Teriyaki chicken kebabs are your perfect combination of sweet, savory, and nutritious. Packed with lean protein, vibrant vegetables, and juicy pineapple, every bite delivers a medley of flavors and textures that feels indulgent, yet supports your wellness goals. These kebabs are naturally gluten-free, low in calories, and brimming with essential nutrients.

We created this recipe as a go-to for healthy weeknight grilling. By balancing bold, umami-rich teriyaki sauce with wholesome, whole-food ingredients, we’ve ensured this dish is both flavorful and nourishing. These grilled teriyaki chicken skewers are quick to make, easy to customize, and versatile enough for any dietary need—perfect for meal preppers and busy families alike.

Why This Teriyaki Chicken Kebabs Recipe Is Good for You

High-quality protein: Lean chicken breast supports muscle growth and recovery while keeping this dish light.
Rich in vitamins: Pineapple is loaded with vitamin C for immune support, while bell peppers provide an extra boost of antioxidants.
Gut-friendly: Coconut aminos in the no-soy teriyaki sauce are a gluten-free soy sauce alternative that supports digestive health.
Low-calorie and nutrient-dense: At just 270 calories per serving, this recipe remains satisfying without excess calories.

Wholesome Ingredients for This Teriyaki Chicken Kebabs

The key to making the best teriyaki chicken recipe lies in the ingredients. Here’s what makes this dish shine:

Chicken breast: Lean and protein-packed, chicken breast provides the foundation for these kebabs. For a juicier option, swap in chicken thighs.
Fresh pineapple: Pineapple adds natural sweetness and a juicy burst of flavor. Fresh cuts are ideal, but canned pineapple (drained) can work in a pinch.
Bell peppers: Rich in vitamins A and C, they add vibrant color and crunch to these easy pineapple kebabs.
No-soy teriyaki sauce: A healthier take on traditional teriyaki, this sauce is free of refined sugar and soy, making it perfect for gluten-free and paleo diets.

Teriyaki Chicken Kebabs at a Glance

Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: 4 (about 7-8 kebabs)
Difficulty: Easy

Teriyaki Chicken Kebabs Ingredients

1 ¼ pound boneless, skinless chicken breasts, cut into 1-inch pieces (may substitute chicken thighs, pork chops, or pork loin)
2 cups fresh pineapple, peeled and cut into 1-inch cubes (about ½ of a small pineapple)
2 medium sweet bell peppers, any color, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces
1 teaspoon avocado oil or olive oil
Fine salt and black pepper
Metal or wooden skewers (soak wooden skewers in water for 30 minutes before grilling)
½ cup Primal Kitchen No-Soy Teriyaki Sauce
2 tablespoons coconut aminos
1 tablespoon avocado oil or olive oil

How to Make Teriyaki Chicken Kebabs

In a small bowl, whisk together the no-soy teriyaki sauce, coconut aminos, and olive oil.
Add ⅓ cup of the sauce mixture to the chicken, coating evenly. Reserve the remaining sauce for basting and serving.
Refrigerate the chicken to marinate for 15 minutes while you prepare the vegetables and preheat the grill.
Chop the pineapple, bell peppers, and onion into 1-inch pieces. Toss the vegetables in a bowl with olive oil, and season with salt and pepper.
Preheat your grill to 450°F for indirect heat.
Thread the chicken, pineapple, bell peppers, and onions onto skewers, alternating to create a balanced mix of flavors and textures.
Brush the assembled kebabs with 2 tablespoons of the reserved sauce.
Place the skewers on the grill and cook for 8 minutes on one side. Flip and cook for an additional 5-7 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Remove from the grill and serve hot with the remaining sauce on the side.
Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the chicken separate from the veggies and pineapple to prevent sogginess.

How to Customize This Teriyaki Chicken Kebabs Recipe for Your Diet

Low-carb or keto: Use additional low-carb veggies like zucchini or mushrooms, and avoid pineapple.
Vegan option: Swap the chicken for tofu cubes or hearty portobello mushrooms for a plant-based twist.
Higher protein: Double the chicken and reduce the amount of pineapple and vegetables per skewer.
Nut-free: This recipe is naturally nut-free—no substitutions needed!

Our Team’s Tips for the Best Teriyaki Chicken Kebabs

Stick soaking: If you’re using wooden skewers, soak them for at least 30 minutes to prevent burning on the grill.
Even cuts: Chop all ingredients into uniform pieces to ensure even cooking.
Don’t over-marinate: 15-20 minutes is plenty for chicken breast; too long can make it mushy.
Use a meat thermometer: Ensure your chicken is perfectly cooked at 165°F for food safety and tenderness.
Batch cooking: Make extra kebabs for meal prep—they reheat beautifully!

Common Questions About Teriyaki Chicken Kebabs

Can I bake instead of grilling?

Yes! Bake the skewers at 425°F on a parchment-lined baking sheet for 20-25 minutes, turning halfway through, until the chicken is cooked through.

Is this recipe gluten-free?

Absolutely. The coconut aminos and no-soy teriyaki sauce make this a naturally gluten-free dish.

What’s the best substitution for pineapple?

If pineapple isn’t your thing, try mango chunks for a similar sweetness or even zucchini for a veggie alternative.

Can I make the sauce from scratch?

Yes, mix ½ cup coconut aminos, 2 tablespoons water, 1 tablespoon sesame oil, 1 teaspoon garlic powder, and ½ teaspoon ground ginger for a homemade no-soy teriyaki sauce.

What’s the secret to juicy chicken?

Marinating the chicken and grilling over indirect heat helps retain the moisture and tenderness.

These teriyaki chicken kebabs are an incredible addition to your healthy eating rotation. Packed with flavor and nutrition, they’re bound to become a family favorite. What’s your go-to grilling recipe? Let us know in the comments!