloves minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons cold water
- 1 tablespoon cornstarch
Skewers
- 2 pounds boneless skinless chicken breasts or thighs cut into 1-inch cubes
- 1 red bell pepper cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- 1 red onion cut into 1-inch pieces
- 1 cup fresh pineapple chunks
Instructions
- Soak 6 bamboo skewers in water for a minimum of 30 minutes.
- In a small saucepan, combine the soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 minutes.
- Meanwhile, in a small bowl combine the water and cornstarch. Whisk the mixture into the simmering soy sauce mixture and let it thicken. Remove from heat and set aside to cool.
- Once the sauce has cooled completely, place the cubed chicken in a large resealable plastic bag (you can also use a covered shallow dish). Add half the teriyaki sauce (save the rest for later) and gently turn the bag over to coat the chicken. Marinate in the refrigerator for 1 hour minimum (or overnight)
- Alternate pieces of marinated chicken, red bell pepper, green bell pepper, red onion, and pineapple on the prepared skewers until the ingredients have all been used.
- Preheat a grill to medium heat (350-400 degrees F). Once hot, oil the grates thoroughly. Add the skewers, cover the grill, and cook, turning every 3-4 minutes, until the chicken has reached an internal temperature of 165 degrees F (15-20 minutes). After 2 turns, begin basting the chicken with the remaining teriyaki sauce after each turn. If the chicken starts charring too quickly while basting, you can lower the heat as needed. Serve hot.
