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. It’s weeknight-friendly if you marinate ahead, and it’s the kind of dinner kids will actually eat without a negotiation.

If your evening looks like homework chaos and you only have 20 quiet minutes, mix the marinade in the morning and let the fridge do the work. I first made these for a backyard birthday where I needed something that could sit happily on warm rice and not dry out — these skewers did their job.

Ingredients

Serves 3–4

For the teriyaki chicken marinade

• 600 g / 1 ⅓ lb boneless, skinless chicken thighs, cut into 2.5 cm / 1 inch chunks (thighs stay juicier than breast)
• 80 ml / ⅓ cup soy sauce (regular, not low-sodium; use low-sodium if you’re salt-sensitive and season to taste at the end)
• 60 ml / ¼ cup mirin (Japanese sweet rice wine; sub 60 ml / ¼ cup pineapple juice + 1 tsp sugar if needed)
• 60 ml / ¼ cup pineapple juice (from the can below or bottled)
• 2 tbsp brown sugar, packed
• 1 tbsp rice vinegar (adds brightness so the glaze isn’t cloying)
• 1 tbsp neutral oil (canola, grapeseed, or similar)
• 2 tsp fresh ginger, finely grated
• 2 cloves garlic, finely grated or minced
• ½ tsp toasted sesame oil (optional, for aroma)

For the pineapple glaze

• 180 ml / ¾ cup pineapple juice
• 80 ml / ⅓ cup soy sauce
• 2 tbsp mirin (or 2 tbsp pineapple juice + 1 tsp sugar)
• 2 tbsp brown sugar
• 1 tbsp honey (helps the glaze cling)
• 1 tsp cornstarch mixed with 1 tbsp cold water (slurry, for thickening)

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
• ½ medium red onion, cut into 2.5 cm / 1 inch wedges and separated into layers
• 250 g / about 2 cups fresh pineapple chunks, 2.5 cm / 1 inch pieces (pat dry so they char instead of steaming)
• 2–3 scallions, cut into 2.5 cm / 1 inch pieces (optional but great for flavor)
• Neutral oil for brushing the grill or pan
• Sesame seeds and extra sliced scallions, for serving (optional)

If you can only get canned pineapple: choose chunks in juice, not syrup. Drain well, pat dry, and save the juice for the marinade and glaze.

Step-by-Step Teriyaki Chicken Skewers with Pineapple Glaze

1. Soak the skewers (if wooden).
   Submerge wooden skewers in water for at least 30 minutes so they don’t scorch on the grill. If you have metal skewers, skip this.
2. 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.
3. Marinate the chicken.
   Add chicken pieces to a zip-top bag or shallow dish. Pour in the marinade, toss to coat, press out excess air, and seal. Chill for at least 1 hour and up to 8 hours.

   One thing — more isn’t better here. Overnight plus all day can make the exterior texture a bit mushy because of the sugar and acid.

4. Prep the vegetables and pineapple.
   While the chicken marinates, cut peppers, onion, pineapple, and scallions into even pieces, about 2.5 cm / 1 inch. Spread them on a tray and lightly pat with a paper towel so they’re not dripping.
5. 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 for 5–7 minutes until slightly reduced.
6. Thicken the glaze.
   Stir the cornstarch slurry, then drizzle it into the simmering sauce while whisking. Cook another 1–2 minutes until glossy and thick enough to coat a spoon. It should look like a loose syrup; if it turns gummy, whisk in a splash of water.
7. Preheat your grill or pan.
   Heat a gas or charcoal grill to medium-high (about 200–230°C / 400–450°F). No grill? A lightly oiled grill pan or cast iron skillet over medium-high heat works too.
8. Skewer the ingredients.
   Drain the chicken in a colander; discard the used marinade (don’t reuse it). Thread chicken, pineapple, peppers, onion, and scallions onto skewers, packing them fairly snugly so they stay juicy but not jammed so tight that heat can’t get through.
9. Oil the grill grates.
   Fold a paper towel, dip it in neutral oil, and, using tongs, rub it over the hot grates. This helps keep the glaze from welding to the metal.
10. Start grilling.
    Lay the skewers on the grill. Cook for 8–12 minutes total, turning every 2–3 minutes. The chicken should get light char marks and turn opaque.

    Heads up: if your grill runs hot, you may need to shift skewers to a cooler zone after the first turn so the sugar doesn’t burn before the chicken cooks through.

11. Brush with pineapple glaze.
    After the first turn, start brushing skewers generously with the glaze each time you flip. You want 2–3 layers. The glaze will bubble and cling; if it smokes aggressively, lower the heat.
12. Check for doneness.
    Chicken is done at 74°C / 165°F in the thickest piece. If you don’t have a thermometer, cut into one chunk — the juices should run clear, no pink.
13. Rest briefly and finish.
    Transfer skewers to a platter and let them rest for 5 minutes. Brush with a little extra warm glaze, then sprinkle with sesame seeds and sliced scallions.

    Quick sanity check for busy nights: if the skewers look a bit pale but your kids are already setting the table, you can finish them under a hot broiler for 1–2 minutes to deepen the color without drying them out.

What to Expect

You’ll end up with glossy skewers where the chicken is tender, not sticky-dry, and the pineapple has caramelized edges and a bit of char. The sauce leans sweet-salty with a clear pineapple note, plus a little warmth from ginger and garlic.

Grill marks vary with your pan and heat source, so don’t chase Instagram stripes; light browning is fine. If you use canned pineapple, the glaze will be slightly sweeter and darker than with fresh.

Ways to Change It Up

You can absolutely slide this recipe in a few different directions without breaking it.

• Lean chicken version. Use boneless, skinless chicken breast instead of thighs, but cut it slightly larger (about 3 cm / 1 ¼ inches) and don’t marinate longer than 2–3 hours. Breast dries out faster, so pull the skewers as soon as they hit temperature.
• For a vegetarian platter, skip the chicken and double the pineapple, peppers, and onion. Add cubes of firm tofu that’ve been pressed dry, then marinate and glaze them just like the chicken. Texture-wise, tofu won’t char quite the same, but it soaks up teriyaki like a sponge.
• If you want more heat, whisk ½–1 tsp crushed red pepper flakes or a spoonful of sriracha into the finished glaze. I like keeping the skewers mild and serving chili crunch or sliced fresh chiles on the side for people who enjoy a kick.

Serving and Storage

Pile the teriyaki chicken skewers with pineapple glaze over steamed jasmine rice, brown rice, or coconut rice. They’re also great with a crunchy cucumber salad or simple grilled vegetables like zucchini and corn.

For a more bento-style plate, add pickled vegetables and miso soup — it makes the sweet glaze feel more balanced. If you’re packing leftovers for lunch, slide the meat and vegetables off the skewers into a container and spoon over any extra glaze.

Leftovers keep up to 3 days in the fridge in an airtight container. Reheat gently in a covered skillet over low heat with a splash of water until warmed through; the chicken stays much juicier this way than in the microwave.

Frozen, the cooked skewers (off the sticks) are fine for up to 2 months. Expect the peppers and pineapple to soften more once thawed, so use those batches for rice bowls rather than a showy platter.

Common Questions

Can I bake these instead of grilling?

Yes. Arrange the skewers on a foil-lined, oiled baking sheet and bake at 220°C / 425°F for about 15–18 minutes, turning once and brushing with glaze during the last 5–7 minutes. For extra color, broil for 1–2 minutes at the end, watching closely.

What if I don’t have mirin?

Use more pineapple juice plus a bit of extra sugar as noted in the ingredients. You lose a little of mirin’s depth, but the pineapple glaze still lands in the right sweet-savory place. Don’t skip the vinegar, though — that bit of acidity keeps the sauce from tasting flat.

Can I use bottled teriyaki sauce instead of making my own?

You can. Marinate the chicken in about 240 ml / 1 cup of your favorite teriyaki sauce thinned with 60 ml / ¼ cup pineapple juice. For the glaze, simmer 240 ml / 1 cup bottled teriyaki with 120 ml / ½ cup pineapple juice and reduce until syrupy. Homemade gives you more control over sweetness and salt, but bottled is totally fine on a rushed night.

Is this authentic Japanese teriyaki?

Not really. Classic Japanese teriyaki is a simple, thinner glaze for fish made with soy sauce, mirin, sake, and sugar.
It’s worth reading a bit about how the technique developed and how the name itself comes from the shine of the glaze and the grilling method in Japanese cooking — this overview of teriyaki on Japanese teriyaki as a cooking technique is a good start. For a more sauce-focused angle, Kikkoman’s own Teriyaki Sauce Museum page has an interesting history of how the bottled versions spread.

Can I prep these ahead for a party?

Yes, and that’s honestly where this recipe shines. You can cut and marinate the chicken up to 8 hours ahead, and you can fully assemble the skewers and stash them on a tray in the fridge for up to 4 hours before grilling. Keep the glaze separate and warm it just before you start brushing.

I like to keep a little extra glaze on the table so people can spoon more over their rice if they want it saucy. If you try a version with all canned pineapple or swap in tofu, tell me how it went — I’m always curious which shortcuts end up becoming household favorites.