If you’re looking for a fast, weeknight-friendly meal that feels like a summer vacation on a plate, this recipe is for you! Chicken tenders are a budget-friendly hero, but because they’re lean, they can dry out quickly over direct flame. The secret? Cutting them into bite-sized chunks and pairing them with fresh pineapple. As the fruit hits the grill, its juices baste the chicken while a simple homemade teriyaki glaze creates those gorgeous caramel-charred edges. In under 20 minutes, you'll have a bright, vibrant dish that looks as good as it tastes.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 8–10 minutes
• Yield: 2–3 servings (makes about 4–5 generous skewers)

Note for Readers: This recipe uses 1 pack (1 lb) of chicken tenders. To feed a family of four or have leftovers, double all ingredients and use two 1 lb packs!

Ingredients

For the Skewers:

• 1 pack (1 lb) chicken tenders (approx. 4–5 tenders), cut into 1.5-inch bite-sized pieces
• 2 cups fresh pineapple, cut into 1-inch chunks
• 1 large red bell pepper, cut into 1-inch squares
• 1 medium red onion, cut into 1-inch wedges
• Wooden or metal skewers (if wooden, soak in water for 20 minutes)
• 1 tbsp neutral oil (vegetable or canola) for oiling the grill grates

For the Hawaiian Soy-Ginger Glaze:

• 1/3 cup low-sodium soy sauce
• 1/4 cup brown sugar (packed)
• 2 tbsp pineapple juice
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)

Instructions

1. Make the Glaze:In a small saucepan over medium heat, combine the soy sauce, brown sugar, pineapple juice, honey, garlic, ginger, and sesame oil. Bring to a low simmer. Stir in the cornstarch slurry and let cook for 1–2 minutes until the sauce thickens into a glossy glaze. Remove from heat and set aside 3 tablespoons in a separate bowl for drizzling at the end.

2. Prep the Skewers:Cut each chicken tender into 3–4 even chunks (you should end up with roughly 15–18 pieces total). Alternating between chicken, pineapple, bell pepper, and red onion, thread the ingredients evenly onto your skewers.

3. Grill:Preheat your grill to medium-high heat (about 375°F to 400°F) and lightly oil the grates. Place skewers on the grill and cook for 3 to 4 minutes.

4. Glaze & Finish:Flip the skewers, generously brush the cooked side with the warm glaze, and cook for another 3 to 4 minutes. Flip once more, brush the second side with glaze, and let cook for 1 final minute until the chicken reaches an internal temperature of 165°F and has light char marks.

5. Serve:Transfer to a platter, let rest for 3 minutes, and drizzle with the reserved glaze before serving.

🥗 Perfect Side Dish Pairings

To round out your newsletter, here are four side dishes that pair seamlessly with these sweet and savory skewers:

• Hawaiian-Style Macaroni Salad: A creamy, cool staple made with elbow macaroni, grated carrots, and a tangy mayonnaise-cider vinegar dressing. The creaminess balances the charred glaze.
• Fluffy Coconut Jasmine Rice: Cook jasmine rice in full-fat coconut milk with a pinch of salt and lime zest. It absorbs the extra soy-ginger glaze from the skewers effortlessly.
• Sesame-Crunch Cabbage Slaw: Shredded purple cabbage, green cabbage, and carrots tossed in a light rice-vinegar and toasted sesame dressing. Adds a refreshing, crisp texture to the plate.
• Grilled Garlic-Butter Edamame: Toss whole edamame pods in sesame oil, grill them in a mesh basket for 5 minutes until lightly charred, and finish with flaky sea salt and minced garlic.

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