Quick Recipe Version (TL;DR)

Yield: 4 servings (about 8–10 skewers)
Prep Time: 25 minutes (plus 30 minutes marinating)
Cook Time: 15 minutes
Total Time: 1 hour 10 minutes

Quick Ingredients

680 g (1 1/2 lb) boneless skinless chicken thighs, cut into 2.5–3 cm cubes
1 medium fresh pineapple, peeled, cored, cut into 2.5–3 cm chunks (about 3 cups)
1 red bell pepper + 1 green (or orange) bell pepper, cut into 2.5 cm pieces
1 small red onion, cut into 2.5 cm wedges
8–10 wooden or metal skewers
2 tbsp neutral oil (canola, vegetable, or avocado)
80 ml (1/3 cup) low-sodium soy sauce
80 ml (1/3 cup) pineapple juice (from the pineapple or carton)
2 tbsp honey
2 tbsp packed brown sugar
1 tbsp rice vinegar
1 tbsp toasted sesame oil
3 cloves garlic, finely minced
2 tsp freshly grated ginger
1/2 tsp crushed red pepper flakes (optional, for heat)

Do This

1. If using wooden skewers, soak them in water for at least 30 minutes so they do not burn over the campfire.
2. Whisk soy sauce, pineapple juice, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in a bowl. Reserve 60 ml (1/4 cup) for glazing, then add chicken to the remaining marinade and chill 30 minutes.
3. Prep pineapple, peppers, and onion into bite-sized chunks while the chicken marinates.
4. Thread marinated chicken, pineapple, peppers, and onion alternately onto skewers, ending with pineapple or pepper to help secure the pieces.
5. Preheat a campfire grill grate over medium-hot coals (or a grill to about 200–230°C / 400–450°F). Lightly oil the grate and brush skewers with neutral oil.
6. Grill skewers 10–14 minutes, turning every 2–3 minutes, until the chicken is cooked through and lightly charred on the edges (internal temperature 75°C / 165°F).
7. While they cook, simmer reserved marinade for 3–4 minutes until slightly thickened, then brush over skewers during the last 2–3 minutes. Rest 3–5 minutes and serve hot.

Why You’ll Love This Recipe

Perfect sweet-savory contrast: salty teriyaki chicken meets caramelized, juicy pineapple with a gentle smoky char from the campfire.
Campfire-friendly: easy to prep ahead, pack in a cooler, and cook on a grate over hot coals or any grill.
Colorful and fun: bright peppers, golden pineapple, and glossy, glazed chicken look impressive but are simple to make.
Flexible: swap in your favorite veggies, dial the heat up or down, or cook on a stovetop grill pan when you are not camping.

Grocery List

Produce: 1 fresh pineapple, 1 red bell pepper, 1 green (or orange) bell pepper, 1 small red onion, 3 cloves garlic, small piece fresh ginger, optional green onions and lime for serving.
Dairy: None required (optional: butter for brushing or serving).
Pantry: Boneless skinless chicken thighs, low-sodium soy sauce, pineapple juice (if not using fresh), honey, brown sugar, rice vinegar, toasted sesame oil, neutral oil, crushed red pepper flakes, sesame seeds (optional), salt, black pepper, wooden or metal skewers.

Full Ingredients

For the Teriyaki Marinade and Glaze

80 ml (1/3 cup) low-sodium soy sauce
80 ml (1/3 cup) pineapple juice (from the fresh pineapple or carton)
2 tbsp honey
2 tbsp packed light brown sugar
1 tbsp rice vinegar (or apple cider vinegar in a pinch)
1 tbsp toasted sesame oil
3 cloves garlic, finely minced
2 tsp freshly grated ginger (or 1/2 tsp ground ginger)
1/2 tsp crushed red pepper flakes (optional, adjust to taste)
1 tbsp neutral oil (canola, vegetable, or avocado), for the marinade
2 tbsp water + 1 tsp cornstarch (optional, for a thicker glaze)

For the Skewers

680 g (1 1/2 lb) boneless skinless chicken thighs, trimmed and cut into 2.5–3 cm cubes
1 medium fresh pineapple, peeled, cored, and cut into 2.5–3 cm chunks (about 3 cups)
1 large red bell pepper, seeds removed, cut into 2.5 cm pieces
1 large green or orange bell pepper, seeds removed, cut into 2.5 cm pieces
1 small red onion, peeled and cut into 2.5 cm wedges, layers separated
2 tbsp neutral oil, for brushing skewers and grill grate
1/2 tsp kosher salt (or to taste), for the vegetables
1/4 tsp freshly ground black pepper
8–10 wooden skewers (25–30 cm long), soaked in water at least 30 minutes, or metal skewers

Optional Garnishes and Serving Ideas

2 tbsp sliced green onions
1 tbsp toasted sesame seeds
Lime wedges, for squeezing over just before serving
Steamed rice or coconut rice, for serving alongside

Step-by-Step Instructions

Step 1: Soak Skewers and Prep Your Fire or Grill

If you are using wooden skewers, place them in a shallow dish of water and weigh them down with a plate so they stay submerged. Soak for at least 30 minutes; this helps prevent them from burning over the campfire.

Build a campfire and let it burn down until you have a bed of hot, glowing coals with only small flames. Position a sturdy grill grate 10–15 cm (4–6 inches) above the coals. You are aiming for a medium-high heat, roughly equivalent to 200–230°C (400–450°F). If you are using a gas or charcoal grill instead, preheat it to the same temperature.

Step 2: Make the Teriyaki Marinade

In a medium bowl or a resealable bag, whisk together the soy sauce, pineapple juice, honey, brown sugar, rice vinegar, toasted sesame oil, garlic, ginger, crushed red pepper flakes (if using), and 1 tbsp neutral oil until the sugar is mostly dissolved.

Pour 60 ml (1/4 cup) of this mixture into a small, lidded container and refrigerate; you will use this reserved portion later to make a safe glazing sauce. The remaining marinade will be for the raw chicken.

Step 3: Marinate the Chicken

Add the cubed chicken thighs to the bowl or bag with the remaining marinade. Toss well to coat every piece thoroughly. Press out excess air if using a bag, seal, and massage the marinade into the chicken.

Refrigerate for at least 30 minutes and up to 4 hours. If you are camping, keep the marinating chicken well chilled in a cooler with plenty of ice. The longer it sits (up to 4 hours), the deeper the flavor will be, but even 30 minutes makes a big difference.

Step 4: Prep the Pineapple and Vegetables

While the chicken marinates, prepare the pineapple and vegetables. Cut the pineapple into 2.5–3 cm chunks, removing any tough core portions. Cut the bell peppers into similar-sized pieces, and slice the red onion into wedges, separating the layers so they can be threaded easily.

Place the pineapple, peppers, and onion into a large bowl. Drizzle with 1 tbsp neutral oil, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, and toss gently to coat. This light seasoning helps them caramelize and char nicely without burning.

Step 5: Assemble the Skewers

Remove the chicken from the marinade, letting excess drip off back into the bowl or bag (discard any leftover chicken marinade; it has done its job). To assemble, alternate pieces of chicken, pineapple, pepper, and onion on each skewer, leaving a small gap between pieces so heat can circulate.

Try to keep each skewer fairly even, with similar amounts of chicken and pineapple, so they cook at the same rate. For example: pepper, chicken, pineapple, onion, chicken, pineapple, pepper, and so on, finishing with a sturdy piece of pineapple or pepper to help anchor the end.

Step 6: Grill Over the Campfire Until Lightly Charred

Brush the grill grate lightly with neutral oil (use tongs and a folded paper towel dipped in oil) to help prevent sticking. Brush the assembled skewers lightly with the remaining 1 tbsp neutral oil.

Arrange the skewers on the grate over the medium-hot coals. Cook for 10–14 minutes total, turning every 2–3 minutes so all sides get good contact with the heat. Move skewers around as needed to avoid flare-ups and to use the hottest spots of the grate.

The chicken is done when the edges are lightly charred, the juices run clear, and the internal temperature reaches 75°C (165°F) in the thickest piece. The pineapple should be caramelized and slightly browned, and the vegetables tender-crisp with some charred edges.

Step 7: Make the Glaze and Finish the Skewers

While the skewers cook, pour the reserved 60 ml (1/4 cup) of teriyaki marinade into a small campfire-safe pot or pan. If you like a thicker, glossy glaze, stir together 2 tbsp water and 1 tsp cornstarch in a separate cup, then whisk this slurry into the marinade.

Set the pot over a cooler spot on the grate or a low burner. Bring to a gentle simmer and cook for 3–4 minutes, stirring often, until it slightly thickens and looks glossy. This step ensures the sauce is food-safe and rich in flavor.

During the last 2–3 minutes of grilling, brush the hot skewers generously with the simmered glaze, turning to coat all sides. Remove skewers to a platter, drizzle with any remaining glaze, and let rest 3–5 minutes. Garnish with sliced green onions, toasted sesame seeds, and a squeeze of lime, if using. Serve hot over rice or alongside your favorite campfire sides.

Pro Tips

Choose thighs over breasts: Chicken thighs stay juicier and more forgiving over unpredictable campfire heat. They are much less likely to dry out.
Cut everything the same size: Aim for 2.5–3 cm pieces for both chicken and pineapple. Similar sizes help everything cook evenly and finish at the same time.
Do not skip the soak: Wooden skewers can scorch or catch fire if dry. A 30-minute soak greatly reduces flare-ups and breaks.
Use two-zone heat when possible: If your campfire or grill allows, have a hotter side for searing and a cooler side to finish cooking without burning the glaze.
Glaze at the end: Sugars in the sauce can burn easily. Add the thickened teriyaki glaze only during the last few minutes for perfect, lightly charred edges instead of blackened ones.

Variations

Extra-spicy teriyaki skewers: Add 1–2 tsp sriracha or your favorite hot sauce to the marinade, and sprinkle finished skewers with extra crushed red pepper flakes.
All-in-one meal skewers: Thread par-cooked baby potatoes or thick zucchini slices between the chicken and pineapple so each skewer includes protein, veg, and carbs.
Grill-pan or oven version: When you are not camping, cook the skewers on a hot stovetop grill pan over medium-high heat or under a preheated broiler, turning frequently and watching closely so the glaze does not burn.

Storage & Make-Ahead

For easy camping, cut the chicken and mix the marinade up to 24 hours in advance. Store the chicken and marinade together in a sealed bag in the refrigerator (or in a well-iced cooler), and keep the reserved glaze portion in a separate small container. You can also chop the pineapple and vegetables ahead of time and store them in airtight containers.

If you want maximum convenience, assemble the skewers before you leave home and pack them in a shallow container layered between parchment or plastic wrap, kept very cold until cooking.

Leftover cooked skewers keep well in an airtight container in the refrigerator for up to 3–4 days. To reheat, remove the food from the skewers, then warm gently in a covered pan over low heat, or in a 175°C (350°F) oven until hot. The dish is not ideal for freezing once cooked (pineapple can turn mushy), but you can freeze the marinated raw chicken for up to 2 months; thaw in the refrigerator before use.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, not including rice or optional garnishes): about 420 calories; 32 g protein; 16 g fat; 38 g carbohydrates; 1.5 g fiber; 19 g sugars; 900–1,000 mg sodium (will vary depending on how much marinade and glaze actually cling to the skewers and the exact brand of soy sauce used).

Campfire Teriyaki Chicken and Pineapple Skewers