Grilled Chicken & Pineapple Skewers w/Homemade Teriyaki Sauce {Gluten-free}

Summer = BBQ = Happiness.  It’s a fact.

I simply love BBQing.  And homemade sauce is definitely where it’s at… a much preferred method to store-bought when possible.  You know exactly what you’re getting… no weird secret ingredients no one can pronounce!  This sauce is a bit intense in large doses, but I imagine no one here is planning on eating it from the spoon anyway; as a marinade for the chicken and light sauce for grilling, it’s just right.  :)

I used to shy away from grilling pineapple with chicken.  Not because I don’t like the taste… I love it.   But because one day eons ago I made kabobs that turned out… well just plain weird really.  I quickly realized the mistake was marinating the pineapple in with the chicken.  The acids and sugars from the pineapple created a mushy starchy quality that kinda killed the chicken.  But marinate that chicken on its own and it’s amazing… trust me on this one.  Then that sauce is smothered over it all just at the end and it’s just oh so good.  Great eaten on the spot, great as leftovers.  Serve with rice and a small cucumber salad and you’ll have a meal bound to please any and all!

If you’re one of those who are intimidated by grills, this is a perfect way to get in there and try… you just lay them on there, close the lid, and then let them cook for about 12 minutes.  Turn them half way through… you’ll see beautiful grill marks that’ll make you so proud of yourself!  If you don’t have a grill, no worries… broil them instead.  Same concept, more or less.  Though I am always partial to grilling when possible :)

Makes 8-10 skewers


for the sauce…

1/2 cup tamari or Coconut Aminos (both good subs for soy sauce)

2 tsp grated fresh ginger

2 tsp grated fresh garlic (approx. 2 cloves)

1/4 cup coconut sugar (or light brown sugar if preferred)

3 tbsp mirin (rice cooking wine)

2 tbsp honey (I use raw)

1 tsp sesame oil

1/2 cup water mixed with 2 tsp arrowroot starch (a sub for cornstarch)

for the skewers…

8-10 skewers (soaked in water, if wood)

2 skinless/boneless chicken breasts

1/2 fresh pineapple

1/2 large red bell pepper

1/2 large green bell pepper

1/2 onion (yellow, sweet, red, etc)

Grate ginger
Alternatively, you can mince if you prefer

Grate garlic

Add ginger and garlic along with sugar, honey, mirin, tamari (or aminos) and sesame oil into a small saucepan

In a small glass/bowl, stir together water and starch, until smooth and milky

Add the starch mix to the sauce (this helps to thicken it just slightly)

Turn heat to medium and let sauce come to a boil

Cook the sauce for a few minutes at a slow boil…
Then remove from heat to let cool
As it cools, the sauce will thicken just a bit- with only 2 tsp starch, it won’t be too much… the sauce should still be… well, saucy (if you happen to want it thicker, add more starch)

Let the sauce sit/cool while you begin prepping the chicken…

Cut chicken into bite-size pieces (I like mine on the larger side of bite-size)

Place chicken pieces into a large Ziploc bag
(If you don’t have one, a Tupperware will work fine)

Add about 3/4 cup to 1 cup sauce to the bag

Zip up/seal and then refrigerate to marinate while you prep the rest
Pour the rest of the sauce into a small bowl to use during the grilling process
For now, you can set it aside :)

Now to get the veggies and pineapple ready…

Chop the onion, red pepper, and green peeper into similar-sized pieces…
Chop the pineapple up into chunks that are about the same size as the peppers and onions
Now you can start assembling…
Get that chicken out and start skewering
Order them however you want… just get some of everything on each stick!
Keep skewering until everything is used up
 (Ideally, the chicken should be at room-temp before you start grilling…
in the short amount of time that it was in the fridge, it shouldn’t be too cool anyway,
but if it is, allow the prepped skewers to sit a bit at room temp before grilling)

Preheat your grill to medium heat- brush, clean, oil and do whatever else you need!

Place the skewers directly over the heat

Cook them for about 12-15 minutes total, turning them about half way through
To get those nice grill marks, you want to let them grill without
moving them… besides the turning half way through :)
After you’ve turned them, get that sauce and slather it over the grilled side of the skewers- you can wait until they’re done and then sauce them if you’d like, but I prefer to do it while they’re still on the grill.
As noted in the intro, the sauce is a bit intense in extra large doses, so brushing it on while on the grill allows for it to lightly coat them without drenching them in it :)
Give them one more brushing of sauce before taking them off the grill… one last coat of love

And then plate… serve with rice and if you’d like, a little

cucumber salad with seasoned rice vinegar, red onion, and sesame seeds :)


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About Me

Hi, I'm Natalie! I like to cook, eat, and adventure. I live in a little home with an itty-bitty kitchen, a crazy feline, and a very hungry boyfriend. Lots of cooking and devouring goes down here. Farmer's markets inspire me, as do the seasons and travel. I create simple recipes using wholesome real food. Enjoy!

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