Dairy-Free Teriyaki Chicken Skewers

Elevate your grilling game with these irresistibly flavorful Dairy-Free Teriyaki Chicken Skewers! Perfect for weeknight dinners or summer cookouts, this recipe combines tender, marinated chicken thighs with vibrant bell peppers, zucchini, and red onion, all grilled to perfection. The homemade dairy-free teriyaki sauce—crafted with pineapple juice, soy sauce (or tamari for a gluten-free option), and a hint of garlic and ginger—infuses every bite with sweet and savory perfection. Easy to make and packed with bold flavors, these skewers are not only dairy-free but also customizable for various dietary needs. Serve them fresh off the grill for a dish that's sure to impress both family and friends!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb boneless skinless chicken thighs
• 0.5 cup low-sodium soy sauce (or tamari for gluten-free)
• 0.25 cup pineapple juice
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1 tbsp cornstarch
• 2 tbsp water (for cornstarch slurry)
• 1 tsp sesame oil
• 1 medium bell peppers, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 1 medium zucchini, sliced into thick rounds
• 1 tbsp olive oil (for grilling vegetables)
• 0.5 tsp salt
• 0.25 tsp pepper

Directions

Step 1

Cut the chicken thighs into 1.5-inch cubes and set aside in a bowl.

Step 2

In a small saucepan over medium heat, combine the soy sauce, pineapple juice, brown sugar, rice vinegar, minced garlic, and grated ginger. Stir until the sugar is dissolved.

Step 3

In a small bowl, mix the cornstarch with water to make a slurry. Slowly add the slurry to the saucepan, stirring constantly. Cook for 1-2 minutes until the mixture thickens into a glossy teriyaki sauce. Remove from heat and let cool.

Step 4

Reserve 1/4 cup of the teriyaki sauce for basting and glaze. Pour the remaining sauce over the chicken, toss to coat, cover, and marinate in the refrigerator for at least 30 minutes (up to 3 hours for more flavor).

Step 5

Preheat the grill to medium-high heat.

Step 6

In a large bowl, toss the bell peppers, red onion, and zucchini with olive oil, salt, and pepper.

Step 7

Thread the marinated chicken pieces onto skewers, alternating with pieces of bell pepper, onion, and zucchini.

Step 8

Grill the skewers for 10-15 minutes, turning occasionally and basting with the reserved teriyaki sauce during the final few minutes of grilling. Cook until the chicken is fully cooked and has reached an internal temperature of 165°F (74°C).

Step 9

Remove from the grill and let the skewers rest for 5 minutes. Serve hot and enjoy!

Nutrition Facts

Serving size	(1286.9g)

Amount per serving	% Daily Value*
Calories	1140.7

Total Fat 57.3g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 5.8g
Cholesterol 384.7mg	0%
Sodium 5544.8mg	0%
Total Carbohydrate 74.3g	0%
Dietary Fiber 8.8g	0%
Total Sugars 44.0g
Protein 83.1g	0%

Vitamin D 0IU	0%
Calcium 198.6mg	0%
Iron 6.4mg	0%
Potassium 2488.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 29.0%

Carbs: 25.9%