Teriyaki Chicken Skewers
Enjoy the perfect blend of smoky char and sweet glaze with these Teriyaki Chicken Skewers. Featuring a silky miso-butter finish and vibrant pineapple, they are a Japanese street-food favorite made easy for your backyard grill.
Equipment
- Bamboo skewers
- Small saucepan
- Grill
- Meat Thermometer
Ingredients
Teriyaki marinade/sauce:
- 1/2 cup of low-sodium soy sauce
- 1/2 cup of pineapple juice
- 2 tablespoons of brown sugar
- 1 tablespoon of rice vinegar
- 1 teaspoon of sesame oil
- 2 teaspoons of fresh ginger, minced
- 2 garlic cloves, minced
- 1/4 teaspoon of red pepper flakes
- 2 tablespoons of cold water
- 1 tablespoon of cornstarch
Skewers:
- 2 pounds of 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 of fresh pineapple chunks
Instructions
Prep the Skewers and Build the Sauce
- Soak at least 6 bamboo skewers in water for 30 minutes. This prevents them from scorching or catching fire over the high heat of the grill.
- In a small saucepan, combine the soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Bring to a boil over medium-high heat, then reduce to a simmer for 5 minutes.
- Whisk the cold water and cornstarch into a smooth slurry and stir it into the simmering sauce. Cook until the glaze is thick enough to coat a spoon, then remove from heat and let it cool completely.
Marinate and Assemble
- Place the cubed chicken in a resealable bag. Pour in half of the cooled sauce, reserving the rest for basting. Toss to coat and refrigerate for at least 1 hour, or overnight for the best flavor.
- Thread the marinated chicken onto the soaked skewers, alternating with red and green peppers, red onion, and pineapple chunks. Leave small gaps between pieces to allow heat to circulate for better charring.
Grill and Baste at the Right Time
- Preheat your grill to medium (350 to 400°F) and oil the grates. Place the skewers on the grill, cover, and cook for 15 to 20 minutes, turning every 3 to 4 minutes.
- Brush the reserved sauce onto the skewers only after the first two turns. This prevents the sugars from burning too early. Continue cooking and basting until the chicken reaches an internal temperature of 165°F.
Notes
Selection Tip: Chicken thighs are the preferred choice as they remain juicy and flavorful over direct heat, making them more forgiving than chicken breasts.
Basting Secret: Wait to brush on the sugary glaze until the final minutes of grilling. This ensures a glossy, caramelized finish without scorching the sauce.
Stability Hack: Use the double-skewering technique by running two parallel skewers through the ingredients. This prevents them from spinning, making it much easier to flip and brown them evenly.
Safety Tip: Never skip the 30-minute soak for bamboo skewers. Dry bamboo can splinter or ignite, which ruins the presentation and poses a fire hazard.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.