The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Grilled Chicken Skewers Recipe is covered with pineapple teriyaki sauce that takes them to another level. It’s an easy grilling recipe.
You can make this chicken kabob recipe for about $6.09. It makes six servings which work out to be about $1.01 per serving!
For another excellent, kabob recipe try my Grilled Steak Kabobs.
In my opinion, grilling during the summertime is a must. I love the chicken skewers from Costco but wanted to make my version with a delicious pineapple teriyaki twist.
These skewers are grilled to perfection and topped with a delicious Pineapple Teriyaki Sauce that I also use in my Teriyaki Steak Tips recipe.
Brushing the sauce on the chicken during the last minute of cooking creates a caramelized coating on the mouth-wateringly delicious chicken.
These chicken skewers are a great meal option because you can serve them alongside almost anything, from Mac and Cheese to Baked Beans to a Cucumber Tomato Feta Salad.
The possibilities of side dishes that will go with these skewers are almost limitless, making it the perfect meal any time of the year but definitely in the summertime!
Ingredients and Cost
Per Serving Cost: $1.01
Recipe Cost: $6.09
- 3 boneless skinless chicken breasts – $2.99
- 2 Tablespoons olive oil – $0.28
- ½ teaspoon salt – $0.01
- ½ teaspoon ground black pepper – $0.03
- Pineapple Teriyaki sauce – $2.78
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, soak the skewers in a bowl of water for at least 30 minutes before using them.
- Next, preheat the grill to medium-high heat.
- Meanwhile, cut the chicken breasts into 1-inch pieces and toads in olive oil, salt, and pepper.
- Thread the chicken pieces onto the skewers. Grill the skewers, frequently flipping, until the internal temperature is 165 degrees F.
- Finally, within the last minute of cooking, brush the teriyaki sauce over the chicken skewers. Remove from the grill and serve.
- You can use any sauce that you’d like in this recipe. Some ideas are BBQ sauce and teriyaki sauce. I personally love the pineapple teriyaki sauce in my steak tips recipe.
- Instead of boneless skinless chicken breasts, you can use pork tenderloin. Just cook the pork until the internal temperature reads 145 degrees F on an instant-read thermometer.
SERVE: You can keep the grilled chicken skewers at room temperature for about two hours before they need to be refrigerated.
STORE: Cover and store leftovers in the refrigerator for 4-5 days.
FREEZE: Once cooled, remove the chicken from the skewers and place it in an airtight container or freezer-safe Ziploc bag for about two months.
- Bamboo skewers
- Mixing bowl
- Measuring cups and spoons
- Liquid measuring cup
- Pastry brush
- Grilling tools
Cut the chicken breasts into 1-inch pieces. Doing this will ensure the pieces of meat do not fall off the skewer into the grill while cooking.
The temperature of the water does not matter when soaking your skewers. It only matters that you soak them for at least 30 minutes before grilling. Doing this ensures that the wooden skewers do not burn while on the grill.
More Grilling Recipes
- Gas Grill Chicken Breasts
- Strip Steak
- Steak Kabobs
- Grilled Pineapple
- BBQ Chicken
- Teriyaki Chicken Thighs
- Hawaiian Chicken Thighs
- Honey Garlic Sticky Ribs
- Bacon-Wrapped Hot Dogs
- Grilled Steak Marsala
- Loaded Italian Sausage Burgers
- Portobello Mushroom Burgers
Grilled Chicken Skewers
- 3 (8-ounce) boneless skinless chicken breasts
- 2 Tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Pineapple Teriyaki Sauce
- Fill a baking dish with water. Soak the bamboo skewers in water for at least 30 minutes before using them. This helps prevent them from burning.
- Preheat the gas grill to medium-high heat and cover.
- Cut the chicken breasts into 1-inch pieces.
- Toss the chicken pieces in olive oil, salt, and pepper.
- Thread the chicken onto the skewers, leaving 1 to 2 inches of space on either end of the skewers for grabbing.
- Before putting the chicken skewers on the grill, scrape the grates (preferably with a bristle-less grill brush).
- Then, soak two pieces of paper towel with vegetable or canola oil. Oil the grill grates with a paper towel.
- Add the skewers to the grill and cook until the juices run clear and the chicken registers 165°F on an instant-read thermometer. Make sure you flip the chicken frequently.
- With about a minute left of cooking, brush a couple of coats of teriyaki sauce over the chicken skewers. Then, remove the skewers from the grill onto a serving platter.
- Serve on the skewers or remove and serve with rice.
- The sauce has a high sugar content, and therefore putting it on the chicken at the beginning of grilling would burn it. Therefore, it should only go on the chicken during the last minute or so of cooking.
- Try to avoid placing the ends of the skewers directly over the flame on the grill, or they will burn off.
- This recipe can easily be doubled and tripled for large gatherings and potlucks.
- Plan on about ½ a chicken breast per skewer and a ¼ batch of Pineapple Teriyaki Sauce for every six skewers.