Go Back
As spring unfolds and the first hints of summer warmth fill the air, the urge to create vibrant, flavorful dishes becomes irresistible. One recipe that perfectly encapsulates the essence of sunny days and outdoor gatherings is Baked Teriyaki Chicken Pineapple Skewers. This dish is not just a meal; it's a nostalgic journey back to carefree family barbecues where laughter mingled with the smoky aroma of grilled chicken and the sweet fragrance of fresh fruits.

Baked Teriyaki Chicken Pineapple Skewers

Enjoy the taste of summer with Baked Teriyaki Chicken Pineapple Skewers, a delightful combination of juicy chicken thighs, fresh pineapple, and vibrant veggies. This easy-to-make dish captures the essence of outdoor gatherings, making it perfect for weeknight dinners or festive occasions. With a savory teriyaki marinade and the vibrant flavors of grilled pineapple, these skewers are a crowd-pleaser that embodies warm, sunny days. Elevate your culinary experience and creating memorable moments with friends and family.
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch cubes

1 cup fresh pineapple, cut into 1-inch pieces

1/2 cup teriyaki sauce

2 tablespoons honey

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon grated ginger

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 red onion, cut into wedges

Salt and pepper to taste

Wooden skewers, soaked in water for 30 minutes

Instructions
 

Marinate the Chicken: In a medium mixing bowl, whisk together the teriyaki sauce, honey, soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger until well combined. Add the chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes; for enhanced flavor, marinate for up to 2 hours.

    Preheat the Oven: Set your oven to preheat at 400°F (200°C). For easier cleanup, line a baking sheet with aluminum foil or parchment paper.

      Prepare the Skewers: Once the chicken has marinated, retrieve the soaked wooden skewers. Begin assembling the skewers by alternating pieces of chicken, pineapple chunks, red and green bell pepper pieces, and onion wedges. Aim for about 4-5 pieces of chicken per skewer, interspersing the vegetables and pineapple for a colorful and balanced presentation.

        Season the Skewers: After assembling, lightly brush the skewers with any leftover marinade using a basting brush. Season with salt and pepper to your liking for an extra burst of flavor.

          Bake the Skewers: Arrange the assembled skewers on the prepared baking sheet in a single layer, ensuring they do not touch to allow for even cooking. Bake in the preheated oven for approximately 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). For an added touch of flavor and texture, switch the oven to broil and cook the skewers on high for an extra 2-3 minutes to achieve a lovely char.

            Serve: Once cooked, carefully remove the skewers from the oven and allow them to cool for a few minutes. Serve the skewers immediately, drizzled with additional teriyaki sauce and garnished with sesame seeds or finely chopped green onions for a fresh finish.

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4 servings

                Presentation Tips: Serve the skewers on a large platter, with extra teriyaki sauce in a small bowl for dipping. A sprinkle of sesame seeds and fresh herbs will elevate the dish, making it visually appealing and delicious!