Description

A quick and easy weeknight dinner featuring juicy chicken and sweet pineapple grilled with a homemade teriyaki glaze. This recipe is perfect for busy evenings, offering minimal prep and cleanup with maximum flavor.

Ingredients

Scale

1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
12–16 wooden skewers, soaked in water for 20–30 minutes
2 cups pineapple chunks (fresh or frozen)
1/2 cup soy sauce (low-sodium recommended)
3 tablespoons brown sugar
2 tablespoons rice vinegar
3 cloves garlic, minced
1 teaspoon freshly grated ginger (or 1/2 teaspoon ground)
1 teaspoon cornstarch mixed with 1 tablespoon cold water
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds (for garnish)
Optional: Red bell pepper chunks and red onion wedges

Instructions

Cut chicken breasts into 1-inch uniform cubes. Soak wooden skewers in water for at least 20 minutes.
Thread chicken onto skewers, placing 4-5 pieces per skewer with slight spacing between them.
In a small saucepan, combine soy sauce, brown sugar, rice vinegar, garlic, ginger, and sesame oil. Whisk until sugar dissolves.
Bring the mixture to a gentle simmer over medium heat. Stir in the cornstarch slurry and simmer for 1-2 minutes until thickened. Remove from heat.
Place chicken skewers in a bowl and pour half of the warm glaze over them. Marinate for 15-30 minutes in the refrigerator (optional but recommended).
Preheat grill to medium-high heat (approx. 400°F / 200°C). Clean and oil the grates to prevent sticking.
Grill chicken skewers for 4-5 minutes without moving them to get grill marks. Flip, brush with more glaze, and cook for another 4-5 minutes until internal temperature reaches 165°F.
Thread pineapple chunks onto separate skewers or add to chicken skewers if space permits. Grill for 1-2 minutes per side until charred and juicy.
Remove skewers from grill. Brush with a final layer of warm glaze and sprinkle with toasted sesame seeds. Serve immediately.

Notes

Soak wooden skewers in water for at least 20-30 minutes to prevent burning. Do not overcrowd the grill; cook in batches if necessary. Brush glaze on during the last 2 minutes of cooking to prevent sugar from burning. Chicken should reach an internal temperature of 165°F.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Asian

Nutrition

Serving Size: 3 skewers per servin
Calories: 280
Sugar: 18
Sodium: 650
Fat: 8
Saturated Fat: 1
Carbohydrates: 22
Fiber: 2
Protein: 25

Keywords: grilled chicken, teriyaki, pineapple, skewers, weeknight dinner, quick meals, easy recipes, summer grilling