Go Back
Print Recipe Pin It!
Kelly Djalali

Teriyaki Chicken Skewers with Pineapple & Peppers

Fire up the grill for teriyaki chicken skewers with pineapple and peppers—easy, colorful, and packed with sweet-savory flavor.

Ingredients:  

Marinade

  • 1 cup Soy Sauce
  • 1 cup Pineapple Juice
  • 3 tbsp. Sesame Oil
  • 1/4 cup Mirin you can substitute 1/4 cup brown sugar
  • 1 tbsp. Fresh Ginger grated
  • 1 tbsp. Fresh Garlic grated
  • 2 lbs. Boneless Skinless Chicken Thighs, sliced into 2-inch pieces

Teriyaki Glaze

  • 1/2 cup Reserved Marinade
  • 2 tbsp. Brown Sugar
  • 1/2 tbsp. Cornstarch
  • 1/4 cup Water

Skewers

  • 1 Large Red Bell Pepper sliced into 2-inch pieces
  • 1 Large Yellow Bell Pepper sliced into 2-inch pieces
  • 1 Large Orange Bell Pepper sliced into 2-inch pieces
  • 1 Large Green Bell Pepper sliced into 2-inch pieces
  • 1 Small Pineapple skinned and sliced into 2-inch pieces
  • 1 Bunch Scallions washed and trimmed

Instructions: 

Marinade

  • Whisk together the soy sauce, pineapple juice, sesame oil, Mirin, ginger, and garlic. Pour off 1/2 cup to reserve for glaze and set aside. Add cut chicken pieces to the remaining marinade, cover and refrigerate for at least one hour, or overnight.

Teriyaki Glaze

  • Pour the reserved 1/2 cup of the marinade into a small saucepan and add 2 tablespoons of brown sugar. Whisk together and bring to a simmer.
  • Make a cornstarch slurry with 1/2 tablespoon of cornstarch and 1/4 cup of water. Add the cornstarch slurry to the simmering sauce and whisk until the sauce is thickened and will coat the back of a spoon.
  • Remove from the heat and give it a taste. Add more sugar if you like. Transfer the glaze to a bowl and set aside until ready to grill.

Skewers

  • Thread cut pepper pieces and pineapple pieces onto skewers, alternating peppers and pineapple.
  • Thread marinated chicken pieces onto skewers. Discard marinade.
  • Place skewers on a hot grill and turn skewers every 1-2 minutes. Brush the chicken skewers with the glaze after every turn.
  • Remove veggie skewers from the grill when the peppers are softened and develop some browning.
  • Lay scallions directly on grill grates and turn every minute, with tongs, until browned.
  • Remove chicken skewers from the grill when chicken is firm to the touch and reaches an internal temperature of 165 degrees.
  • Pull veggies and pineapple off skewers and pile onto a large platter.
  • Remove chicken pieces from skewers and lay pieces on top of veggies and pineapple. Drizzle with any remaining glaze.

Did you make this recipe?

We'd love to see! Tag us @styleatacertainage