Description
These Hawaiian Grilled Teriyaki Chicken Pineapple Skewers feature juicy marinated chicken thighs paired with sweet pineapple chunks and colorful vegetables, all glazed with a homemade teriyaki sauce. Perfect for a summer BBQ or a quick weeknight dinner, these skewers are packed with vibrant flavors and easy to prepare.
Ingredients
Scale
Protein 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 ½-inch rounds or half-moons)
Marinade and Sauce
- 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 or ½ teaspoon ginger powder)
- 1 tablespoon ketchup (or 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, honey, fresh lime juice, smoked paprika, minced garlic, sesame oil, minced ginger, and ketchup (or cornstarch slurry) until well combined to create the teriyaki marinade.
- Marinate the Chicken: Add the chicken thigh pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 10 minutes to allow flavors to penetrate the meat.
- Prepare the Skewers: Thread the marinated chicken pieces onto skewers, alternating with pineapple chunks, red onion, green bell pepper, red bell pepper, and zucchini slices for a colorful presentation.
- Preheat the Grill: Heat your grill to medium-high heat, around 400°F (200°C), to get it ready for cooking.
- Grill the Skewers: Place the skewers on the grill and cook for about 15 minutes, turning every 3 to 4 minutes to ensure even cooking. Baste with any remaining marinade during grilling to enhance flavor and keep the chicken juicy.
- Check for Doneness: Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption. Vegetables should be tender and slightly charred.
- Serve: Remove the skewers from the grill and let them rest for a few minutes. Serve hot and enjoy your Hawaiian Grilled Teriyaki Chicken Pineapple Skewers!
Notes
- Use fresh pineapple for best flavor and texture; canned pineapple can make the skewers too soft.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- If you prefer a thicker glaze, use the cornstarch slurry in place of ketchup.
- These skewers can be prepared ahead of time by marinating the chicken and chopping vegetables the night before.
- For a gluten-free version, use tamari instead of soy sauce.
- Cooked skewers can be stored in the refrigerator for up to 2 days.
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
