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 GRILL:
Preheat the gas grill to medium-high heat and cover.
PREP CHICKEN:
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.
PREP GRILL:
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.
GRILL SKEWERS:
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:
Serve on the skewers or remove and serve with rice.
Notes
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.