These Grilled Chicken Teriyaki Skewers are a solid choice when you want dinner on the table without heating up the kitchen. Quick to prep and fast to cook they’re kind of the perfect grilled dinner.

Chicken skewers are a backyard grilling classic for a reason! The teriyaki adds that sweet-savory glaze that everyone even kids love. The combination of chicken, pineapple, and bell pepper is fresh and yet familiar. Add the cherries in the marinade for a little fun, or skip them if you’re keeping things simple or they’re out of season.

They’re ideal for a relaxed summer dinner or a casual weekend get-together. Or gear up and take them in their marinade to a cookout with a grill.

Close-up of grilled chicken teriyaki skewers showing charred edges and juicy vegetables.

No grill? No problem!

These cook up just as well in the oven or air fryer. So no grill? No Problem!

For the oven:
place the skewers on a lined baking sheet and bake at 425°F for about 18 to 20 minutes, flipping once.

For the air fryer:
work in batches at 400°F for about 12 to 14 minutes, turning halfway through for even browning.

Prepare The Wooden Skewers

Soaking wooden skewers in water is key to keeping them from catching on fire on the grill while cooking. Toss the skewers in a shallow pan of water and let them sit for about 20 to 30 minutes while your chicken marinates. Or you can just put them in a deep jar of water. Whatever works.

What You Need to Make Grilled Chicken Teriyaki Skewers

Planning your meals ahead means fewer last-minute store runs and more money saved because you never just buy ONE thing you forgot. These ingredients are easy to keep on hand, and once you’re ready to cook, everything comes together fast.

boneless skinless chicken breasts
teriyaki marinade
garlic
pitted bing cherries (optional)
red pepper flakes (optional)
wooden skewers
red bell pepper
onion
canned or fresh pineapple chunks

You can skip the cherries if needed—they’re a nice extra but not required.

You can use some fresh teriyaki sauce and brush it on the skewers in the last couple minutes of grilling.

Want more heat? Add more red pepper flakes or a splash of sriracha to the marinade.

Got Leftovers?

Store any leftovers in the fridge in an airtight container for up to 3 days. Reheat in the microwave or air fryer until warmed through, or serve cold over salad for a quick lunch.

Grilled Teriyaki Chicken Skewers

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Prep Time: 10

Cook Time: 15

Marinate Time: 3

Total Time: 25

Servings: Skewers

Calories: 176kcal

Sweet, savory, and perfectly grilled—these teriyaki chicken skewers are a summer favorite that work just as well over rice or a salad.

Print Recipe

Ingredients

For the Chicken:

2 lbs boneless skinless chicken breasts cut into cubes
¾ cup teriyaki marinade
2 cloves garlic minced
½ cup pitted Bing cherries optional
Dash red pepper flakes optional

For the Skewers:

Wooden skewers soaked in water for 20 minutes
1 red bell pepper cut into large pieces
½ large onion quartered
2 cups canned pineapple chunks

Instructions

In a large bowl or zip-top bag, combine chicken, teriyaki marinade, garlic, cherries (if using), and red pepper flakes
Cover and refrigerate for at least 30 minutes, ideally 2–3 hours for maximum flavor
Preheat your grill to medium-high heat
Thread the marinated chicken, bell pepper, onion, and pineapple onto soaked skewers, alternating ingredients
Grill the skewers for 10–15 minutes, turning halfway, until the chicken is fully cooked and has a slight char
Serve hot—great over rice, on greens, or straight off the stick!

Notes

Soaking wooden skewers prevents them from burning on the grill.
If you’re skipping the cherries, add an extra tablespoon of marinade for moisture.
These skewers are also great with zucchini or mushrooms added in.