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Teriyaki Chicken on a Stick
5 from 15 votes

Teriyaki Chicken on a Stick

Teriyaki Chicken on a Stick combines bite-sized cubes of chicken thigh with pineapple chunks, marinated in a balanced sauce of soy, mirin, sake, and ginger. The chicken soaks up the marinade, then is skewered with pineapple pieces before baking, creating tender, flavorful meat with a glossy teriyaki glaze and a subtle sweetness from the pineapple. Sesame seeds and green onions add a fresh touch on top. This dish suits a casual meal or a summer barbecue, with a marinade that provides both moisture and characteristic teriyaki flavor.

Prep Time
20 mins
Cook Time
20 mins
Servings: 15 sticks
Calories: 111 kcal
Course: Appetizer
Cuisine: Japanese

Ingredients

  • 0.8 lb chicken thigh 360g skinless, boneless cut into 1 inch cubes. (The size of the chicken pieces will impact the cooking time so if you make them too big/ small, they may be undercooked or overcooked.)
  • 0.7 lb pineapple Cubed. (About 317g) You can use fresh or canned- the canned would make the chicken skewer sweeter. Use 2 to 3 pieces per teriyaki chicken satay, which amounted to 0.7lb for me (just about 1 can of pineapple cubes, minus 2-3 pieces that I snacked on.) If you don't have any on hand, just omit it or substitute with cut bell peppers.
Sauce Ingredients
  • 3 Tablespoons sake
  • 3 Tablespoons mirin Do not omit. This is crucial to give the characteristic teriyaki glaze and flavor.
  • 3 Tablespoons soy sauce light
  • 3 Tablespoons brown sugar Can substitute with white sugar
  • 1 inch ginger peeled and grated: we will use both the juice and the grated ginger flesh in the marinade. The easiest way to peel ginger is to use the back of a spoon, fresh
  • 3 Tablespoons sesame oil Omit if you don't have it.
  • ½ Tablespoon honey To add to the boiled marinade and use to baste the skewers, to give them a nice char. See recipe post (Step by Step Instructions) for the difference in color between basted and unbasted chicken sticks.
  • 2 Tablespoons pineapple brine If using canned pineapple. If not, omit or substitute with a tiny amount of rice vinegar.
Garnish
  • ½ Tablespoon sesame seeds Lightly toasted. Omit if you don't have them, but they do add a nice burst of freshness.
  • 1 prig green onions sliced. Also known as spring onions and scallions- click here for green onion substitutes.

Instructions

    Cup of Yum
  1. Pre-heat the oven to 400F/ 200C
  2. Mix the sauce ingredients- mirin, sake, soy sauce, sesame oil, sugar, and grated ginger- till the brown sugar has dissolved.
  3. Add the sauce ingredients to a Ziplock Bag large enough to hold the chicken. Add the 1 inch chicken cubes to the sauce. Remove the air from the bag, seal tightly, and flip a few times so that the chicken is all covered with the sauce.
  4. The chicken needs about 15-20 minutes to reach room temperature, and we'll let the meat marinade in the sauce for that time. (Don't cook cold chicken straight out of the fridge or it'll be tough.) Ideally, turn the bag every 5 minutes.
  5. Whilst the chicken is marinating, soak or wet the skewers and prepare the cubed pineapples. (If using canned pineapple, you don't want them larger than the chicken pieces.)
  6. After 15 minutes, start skewering the chicken and pineapple. Use about 2-3 pineapples per skewer. (There should be the same amoutn or more chicken than pineapple on each stick)
  7. Place the sticks on the prepared baking sheet, ensuring there's a gap in between each. (We don't want them to steam!) Bake for 20-25 minutes, till the internal temperature at the thickest part of the meat is 165ºF (75ºC).
  8. Whilst the chicken is cooking, transfer the marinade to a pot and boil till reduced to about half. (As the raw chicken was in it, it's crucial that you boil it well to kill all the germs.) After reducing, stir in ½ Tablespoon of honey.
  9. To give the chicken a nice char, take it out of the oven 1-2 minutes early (i.e. after 18 minutes or so), lightly glaze with the thickened sauce then return to the oven for 1- 2 minutes. (Keep an eye on it to ensure it doesn't burn.)

Notes

  • Soak wooden skewers in water for at least 30 minutes before grilling to prevent catching fire.
  • Cut chicken into uniform 1-inch cubes to ensure even cooking and avoid under or overcooking.
  • If pineapple is unavailable, substitute with bell peppers or omit for a milder flavor.
  • Mirin and sake are essential in the marinade for authentic teriyaki flavor; do not omit them.
  • Use canned pineapple for extra sweetness, and save 2 tablespoons of pineapple brine for the marinade when available.
  • Toast sesame seeds lightly to enhance their flavor before garnishing.

Nutrition Information

Calories 111kcal (6%) Carbohydrates 7g (2%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 3g (15%) Trans Fat 0.02g (1%) Cholesterol 24mg (8%) Sodium 247mg (10%) Potassium 90mg (2%) Fiber 0.4g (2%) Sugar 5g (10%) Vitamin A 39IU (1%) Vitamin C 10mg (11%) Calcium 11mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 15 sticks

Amount Per Serving

Calories 111

% Daily Value*

Calories 111kcal 6%
Carbohydrates 7g 2%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Trans Fat 0.02g 1%
Cholesterol 24mg 8%
Sodium 247mg 10%
Potassium 90mg 2%
Fiber 0.4g 2%
Sugar 5g 10%
Vitamin A 39IU 1%
Vitamin C 10mg 11%
Calcium 11mg 1%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.