Juicy chicken thighs, sweet pineapple, and vibrant veggies grilled with a glossy homemade teriyaki glaze. These skewers scream summer vibes—perfect for BBQs, weeknight dinners, or meal prep!
Ingredients (Serves 4)
- For the Skewers:
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5″ chunks
- 1 cup fresh pineapple chunks
- 1 red onion, cut into 1.5″ pieces
- 1 red bell pepper, cut into 1.5″ pieces
- 1 green bell pepper, cut into 1.5″ pieces
- 1 small zucchini, sliced into ½-inch rounds
For the Homemade Teriyaki Sauce:
- 3 tbsp soy sauce (or GF tamari)
- 2 tbsp honey or brown sugar
- 2 tbsp fresh lime juice
- 1 tsp smoked paprika
- 2 cloves garlic, minced
- 1 tsp sesame oil
- 1 tsp fresh ginger, grated (or ½ tsp ground ginger)
- 1 tbsp ketchup (or 1 tbsp cornstarch + 2 tbsp water for thickening)
Instructions
Make the Sauce:
In a saucepan over medium heat, whisk together soy sauce, honey, lime juice, paprika, garlic, sesame oil, and ginger.
Simmer gently, then stir in ketchup or cornstarch slurry to thicken. Cook 2–3 minutes until it coats a spoon.
Let cool slightly and divide in half (half for marinating, half for basting and dipping).
Marinate the Chicken:
Place chicken pieces in a bowl or zip-top bag. Pour in half the cooled teriyaki sauce and toss to coat.
Refrigerate and marinate for at least 30 minutes.
Build the Skewers:
Thread marinated chicken, pineapple, onion, bell peppers, and zucchini onto skewers—alternate pieces and leave slight space between each.
Grill the Skewers:
Preheat grill or grill pan to medium-high. Oil the grates lightly.
Grill skewers 12–15 minutes, turning every 3–4 minutes.
In the last few minutes, baste with remaining sauce until caramelized and glossy.
Check that chicken reaches 165°F (74°C) internally.
Serve & Enjoy:
Transfer skewers to a serving platter. Spoon on extra sauce and serve hot with lime wedges or a side of rice.
Quick Info:
- Prep Time: 10 minutes
- Marinate Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Servings: 4
- Calories: ~331 per serving
Tips & Variations:
- Use metal skewers for even cooking—just be careful, they get hot!
- Using wooden skewers? Soak them in water for 30 minutes to prevent burning.
- Swap chicken for tofu or shrimp for a twist.
- Add extra heat with a dash of sriracha or chili flakes.
- Try it with grilled mango or summer squash for more fruity flair.
- Serve with coconut rice, black bean salad, or Asian slaw.
