Grilled Pineapple Teriyaki Chicken Skewers
Juicy chicken breast chunks and sweet pineapple grilled over open fire, glazed in sticky teriyaki sauce for a bright, crowd-pleasing dinner perfect for summer nights.
Equipment
- Grill grate or portable grill
- Metal or soaked wooden skewers
- Tongs
- Basting brush
Ingredients
- 1 1/2 lbs boneless, skinless chicken breast cut into 1 1/2-inch pieces
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp brown sugar
- 1/2 cup teriyaki sauce plus more for brushing
- 2 cups fresh pineapple chunks
- 1 large red bell pepper cut into chunks
- 1 tbsp sesame seeds for garnish
- 2 scallions sliced, for garnish
Instructions
- In a bowl or zip bag, combine chicken, soy sauce, sesame oil, brown sugar, and 1/4 cup teriyaki. Marinate 15–30 minutes in the cooler.
- Thread chicken, pineapple, and bell pepper onto skewers.
- Grill skewers over direct campfire heat, turning and basting with extra teriyaki, about 14–18 minutes until chicken is cooked through and charred in spots.
- Sprinkle with sesame seeds and scallions. Serve hot with extra sauce.
Notes
Soak wooden skewers in water 30 minutes before grilling to prevent burning. Marinate chicken in the cooler during the day for maximum flavor.