Description
These Hawaiian Grilled Teriyaki Chicken Pineapple Skewers feature juicy marinated chicken thighs paired with sweet pineapple and colorful vegetables, all coated in a flavorful homemade teriyaki glaze. Perfect for summer BBQs, quick weeknight dinners, or meal prep, they're a delicious combination of smoky, sweet, and tangy flavors grilled to perfection.
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
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 1 teaspoon smoked paprika
- 2 cloves garlic (minced)
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger (minced)
- 1 tablespoon ketchup (for thickening)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, honey, fresh lime juice, smoked paprika, minced garlic, sesame oil, fresh ginger, and ketchup until well combined to create the teriyaki glaze.
- Marinate the Chicken: Add the chicken thigh pieces to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 10 minutes to allow the flavors to infuse.
- Prep the Vegetables: While the chicken is marinating, cut the pineapple, red onion, green bell pepper, red bell pepper, and zucchini into 1.5-inch pieces (or as specified) for even grilling.
- Assemble Skewers: Thread pieces of marinated chicken, pineapple chunks, and vegetables alternately onto skewers, leaving a small space between each ingredient for even cooking.
- Preheat the Grill: Heat your grill to medium-high heat (about 375 to 400 degrees Fahrenheit) and oil the grates to prevent sticking.
- Grill the Skewers: Place the assembled skewers on the grill and cook for 15 minutes, turning every 3-4 minutes to ensure even cooking and a nice char on all sides. Baste occasionally with remaining marinade for extra flavor and moisture.
- Check for Doneness: Ensure the chicken is cooked through with an internal temperature of 165 degrees Fahrenheit and the vegetables are tender but still crisp.
- Serve: Remove skewers from the grill and let rest for a couple of minutes before serving. Serve hot as a main course with your favorite sides.
Notes
- Use chicken thighs rather than breasts for more juicy and flavorful results.
- Substitute honey with brown sugar if preferred.
- If you don't have ketchup, mix 1 tablespoon cornstarch with 2 tablespoons water to thicken the marinade.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Adjust sweetness by adding more or less honey depending on your taste.
- For a low sodium version, use low sodium soy sauce.
- Can also be cooked under a broiler or on a grill pan if outdoor grilling isn’t available.
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
