Grilled Pineapple Teriyaki Chicken Skewers

There’s nothing quite like standing by the grill on a warm evening, tongs in hand, watching the edges of pineapple turn golden while the smell of sweet teriyaki fills the whole backyard. I first made these for a Fourth of July cookout when I wanted something that felt fancy but took almost no effort — and every single skewer disappeared before the fireworks even started. Now they’re my go-to whenever friends come over, and I always have to double the batch.

aka The Backyard Showstopper Skewers

Ingredients

• 1.5 lbs boneless, skinless chicken breast, cut into 1.5-inch cubes
• 2 cups fresh pineapple, cut into 1-inch chunks
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• ⅓ cup coconut aminos
• 2 tablespoons raw honey
• 1 tablespoon avocado oil
• 1 tablespoon toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated
• 1 tablespoon arrowroot starch mixed with 2 tablespoons cold water
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish
• Wooden or metal skewers (soak wooden ones 30 minutes)

Instructions

1. Make the teriyaki glaze: In a small saucepan over medium heat, combine the coconut aminos, raw honey, avocado oil, sesame oil, minced garlic, and grated ginger. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the garlic is fragrant. Stir in the arrowroot slurry and cook 1 more minute until the sauce thickens enough to coat the back of a spoon. Remove from heat and set aside — it will thicken further as it cools.
2. Marinate the chicken: Place the chicken cubes in a bowl and pour about half the teriyaki glaze over them. Toss to coat evenly. Let marinate at room temperature for 15 minutes (or up to 2 hours in the fridge). Reserve the remaining glaze for basting.
3. Thread the skewers: Alternate chicken, pineapple, bell pepper, and red onion on each skewer. You should get about 8 skewers. Don’t pack them too tightly — leave a small gap between pieces so heat circulates evenly.
4. Preheat the grill: Heat your grill to medium-high, about 400°F (200°C). Clean and oil the grates with a paper towel dipped in avocado oil to prevent sticking.
5. Grill the skewers: Place skewers on the grill and cook for 10-12 minutes total, turning every 3 minutes. Baste with the reserved teriyaki glaze each time you turn. The chicken is done when it reaches an internal temperature of 165°F (74°C) and has nice char marks. The pineapple should be caramelized and golden at the edges.
6. Garnish and serve: Transfer to a platter, drizzle with any remaining glaze, and sprinkle generously with sesame seeds and sliced green onions. Serve immediately alongside steamed jasmine rice or a fresh cucumber salad.

Tips

• For extra caramelization, pat the pineapple chunks dry with a paper towel before threading — less moisture means better char.
• If using a grill pan indoors, preheat it over medium-high for 5 minutes before adding skewers.
• The teriyaki glaze can be made up to 3 days ahead and stored in an airtight jar in the fridge. Warm gently before using.
• Swap chicken for wild-caught shrimp — just reduce grill time to 2-3 minutes per side.