Teriyaki Grilled Chicken Skewers

Bring the vibrant flavors of a summer barbecue into your kitchen with these delicious Teriyaki Grilled Chicken Skewers! This recipe is a delightful combination of tender chicken, juicy pineapple, and colorful vegetables, all marinated in a homemade teriyaki sauce that’s both sweet and savory. Whether you choose to grill them outdoors or bake them in the oven, these skewers are perfect for a family dinner, a casual gathering, or meal prep for the week. Pair them with quinoa, brown rice, or a fresh green salad for a complete and satisfying meal. Get ready to enjoy a burst of tropical flavors with every bite!

Prep Time: 25 minutes         Cooking Time: 20-25 minutes
Yield: 4 servings         Serving Size: 2-3 skewers

Ingredients:

Skewers:

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 large zucchini, cut into thick slices
• 1 red onion, cut into 1-inch pieces
• 1 1/2 cups pineapple chunks (fresh or canned in juice, not syrup)
• Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes before using)

Teriyaki Sauce:

• 1/4 cup low-sodium soy sauce or tamari (for gluten-free)
• 2 tbsp. honey or maple syrup
• 2 tbsp. rice vinegar
• 2 tbsp. pineapple juice (from the can, if using canned pineapple)
• 1 tbsp. sesame oil
• 2 cloves garlic, minced
• 1 tsp. fresh ginger, minced
• 1 tsp. cornstarch mixed with 2 tsp. water (for thickening)
• Sesame seeds and chopped green onions for garnish (optional)

Directions:

Grill:

1. In a small saucepan, combine the soy sauce, honey (or maple syrup), rice vinegar, pineapple juice, sesame oil, minced garlic, and minced ginger. Bring to a simmer over medium heat, stirring occasionally. Once simmering, add the cornstarch mixture and stir until the sauce thickens. Remove from heat and let it cool.
2. In a large bowl, combine the cubed chicken with half of the prepared teriyaki sauce. Toss to coat and let it marinate for at least 30 minutes (or up to 2 hours) in the refrigerator. Reserve the other half of the sauce for basting and serving.
3. Preheat the grill to medium-high heat. Thread the marinated chicken, bell peppers, zucchini, red onion, and pineapple chunks onto the skewers, alternating between the different ingredients.
4. Place the skewers on the preheated grill. Grill for about 10-12 minutes, turning occasionally and basting with the reserved teriyaki sauce, until the chicken is fully cooked (internal temperature should reach 165°F or 74°C) and the vegetables are tender with slight char marks.
5. Remove the skewers from the grill and transfer to a serving platter. Drizzle with any remaining teriyaki sauce and garnish with sesame seeds and chopped green onions if desired. Serve hot, optionally with a side of quinoa, brown rice, or a fresh green salad for a complete meal.

Oven:

1. In a small saucepan, combine the soy sauce, honey (or maple syrup), rice vinegar, pineapple juice, sesame oil, minced garlic, and minced ginger. Bring to a simmer over medium heat, stirring occasionally. Once simmering, add the cornstarch mixture and stir until the sauce thickens. Remove from heat and let it cool.
2. In a large bowl, combine the cubed chicken with half of the prepared teriyaki sauce. Toss to coat and let it marinate for at least 30 minutes (or up to 2 hours) in the refrigerator. Reserve the other half of the sauce for basting and serving.
3. Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil or parchment paper. Thread the marinated chicken, bell peppers, zucchini, red onion, and pineapple chunks onto the skewers, alternating between the different ingredients. Place the skewers on the prepared baking sheet.
4. Bake in the preheated oven for about 15-20 minutes, turning halfway through and basting with the reserved teriyaki sauce, until the chicken is fully cooked (internal temperature should reach 165°F or 74°C) and the vegetables are tender.
5. Remove the skewers from the oven and transfer to a serving platter. Drizzle with any remaining teriyaki sauce and garnish with sesame seeds and chopped green onions if desired. Serve hot, optionally with a side of quinoa, brown rice, or a fresh green salad for a complete meal.

Tips and Tricks:

• For deeper flavor, marinate the chicken overnight in the refrigerator. This allows the teriyaki sauce to penetrate the meat thoroughly.
• Line the baking sheet with foil or parchment paper for easy cleanup. A wire rack on top of the baking sheet can help with even air circulation around the skewers.
• If you have leftovers, store the skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.

Nutrition Facts: