Ginger Teriyaki Chicken & Pineapple Skewers

Ginger Teriyaki Chicken & Pineapple Skewers

Recipe and photography by Rachelle at Vivacious Gourmet.


  • 4 chicken breasts Boneless, cut into cubes
  • 1/2 cup Char Crust Ginger Teriyaki
  • 1 medium red onion cut into cubes
  • 3 cups pineapple cut into cubes
  • 2-3 medium bell peppers red, yellow, orange cut into cubes
For the marinade:
  • 1/2 cup tamari
  • 1/4 cup coconut sugar
  • 2 tbsp pineapple juice
  • 3 cloves minced garlic
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp water
  • 1 tbsp cornstarch


  1. In a small pot over medium heat, whisk together tamari, date sugar, pineapple juice, garlic, salt & pepper.

  2. In a small bowl, mix together water and cornstarch. Add to pot and bring the heat up to high. Whisk together until the mixture starts to thicken about 2-3 minutes. Remove from heat and set aside. Save 2 tbsp. of marinade to drizzle at the end. 

  3. Dice chicken into cube sized pieces. Season meat with Char Crust Ginger Teriyaki Dry Rub Seasoning. Dice up bell peppers, red onion & pineapple. Pour the marinade over the chicken and leave in the fridge for 20-30 minutes. Add all of your chicken, vegetables and pineapple on to a skewer. 

  4. Place skewers on medium/ high heat on a BBQ. Grill for 8 minutes, then rotate to cook other side for another 8 minutes or until the meat is cooked through. Remove from the grill. Garnish with fresh parsley or cilantro. Eat and Enjoy!

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