Pineapple Teriyaki Chicken Skewers

Pineapple Teriyaki Chicken Skewers: Your New BBQ Obsession

Picture this: golden-hour sunlight bathing your backyard, the rhythmic sizzle of the grill, and the sweet-savory aroma of caramelizing pineapple and teriyaki sauce dancing through the air. You’re sipping something cold, your friends are raving about the smells, and you’re casually flipping skewers like a backyard food truck hero. That’s the magic of these Pineapple Teriyaki Chicken Skewers—a dish that blends tropical vacation vibes with weeknight dinner practicality. It’s a little bit cookout, a little bit culinary getaway, and a whole lot of crowd-pleasing deliciousness.

Now, let me just say this: I’ve scorched more skewers than I’d care to admit (you’ll hear that tale shortly), and despite the casualties, this combo of juicy chicken, sticky-sweet teriyaki, and caramelized pineapple is simply bulletproof. It’s forgiving, flavorful, and likely to make you the unchallenged MVP of any cookout. If you’re looking for your signature summer dish, something easy yet impressive, this is it. Let’s turn your grill into a full-blown flavor volcano.

That Time I Set My Aunt’s Skewers on Fire (And Still Won the Cookout)

My love affair with these skewers began at age 14, during a sweltering July family reunion. I boldly volunteered to “help” with the grilling—a mix of confidence and complete inexperience. Determined to impress my cousins and hopefully one cute neighbor boy, I marinated chicken overnight in store-bought teriyaki sauce. Good start. But then… volleyball happened. I got distracted, wandered off, and left the grill unattended.

Cue the disaster: the pineapple’s sugars hit the flame and ignited like Fourth of July fireworks. I returned to find a plume of smoke, half-charred skewers, and my aunt waving a spatula like a traffic cop. “They’re supposed to char, not become charcoal!” she scolded.

And yet… they disappeared. I’m not exaggerating—those blackened, sticky-sweet skewers were inhaled. Burnt edges and all. That day taught me two things:

Never, ever walk away from skewers.
This flavor combo is so good, even the grill gods can’t ruin it.

Today, I’ve perfected the method. I’ve upgraded the marinade. I’ve learned a few tricks from years of grilling, tailgates, and weeknight dinners. So whether it’s your first time at the grill or your fiftieth, these Pineapple Teriyaki Chicken Skewers are about to become your go-to.

Grocery List: Sweet, Savory & Speedy

For this Pineapple Teriyaki Chicken Skewers, you don’t need anything fancy, but the right ingredients go a long way toward maximum flavor. Here’s your quick-hit shopping list, with pro tips sprinkled in for good measure:

1 lb chicken breast – Or go with thighs for extra-juicy bites. Cut against the grain for tenderness and even cooking.
½ cup teriyaki sauce – You can use store-bought, but I love this hack: mix ¼ cup soy sauce + 2 tbsp honey + 1 tsp grated ginger for a homemade touch that tastes like magic.
1 cup pineapple chunks – Fresh pineapple caramelizes beautifully on the grill. Using canned? Drain it well and pat dry to avoid flare-ups.
1 red bell pepper – Sweet and slightly smoky when grilled. Feel free to swap in poblanos if you want a hint of heat.
1 red onion – It softens and sweetens on the grill, soaking up the teriyaki like a sponge.
Skewers – If using wooden, soak them in water for 20–30 minutes before grilling to prevent fiery disasters. Metal skewers? No soaking required—just give them a quick oil rub so food slides off easily.

Optional add-ons: sesame seeds, lime wedges, cilantro, or toasted coconut if you’re feeling fancy.

Grill Master Moves: Let’s Thread the Needle

Time to get your hands dirty (and sticky—in the best way). Here’s how to assemble these Pineapple Teriyaki Chicken Skewers like a boss:

Step 1: Marinate Like You Mean It (30+ mins)

Toss your chicken pieces in teriyaki sauce, making sure they’re coated evenly. Use your hands or a resealable bag—whatever gets the job done. Want next-level flavor? Let it marinate for a few hours or overnight in the fridge. Just don’t forget to set aside some marinade for basting later—never reuse the stuff that touched raw chicken. Cross-contamination is not part of the recipe.

Step 2: Skewer Strategy

While your chicken’s marinating, soak your wooden skewers if using. Then thread your ingredients in this order: chicken → pineapple → red bell pepper → red onion. Rinse and repeat.

Why this order? The chicken anchors the skewer and cooks evenly, while the moisture from the pineapple and vegetables helps prevent the meat from drying out. Plus, the rainbow look is ridiculously photogenic.

Step 3: Grill to Glory (10–12 mins)

Heat your grill to medium—about 375–400°F. You want a solid sear without burning the sugars in the marinade. Grill the skewers for 5–6 minutes per side, turning once. Brush them with the reserved teriyaki sauce for extra stickiness and shine.

How do you know when the chicken’s done? Use a meat thermometer—165°F is your golden number. Or just slice a piece open and make sure there’s no pink.

Plate It Like a Pro

Don’t just toss these beauties on a plate—show them off! Pile them high on a serving platter with a generous sprinkle of toasted sesame seeds and lime wedges for brightness. Add a handful of fresh cilantro if you’ve got it.

Serving suggestions:

Coconut rice (perfect for soaking up every drop of glaze)
Crisp Asian slaw with a rice vinegar dressing
Grilled corn with chili-lime butter
Or, for the drama: serve in a hollowed-out pineapple for ultimate tropical flair. Instagram will thank you.

Mix It Up: 5 Flirty Flavor Twists

Want to make these Pineapple Teriyaki Chicken Skewers every weekend without anyone catching on? Easy. Here are five remix ideas to keep things exciting:

1. Surf & Turf

Swap half the chicken for shrimp. Pro tip: shrimp only need about 15 minutes of marinating, or they’ll go mushy. Grill shrimp skewers separately—they cook way faster.

2. Veggie Love

Skip the meat altogether. Use tofu, mushrooms, zucchini, and red onion. Make sure to use extra-firm tofu and pat it dry so it doesn’t fall apart. Marinate it just like the chicken—same flavor, no compromise.

3. Spicy Kick

Add sriracha or chili garlic sauce to your teriyaki for a sweet heat combo. Or thread on jalapeño slices between chunks of chicken for a fiery surprise.

4. Hawaiian Honeymoon

Add chunks of ham to the skewers and brush everything with a glaze of honey + lime juice. Sweet, salty, and nostalgic—basically a luau on a stick.

5. Paleo-Friendly

Ditch the bottled teriyaki and make your own using coconut aminos, honey, garlic, and ginger. Same umami vibe, but Whole30-approved.

Confessions of a Skewer Addict

I’ve made these Pineapple Teriyaki Chicken Skewers at birthday parties, baby showers, tailgates, and solo Tuesday nights when I just needed something fun. A few lessons I’ve picked up along the way:

Metal skewers > wooden – No soaking, no splinters, and they last forever.
Grill pans are lifesavers – Rainy day? Just toss these on a grill pan over medium heat indoors.
Leftovers = fried rice gold – Chop up any extras and toss with cold rice, scrambled egg, scallions, and a splash of soy sauce. Boom—next-day magic.

And here’s a fun story: my husband proposed during a summer BBQ in the park. Guess what we were eating? Yep. These skewers. Was it the ambiance, the ring, or the chicken that sealed the deal? I say all three.

Your Burning Questions (Besides the Skewers), Answered

Q: Can I bake these instead of grilling?
A: Totally! If grilling’s not in the cards (hello, apartment living or midwinter cravings), the oven has your back. Preheat to 425°F and lay your skewers on a parchment-lined baking sheet or a wire rack over a pan for airflow. Bake for 15–18 minutes, flipping halfway through. Want that irresistible char? Broil for 1–2 minutes at the end, keeping a close eye to avoid a repeat of my flaming skewer story.

Q: My veggies always seem done before the chicken. What gives?
A: That’s a common skewer struggle. Veggies like bell peppers and onions cook quickly, while chicken takes its sweet time. Solution? Cut the chicken into smaller, uniform pieces for faster, even cooking. Or go chef-mode and give the chicken a quick 2-minute sauté or microwave par-cook before skewering. That little head start works wonders.

Q: Can I use other fruits besides pineapple?
A: For sure! Mango and peaches both bring that sunny sweetness and grill up beautifully. Just make sure they’re ripe but firm so they hold their shape over heat. Avoid watery fruits like watermelon or super-soft berries—they’ll turn to mush and fall apart faster than my summer diet plan.

Q: What’s the best way to meal prep these?
A: Great question for busy weeknights! Marinate the chicken and chop the veggies ahead of time—store separately in airtight containers for up to 2 days. When ready to cook, just thread and grill. Leftovers hold up great, too. Pro tip: Slide off the cooked pieces and toss them over salad greens, into a wrap, or mixed into rice bowls for round two magic.

Q: Can I make these vegetarian or vegan?
A: Absolutely. Firm tofu, portobello mushrooms, zucchini, and bell peppers are a dream team. Marinate them just like chicken for flavor infusion. Bonus: They cook a little faster, so keep an eye out and brush with extra sauce for that crave-worthy glaze.

Macros (Because Balance!)

Per serving (about 2 skewers):

Calories: 280
Protein: 26g
Carbs: 18g
Fat: 10g

Want to lighten things up even more? Use low-sodium teriyaki, lean chicken tenders, and skip the sesame seeds. Or don’t—these are summer skewers, not a spinach cleanse.

The Last Word

These Pineapple Teriyaki Chicken Skewers are more than just a recipe—they’re a vibe. They’re the smell of summer, the taste of vacation, and the sound of happy mouths chewing in approval. They’re easy enough for a weeknight, festive enough for a party, and flexible enough to make your own.

So the next time someone asks what you’re bringing to the BBQ, just smile and say, “Oh, I’ve got the skewers.” Trust me—they’ll know exactly what that means.