Gluten-Free Teriyaki Chicken Skewers

Make homemade gluten-free chicken skewers with homemade teriyaki sauce (GF soy sauce, apple cider vinegar, pineapple juice, brown sugar and garlic powder).

gluten-free teriyaki kabobs with pineapple, zucchini, red onion and red bell peppers

Gluten-Free Teriyaki Chicken Skewers 

One of the big things and reason for this blog is that we take classic comfort foods and make them gluten-free.  It’s easy with a recipe like this to make sure that it is also naturally dairy-free, too.

I think just about everyone loves a teriyaki marinated chicken skewer.  A classic comfort food for sure.  They are really easy to convert to gluten-free by making a homemade teriyaki sauce using GF soy sauce or coconut aminos.  

We make a lot of homemade sauces on this blog because they are just better for you.  I love this Greek salad dressing and homemade Caesar salad dressing with homemade mayo.  Another favorite is using this teriyaki sauce to make a marinade and dressing for Teriyaki Chicken Salad!

homemade teriyaki chicken salad

homemade gluten-free teriyaki sauce

To make the homemade gluten-free teriyaki sauce you will need:

  • 1 cup gluten-free soy sauce (or coconut aminos)
  • 1/2 cup apple cider vinegar
  • 1/2 cup firmly packed organic brown sugar
  • 1 tsp garlic powder 
  • 1/2 cup pineapple juice

Whisk the ingredients together and store in fridge.  

You could also buy a pre-made teriyaki sauce like Coconut Secrets Coconut Aminos Teriyaki Sauce.   It is Organic, Soy-Free, Gluten-Free, Dairy-Free and Non-GMO.

Then for the chicken marinade, add some pineapple juice, pineapple chunks, fresh chives and some spices to the teriyaki sauce.  Marinate in the fridge for at least six hours.  They come out so tender and delicious!  
We add veggies that have lots of color like red bell peppers, zucchini, red onion, and fresh pineapple chunks to the skewers with the chicken pieces.  Then grill ’em up!  

gluten-free chicken teriyaki kabobs

What to Serve with the Chicken Skewers

Personally, I really like to eat these chicken and vegetable skewers with rice. And the go especially well with cilantro lime rice, which is super easy to whip up while the it is marinating.

Want More Recipes Like Teriyaki Chicken Skewers?

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Gluten-Free Teriyaki Chicken Skewers | Dairy-Free

Make one of your favorite comfort foods, teriyaki chicken skewers, with a gluten-free teriyaki sauce marinade, pineapples and lots of colorful veggies.

Course Main Course
Cuisine American
Keyword teriyaki chicken kabobs
Prep Time 6 hours
Cook Time 20 minutes
Total Time 6 hours 20 minutes
Servings 8
Author Deana Larkin Evans


Teriyaki Marinade

  • 2 cups GF teriyaki sauce
  • 1 cup pineapple juice
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp minced dried onion
  • 1/2 tsp onion powder
  • 1 tbsp fresh chives
  • 1 cup pineapple chunks

Chicken Skewers

  • 3-4 chicken breasts
  • 1 large red bell pepper
  • 1 cup large pineapple chunks
  • 1 large red onion
  • 2 medium zucchini


  1. Combine gluten free teriyaki sauce and marinade ingredients into a medium size bowl and stir.

  2. Cut up the chicken into small pieces and add to the marinade. Cover and let sit in the refrigerator for at least 6 hours.

  3. When ready to grill the chicken, first cut the bell pepper, zucchini and onion into pieces. Skewer the veggies and chicken onto metal skewers. 

  4. Grill skewers for 15-20 minutes or until chicken is done. 

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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2 Responses

  1. June 27, 2014

    […] Wednesday – Teriyaki Chicken Tenders; Brown Rice; Grilled Pineapple, Red Bell Pepper and Zucchini (from the book and blog) […]

  2. January 11, 2015

    […] Tuesday – Salad with Teriyaki Chicken […]

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