This post may contain affiliate links. Please read our disclosure policy.

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!

Top view of 5 grilled chicken skewers on a white round plate.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.
Grilled teriyaki chicken skewers made with pineapple and red onion on a plate.

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.
Raw chicken pieces, sauce, seasonings, red onion and pineapple divided into portions.

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.
  1. 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.
  2. 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

What goes well with teriyaki shish kabobs?

These are great served over plain rice, or for a low-carb option, serve with cauliflower rice. I also like to pair them with a fresh green salad, grilled vegetables, cucumber tomato salad, or even this watermelon feta salad.

Does teriyaki sauce go on before or after cooking?

In this recipe, the chicken pieces will marinate in the teriyaki sauce and then I will baste the chicken once it’s cooked with the reserved sauce. This gives the chicken maximum flavor!

Can you use store-bought teriyaki sauce as a marinade?

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.

image of 4 chicken skewers on a round plate with lime wedged on the side

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.
Chicken skewers made with pineapple and red onion.

More grilling recipes

Chicken recipes you may like

top view chicken skewers with pineapple on a white plate

If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.

FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | for all of our latest blog posts and recipes.

5 from 1 vote

Grilled Teriyaki Chicken Skewers

By: Rena
Servings: 6 servings
Prep: 15 minutes
Cook: 10 minutes
Marinating time: 30 minutes
Total: 55 minutes
5 grilled chicken skewers on a white round plate.
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.

Ingredients

  • 3 tablespoon coconut aminos
  • 2 tablespoon raw honey
  • 2 teaspoon toasted sesame oil
  • 1 clove garlic, pressed
  • 1/2 teaspoon ground ginger powder
  • 1/2 teaspoon cayenne pepper, or to taste
  • 2 pound boneless, skinless chicken breasts, cut in 1-inch cubes
  • 1 1/2 tablespoon cornstarch
  • 1 small pineapple, cut into 1-inch cubes
  • 1 large red onion, cut into 1-inch chunks
  • 2 teaspoon 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. I do not recommend freezing the pineapple. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1servingCalories: 309kcalCarbohydrates: 31gProtein: 33gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 97mgSodium: 348mgPotassium: 765mgFiber: 3gSugar: 21gVitamin A: 203IUVitamin C: 76mgCalcium: 40mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American, Asian
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. 5 stars
    These look really good. I may have missed it but how many skewers does this recipe make. I know.it says it serves 6. I guess I’m wondering how many skewers I can have for 309 calories.