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Teriyaki Chicken Skewers

Teriyaki Chicken Skewers with fresh pineapple, veggies, and the best sweet teriyaki sauce are loaded on a bed of coconut rice and garnished with fresh lime and toasted coconut. 
Course Dinner
Cuisine Chinese, Lebanese, Mediterranean
Keyword Teriyaki Chicken Skewers 3
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 424kcal
Cost $7.82


  • Wooden skewers (See Note 1)


  • 1/2 cup (130g) regular soy sauce
  • 1/4 cup (79g) honey
  • 1/4 cup (56g) 100% pineapple juice
  • 3 tablespoons EACH: olive oil, rice vinegar
  • 2 tablespoons minced garlic (4-6 cloves)
  • 2 tablespoons minced ginger
  • Fine sea salt and freshly cracked pepper
  • 1 tablespoon cornstarch (plus 1 tablespoon water)
  • 1 pound boneless skinless chicken breasts or thighs, cut into 1-1/2 inch chunks
  • 1 cup (121g) cubed red bell pepper
  • 1 cup (150g) cubed red onion
  • 1 and 1/4 cup (200g) cubed fresh pineapple
  • Optional: coconut lime rice (See Note 2)
  • Optional: unsweetened coconut flakes, fresh lime, fresh cilantro or green onions for topping skewers and rice


  • SAUCE: In a small saucepan, whisk together the soy sauce, honey, pineapple juice, olive oil, rice vinegar, minced garlic, minced ginger, and salt and pepper to taste. (I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper; add to personal preference.) Whisk to combine. In a separate small bowl, add the 1 tablespoon cornstarch and 1 tablespoon water. Use a fork to whisk until smooth. While whisking constantly, slowly drizzle the cornstarch mixture into the soy sauce. Bring to boil and cook about 1-3 minutes until the mixture just starts to thicken. Remove from heat and let cool completely.
  • PREP CHICKEN: Cut the chicken into 1-1/2-inch pieces. Place chicken pieces in a large plastic bag or container. Remove 1/2 cup of the cooled teriyaki sauce and reserve for later. Pour the remaining sauce over the chicken and knead to cover and combine. Marinate the chicken in the sauce in the fridge for at least 30 minutes, and up to 8 hours.
  • PREP SKEWERS: Preheat the grill to medium-high heat (400-450 degrees F). Clean and generously oil grates (I drench a paper towel in oil and, holding with tongs, rub over the grates). Thread the chicken on skewers, along with the chunked peppers, chunked red onion, and pineapple chunks, leaving a small space between each item.
  • GRILL: Grill for 8-10 minutes until the meat is cooked to 160 degrees F (carryover heat will take it to 165 degrees F). Remove from the grill and baste (or drizzle) skewers with reserved sauce. Garnish with green onions, cilantro, and unsweetened coconut flakes as desired. Serve with lime wedges. If desired, serve over coconut lime rice (See Note 1).


Note 1: Wooden skewers can burn easily over a hot grill. Soaking them in warm water for 10 to 30 minutes before threading will keep the skewers from burning. Metal skewers are a great alternative. 
Note 2: Coconut Lime Rice
  • 1 cup basmati rice (184g) (other varieties don't cook up as well and become overly mushy)
  • 1 can (13.5oz) full-fat coconut milk
  • 1/2 cup water (101g)
  • 1 large lime (1 teaspoon zest and 2 tablespoons juice)
Combine 1 cup basmati rice, 1 and 1/2 cups full-fat coconut milk, 1/2 cup water, and 1/2 teaspoon fine sea salt (or to taste). Stir and place over high heat. Once boiling, reduce the heat to low and cover the rice with a lid. Allow to simmer for 13-18 minutes, or until liquid is absorbed. Remove from heat, keep covered, and let stand for 10-15 minutes; don't rush or it will be sticky! Fluff the rice with a fork and then add in the zest and juice of one lime. Stir to incorporate.


Calories: 424kcal