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–+ servings

Pineapple Teriyaki Chicken Skewers with Island Glaze

Juicy chicken and sweet pineapple meet a glossy homemade teriyaki glaze on these pineapple teriyaki chicken skewers. An easy, tropical weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 1
Course: Main Course
Cuisine: Hawaiian
Calories: 258
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts cut into 1 1/2-inch chunks
  • 1 can (20 oz / 567 g) pineapple slices in juice drained, cut into chunks, juice reserved
  • 1/4 cup reserved pineapple juice
  • 1 tablespoon fresh ginger grated or minced
  • 6 cloves garlic minced
  • 1/4 cup dark brown sugar packed
  • 1/2 cup soy sauce regular or reduced-sodium
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Method
 

  1. In a small bowl, whisk the soy sauce, pineapple juice, brown sugar, ginger, and garlic until the sugar dissolves. Divide the mixture evenly: half goes into a shallow bowl for the marinade, and half goes into a small saucepan for the glaze.
  2. Add the chicken chunks and pineapple chunks to the marinade and toss to coat. Cover and refrigerate for 20 to 25 minutes.
  3. Set the saucepan over medium heat and bring the sauce to a simmer. Mix the cornstarch with the water in a small cup, then whisk the slurry into the sauce. Lower the heat and cook for 2 to 3 minutes, stirring often, until glossy and slightly thickened.
  4. Thread the chicken and pineapple onto skewers, alternating and keeping the pieces close together. Let any excess marinade drip off and discard the leftover marinade.
  5. Heat a grill pan over medium-high heat and coat it generously with cooking spray. Place the skewers in the pan and sear on all sides, basting with the thickened teriyaki glaze as they cook.
  6. Grill until the thickest piece of chicken reaches 165°F, about 15 minutes. Serve hot.

Nutrition

Calories: 258kcalCarbohydrates: 31gProtein: 27gFat: 3gSaturated Fat: 1gCholesterol: 75mgSodium: 1863mgFiber: 1gSugar: 25g

Notes

1. Do not marinate the chicken for more than 30 minutes; the natural enzyme in pineapple can turn it mushy.
2. If using bamboo skewers, soak them in water for at least 30 minutes before grilling.
3. Air fryer method: cook at 380°F for 12 to 15 minutes, basting halfway, until the chicken reaches 165°F.
4. Barbecue method: preheat to about 500°F, grill over direct heat for 10 to 13 minutes, and move the skewers to a cooler spot if the glaze begins to scorch.
5. Store leftovers in an airtight container in the refrigerator for up to 3 days.
6. Use a reliable meat thermometer to check doneness instead of guessing by color.
7. Serve over steamed rice with sliced green onions and sesame seeds.

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