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Teriyaki Chicken Skewers

featured in Skewers 4 Ways


for 4 skewers

  • 1 lb
    boneless, skinless chicken thighs, cut into 1-inch cubes (455 g)
  • 1 cup
    soy sauce (240 mL)
  • ¾ cup
    brown sugar (165 g)
  • 1 tablespoon
    sesame seed
  • ¼ cup
    green onion, chopped (25 g)
  • 1 pineapple, diced into 1-inch cubes


  • 4 skewers bamboo skewer, soaked in water for 20 minutes
    Calories 333
    Fat 10g
    Carbs 30g
    Fiber 0g
    Sugar 26g
    Protein 32g

Estimated values based on one serving size.



  1. Preheat grill to medium heat.
  2. Combine the chicken, soy sauce, brown sugar, sesame seeds, and green onions, stirring until evenly coated.
  3. Chill and marinate for at least 2 hours.
  4. Slide a piece of chicken down the skewer, alternating with the pineapple, until there is a 1-inch gap on the top of the skewer.
  5. Repeat with the remaining chicken, pineapple, and skewers.
  6. Grease the surface of the grill by rubbing the grates with tongs and an oiled paper towel.
  7. Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway. Brush the skewers with the leftover marinade during grilling, if desired.
  8. Enjoy!




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