Teriyaki Pineapple Chicken Skewers
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Dairy-Free, Low-Carb Option, Vegetarian Option
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 2 cups fresh pineapple chunks
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch wedges
- 1 cup teriyaki sauce (divided for marinating and glazing)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon olive oil
- Sesame seeds and sliced green onions for garnish
- Wooden or metal skewers
Instructions
- In a medium bowl, combine 1/2 cup of the teriyaki sauce with the minced garlic and grated ginger. Add the cubed chicken to the bowl and toss to coat thoroughly. Let the chicken marinate in the refrigerator for at least 30 minutes, though 2 hours is ideal for maximum flavor.
- If you are using wooden skewers, soak them in water for at least 20 minutes to prevent them from burning on the grill. While the chicken marinates, chop your pineapple, bell pepper, and red onion into uniform 1-inch pieces so they cook evenly.
- Thread the ingredients onto the skewers, alternating between chicken, pineapple, red pepper, and red onion. Try to leave a little bit of space between items so the heat can circulate, but keep them snug enough to stay secure.
- Preheat your grill or grill pan to medium-high heat and lightly brush with olive oil. Place the skewers on the grill and cook for 12 to 15 minutes, turning every few minutes. During the last 5 minutes of cooking, brush the remaining 1/2 cup of teriyaki sauce over the skewers to create a sticky, delicious glaze.
- Once the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender, remove the skewers from the heat. Sprinkle with sesame seeds and fresh green onions before serving.