Teriyaki Chicken Skewers with Pineapple Glaze
Teriyaki chicken skewers with pineapple glaze hit that sweet-salty-charred spot without asking for much in return. You get juicy marinated chicken, sticky grilled pineapple, and glossy sauce, all in one hand.
Equipment
- Wooden skewers (or metal skewers)
- Medium bowl or measuring jug
- Whisk
- Zip-top bag or shallow dish
- Small saucepan
- Grill or grill pan or cast iron skillet
- Tongs
- Colander
- Paper towels
- Instant-read thermometer (optional)
Ingredients
For the teriyaki chicken marinade
- 600 g boneless, skinless chicken thighs cut into 2.5 cm / 1 inch chunks
- 80 ml soy sauce regular, not low-sodium (use low-sodium if salt-sensitive and season to taste at the end)
- 60 ml mirin Japanese sweet rice wine (sub 60 ml / 1/4 cup pineapple juice + 1 tsp sugar if needed)
- 60 ml pineapple juice from canned pineapple or bottled
- 2 tbsp brown sugar packed
- 1 tbsp rice vinegar
- 1 tbsp neutral oil canola, grapeseed, or similar
- 2 tsp fresh ginger finely grated
- 2 cloves garlic finely grated or minced
- 1/2 tsp toasted sesame oil optional
For the pineapple glaze
- 180 ml pineapple juice
- 80 ml soy sauce
- 2 tbsp mirin or 2 tbsp pineapple juice + 1 tsp sugar
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)
- 1 tbsp cold water for cornstarch slurry
For the skewers
- 1 medium red bell pepper cut into 2.5 cm / 1 inch pieces
- 1 small yellow bell pepper cut into 2.5 cm / 1 inch pieces
- 1/2 medium red onion cut into 2.5 cm / 1 inch wedges and separated into layers
- 250 g fresh pineapple chunks about 2 cups; cut into 2.5 cm / 1 inch pieces; pat dry
- 2–3 scallions cut into 2.5 cm / 1 inch pieces (optional)
- neutral oil for brushing the grill or pan
- sesame seeds for serving (optional)
- extra sliced scallions for serving (optional)
Instructions
- Soak the skewers (if wooden): Submerge wooden skewers in water for at least 30 minutes so they don’t scorch on the grill. If using metal skewers, skip this.
- Make the teriyaki marinade: In a medium bowl or measuring jug, whisk together soy sauce, mirin, pineapple juice, brown sugar, rice vinegar, neutral oil, ginger, garlic, and sesame oil (if using) until the sugar dissolves.
- Marinate the chicken: Add chicken to a zip-top bag or shallow dish. Pour in the marinade, toss to coat, press out excess air, and seal. Chill at least 1 hour and up to 8 hours.
- Prep the vegetables and pineapple: Cut peppers, onion, pineapple, and scallions into even 2.5 cm / 1 inch pieces. Spread on a tray and pat dry with paper towels.
- Cook the pineapple glaze: In a small saucepan, combine pineapple juice, soy sauce, mirin, brown sugar, and honey. Bring to a simmer over medium heat, stirring to dissolve the sugar. Simmer 5–7 minutes until slightly reduced.
- Thicken the glaze: Stir the cornstarch slurry, then drizzle into the simmering sauce while whisking. Cook 1–2 minutes until glossy and thick enough to coat a spoon; whisk in a splash of water if it gets gummy.
- Preheat the grill or pan: Heat grill to medium-high (about 200–230°C / 400–450°F). Alternatively, use a lightly oiled grill pan or cast iron skillet over medium-high heat.
- Skewer the ingredients: Drain chicken in a colander and discard used marinade. Thread chicken, pineapple, peppers, onion, and scallions onto skewers, snug but not packed too tightly.
- Oil the grill grates: Fold a paper towel, dip in neutral oil, and use tongs to rub over hot grates to help prevent sticking.
- Grill: Cook skewers 8–12 minutes total, turning every 2–3 minutes, until chicken has light char marks and turns opaque.
- Brush with pineapple glaze: After the first turn, brush skewers with glaze each time you flip, building 2–3 layers. Lower heat if the glaze smokes aggressively.
- Check for doneness: Chicken is done at 74°C / 165°F in the thickest piece.
- Rest and finish: Rest skewers 5 minutes. Brush with extra warm glaze and top with sesame seeds and sliced scallions if desired.
Nutrition
Calories: 520kcalCarbohydrates: 55gProtein: 34gFat: 18gSaturated Fat: 4gCholesterol: 150mgSodium: 1650mgPotassium: 720mgFiber: 3gSugar: 38gVitamin A: 1200IUVitamin C: 85mgCalcium: 70mgIron: 3.2mg
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