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Flavorful Teriyaki Pineapple Chicken Skewers Easy Sweet Glaze Recipe

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These teriyaki pineapple chicken skewers feature a sweet and savory glaze with juicy grilled pineapple and tender chicken, perfect for quick weeknight dinners or BBQs.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into 1½-inch cubes
  • 1 cup fresh pineapple chunks (ripe but firm)
  • ½ cup soy sauce (Kikkoman recommended)
  • ¼ cup brown sugar (light or dark)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons honey
  • Green onions, sliced for garnish (optional)
  • Toasted sesame seeds for garnish (optional)
  • Wooden or metal skewers (if wooden, soak in water for 30 minutes before use)

Instructions

  1. In a medium bowl, whisk together ½ cup soy sauce, ¼ cup brown sugar, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, minced garlic, and grated ginger to make the marinade and glaze. Reserve some glaze for later.
  2. Add chicken cubes to the marinade, stir to coat evenly, cover and refrigerate for at least 20 minutes up to 2 hours.
  3. Cut pineapple into chunks about the same size as chicken pieces. Soak wooden skewers in water for 30 minutes if using.
  4. Thread chicken and pineapple chunks alternately onto skewers, leaving space between pieces for even cooking.
  5. Preheat grill or grill pan to medium-high heat (about 400°F).
  6. Grill skewers for 10-12 minutes, turning every 3-4 minutes. During the last 5 minutes, brush skewers generously with reserved glaze to build a sticky coating. Watch carefully to avoid burning.
  7. Check chicken is cooked through to an internal temperature of 165°F and pineapple is caramelized.
  8. Remove skewers from grill and let rest for 5 minutes. Garnish with sliced green onions and toasted sesame seeds if desired.

Notes

Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Use tongs to turn skewers to avoid piercing chicken and losing juices. If glaze is too thin, simmer leftover marinade before brushing. For vegan option, substitute chicken with firm tofu and honey with maple syrup. Use tamari instead of soy sauce for gluten-free version. Leftover marinade must be boiled before using as sauce.

Nutrition

Keywords: teriyaki chicken, pineapple skewers, grilled chicken, sweet glaze, easy dinner, BBQ recipe, quick chicken recipe

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