Campfire Pineapple Teriyaki Chicken Skewers Kids Will Love
Marinate chicken thigh chunks in a sweet soy-pineapple sauce, thread them on skewers with pineapple and red pepper, and grill over medium coals for 12 to 15 minutes until the chicken hits 165°F. Simmer a separate batch of the sauce into a thick glaze, brush it on for the last few minutes, and serve over quick instant rice. Plan about 20 minutes of prep plus 30 minutes to marinate, and 25 minutes to cook.
Kids like food they can hold, and they like sweet and salty together. These skewers hit both. The chicken gets sticky and a little charred, the pineapple turns jammy, and the peppers stay mild. Kids can thread their own fruit and pepper pieces, which gets even picky eaters interested.
The sauce is made in one bowl, and you can mix it at home. Half marinates the raw chicken. The other half is kept clean and cooked into a glaze, so nothing that touched raw chicken ends up on the plate. Instant rice on a single burner finishes the meal.
Campfire Pineapple Teriyaki Chicken Skewers Kids Will Love
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 6
- Difficulty
- Easy
- Heat
- Medium coals, grate about 5 inches above
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Some water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- Grill grate or fire grate over coals
- 12 metal or wooden skewers
- Small pot for the glaze
- 2-quart pot with lid
- Camp stove or burner
- Instant-read thermometer
- Gallon zip bag
- Basting brush
- Tongs
- Cutting board and knife
Steps
-
Mix the sauce
In a bowl or jar, whisk the soy sauce, brown sugar, pineapple juice, honey, rice vinegar, garlic and ginger until the sugar dissolves. Pour half into a zip bag and the other half into a clean jar or small pot.
-
Marinate the chicken
Add the raw chicken to the zip bag, seal it and turn to coat. Set it in the cooler for at least 30 minutes and up to 4 hours. Keep the clean sauce in the cooler too.
-
Thread the skewers
Wash your hands after handling the raw chicken. Thread 4 chicken pieces on each skewer, alternating with pineapple chunks and pepper squares. You should end up with about 12 skewers. Wooden skewers should soak in water for 30 minutes first.
-
Thicken the glaze
Stir the cornstarch into the cold water until smooth. Pour the clean sauce into a small pot over medium heat, stir in the cornstarch mixture and simmer 2 to 3 minutes until it coats a spoon. Move it to the edge of the fire or stove to stay warm.
-
Grill the skewers
Wipe the grate with oiled paper towel held in tongs. Lay the skewers on the grate over medium coals and cook 10 to 12 minutes, turning every 3 minutes, until the chicken is browned at the edges.
-
Glaze and check temp
Brush the skewers with the cooked glaze during the last 2 minutes. Check the thickest chicken piece with an instant-read thermometer. It must read 165°F. Do not use any leftover marinade from the bag.
-
Cook the rice
While the skewers rest, bring 2 cups of water to a boil in a 2-quart pot. Stir in the rice, cover and let it sit off the heat for 5 minutes. Fluff with a fork.
-
Serve it up
Spoon rice into bowls and slide the chicken, pineapple and peppers off the skewers on top. Drizzle with the remaining glaze and sprinkle with scallions and sesame seeds.
Trail Notes
Cut the chicken, mix the sauce and fill the zip bag at home. Freeze it flat, and it thaws in the cooler and marinates on the way to camp. Cut the peppers at home too.
Use chicken breast if you like, but pull it as soon as it reads 165°F because it dries out faster. Large peeled shrimp also work and cook in 3 to 4 minutes per side.
Keep the raw chicken at or below 40°F until you skewer it. Use a separate plate and tongs for cooked skewers. Discard the used marinade bag.
Pack out the pineapple can, the zip bag and any burned skewer bits. Strain dishwater through a mesh strainer, pack out the food scraps and scatter the water at least 200 feet from streams and lakes.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastCast-Iron Vegan Tofu Scramble Breakfast Tacos with Black Beans and Avocado
LunchCampfire Ham and Swiss Foil-Packet Sliders
Snack or treatCampfire Cheddar Jalapeño Stuffed Mini Sweet PeppersMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
How long do chicken skewers take over a campfire?
About 10 to 15 minutes over medium coals, turning every few minutes. Cook until the thickest piece reads 165°F.
Do I need to soak wooden skewers for the campfire?
Yes. Soak them in water for 30 minutes so they don't burn through. Metal skewers need no soaking but get very hot, so use tongs.
Can I make teriyaki sauce ahead for camping?
Yes. Mix it at home and keep it in a sealed jar in the cooler for up to 3 days. Keep the portion you'll use as a glaze separate from the portion that touches raw chicken.
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