Print

Flavorful Teriyaki Pineapple Chicken Skewers

teriyaki pineapple chicken skewers - featured image
Print Recipe

Juicy chicken thighs and caramelized pineapple chunks grilled with a sweet-savory teriyaki glaze featuring honey and fresh lime juice for a tropical twist.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1.5-inch cubes
  • 1 cup fresh pineapple chunks, cut into similar-sized pieces
  • Wooden or metal skewers (soaked in water if wooden)
  • 1/3 cup soy sauce (low-sodium preferred)
  • 2 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (optional)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon toasted sesame seeds (optional garnish)
  • 2 tablespoons chopped green onions (optional garnish)

Instructions

  1. In a medium bowl, whisk together soy sauce, honey, lime juice, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes if using. Set aside about 1/4 cup of this mixture for basting later.
  2. Add the cubed chicken thighs to the remaining marinade. Toss to coat well, cover with plastic wrap, and refrigerate for 20-30 minutes. Do not marinate longer than 1 hour.
  3. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Meanwhile, cut fresh pineapple into chunks roughly matching the chicken pieces in size.
  4. Thread chicken and pineapple chunks alternately onto each skewer, leaving about half an inch space between pieces for even cooking.
  5. Preheat the grill or grill pan to medium-high heat (about 400°F / 205°C). Lightly oil the grates to prevent sticking.
  6. Place skewers on the grill and cook for about 4-5 minutes per side. Baste with reserved marinade each time you flip to build a sticky glaze. Look for nice char marks and caramelization.
  7. Check that chicken reaches an internal temperature of 165°F (74°C) and pineapple is golden and slightly softened.
  8. Remove skewers from the grill and sprinkle with toasted sesame seeds and chopped green onions if desired. Serve immediately while warm and juicy.

Notes

Avoid marinating chicken longer than 1 hour to prevent mushy texture. Soak wooden skewers for at least 30 minutes before grilling to prevent burning. Baste skewers frequently during grilling to build a sticky glaze. If flare-ups occur, move skewers to a cooler part of the grill. Let chicken rest a few minutes after grilling to lock in juices. Fresh pineapple caramelizes best but canned can be used if drained well.

Nutrition

Keywords: teriyaki chicken, pineapple chicken skewers, grilled chicken, sweet and savory, summer grilling, easy dinner, quick recipe

Find it online: https://spoonette.com/flavorful-teriyaki-pineapple-chicken-skewers-easy-sweet-grilled-recipe/