Add Preferred SourceThese Grilled Teriyaki Mango Skewers are fresh, colorful, and bursting with sweet and savory flavor. Juicy honey mangos caramelize beautifully on the grill, pairing perfectly with crisp-tender veggies and a glossy homemade teriyaki sauce. This is one of those recipes that looks as impressive as it tastes, perfect for backyard cookouts or a healthy weeknight dinner.
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Serve these vegetarian skewers over turmeric rice or quinoa for a healthy, flavor-packed meal that comes together fast. The sauce takes just minutes to make, and the skewers grill up quickly, making this a go-to option for easy weeknight dinners or impressive backyard gatherings.
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Buy Now!This is such a great recipe to have on hand when grilling and entertaining. Impress your vegetarian guests with these tasty skewers, and to make them gluten-free, use coconut aminos in place of the soy sauce.
Ingredients
For the Homemade Teriyaki Sauce
- Soy sauce – Use coconut aminos to make this gluten-free.
- Cornstarch – The cornstarch will thicken up the sauce to make it rich and glossy.
- Water
- Rice wine vinegar – Use unsweetened rice wine vinegar or reduce the amount of maple syrup.
- Maple syrup – Use real maple syrup. You can use hone instead if you prefer.
For the Skewers
- Honey mangos – Also called Champagne or Ataulfo mangos
- Red onion – You can also use sweet onion but red onions are so pretty.
- Medium zucchini – Or 2 small zucchini. You can also use yellow squash if you like.
- Orange bell pepper – It doesn’t have to be orange and red bell peppers. You can use any color.
- Red bell pepper
- To Serve: Turmeric rice, quinoa, or another grain
How To Make Grilled Teriyaki Mango Skewers
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by firing up your cast aluminum gas grill or charcoal grill and preheating it to medium heat. If you’re using wooden skewers, soak them for at least 30 minutes in water so they don’t burn. I use flat reusable metal skewers because they hold ingredients securely and prevent spinning.
In a medium nonstick saucepan, combine the soy sauce, maple syrup, rice wine vinegar, and 1/2 cup water over medium heat. In a small prep bowl, whisk the cornstarch with 1/4 cup water until smooth. Slowly pour the cornstarch mixture into the saucepan, whisking constantly. Cook for 1–2 minutes until the sauce is thick, smooth, and glossy. Transfer to a heatproof glass bowl to cool while you prep the skewers. If it thickens too much later, whisk in a splash of warm water to loosen it.
Use a sharp chef’s knife to cut the mangos into large chunks (bigger than a dice) so they’ll stay secure on the skewer. Chop the peppers, zucchini, and onion into large pieces. I like cutting the onion into wedges and using a few layers together for easier threading.
Thread the mango chunks, peppers, zucchini, and onion onto your skewers. I often add two mango pieces for every veggie piece, so the sweet mango flavor really shines. Place the skewers on a rimmed baking sheet and brush one side generously with the teriyaki sauce using a silicone basting brush.
Place them glaze-side down on the preheated grill. Brush the tops with more glaze. Grill for 6–10 minutes per side, turning carefully with long-handled grill tongs, until the veggies are crisp-tender, the mango is lightly caramelized, and you see those perfect grill marks.
While the skewers are cooking, prepare your rice or quinoa according to package instructions, then serve the skewers over the grains, drizzling with any remaining teriyaki sauce if desired.
Chef Jenn’s Tips
- Use flat metal skewers instead of round ones to keep your mango and veggies from sliding around.
- Make the teriyaki sauce ahead and refrigerate for up to 3 days, just reheat and whisk before using.
- Keep a portion of the teriyaki sauce aside to drizzle fresh over the cooked skewers for extra flavor.
- For a smoky twist, sprinkle the veggies with a little smoked paprika before grilling.
Recommended
Make It A Meal
Turn these skewers into a balanced, colorful feast by pairing them with Grilled Ratatouille, a vibrant mix of eggplant, zucchini, peppers, tomatoes, and onion grilled to smoky perfection. Serve it over couscous or quinoa, or alongside crusty bread for a vegetarian-friendly meal that’s as hearty as it is flavorful. It’s a cheerful duet that brings together sweet, spicy, and smoky in every bite.
Storage
Store leftover skewers in an airtight container in the fridge for up to 3 days. Reheat them in a skillet over medium heat or pop them in a toaster oven with a broil setting to revive that charred flavor. If you want to freeze the teriyaki sauce on its own, it holds up well for up to a month.
Grilled Teriyaki Mango Skewers
Ingredients
For the Homemade Teriyaki Sauce
- 1/4 cup soy sauce
- 2 tablespoons cornstarch –
- 1/2 cup water
- 2 tablespoons rice wine vinegar
- 1/4 cup maple syrup
For the Skewers
- 3 honey mangos
- 1 red onion
- 1 medium zucchini
- 1 orange bell pepper
- 1 red bell pepper
To Serve:
- turmeric rice quinoa, or another grain
Instructions
- Preheat a grill to medium heat. Soak wooden skewers in water for 30 minutes if using.
- In a saucepan, combine soy sauce, maple syrup, vinegar, and 1/2 cup water over medium heat.
- In a small bowl, whisk 2 tbsp cornstarch with 1/4 cup water. Add to saucepan and cook until thick and glossy. Cool.
- Cut the mango and vegetables into large chunks. Thread onto skewers, alternating mango and veggies.
- Brush one side of skewers with sauce and place glaze-side down on the grill. Brush the other side with the sauce.
- Grill 6 to 10 minutes per side, turning until lightly charred.
- Serve over rice or quinoa with extra teriyaki sauce.
Notes
Chef Jenn’s Tips
- Use flat metal skewers instead of round ones to keep your mango and veggies from sliding around.
- Make the teriyaki sauce ahead and refrigerate for up to 3 days — just reheat and whisk before using.
- Keep a portion of the teriyaki sauce aside to drizzle fresh over the cooked skewers for extra flavor.
- For a smoky twist, sprinkle the veggies with a little smoked paprika before grilling.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.