Can I make the marinade ahead of time?

Yes — reduce it up to 3 days ahead and keep it covered in the fridge. Just bring it to room temp before pouring it over the chicken.

Do I need to soak wooden skewers?

Yes, soak wooden skewers in water for at least 30 minutes before grilling so they don't char and snap over direct heat.

Can I make these in the oven?

Yes — broil on high, 4-5 inches from the heat, flipping and basting every few minutes until cooked through, about the same 8-10 minutes total.

What should I serve with teriyaki chicken skewers?

Steamed rice is the classic move, but they're just as good over a quick cucumber salad or alongside grilled corn.

Teriyaki Chicken Skewers with Pineapple & Red Onion

Name: Teriyaki Chicken Skewers with Pineapple & Red Onion
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Japanese
Ingredients: ½ cup mirin; ½ cup sake; ¼ cup soy sauce; 2 garlic cloves, minced; 1 tbsp ginger, finely grated; 2 lbs chicken breast or tenders, cut into 1.5-inch chunks; 1 red onion, cut into 1-inch pieces; 1 medium pineapple, cut into 1-inch cubes; 15 shishitos (optional); Wooden or metal skewers (if wooden, soak in water 30 minutes)

Description

Grilled chicken, pineapple, and red onion skewers basted in a homemade mirin-soy teriyaki marinade. Glossy, sticky-sweet, and ready for the grill in under an hour.

Ingredients

Units Scale

1/2 cup mirin
1/2 cup sake
1/4 cup soy sauce
2 garlic cloves, minced
1 tbsp ginger, finely grated
2 lbs chicken breast or tenders, cut into 1.5-inch chunks
1 red onion, cut into 1-inch pieces
1 medium pineapple, cut into 1-inch cubes
15 shishitos (optional)
Wooden or metal skewers (if wooden, soak in water 30 minutes)

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Instructions

Bring the mirin, sake, and soy sauce to a boil in a medium saucepan; reduce until about ¾ cup remains. Cool completely.
Pour the marinade over the chicken and refrigerate at least 30 minutes.
Prepare a grill for medium-high heat. Remove the chicken with a slotted spoon, reserving the marinade for basting.
Thread chicken, red onion, pineapple, and shishitos (if using) onto skewers.
Grill 4-5 minutes per side, basting often, until cooked through. Serve over rice, garnished with sesame seeds and scallions.

Notes

Substitutions: No mirin? Use ¼ cup rice vinegar plus 1 tablespoon sugar. No sake? Dry sherry works, or use extra mirin plus a splash of water. No fresh ginger? ½ teaspoon ground ginger will do. No shishitos? Sub bell pepper chunks or zucchini coins.

Variations: Swap chicken for shrimp or salmon (grills in half the time). Add a teaspoon of chili garlic sauce to the marinade for heat. No grill? Broil on high, 4-5 inches from the heat, flipping and basting the same way.

Storage: Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a covered skillet or microwave to 165°F. Freeze the chicken (off the skewers) up to 2 months; skip freezing the pineapple.

Equipment: A grill, metal or soaked wooden skewers, a silicone basting brush, a saucepan for the marinade, and an instant-read thermometer.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Grilling
Cuisine: Japanese