Pineapple Teriyaki Chicken Skewers with Sesame Seeds

Pineapple Teriyaki Chicken Skewers with Sesame Seeds

Juicy chicken and caramelized pineapple glazed in sticky teriyaki, charred on skewers over an open flame.

Total 1 hr 27 min Makes 4 servings Calories 325/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Soy, Wheat, Sesame

Chunks of marinated chicken thigh and fresh pineapple alternate on skewers, grilled until lightly charred and brushed with a sticky teriyaki glaze. A finishing sprinkle of sesame seeds and scallions adds crunch and color, making these skewers suited for backyard cookouts or a quick weeknight dinner over rice.

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
  • 2 cups fresh pineapple, cut into 1 1/2-inch chunks
  • 3/4 cup teriyaki sauce
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 red bell pepper, cut into 1 1/2-inch pieces
  • 1 green bell pepper, cut into 1 1/2-inch pieces
  • 1/2 red onion, cut into 1 1/2-inch pieces
  • 2 tablespoons sesame seeds
  • 2 scallions, thinly sliced
  • 0 wooden or metal skewers

Method

  1. In a large bowl, combine the chicken pieces with 1/2 cup teriyaki sauce, vegetable oil, garlic, and ginger. Toss to coat evenly.

  2. Cover and marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours.

  3. If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

  4. Preheat a grill or grill pan to medium-high heat, about 400°F.

  5. Thread the marinated chicken, pineapple chunks, bell peppers, and red onion onto the skewers, alternating pieces.

  6. Grill the skewers, turning every 2 to 3 minutes, until the chicken is cooked through and lightly charred on all sides, 10 to 12 minutes total.

  7. During the last 2 minutes of grilling, brush the skewers generously with the remaining 1/4 cup teriyaki sauce.

  8. Transfer skewers to a platter and sprinkle with sesame seeds and sliced scallions before serving.

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    Pineapple Teriyaki Chicken Skewers with Sesame Seeds

    Chunks of marinated chicken thigh and fresh pineapple alternate on skewers, grilled until lightly charred and brushed with a sticky teriyaki glaze. A finishing sprinkle of sesame seeds and scallions adds crunch and color, making these skewers suited for backyard cookouts or a quick weeknight dinner over rice.

    1 hr 27 min 4 servings 325 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
    • 2 cups fresh pineapple, cut into 1 1/2-inch chunks
    • 3/4 cup teriyaki sauce
    • 1 tablespoon vegetable oil
    • 2 cloves garlic, minced
    • 1 teaspoon fresh ginger, grated
    • 1 red bell pepper, cut into 1 1/2-inch pieces
    • 1 green bell pepper, cut into 1 1/2-inch pieces
    • 1/2 red onion, cut into 1 1/2-inch pieces
    • 2 tablespoons sesame seeds
    • 2 scallions, thinly sliced
    • 0 wooden or metal skewers

    Method

    1. 1

      In a large bowl, combine the chicken pieces with 1/2 cup teriyaki sauce, vegetable oil, garlic, and ginger. Toss to coat evenly.

    2. 2

      Cover and marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours.

    3. 3

      If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

    4. 4

      Preheat a grill or grill pan to medium-high heat, about 400°F.

    5. 5

      Thread the marinated chicken, pineapple chunks, bell peppers, and red onion onto the skewers, alternating pieces.

    6. 6

      Grill the skewers, turning every 2 to 3 minutes, until the chicken is cooked through and lightly charred on all sides, 10 to 12 minutes total.

    7. 7

      During the last 2 minutes of grilling, brush the skewers generously with the remaining 1/4 cup teriyaki sauce.

    8. 8

      Transfer skewers to a platter and sprinkle with sesame seeds and sliced scallions before serving.