These teriyaki chicken skewers are marinated in a sweet and savory teriyaki sauce, then grilled until juicy and caramelized — an ideal choice for quick weeknight dinners, backyard barbecues, or casual entertaining.
The moment the weather warms up I’m eager to fire up the grill. These teriyaki chicken skewers are one of my favorite ways to celebrate grilling season — they’re simple to prepare, full of flavor, and versatile enough to suit a range of tastes. The homemade teriyaki sauce is sweet with a hint of tang and spice, and it’s easy to make on the stove in just a few minutes.
Skewers are an effortless way to get dinner onto the grill quickly. You can customize the mix of vegetables, swap proteins, or double the sauce for extra glaze. Below you’ll find clear ingredient notes, step-by-step instructions, helpful tips, serving ideas, and storage guidance so you can make these teriyaki chicken skewers with confidence.
Why You’ll Love This Recipe
Packed with flavor. The homemade teriyaki sauce brightens the chicken and veggies with balanced sweetness, fresh ginger and garlic, and a touch of sesame oil. It’s far tastier than jarred alternatives and comes together in minutes.
Perfect for grilling season. Skewers are quick to cook and ideal for a grill, grill pan, or oven. They make an easy main dish, appetizer, or meal-prep option.
Customizable. Use chicken thighs for extra juiciness or breasts if you prefer leaner meat. Swap in shrimp or tofu if you like — just adjust cooking times accordingly.
Ingredient Notes
For the Teriyaki Sauce/Marinade
The sauce is built from low-sodium soy sauce, pineapple juice, rice vinegar, sesame oil, fresh ginger and garlic, a pinch of red pepper flakes, and a little brown sugar or honey. A cornstarch slurry thickens the glaze so it clings to the chicken and caramelizes nicely on the grill.
For the Skewers
Chicken
Boneless skinless chicken thighs or breasts both work. Thighs are a bit more forgiving and stay tender on the grill; breasts are leaner and still tasty when cut into even 1-inch cubes.
Bell Peppers
A mix of red and green peppers adds color and sweetness. Yellow or orange peppers work just as well.
Red Onion
Red onion softens and caramelizes on the grill while holding its shape. If you prefer, swap in zucchini or another firm vegetable.
Pineapple Chunks
Fresh pineapple caramelizes beautifully and adds acidity to balance the sauce. If using canned, choose pineapple packed in juice and drain well.
Step by Step Instructions
- Soak 6 bamboo skewers in water for at least 30 minutes. If you use metal skewers, this step isn’t necessary.
- In a small saucepan, combine 1/2 cup low-sodium soy sauce, 1/2 cup pineapple juice, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 2 teaspoons minced fresh ginger, 2 minced garlic cloves, and 1/4 teaspoon red pepper flakes. Bring to a boil over medium-high heat, then lower to medium-low and simmer for 5 minutes.
- Whisk 2 tablespoons cold water with 1 tablespoon cornstarch in a small bowl to make a slurry. Stir it into the simmering sauce and cook about 1 minute until thickened. Remove from heat and cool completely.
- Once the sauce is cool, reserve half for basting. Add the remaining half to the cubed chicken in a large resealable bag or covered shallow dish. Marinate in the refrigerator for at least 1 hour or overnight for more flavor.
- Thread marinated chicken, red and green bell pepper pieces, red onion, and pineapple chunks onto the soaked skewers, alternating ingredients for even cooking and visual appeal.
- Preheat a grill to medium heat (about 350–400°F). Oil the grates. Grill the skewers, covered, for 15–20 minutes, turning every 3–4 minutes. After the first couple of turns, brush the chicken with the reserved teriyaki sauce each time you flip. If the glaze begins to char too quickly, lower the heat.
- Cook until the chicken reaches an internal temperature of 165°F and is nicely caramelized. Serve hot over rice or with your favorite sides.
Recipe Tips
- Soak bamboo skewers to prevent burning on the grill.
- Let the sauce cool fully before adding it to the raw chicken to avoid partially cooking the meat in the bag.
- Cut all ingredients into similar 1-inch pieces so they cook evenly.
- Watch for flare-ups and adjust heat when the sugar in the glaze begins to caramelize.
- If using shrimp or tofu, cook them separately from chicken to avoid overcooking.
Serving Suggestions
These skewers are delicious on their own, but try one of these serving ideas for a complete meal:
- Serve over steamed white rice, brown rice, or coconut rice to soak up extra sauce.
- Pair with a crisp, refreshing slaw or a simple green salad for contrast.
- Offer extra teriyaki sauce on the side for dunking or extra glaze.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in short bursts in the microwave or warm in a covered skillet over low heat until heated through.
Freezing fully assembled skewers is not recommended, but you can freeze raw marinated chicken on its own and thaw overnight in the refrigerator before threading and grilling.
Ingredients
Teriyaki marinade/sauce
- 1/2 cup low-sodium soy sauce
- 1/2 cup pineapple juice
- 2 tablespoons brown sugar (or honey)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons fresh ginger, minced
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons cold water
- 1 tablespoon cornstarch
Skewers
- 2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 cup fresh pineapple chunks
- 6 bamboo skewers, soaked (or metal skewers)
Instructions (Quick Reference)
- Soak skewers. Make the teriyaki sauce and thicken with cornstarch slurry. Cool.
- Reserve half the sauce. Marinate chicken in the remaining sauce for at least 1 hour.
- Thread chicken, peppers, onion, and pineapple onto skewers.
- Grill over medium heat 15–20 minutes, turning every 3–4 minutes and basting with reserved sauce after the first couple of turns. Cook until internal temperature reaches 165°F.
Nutrition (Approximate per Skewer)
Calories: 304 kcal | Carbohydrates: 12 g | Protein: 31 g | Fat: 14 g
If you try these teriyaki chicken skewers, leave a note with your experience and any tweaks you made — it helps others and makes the recipe even better for next time.