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+ servings
Chicken skewers topped with homemade teriyaki sauce and green onion.
Course Main Course

Grilled Teriyaki Chicken Skewers {Healthy + Simple}

By: Elysia
Servings 8 skewers
These grilled teriyaki chicken skewers are perfect for those easy weeknight meals and summer cookouts! Glazed in a pineapple infused sweet and sticky homemade teriyaki sauce, these kabobs are not only tasty, they're a healthy option too. Great for meal prep and freezer meals! {Dairy-free & gluten-free friendly}
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour

Ingredients
  

For the marinade:

  • 3/4 cup pineapple juice
  • 1 1/2 tablespoons cornstarch
  • 1/4 cup honey
  • 1/3 cup low sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced fresh ginger
  • 2 garlic cloves minced
  • Pinch of red pepper flakes (optional)

For the kabobs

  • 2 pounds skinless boneless chicken breasts cut into 1-inch pieces
  • 8 skewers

To garnish

  • Sliced green onion for serving
  • Toasted sesame seeds

Instructions

  • Combine pineapple juice and cornstarch in a small bowl, whisking until there are no lumps.
  • In a small saucepan over medium-high heat, add remaining marinade ingredients along with the cornstarch and pineapple juice mixture. Bring sauce to a simmer, stirring frequently.
  • Once simmering, reduce heat to medium-low and cook until sauce lightly thickens. Once sauce has thickened up, remove from heat and allow it to cool for several minutes.
  • Once the sauce has cooled, place cubed chicken in a large ziplock bag. Pour half of the sauce over the chicken and gently massage to coat the chicken.
  • Let chicken marinate in the fridge for at least 30 minutes. Place the remaining sauce aside for later.
  • When the chicken is done marinating, evenly divide the cubed chicken between skewers and heat a lightly oiled grill to medium heat.
  • Once the grill is hot, place skewers on grill. Turn the skewers every 3-4 minutes until the chicken is cooked through and the internal temperature reaches 165 degrees, about 16-20 minutes. During the last few turns, brush the chicken skewers with remaining teriyaki sauce.
  • Remove skewers from grill. Serve with chopped green onion and a sprinkle of sesame seeds.

Notes

  • The best chicken to use: You can use boneless skinless chicken breasts or boneless skinless chicken thighs for this recipe. It works well with either!
  • Use metal skewers if possible: I find the metal skewers are better for cooking chicken on the grill. If you opt for wooden bamboo skewers, make sure that you soak them in water for 15 minutes so they don’t catch on fire.
  • Evenly distribute the chicken: Place an equal amount of chicken on each skewer to ensure that they cook evenly on the barbecue. If using wooden skewers, it also prevents them from getting too heavy and breaking.
  • Leftover sauce: If you have extra reserved marinade leftover after basting the chicken, you can drizzle it over the chicken when serving or use it as a dipping sauce. Just make sure it hasn't been exposed to the raw chicken.

Nutrition

Calories: 195kcalCarbohydrates: 10gProtein: 25gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 73mgSodium: 488mgPotassium: 488mgFiber: 1gSugar: 8gVitamin A: 35IUVitamin C: 3mgCalcium: 13mgIron: 1mg
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