Description
Tender chicken marinated in teriyaki and pineapple juice, skewered with grilled fruits and vegetables for a sweet-tangy, umami-packed dish. Ideal for summer or quick meals, this recipe balances tropical flavors with charred veggie perfection in 30 minutes.
Ingredients
4 large chicken breasts (bite-sized)
1 tsp kosher salt (fine grind)
1/2 tsp black pepper (cracked)
1 cup teriyaki sauce
1/4 cup pineapple juice
1 medium pineapple (fresh, cut into chunks)
2 bell peppers (any color)
1 bunch scallions (green parts, cut into 1-inch)
Sesame seeds (to taste)
Parsley/cilantro (to taste)
Instructions
Combine chicken chunks, salt, pepper, 3/4 cup teriyaki sauce, and pineapple juice in a bowl
Toss until chicken is fully coated
Cover and refrigerate 20 minutes to 2 hours
Soak wooden skewers (if using) 20–30 minutes
Cut pineapple and bell peppers into bite-sized pieces
Thread marinated chicken, pineapple, peppers, and scallions onto skewers
Grill over medium-high heat 10–12 minutes (8–10 minutes per side) until chicken reaches 165°F (74°C)
Brush with remaining teriyaki sauce during last 2 minutes of grilling
Sprinkle with sesame seeds and herbs before serving
Notes
Use metal skewers for no prep wait time
Thighs substitute if breasts are unavailable
Use fresh pineapple for optimal texture
Gluten-free teriyaki sauce available for dietary needs
Serve with rice or salad if desired
- Prep Time: 15
- Cook Time: 15
- Category: trends
- Method: Grilling
- Cuisine: American-BBQ fusion
Nutrition
- Serving Size: 1 skewer
- Calories: 320
- Sugar: 20g
- Sodium: 1200mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg