Grilled Teriyaki Chicken with Pineapple Skewers Recipe

Simple marinated teriyaki chicken, skewered with fresh pineapples, green peppers and red onions. This is a super fresh, delicious combination of sweet and savory.

Grilled Teriyaki Chicken with Pineapple Skewers

Grilled pineapple and teriyaki chicken (Hawaiian Teriyaki Chicken Skewers) are a summer favourite. Grilled pineapple is fantastic. It is warm and sweet and tastes even better when grilled. It is an excellent complement to grilled onions and peppers.

This simple recipe calls for marinated chicken skewered with green peppers, red onions, and grilled pineapple. This recipe is refreshing and has the perfect balance of sweet and savory. This can be used as an appetizer or as a main course.

Table of Contents

Teriyaki Chicken

To simplify things, I marinate chicken with a store-bought marinade. Sweet Baby Ray’s Sweet Teriyaki marinade is my favourite. You can either use your favourite marinade or make your own. Check out this post to see my homemade beer marinade.

If you are short on time, marinate the chicken for at least 8 hours. However, if you have a tight schedule, let it sit for an hour. Before marinating, always cut the chicken into skewered size. This reduces the amount of marinade contact and results in less mess.

Cut the Chicken, Pineapple, & Veggies

My top tip is to ensure that all skewered items are cut in uniform sizes. Your onions, chicken, pineapple, and peppers should all be cut roughly into 1-inch pieces. The skewers will cook evenly and lay flat on the grilling plate. If the chicken is smaller than the vegetables, it will hang higher than the grates, which can cause them to take longer to cook and possibly burn the vegetables.

It’s easy to cut fresh pineapples if this is your first time. If you need help, this video will provide some guidance.

Grill Grates Always Oil

This is a large one to prevent sticking or tearing. Before adding the skewers to a grill, I oil the hot grill grates with a basting brush. This will make it easy to rotate the skewers during cooking without taking the chicken off them. Although olive oil is my favourite, vegetable or canola oils work equally well.

If you want to live a dangerous life, cooking spray is an option.

Soak Wooden Skewers

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Serve the skewers with lots of chimichurri sauce and additional on the side. You’ll end up scraping the bottoms of the chimichurri bowl before the end of your meal.

Grilled Teriyaki Chicken with Pineapple Skewers Recipe

Quick Overview

PREP TIME 60
COOK TIME 10
TOTAL TIME: 1 HOUR 10 MINUTES
YIELD: 12-15 SKEWERS ONEX
CATEGORY: DINNER
METHOD: GRILLING
CARIBBEAN CUISINE

Cooking Instructions

Simple marinated teriyaki chicken, skewered with fresh pineapples, green peppers and red onions. This is a super fresh, delicious combination of sweet and savory.

1 1/2-2 lb boneless, skinless chicken breasts cut into 1-inch cubes
1 fresh pineapple cut into 1-inch cubes
1/2 large red onion cut into 1-inch pieces (I prefer 2 layers for skewering).
1 to 2 green bell peppers cut into 1-inch pieces
1 1/2 cups teriyaki sauce, or as much as you need (i love sweet baby rays, sweet Teriyaki).
Grilling skewers in metal and wood
Optional chopped fresh cilantro or jalapeno garnish
Optional brown or jasmine rice can be used for the serving.
Marinate the chicken in the fridge for at least 8 hours for the best results. Marinate the chicken for at least one hour. Before grilling, soak wooden skewers in water for 30 minutes.
Make skewers with pepper, onion, pineapple, and chicken. You can do this in any way you like.
Before grilling, heat the grill to medium heat.
Grill the skewers on each side for about 2 minutes, turning once or twice until they are nicely browned.
The chicken should be cooked to 160°F.
Sprinkle with freshly chopped cilantro.
This recipe can be served with jasmine rice.