Grilled Teriyaki Chicken Skewers

Juicy chicken glazed in sweet teriyaki sauce, wrapped in smoky bacon, and grilled alongside golden pineapple makes these skewers one of my all-time summertime favorites. Every bite is packed with savory flavor and just a hint of caramelized sweetness. If you love grilling and crave something extra special for your next get-together, these grilled teriyaki chicken skewers are sure to impress your friends and family.

I started making these when my kids became obsessed with anything pineapple. It was an instant hit and they now beg to help make the skewers every time we grill.

Ingredients

• Boneless skinless chicken thighs: for the juiciest texture and rich flavor look for thighs that are evenly trimmed and plump
• Thin-cut bacon: for quick crisping and easy wrapping choose bacon with a good fat-to-meat balance
• Fresh pineapple: for bright sweetness use a fragrant ripe pineapple with golden flesh
• Teriyaki sauce: for a glossy glaze and savory-sweet kick thicker sauces cling best look for one with real ginger and garlic

• If you want to up the flavor even more try adding your favorite veggies like crisp bell pepper or red onion to the mix for color and crunch.

Step-by-Step Instructions

Cut and Prepare Chicken:

Slice chicken thighs into bite-sized one and a half inch pieces and pat them completely dry with paper towels. Removing moisture helps bacon crisp up and gives you a good sear.

Prepare Bacon:

Stretch each bacon slice gently on a board to thin it out and avoid shrinkage on the grill. Cut into thirds or halves depending on the thickness of your bacon.

Assemble Skewers:

Wrap a piece of bacon snugly around a chunk of chicken. Thread onto a skewer followed by a chunk of pineapple. Alternate chicken bacon and pineapple until the skewer is full leaving a bit of space at each end for easy flipping.

Marinate Skewers:

Lay the built skewers in a shallow baking dish. Drizzle generously with teriyaki sauce reserving a quarter cup for basting later. Gently cover and refrigerate anywhere from four to eight hours. The longer they marinate the deeper the flavor.

Preheat the Grill:

Heat your grill to medium-high about three hundred seventy five degrees. Oil the grates well or use a grill pan if you prefer easy cleanup.

Grill and Baste:

Lay skewers in a single layer. Brush with reserved teriyaki sauce. Grill for about seven minutes until bacon starts to crisp. Flip each skewer gently baste again and grill another seven minutes or until chicken is cooked through to one hundred sixty five degrees and bacon is caramelized.

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I always look forward to the moment when the aroma of grilling pineapple fills the yard. Fresh pineapple brings such brightness to these skewers and I am convinced it makes the whole dish next level. My family loves gathering around to build their own skewers together and we make a memory every time.

Storage Tips

Leftover skewers keep well in the fridge for up to three days. I recommend wrapping them tightly in foil. For longer storage freeze them after cooking or before grilling just thaw in the fridge before reheating. Reheat in the oven or on a grill pan to keep bacon crisp.

Ingredient Substitutions

You can use chicken breast for a lighter bite but I do find chicken thighs turn out moister especially for grilling. If you cannot find fresh pineapple canned chunks will work in a pinch just drain them well to avoid excess liquid. Swap in turkey bacon for a leaner option but watch carefully since it cooks faster.

Serving Suggestions

These skewers are a hit on their own especially with a little extra teriyaki glaze for dipping. I like pairing them with a simple green salad or some fluffy steamed rice. They are also great with grilled corn or a crunchy cabbage slaw for a complete picnic plate.

Cultural Context

Teriyaki sauce is a classic Japanese American flavor profile that ingeniously blends salty sweet and umami. By adding bacon and pineapple to these skewers we are celebrating how grilling traditions evolve deliciously across cultures. This sweet and smoky combo truly brings people together.

Frequently Asked Questions

→ What type of chicken is best?

Boneless, skinless chicken thighs work best, providing juicy, flavorful bites. Breast can be substituted, but thighs stay moist during grilling.

→ How do I keep the bacon from shrinking?

Gently stretch the bacon before wrapping it around the chicken to minimize shrinking and ensure full coverage during grilling.

→ Can I prepare these ahead of time?

Yes, assemble and marinate the skewers up to 8 hours in advance, keeping them refrigerated until ready to grill.

→ What vegetables can I add to the skewers?

Bell peppers and onions can be threaded between chicken and pineapple for extra color and flavor.

→ Is it possible to bake instead of grill?

Absolutely. Bake at 400°F until the chicken is cooked and bacon is crisp, turning once and basting as needed.