This Yakitori recipe features bite-sized pieces of chicken grilled on skewers and coated in a sticky, sweet-and-savoury glaze — a simple, flavour-packed dish inspired by Japanese street food.
Whether you’re planning an easy weeknight dinner or something a little different for your next grill night, Yakitori Skewers are a delicious choice. These juicy, Japanese grilled chicken skewers are threaded with sweet pineapple and tender spring onions, then brushed with a soy-based glaze and grilled to smoky perfection. Quick to prepare and ready in minutes, they deliver that irresistible sweet-savoury balance with every bite. Serve them over fluffy jasmine rice with a side of grilled greens for a meal that’s comforting, vibrant, and totally family-friendly.
Yakitori literally translates to “grilled chicken,” from the Japanese words yaki (grill) and tori (chicken). Traditionally, it’s made with bite-sized pieces of chicken threaded onto skewers and grilled over open flame. While classic Yakitori focuses on chicken alone, it’s also incredibly versatile and easily paired with vegetables like mushrooms, spring onions, asparagus, cherry tomatoes or zucchini, and even fruit like pineapple for a sweet twist.
What You’ll Need for Yakitori Chicken Skewers
Yakitori chicken skewers come together with just a few simple ingredients, most of which you might already have:
- Chicken breast or thighs – Boneless, skinless, and cut into chunks.
- Soy sauce, mirin & sake – The base of the classic sweet-savoury glaze. (Dry sherry works too.)
- Coconut or raw cane sugar – For a rich, balanced sweetness.
- Garlic & ginger – Freshly grated for warmth and depth.
- Neutral oil – Rapeseed for brushing the skewers.
- Spring onions or red onion – Adds bite and a hint of sharpness.
- Fresh pineapple – For a juicy, fruity contrast.
- To serve (optional) – Steamed jasmine rice and pak choi round it out.
Tip: Soak wooden skewers for 20 minutes before grilling to prevent burning.
How to Make Yakitori Skewers in 3 Easy Steps
These Japanese-style chicken skewers are ideal for midweek meals or relaxed weekends when you want something satisfying but low-effort. Here’s how to pull them together:
- Make the glaze & marinate the chicken: Simmer soy sauce, mirin, sake, sugar, garlic, and ginger until slightly reduced. Reserve some for serving, then pour the rest over the chicken and marinate for at least 1 hour.
- Assemble the skewers: Thread marinated chicken onto soaked skewers, alternating with pineapple and onion. Brush lightly with oil.
- Grill & serve: Grill the skewers until golden and cooked through. Serve over jasmine rice with pak choi, drizzled with the reserved glaze.
You’ll find the full Yakitori recipe with exact quantities in the printable recipe card below.
How to Serve Chicken Yakitori
I personally love to serve these tasty chicken skewers with steamed rice and grilled vegetables (such as bok choy / pak choi, asparagus, or green onions) as well as grilled pineapple as an asian-style bowl meal. But you could also serve it with Miso Roasted Carrots and Parsnips, or Miso Glazed Eggplant (Nasu Dengaku) or a Miso Kohlrabi Apple Salad for a light meal. I wouldn’t skip the rice, as the marinade is so good, you’ll want to drizzle extra flavor on every single bite!
Why You’ll Love These Yakitori Skewers
- Quick and easy – Just a little prep and a short grill time — perfect for busy evenings!
- Family-friendly – Kids love the sweet-savory glaze and pineapple combo.
- Healthy and light – Lean protein, veggies, and no heavy sauces.
- Customisable – Switch up the protein or add more veg like zucchini, mushrooms, or cherry tomatoes.
- Big on flavour – That sticky, garlicky-sweet glaze is totally crave-worthy.
If you love these skewers, you’ll definitely want to try my Japanese-Style Glazed Salmon or my umami-rich vegetarian Japanese Mushroom Donburi (Rice Bowl).
Yakitori (Japanese Grilled Chicken Skewers)
Yakitori Skewers with grilled chicken, pineapple, and a sweet-savoury glaze. Easy Japanese recipe, perfect for BBQs or weeknight dinners.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
For the chicken:
- 500-600 g boneless skinless chicken breasts, cut into 2,5-3cm pieces
For the Yakitori glaze:
- 1/2 cup soy sauce (125 ml)
- 1/4 cup mirin (sweet rice wine) (60 ml)
- 2 tablespoons sake
- 1 tablespoon brown sugar
- 2 large garlic cloves, minced
- 1 1/2 teaspoons grated fresh ginger
For the skewers:
- Green onion, cut into 2,5-3cm pieces (or red onion, quartered)
- 1/2 small pineapple, cut into 2,5cm pieces
- Olive oil or grapeseed oil
To serve:
- Steamed jasmine rice
- Steamed or grilled bok choy
Method
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Prepare the Yakitori glaze: In a small saucepan, combine the soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a boil, then reduce the heat and simmer for 7–8 minutes, or until slightly thickened. Set aside 5–6 tablespoons of the glaze for serving.
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Marinate the chicken: Place the chicken pieces in a glass or ceramic bowl. Pour the remaining glaze over the chicken, toss to coat, cover, and refrigerate for at least 1 hour (or up to 12 hours for deeper flavour).
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Assemble the skewers: When ready to cook, thread the marinated chicken pieces onto skewers, alternating with pineapple chunks and onion. If using thin pieces of chicken, fold them over to ensure even cooking. Lightly brush the assembled skewers with oil.
TIP: If using wooden skewers, be sure to soak them in water for at least 20 minutes (this prevents them from burning on the grill).
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Grill the skewers: Preheat the grill (or a grill plate or grill pan) and brush the skewers lightly with oil. Grill each skewer until chicken has just cooked through, about 5-6 minutes per side.
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Serve and enjoy: Serve the Yakitori skewers over jasmine rice, drizzle with the reserved glaze, and add grilled or steamed pak choi on the side. Enjoy!
Notes
- Mirin is a sweet rice wine, not to confused with rice vinegar. It can be found at Asian food stores or well-stocked grocery stores.
- Sake can be replaced with dry sherry if needed.
- For maximum flavor and tenderness, I recommend that you marinate the chicken for 4 hours (up to 12 hours). The longer you marinate it for, the more flavorful it will become.
- If using wooden skewers, and grilling on a gas or charcoal BBQ, soak them in advance.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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