Description
Delicious and healthy Teriyaki Chicken Skewers featuring tender marinated chicken breast or thighs grilled to perfection alongside colorful bell peppers, red onions, and pineapple chunks, all coated in a homemade sweet and savory teriyaki sauce. This recipe offers a fresh twist on classic kabobs perfect for a nutritious weeknight dinner or weekend grilling.
Ingredients
Scale
Chicken and Vegetables
- 1-1½ lb chicken breast or thighs, boneless and skinless
- 2 bell peppers, any color
- 1 red onion
- 2-3 fresh pineapple, diced
Teriyaki Sauce
- 1 cup water
- ¼ cup low sodium soy sauce (or coconut amino acids for gluten-free)
- ¼ cup packed brown sugar
- 1½ Tbsp honey (more if desired)
- 3 cloves garlic, minced
- ½ tsp ginger powder (or fresh ginger)
- 1 Tbsp cornstarch (or arrowroot for gluten-free)
- 3 Tbsp water (to make a slurry with cornstarch)
- 1½ tsp red pepper flakes (optional)
- 1½ Tbsp white sesame seeds (optional)
Instructions
- Prepare the Teriyaki Sauce: In a medium saucepan, combine 1 cup water, brown sugar, soy sauce, honey, minced garlic, and ginger powder. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- Thicken the Sauce: In a small bowl, whisk together cornstarch and 3 tablespoons water to create a slurry. Lower the heat on the saucepan and slowly whisk the slurry into the simmering sauce. Continue whisking occasionally until the sauce thickens to your desired consistency, about 3-5 minutes.
- Add Flavor Enhancers: Once thickened, stir in sesame seeds and red pepper flakes, if using. Remove the sauce from heat. If it becomes too thick, thin it with a little water as needed. Let the sauce cool.
- Reserve Sauce Portions: Separate ⅓ cup of the teriyaki sauce for marinating the chicken and set aside another small amount for brushing the skewers during grilling. Reserve leftovers for serving or future use.
- Marinate the Chicken: Cut the chicken into 1 to 1.5 inch cubes. Place in a large container and pour the reserved ⅓ cup teriyaki marinade over the chicken. Mix well to coat and marinate for at least 10-20 minutes, or up to 24 hours in the refrigerator for more flavor.
- Prepare the Vegetables and Skewers: Cut bell peppers, red onion, and pineapple into similarly sized pieces. Thread chicken, vegetables, and pineapple alternately onto skewers.
- Preheat the Grill: Heat grill to medium-high. Reserve ¼ cup of the leftover teriyaki sauce to brush on skewers while cooking.
- Grill the Skewers: Place kabobs directly on the clean grill. Cook for 5 minutes without moving to develop grill marks, then rotate to the next side. Continue cooking and turning occasionally for a total of 12-18 minutes until chicken is cooked through and vegetables are slightly charred.
- Brush with Sauce: Each time you turn the skewers, brush them with the reserved teriyaki sauce to enhance flavor and keep the chicken moist.
- Check for Doneness: Use a digital meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) before removing from grill.
- Serve: Serve the hot teriyaki chicken skewers immediately over rice or alongside your favorite sides with extra teriyaki sauce for dipping or drizzling. Enjoy your flavorful, healthy meal!
Notes
- Use a digital meat thermometer to ensure chicken is cooked safely and not overdone.
- Marinate chicken for longer periods (up to 24 hours) for deeper flavor infusion.
- If the sauce thickens too much upon cooling, stir in a little water to loosen it.
- Use gluten-free soy sauce or coconut aminos to make this recipe gluten-free.
- For a spicier version, increase or add red pepper flakes according to taste.
Nutrition
- Serving Size: 1 serving (approx. 3 skewers)
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg
