Chicken Tocino Skewers make tackling some weeknight struggle a little less… tiring, right? My kids hear anything with “sweet chicken” and suddenly they’re setting the table instead of pretending not to hear me. You want flavor, quick prep, and something kids actually eat? This is the Filipino answer you need. My girls request this for birthdays and picnics, and it never goes to waste—trust me, even the picky ones nibble.
Ingredients
Okay, before we even start marinating or poking things on sticks, let’s talk about what you need for Grilled Chicken Tocino Skewers. Keep it simple.
- Chicken breast or thighs (your call—thighs stay juicier for grilling)
- Brown sugar (white works too, but brown, trust me)
- Pineapple juice (sweet magic)
- Soy sauce
- Garlic, minced (cause flavor matters)
- Salt and pepper
- Oil for grilling
- Bamboo skewers (soak ‘em in water if you don’t want burnt sticks at the BBQ)
You might be raiding the fridge, thinking you can skip the pineapple juice. I tried. It’s not the same. Got it? 
Marinate Chicken
This part’s messy, but fun. Chop the chicken into bite-sized pieces—kids love helping, maybe supervising. In a big bowl, toss everything together (chicken, sugar, juice, soy, garlic, salt and pepper). Stir it real good. You want the chicken kinda glossy. Cover and let it sit in the fridge at least two hours. Overnighters? Even better.
Flavor gets deeper the longer you wait. One time I left mine in there for almost a full day and whoa, best batch ever. If you’re in a huge hurry—one hour will work, but the sweetness might not hug every piece. Kids probably won’t notice.
Doing this ahead? Stack that bowl on top of your veggies so you see it every time you open the fridge—to not forget. 
Grill Until Golden
Here’s where the magic happens. Fire up the grill—charcoal if you want to be all legit, but a stovetop grill will do if it’s raining. Thread your chicken onto those soaked skewers. Not too tight or you’ll get some pieces still raw in the middle (not fun).
Set them on the grill and don’t leave—these babies cook quick. Maybe five minutes a side. Watch for that lovely caramel color, with a little char. If you see sugar burning, tone down the heat. Flip carefully. That glaze likes to stick, but scrape it off, eat it—don’t you dare waste that flavor.
You’ll probably get a neighbor poking around, kids waiting with plates. Feels like a party even on Tuesday.
Serve with Rice or Dip
Honestly, Chicken Tocino Skewers beg for steaming hot rice. Plain white rice is classic, but garlic rice will turn this into a five-star restaurant thing at home. Want to mix it up? Serve with a bowl of sweet chili sauce, banana ketchup, or a tangy vinegar dip if you’re feeling extra Filipino.
Try these serving ideas:
- Pair it with fried rice for a proper meal.
- Slice leftovers, toss over salad for lunch.
- Perfect for packing in lunchboxes—my youngest swears by it.
- Set out a bunch as party snacks (toothpicks optional, fingers acceptable).
And hey, if you love Filipino comfort food, check out this super comforting arroz caldo Filipino chicken rice porridge—another dish my crew devours when they’re feeling under the weather.
“We tried your Chicken Tocino Skewers last Sunday, and my whole family fought over the last stick. Even my cousin, who’s so fussy, wanted more. Saving this for every cookout now!”
– Marisol, Bay Area
Common Questions
How long do I marinate the chicken?
At least two hours, but overnight is tastier if you can plan it. More time equals deeper sweet flavor.
Is this super sweet?
Yep, that’s the point. But you can cut back on the sugar if you want it less candy-like.
What’s the best chicken for this?
Thighs stay moist on the grill, but chicken breast works for picky eaters.
Can these be baked instead of grilled?
Totally doable. Bake on a rack at 400F for about 18-20 minutes, flipping halfway.
Any dips besides sweet chili sauce?
Banana ketchup is classic Filipino, vinegar dip is sharp and tasty. Experiment and see what clicks with your crew.
Make This for Your Next Family Hangout
So, easy recap? Chicken Tocino Skewers are the crowd-pleasing, sweet Filipino treat that never lets you down. Marinate, grill, serve with rice—simple. (Honestly, even reheated leftovers disappear, it’s wild.) If your family loves Filipino favorites like chicken afritada tomato-based stew with vegetables, you’ll want to add these skewers to your routine. Want more twisty ideas? Google’s full of them, but don’t sleep on this Chicken Tocino – Filipino Style Skewers for the Grill – Served With Rice post, there’s cool tweaks and fun sides to try.
Big tip—don’t be shy with the marinade, and always grill extra. Someone will come back for seconds, guaranteed.
Chicken Tocino Skewers
Ingredients
Chicken Ingredients
- 1 pound Chicken breast or thighs Thighs stay juicier for grilling
- 1/2 cup Brown sugar White sugar works too, but brown is recommended
- 1/2 cup Pineapple juice Essential for flavor
- 1/4 cup Soy sauce
- 2 cloves Garlic, minced For added flavor
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon Oil for grilling
- 8 pieces Bamboo skewers Soak in water to prevent burning
Instructions
Marinate Chicken
- Chop the chicken into bite-sized pieces.
- In a big bowl, toss the chicken with brown sugar, pineapple juice, soy sauce, garlic, salt, and pepper. Stir well until the chicken is glossy.
- Cover and let it marinate in the fridge for at least two hours, preferably overnight for best flavor.
Grill Until Golden
- Fire up the grill to medium heat.
- Thread the marinated chicken onto soaked skewers, not too tightly.
- Grill the skewers for approximately 5 minutes on each side, observing for a lovely caramel color.
- If the sugar starts burning, reduce the heat, flipping the skewers carefully to keep the glaze intact.
Serve with Rice or Dip
- Serve the skewers hot with plain white rice or garlic rice.
- Optionally, serve with sweet chili sauce, banana ketchup, or a tangy vinegar dip.