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!
This grilled teriyaki chicken skewers recipe with a flavorful marinade is a great addition to your next barbecue, holiday celebration, party, or just an everyday healthy dinner.
Fresh flavors from pineapple, red onion, and a squeeze of lime juice balance the bold Unami flavor from 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.
Why you should make this chicken skewer recipe
- 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!
- Healthy and versatile: Chicken is loaded with protein and filled with a variety of many vitamins and minerals. The homemade teriyaki marinade is also much healthier 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 in this teriyaki chicken skewers recipe 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: We 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 this Grilled chicken skewers recipe
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:
- 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.
- 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.
- Add ingredients to skewers: Thread the marinated pieces of chicken together with pineapple and onion chunks onto skewers.
- 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.
- Serve: Plate skewers with lime wedges and garnish with sesame seeds.
Expert Tips
- We recommend cutting the chicken pieces, so they are approximately the same size and will cook at the same rate.
- We 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
These are great served over plain rice, or for a low-carb option, serve with cauliflower rice. We also like to pair them with a fresh green salad, grilled vegetables, cucumber tomato salad, or even this watermelon feta salad.
In this recipe, the chicken pieces will marinate in the teriyaki sauce and then we will baste the chicken once it’s cooked with the reserved sauce. This gives the chicken maximum flavor!
To simplify this recipe, you can definitely use bottled teriyaki sauce from the store. However, our homemade sauce is easy to make, much more flavorful, and made with clean ingredients.
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. We 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
More 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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Grilled Teriyaki Chicken Skewers
Ingredients
- 3 tbsp coconut aminos
- 2 tbsp raw honey
- 2 tsp toasted sesame oil
- 1 clove garlic pressed
- 1/2 tsp ground ginger powder
- 1/2 tsp cayenne pepper or to taste
- 2 lb boneless, skinless chicken breasts cut in 1-inch cubes
- 1 1/2 tbsp cornstarch
- 1 small pineapple cut into 1-inch cubes
- 1 large red onion cut into 1-inch chunks
- 2 tsp toasted sesame seeds
- Optional: Lime wedges
Instructions
- 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.
- 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.
- Thread the marinated pieces of chicken together with pineapple and onion chunks onto skewers.
- Preheat an outdoor grill or a grill pan over medium heat and grill the chicken skewers until the meat is nicely charred and cooked through. Baste with the remaining 2 tablespoons of marinade.
- Serve with lime wedges and garnish with sesame seeds.
Notes
-
- 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. We do not recommend freezing the pineapple. Let thaw overnight in the refrigerator before reheating.
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