These Easy Teriyaki Chicken Skewers are a tasty treat! Marinated in a sweet sauce, they’re perfect for grilling or broiling, and super quick to make. Yum!
Having these skewers for dinner always makes me happy! I love serving them with rice and veggies. Pairing is a breeze, and it’s an instant family favorite. 🍗🥢
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best here because they stay juicy. You can use thighs if you prefer a more flavorful cut, or for a lighter option, try tofu or tempeh for a vegetarian twist.
Pineapple: Fresh pineapple adds a nice sweetness and acidity. If you can’t find fresh, canned pineapple chunks are a great substitute. Just make sure to drain them well. Alternatively, mango could also add a delicious flavor!
Green Bell Pepper: This offers a crunchy texture and a fresh taste. Feel free to swap with red, orange, or yellow peppers for a sweeter flavor or even zucchini if you want something different!
Soy Sauce: Using low-sodium soy sauce helps control saltiness, but you can also use tamari for a gluten-free option, or coconut aminos for a soy-free alternative.
How Do I Ensure My Chicken Skewers Don’t Dry Out?
To keep your chicken juicy, marinate it well before cooking. The marinade not only adds flavor but also helps retain moisture. Aim for at least 30 minutes, and if you can, let it marinate a couple of hours for the best results.
- Make sure the grill is pre-heated properly to get a nice sear on the chicken.
- Don’t overcrowd the skewers; leave space between pieces for even cooking.
- Cook the skewers on medium heat, turning every few minutes. This ensures they cook through without burning.
Finally, if you want extra flavor, brush the skewers with the glaze during the last few minutes of cooking for a delightful sticky finish!
Easy Teriyaki Chicken Skewers with Sweet Marinade
Ingredients You’ll Need:
For the Chicken Skewers:
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup fresh pineapple chunks (cut from a fresh pineapple or canned, drained)
- 1 green bell pepper, cut into 1-inch pieces
For the Marinade:
- ¼ cup low sodium soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening sauce)
Other:
- Wooden or metal skewers (if wooden, soak in water for 30 minutes before grilling)
- Cooked white rice, to serve
What’s the Estimated Time Needed?
This recipe will take about 15 minutes of prep time and at least 30 minutes for marinating. After that, cooking over the grill or broiler should only take about 10-15 minutes, making this dish perfect for a quick and delicious meal!
Step-by-Step Instructions:
1. Make the Teriyaki Marinade:
In a medium-sized bowl, whisk together the soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil. Mix until everything is well combined. This marinade is what gives your skewers that sweet and tasty teriyaki flavor!
2. Marinate the Chicken:
Take the cubed chicken and place it in a large zip-lock bag or a shallow dish. Pour about half of the marinade over the chicken. Seal the bag or cover the dish, then toss the chicken to coat it evenly with the marinade. Pop it in the fridge to marinate for at least 30 minutes, but if you have more time, 1-2 hours is even better!
3. Prepare the Skewers:
Once the chicken is done marinating, it’s time to assemble the skewers! Take your soaked wooden or metal skewers and thread the chicken cubes, pineapple chunks, and green bell pepper pieces onto them, alternating as you go for a fun mix of flavors.
4. Preheat the Grill or Broiler:
Get your grill or broiler nice and hot by heating it to medium-high. This will help the chicken cook evenly and give you those delicious grill marks!
5. Cook the Skewers:
Carefully place the skewers on the grill or under the broiler. Remove the chicken from the marinade (make sure to throw away the used marinade) and cook for about 4-5 minutes on each side until the chicken is cooked through and slightly charred. The internal temperature should reach 165°F (75°C) for safe eating!
6. Make the Optional Saucy Glaze:
If you want to make your dish even tastier, pour the reserved marinade into a small saucepan. Bring it to a boil, reduce the heat, and let it simmer for about 3-4 minutes. If you like a thicker glaze, mix in the cornstarch slurry and cook until bubbly and thick. Brush this delicious glaze over your hot skewers right before serving for extra flavor!
7. Serve:
Arrange your teriyaki chicken skewers beautifully over a bed of cooked white rice. Drizzle with any extra glaze if you’d like and serve immediately. Enjoy this delightful dish with your family or friends!
These juicy, sweet, and savory grilled chicken skewers with bright pineapple flavors and classic teriyaki charm are sure to please! Enjoy every bite!
FAQ for Easy Teriyaki Chicken Skewers
Can I Use Different Vegetables in My Skewers?
Absolutely! Feel free to mix and match your favorite vegetables. Some great alternatives include cherry tomatoes, zucchini, red bell pepper, or even mushrooms. Just make sure to cut everything into similar sizes for even cooking!
What Type of Chicken Can I Use?
You can use either boneless, skinless chicken breasts or thighs. Thighs tend to be more flavorful and juicy, while breasts are leaner. Just make sure to cut them into uniform pieces to ensure they cook evenly.
Can I Prepare the Skewers in Advance?
Yes! You can marinate the chicken and assemble the skewers a day in advance. Just store them in the fridge until you’re ready to grill. This makes for a quick dinner option on busy days!
How Should I Store Leftovers?
Store any leftover skewers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them back on the grill for a few minutes or in the microwave until warmed through. Enjoy!
