Description
These Hawaiian Grilled Teriyaki Chicken Pineapple Skewers feature juicy marinated chicken thighs paired with sweet pineapple and colorful vegetables, all grilled to perfection with a homemade teriyaki glaze. Ideal for summer weeknight dinners, BBQs, or meal prep, they combine smoky, sweet, and tangy flavors in a fun, easy-to-eat skewer format.
Ingredients
Units
Scale
Chicken and Marinade
- 1.5 lb boneless skinless chicken thighs, cut into 1.5-inch pieces
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, minced (or 1/2 teaspoon ginger powder)
- 1 tablespoon ketchup (for thickening) or 1 tablespoon cornstarch mixed with 2 tablespoons water
Vegetables and Fruit
- 1 cup fresh pineapple chunks (about 1 small pineapple)
- 1 medium red onion, cut into 1.5-inch chunks
- 1 large green bell pepper, cut into 1.5-inch pieces
- 1 large red bell pepper, cut into 1.5-inch pieces
- 1 small zucchini, sliced into 1/2-inch rounds or half-moons
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, honey, lime juice, smoked paprika, minced garlic, sesame oil, minced ginger, and ketchup or the cornstarch slurry to create a thick teriyaki glaze.
- Marinate the Chicken: Add the chicken thigh pieces to the marinade and toss to coat evenly. Allow the chicken to marinate for at least 10 minutes, or up to 30 minutes for more flavor.
- Preheat the Grill: Preheat your grill to medium-high heat, around 400°F (200°C), preparing it for direct cooking of the skewers.
- Assemble the Skewers: Thread chicken pieces alternately with pineapple chunks, red onion, green bell pepper, red bell pepper, and zucchini onto skewers, leaving a little space between pieces to ensure even cooking.
- Grill the Skewers: Place the assembled skewers on the grill and cook for 12 to 15 minutes total, turning every 3 to 4 minutes and basting with leftover teriyaki glaze to keep the chicken moist and flavorful. Cook until the chicken reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the skewers from the grill and let them rest for 5 minutes before serving to allow juices to redistribute and flavors to settle.
Notes
- Use bamboo skewers soaked in water for at least 30 minutes prior to grilling to prevent burning.
- For a gluten-free option, substitute soy sauce with tamari.
- Adjust sweetness by varying the amount of honey or substituting with brown sugar.
- If you don't have a grill, these skewers can be cooked on a stovetop grill pan or under a broiler.
- Marinating chicken longer than 30 minutes can intensify flavor but do not exceed 2 hours to avoid texture changes.
Nutrition
- Serving Size: 1 serving
- Calories: 331 kcal
- Sugar: 23 g
- Sodium: 948 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.03 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 162 mg
