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Sticky Chicken and Pineapple Skewers

Juicy marinated chicken, fresh sweet pineapple, and crisp green bell peppers grilled to perfection with a sticky, sweet-and-savory teriyaki glaze.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 skewers
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Skewers
  • 1.5 lbs boneless skinless chicken breasts cut into 1-inch cubes
  • 1 large fresh pineapple peeled and cut into 1-inch chunks
  • 2 large green bell peppers cut into 1-inch squares
Marinade & Glaze
  • 0.5 cup low-sodium soy sauce
  • 0.33 cup dark brown sugar packed
  • 1 tbsp sesame oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch mixed with 1 tbsp water for slurry

Equipment

  • Wooden or Metal Skewers
  • Outdoor grill or grill pan
  • Mixing bowls
  • Small saucepan

Method
 

  1. Soak wooden skewers in water for at least 30 minutes to prevent burning.
  2. In a bowl, whisk soy sauce, brown sugar, sesame oil, garlic, ginger, and rice vinegar. Divide the mixture in half.
  3. Place chicken cubes in a bag with half of the marinade. Refrigerate for 30 minutes to 2 hours.
  4. Pour the remaining marinade into a saucepan over medium heat. Whisk in cornstarch slurry. Simmer 2-3 minutes until thickened into a glaze. Set aside.
  5. Thread marinated chicken, pineapple chunks, and bell peppers alternately onto the skewers.
  6. Preheat grill to medium-high heat and brush grates with oil.
  7. Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through.
  8. During the last 2 minutes, brush generously with the thickened glaze. Serve hot.

Notes

If using canned pineapple, drain it completely, but fresh is highly recommended for best grill results. Leftovers store well for 3-4 days.