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Teriyaki Chicken Skewers on a white platter.
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Teriyaki Chicken Skewers Recipe

Delicious marinated chicken grilled with bell peppers and pineapple.
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Servings 4 skewers
Calories 224kcal
Author Kathy Berget

Equipment

  • Skewers

Ingredients

Teriyaki Marinade

  • ½ cup soy sauce low sodium
  • ¼ cup brown sugar
  • ¼ cup pineapple juice use juice from canned pineapple
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon garlic minced
  • ½ teaspoon fresh ginger grated
  • ⅛ teaspoon red pepper flakes adjust amount to your liking

Skewers

  • 2 chicken breasts boneless, skinless - about 1 ½ pounds
  • 2 bell peppers red, orange or yellow, cut into 2-inch chunks
  • 1 20 ounce can pineapple chunks
US Customary - Metric

Instructions

  • Mix the marinade by combining the soy sauce, brown sugar, vinegar pineapple juice, garlic, ginger, and red pepper flakes.
    ½ cup soy sauce, ¼ cup brown sugar, ¼ cup pineapple juice, 1 tablespoon rice wine vinegar, 1 teaspoon garlic, ½ teaspoon fresh ginger, ⅛ teaspoon red pepper flakes
  • Cut the chicken into 1-inch cubes.
    2 chicken breasts
  • Place the chicken in a zip-top bag and pour half of the teriyaki sauce over the top of the chicken. Seal bag and place in the refrigerator for at least 30 minutes. Rotate bag at least once halfway through the marinating time.
    Reserve other half of marinade for basting.
  • Remove chicken from marinade and discard the marinade.
  • Assemble the skewers by threading chicken, bell peppers and pineapple onto the skewers. Pick any order you prefer. Leave about 2 inches from the bottom of the skewer and about 1-2 inches from the top uncovered.
    2 bell peppers, 1 20 ounce can pineapple chunks
  • Preheat your grill over medium-high heat.
  • When the grill is hot, lower heat to medium or medium-low and place skewers on the grill. Allow skewers to cook for 4-6 minutes until nicely browned on the bottom.
  • Brush the top of the skewers with the reserved marinade.
  • Rotate skewers and continue cooking until chicken is fully cooked and reaches an internal temperature of at least 165°F. Apply additional marinade after each turn or rotation.
  • Place skewers on a clean platter, and tent lightly with foil for 5-10 minutes.
  • Serve skewers right away.

Notes

  • Don't reuse the teriyaki marinade that was marinating the chicken. This should be discarded unless you heat it to 165°F.
  • If using wooden skewers, it's helpful to soak them for at least 20 minutes before using. This helps prevent the wood from catching fire while grilling.
  • Make certain your grill is clean and hot before adding the skewers.
  • If the chicken is sticking to the grill, it probably needs to cook for a few minutes longer.
  • Brush the reserved marinade over the skewers after each rotation. This adds more flavor and helps keep the chicken juicy.
  • Cooking time will vary depending on your grill. Make certain chicken is fully cooked through before serving.

Nutrition

Serving: 1skewer | Calories: 224kcal | Carbohydrates: 21g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1759mg | Potassium: 648mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1916IU | Vitamin C: 79mg | Calcium: 31mg | Iron: 2mg