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- 1 lb boneless chicken breast, cut into 1-inch cubes - 1 cup fresh pineapple, cut into 1-inch cubes - 1 bell pepper (red or yellow), cut into 1-inch pieces - 1 red onion, cut into 1-inch wedges The main ingredients create a great balance of flavors and textures. The chicken provides protein, while the pineapple adds sweetness. The bell pepper and red onion contribute crunch and color. - 1/3 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated The marinade is key for flavor. The soy sauce adds saltiness, and honey gives sweetness. Rice vinegar adds tang, while sesame oil brings depth. Garlic and ginger give a warm, aromatic touch. - 1 tablespoon sesame seeds (for garnish) - Skewers (wooden or metal) Don't forget the sesame seeds! They add a nice crunch and look great on the plate. Use skewers to hold everything together while grilling. If you use wooden skewers, soak them first to avoid burning. {{ingredient_image_2}} In a medium bowl, I whisk together low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. You want to mix these ingredients well. Make sure the honey dissolves fully. This step is key for a smooth marinade that coats the chicken nicely. Now, I add the cubed chicken breast to the marinade. I stir gently to coat each piece evenly. Cover the bowl with plastic wrap and place it in the fridge. I recommend marinating for at least 30 minutes. If you have time, let it sit for up to 2 hours. This soak brings out great flavors. After marinating, I thread the chicken onto the skewers. I alternate each piece of chicken with fresh pineapple cubes, bell pepper pieces, and red onion wedges. This not only adds flavor, but it makes the skewers colorful and fun to eat. Next, I preheat the grill to medium-high heat. If I’m using wooden skewers, I soak them in water for about 20 minutes. This helps stop them from burning. I lightly oil the grill grates to keep the skewers from sticking. Once ready, I place the skewers on the grill and cook for 12-15 minutes. I turn them often to cook evenly. The chicken should reach 165°F (75°C). Once grilled, I take the skewers off the heat and let them rest for a few moments. This helps keep the chicken juicy. Just before serving, I sprinkle sesame seeds over the skewers for a nice crunch. I love to arrange these on a large platter. They look great next to fluffy steamed rice or a fresh salad. To make the best teriyaki marinade, adjust flavors based on what you like. If you want it sweeter, add more honey or maple syrup. If you like it tangy, a bit more rice vinegar works great. You can also switch out soy sauce for tamari for a gluten-free option. When grilling, avoid stickiness by oiling the grill grates lightly. This helps the skewers cook more evenly. Turn the skewers often to ensure all sides get that perfect grill mark. This keeps the chicken juicy and tender. Pair your skewers with fluffy steamed rice or a fresh green salad. These sides balance the sweetness and add freshness. For a festive look, arrange the skewers on a large platter. Garnish with extra sesame seeds for a nice touch. Enjoy your meal with friends or family! Pro Tips Marinate Longer for More Flavor: For the best flavor, allow the chicken to marinate for at least 2 hours or even overnight in the refrigerator. This enhances the teriyaki taste throughout the meat. Use Fresh Ingredients: Always opt for fresh pineapple and vegetables for skewers. Fresh produce not only tastes better but also adds vibrant colors to your dish. Don’t Overcrowd the Skewers: Ensure there's enough space between ingredients on the skewers. This allows for even cooking and helps develop those beautiful grill marks. Experiment with Vegetables: Feel free to mix in other vegetables like zucchini, mushrooms, or cherry tomatoes for added flavor and nutrition. Each vegetable brings its unique taste and texture to the skewers. {{image_4}} You can switch up the protein in these skewers. Try shrimp or tofu for a fun twist. Shrimp cooks faster than chicken. Grill shrimp for about 5-7 minutes until they turn pink. Tofu needs a bit more time, around 10-12 minutes. Make sure to press the tofu to remove extra water. This helps it soak up the marinade better. You can add different veggies to your skewers. Zucchini, mushrooms, or cherry tomatoes are great choices. They add color and flavor. Use seasonal veggies for freshness. In summer, try bell peppers and corn. In fall, sweet potatoes or Brussels sprouts work well. Just cut them into similar sizes for even cooking. Want to spice things up? Add heat with red pepper flakes or fresh jalapeños. This gives your skewers a nice kick. You can also try different marinades. Use teriyaki sauce with orange juice for a citrus hint. Or mix in some pineapple juice for added sweetness. Experimenting with flavors keeps this dish exciting! To keep your Teriyaki Pineapple Chicken Skewers fresh, store leftovers in an airtight container. Place them in the fridge right after they cool. If stored properly, they last for up to three days. For marinated chicken, you can keep it in the fridge for one to two days before cooking. This helps the flavors develop without losing quality. If you want to save skewers for later, freezing is a great option. To freeze, wrap each skewer in plastic wrap or foil. Then, place them in a freezer bag. This keeps them safe from freezer burn. They can last up to three months in the freezer. When ready to cook, thaw the skewers in the fridge overnight. This ensures even cooking when grilling. Reheat your skewers on the grill or in a skillet for the best results. This keeps the flavor and texture intact. Avoid microwaving, as it can make them rubbery. Heat them over medium heat for about five minutes, turning occasionally. This way, you can enjoy the taste of fresh skewers again. You can change the sweetness by adding more or less honey or maple syrup. For a sweeter sauce, use more honey. If you want it less sweet, reduce the honey. You can also add a splash of rice vinegar to balance the flavors. Yes, you can bake these skewers in your oven. Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with parchment paper. Bake for about 15-20 minutes. Be sure to turn them halfway through for even cooking. The best way to check chicken is with a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C) to be safe to eat. This ensures that the chicken is fully cooked and safe. These skewers pair well with fluffy steamed rice or a fresh green salad. You might also enjoy serving them with grilled vegetables or coleslaw. For drinks, a light lemonade or iced tea complements the sweet flavors. In this article, we explored how to make tasty Teriyaki Pineapple Chicken Skewers. From the main ingredients like chicken and fresh pineapple to the flavorful marinade, every step matters. I shared tips on grilling, presentation, and storage for leftovers. Remember, you can customize the skewers with different proteins and veggies. Enjoy experimenting with flavors and make these skewers your own. With these easy steps, you'll impress your family and friends at your next meal. Happy grilling!

Teriyaki Pineapple Chicken Skewers

Delicious skewers of chicken, pineapple, and vegetables marinated in a savory teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb boneless chicken breast, cut into 1-inch cubes
  • 1 cup fresh pineapple, cut into 1-inch cubes
  • 1 piece bell pepper (red or yellow), cut into 1-inch pieces
  • 1 piece red onion, cut into 1-inch wedges
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon sesame seeds (for garnish)
  • as needed pieces skewers (wooden or metal)

Instructions
 

  • Prepare the Marinade: In a medium bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger. Mix until all ingredients are thoroughly combined and the honey is dissolved.
  • Marinate the Chicken: Add the cubed chicken breast to the marinade and stir gently to ensure every piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes, allowing the flavors to meld. For a more intense flavor, marinate for up to 2 hours.
  • Preheat the Grill: While the chicken marinates, preheat your grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 20 minutes to prevent burning during grilling.
  • Assemble the Skewers: After marinating, thread the pieces of chicken onto the skewers, alternating with fresh pineapple cubes, bell pepper pieces, and red onion wedges to create vibrant layers of color and flavor.
  • Grill the Skewers: Once assembled, lightly oil the grill grates to prevent the skewers from sticking. Place the skewers on the grill and cook for about 12-15 minutes. Turn the skewers occasionally to ensure even cooking. The chicken should be cooked through, reaching an internal temperature of 165°F (75°C) and showcasing rich grill marks.
  • Add the Final Touch: After grilling, remove the skewers from the heat and let them rest for a few moments. This helps retain moisture. Just before serving, sprinkle sesame seeds generously over the skewers for a delightful crunch.
  • Serve: Carefully arrange the skewers on a large platter for an eye-catching presentation. These skewers pair wonderfully with a side of fluffy steamed rice or a fresh green salad to complement the sweetness of the teriyaki.

Notes

For best flavor, marinate the chicken for up to 2 hours.
Keyword chicken, grill, pineapple, skewers, teriyaki