Sticky Teriyaki Chicken Skewers with Grilled Pineapple

These teriyaki chicken skewers are marinated in a sweet and savory teriyaki sauce, then grilled until juicy and caramelized—perfect for quick weeknight dinners or backyard gatherings.

When the snow melts and we finally get a sunny day, I’m ready to fire up the grill. Spring weather can be unpredictable, but a warm afternoon or even a mild evening is all the reason I need for an outdoor meal. These teriyaki chicken skewers are one of my go-to grilling recipes: simple to make, full of flavor, and ideal whether you’re outside in a hoodie or cooking indoors on a grill pan.

The marinade is a homemade pineapple teriyaki sauce—a sweet, tangy blend with a touch of heat—that I use on everything from salmon bowls to fried rice and burgers. Using homemade sauce is easy and delivers much better flavor than bottled alternatives.

Why You’ll Love This Recipe

Packed with flavor. The homemade teriyaki sauce is the star, bringing sweet, savory, and slightly spicy notes that caramelize beautifully on the grill.

Grill-ready. Skewers are one of the easiest ways to cook on the grill—great for beginners and experienced grillers alike. They cook quickly and are easy to turn and baste for a glossy finish.

Customizable. Use chicken thighs or breasts, swap in shrimp or tofu, or change up the vegetables. Just adjust cooking times for different proteins so everything finishes perfectly.

Versatile for any occasion. These skewers work as a quick weeknight dinner, party appetizer, or meal-prep protein for the week.

Ingredient Notes

For the Teriyaki Sauce/Marinade

The sauce comes together quickly on the stove. You’ll need low-sodium soy sauce, pineapple juice, rice vinegar, sesame oil, fresh ginger and garlic, red pepper flakes, and brown sugar (or honey). A cornstarch slurry thickens the sauce into a glossy glaze perfect for basting.

For the Skewers

Chicken

Boneless skinless chicken thighs or breasts both work. Thighs stay juicier on the grill, while breasts are leaner—either is delicious.

Bell Peppers

A mix of colors adds visual appeal and sweetness. Red, green, yellow, or orange peppers all work.

Red Onion

Red onion becomes sweet when grilled and adds nice color. If you prefer, swap with zucchini or another vegetable.

Pineapple Chunks

Fresh pineapple caramelizes best, but canned packed in juice (not syrup) can be used—drain it well first.

Step by Step Instructions

1. Soak 6 bamboo skewers in water for at least 30 minutes to prevent burning. Metal skewers don’t need soaking.
2. In a small saucepan combine 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 teaspoons minced fresh ginger, 2 minced garlic cloves, and 1/4 teaspoon red pepper flakes. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 5 minutes.
3. Mix 2 tablespoons cold water with 1 tablespoon cornstarch to make a slurry. Whisk it into the simmering sauce and cook until it thickens, about a minute. Remove from heat and cool completely.
4. Once cooled, place 2 pounds of cubed chicken (breasts or thighs) in a large resealable bag or shallow dish. Pour half the sauce over the chicken, reserve the other half for basting, and refrigerate to marinate for at least 1 hour or overnight.
5. Thread marinated chicken, red and green bell peppers, red onion, and pineapple chunks onto the soaked skewers, alternating ingredients so everything cooks evenly.
6. Preheat the grill to medium (about 350–400°F). Oil the grates, add the skewers, cover, and cook for 15–20 minutes, turning every 3–4 minutes. After the first couple of turns, brush the chicken with the reserved teriyaki sauce each time you flip. Reduce heat if the glaze chars too quickly. Chicken is done when it reaches an internal temperature of 165°F.

Serve the skewers hot over rice and enjoy.

Recipe Tips

• Always soak bamboo skewers to prevent burning.
• Let the sauce cool completely before adding it to chicken so it doesn’t begin to cook the meat while marinating.
• Cut the chicken and vegetables into similar-sized pieces (about 1-inch cubes) so they cook evenly.
• Watch for flare-ups and reduce heat if the sugar in the glaze starts to burn while basting.

Serving Suggestions

These skewers are great on their own or served with sides. Try them with baked coconut rice or brown rice to soak up extra sauce, and pair with a fresh slaw or bright salad for contrast.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in short bursts in the microwave or warm gently in a covered skillet over low heat. I don’t recommend freezing fully assembled skewers, but you can freeze the raw marinated chicken separately—thaw overnight in the fridge before threading and grilling.