Description
Delicious Hawaiian Grilled Teriyaki Chicken Pineapple Skewers combine juicy marinated chicken thighs with sweet pineapple and colorful vegetables, all glazed in a homemade teriyaki sauce. Perfect for a summer weeknight dinner, BBQ, or meal prep, these skewers offer a balanced mix of savory, sweet, and smoky flavors.
Ingredients
Units
Scale
Chicken and Vegetables
- 1.5 lb boneless, skinless chicken thighs (cut into 1.5-inch pieces)
- 1 cup fresh pineapple chunks (about 1 small pineapple)
- 1 medium red onion (cut into 1.5-inch chunks)
- 1 large green bell pepper (cut into 1.5-inch pieces)
- 1 large red bell pepper (cut into 1.5-inch pieces)
- 1 small zucchini (sliced into 1/2-inch rounds or half-moons)
Teriyaki Marinade and Glaze
- 3 tablespoons soy sauce
- 2 tablespoons honey (or brown sugar)
- 2 tablespoons fresh lime juice
- 1 teaspoon smoked paprika
- 2 cloves garlic (minced)
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger (minced or 1/2 teaspoon ginger powder)
- 1 tablespoon ketchup (for thickening) or 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, honey, lime juice, smoked paprika, minced garlic, sesame oil, minced ginger, and ketchup or cornstarch slurry. This will serve as the marinade and glaze for the skewers.
- Marinate the Chicken: Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Assemble the Skewers: Thread the marinated chicken pieces alternately with pineapple chunks, red onion, green bell pepper, red bell pepper, and zucchini onto skewers. Arrange them evenly for balanced cooking.
- Preheat the Grill: Heat your grill to medium-high heat to prepare for cooking the skewers.
- Grill the Skewers: Place the assembled skewers on the preheated grill. Cook for about 15 minutes, turning occasionally, until the chicken is cooked through and vegetables are tender, basting occasionally with leftover marinade glaze.
- Serve: Once cooked, remove the skewers from the grill and let them rest for a couple of minutes before serving. Enjoy warm as a main course or part of a BBQ feast.
Notes
- Marinate the chicken for at least 30 minutes to maximize flavor absorption.
- If you don’t have a grill, you can use a grill pan or broil the skewers in the oven.
- For a thicker glaze, use ketchup or cornstarch slurry to thicken the marinade while cooking.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Adjust the sweetness by varying the amount of honey or brown sugar to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 331 kcal
- Sugar: 23 g
- Sodium: 948 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.03 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 162 mg
