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Flavorful Grilled Teriyaki Chicken Thigh Skewers Recipe with Pineapple and Bell Pepper for Easy Summer BBQ

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Juicy chicken thighs marinated in a sweet and tangy teriyaki glaze, grilled with fresh pineapple and colorful bell peppers for a perfect summer BBQ dish.

Ingredients

Scale
  • ½ cup (120 ml) soy sauce
  • ¼ cup (50 g) brown sugar
  • 3 cloves fresh garlic, minced
  • 1 tablespoon fresh ginger, grated
  • ⅓ cup (80 ml) pineapple juice
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil (optional)
  • ¼ teaspoon red pepper flakes (optional)
  • 1.5 lbs (700 g) boneless, skinless chicken thighs
  • 1 cup (165 g) fresh pineapple chunks
  • 2 medium bell peppers (mixed colors), cut into 1.5-inch pieces
  • 2 stalks green onions (optional), cut into 1-inch pieces
  • Wooden skewers, soaked in water for 30 minutes

Instructions

  1. Prepare the marinade by whisking together soy sauce, brown sugar, minced garlic, grated ginger, pineapple juice, rice vinegar, sesame oil, and red pepper flakes until sugar dissolves.
  2. Cut chicken thighs into 1.5-inch chunks and marinate in the prepared marinade for at least 30 minutes, ideally 2 hours, reserving some marinade for basting.
  3. Chop bell peppers into 1.5-inch pieces and pineapple into chunks; slice green onions if using. Soak wooden skewers in water for at least 30 minutes.
  4. Thread chicken, pineapple, and bell pepper alternately onto skewers, starting and ending with chicken, leaving space between pieces.
  5. Preheat grill to medium-high heat (375°F to 400°F) and oil the grates to prevent sticking.
  6. Grill skewers for 6-7 minutes per side, basting occasionally with reserved marinade, until chicken reaches 165°F internal temperature and vegetables are caramelized but not mushy.
  7. Let skewers rest for 5 minutes before serving.

Notes

Soak wooden skewers for at least 30 minutes to prevent burning. Avoid overcrowding skewers to ensure even cooking and proper charring. Use a brush to baste marinade to control flare-ups. Preheat grill to medium-high heat for best results. Let skewers rest after grilling to lock in juices. For gluten-free, substitute soy sauce with tamari. For dairy-free, no changes needed. Oven-baking alternative: bake at 425°F for 15-20 minutes, turning halfway.

Nutrition

Keywords: grilled chicken skewers, teriyaki chicken, pineapple skewers, summer BBQ, easy grilling recipe, chicken thigh recipe, teriyaki marinade

Find it online: https://sweetstirring.com/flavorful-grilled-teriyaki-chicken-thigh-skewers-recipe-with-pineapple-and-bell-pepper-for-easy-summer-bbq/