Teriyaki Chicken Skewers with Pineapple


Teriyaki Marinade:

  • ⅓ cup water
  • ½ cup soy sauce
  • 3 tablespoons brown sugar (or honey)
  • 1 tablespoon cornstarch
  • 1 tablespoon dark soy sauce
  • 1 tablespoon garlic powder (optional)
  • ½ tablespoon black vinegar (or white vinegar)
  • ½ teaspoon salt

Chicken Skewers:

  • 3 chicken breasts, boneless and skinless, cut into 1.5-inch thick cubes
  • ½ red bell pepper, cut into 1-inch pieces
  • ½ yellow bell pepper, cut into 1-inch pieces
  • ½ green bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 2 cups pineapple (10 pieces), cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon white sesame seeds


  1. In a small pot, add the teriyaki marinade ingredients (water, soy sauce, brown sugar, cornstarch, dark soy sauce, garlic powder, vinegar, and salt. Stir well to combine. Cook over medium heat for 4-5 minutes until the mixture boils and starts to thicken. Transfer the sauce into a bowl and set aside for at least 1 hour to cool off completely. Set aside ⅓ cup of the teriyaki sauce.
  2. Cut out chicken breasts into 1.5-inch thick cubes and add them into the teriyaki marinade. Stir with a spoon to coat all the chicken pieces and refrigerate for at least 1 hour (or overnight for the best results).
  3. Thread the chicken onto skewers, alternating with bell peppers, red onion, and pineapple. I like to thread the pineapple on both ends to help immobilize the cubed chicken.
  4.  Lightly brush olive oil over grill pan. Preheat the grill over medium high heat for 5 minutes. You will notice the oil shimmer and sizzle when it’s hot and ready. Place the skewers evenly apart on the grill pan and grill for 8-10 minutes on each side or until the internal temperature for the chicken reaches 165 F. Do not overlap the skewers at any time to ensure even cooking for all the skewers.
  5. Transfer the skewers onto a plate and drizzle with the reserved teriyaki sauce. Sprinkle with some sesame seeds and serve over steamed rice.

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