Grilled Teriyaki Chicken Skewers

Teriyaki Chicken Skewers are incredibly tender, grilled to perfection, and coated with a sweet and tangy sauce made of coconut aminos, honey, sesame oil, garlic, ginger, and cayenne pepper. The marinated chicken is stacked with pineapple and red onion for the perfect blending of flavors. Great for BBQs!

My kids eat like they’ve never eaten before when I make this grilled teriyaki chicken skewers recipe. They think the combination of chicken and pineapple is too good and they love it on pizza too! 😁 It makes for a great addition to your next barbecue, holiday celebration, party, or just an everyday weeknight dinner.

Fresh flavors from pineapple, red onion, and a squeeze of lime juice balance the bold flavor of the teriyaki marinade. Pieces of the marinated chicken breasts along with the fruit and veggies are layered on kabobs and cooked on the grill until juicy and delicious.

Another great grilled chicken skewer recipe you may like is my grilled BBQ chicken Skewers.

Why you will love it

• Quick and easy to make: These chicken skewers are great because they can be prepped in just about 15 minutes, then after marinating for at least 30 minutes, they take no time to cook on the grill. Great for summer dinners when you don’t want to heat up the kitchen!
• Wholesome and versatile: Chicken is loaded with protein and filled with a variety of vitamins and minerals. The homemade teriyaki marinade is also much lighter than what you would find in a bottle from the store.
• A crowd favorite: Perfect for any BBQ, party, and summertime fun, these include a mix of flavors that will leave you begging for more. If you’re feeding a crowd, these are really convenient because they’re easy to plate and cook within minutes.

Ingredients needed

Most of the ingredients listed below are pantry staple seasonings that you probably already have in your kitchen. Here’s everything you’ll need:

• For the marinade: The simple, yet incredibly tasty sauce is made by mixing together coconut aminos, raw honey, sesame oil, fresh garlic, ground ginger, and cayenne pepper.
• Chicken: This recipe calls for boneless skinless chicken breasts. If you prefer, boneless skinless chicken thighs will also work fine.
• Cornstarch: Coating the chicken in cornstarch helps to seal in the juices of the protein and makes the outside nice and crispy.
• Pineapple: Adds bright and vibrant tropical sweet and tart flavor to the skewers.
• Red onion: When grilled the onions are sweet and savory and add color to the dish.
• For serving: I like to sprinkle the finished skewers with toasted sesame seeds and plate them with lime wedges to juice over the meat for extra fresh flavor.

How to make it

Teriyaki chicken skewers are super easy to make! Marinate them ahead of time and you can have dinner on the table in just minutes! Here’s the simple process:

1. Make the marinade: In a medium bowl, combine the coconut aminos, honey, garlic, ginger, and cayenne pepper. Reserve about 2 tablespoons to baste the chicken when it’s done grilling.
2. Prep & marinate the chicken: Season the pieces of chicken with salt and pepper, and sprinkle with the cornstarch; stir well to coat each piece. Transfer to the bowl with the remaining marinade. Allow the chicken to marinate for 30 minutes over the counter or for 2 hours in the fridge.
3. Add ingredients to skewers: Thread the marinated pieces of chicken together with pineapple and onion chunks onto skewers.

4. Grill: Preheat an outdoor grill or a grill pan over medium heat. Grill the chicken skewers until the meat is nicely charred and cooked through. Baste with the remaining 2 tablespoons of marinade.
5. Serve: Plate skewers with lime wedges and garnish with sesame seeds.

Helpful Tips

• I recommend cutting the chicken pieces, so they are approximately the same size and will cook at the same rate.
• I suggest marinating the chicken for at least 30 minutes. However, you can marinate the chicken, covered in the fridge, for up to 2 hours. After about three hours, the meat will start to break down.
• To get a head start on the recipe, you can chop and prep the ingredients, but wait to add the marinade to the chicken until closer to the time when you plan to grill.
• Don’t let the reserved marinade touch the raw chicken. Keep it separated.
• Be sure to cook the chicken to at least 165 degrees Fahrenheit.

Frequently asked questions

Storage recommendations

• Storing leftovers: Refrigerate leftover chicken, pineapple, and onion (removed from the skewers) in an airtight container for up to 3 days.
• To reheat: Place leftovers on a baking sheet in the oven at 350 degrees F until hot. You can also rewarm the chicken, fruit, and vegetables in the microwave.
• Freeze: Remove the skewers, then freeze leftover chicken and onion in an airtight freezer-safe container or bag for up to 3 months. I do not recommend freezing the pineapple. Let thaw overnight in the refrigerator before reheating.

More grilling recipes

• Grilled Chicken and Mango Salad
• Grilled Pineapple Shrimp Skewers
• Huli Huli Chicken Skewers
• Grilled Salmon Skewers
• Balsamic & Pesto Grilled Chicken
• Honey Chipotle Grilled Chicken
• Easy Grilled Chicken Margherita

Chicken recipes you may like

• French Onion Chicken Skillet
• Garlic Butter Chicken Skillet
• Greek Chicken Bowl
• Southwest Chicken Alfredo
• Easy Korean Chicken Thighs Recipe
• Taco Stuffed Chicken Breast

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