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Flavorful Pineapple Teriyaki Chicken Kabobs

pineapple teriyaki chicken kabobs - featured image
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These easy homemade grilled kabobs combine juicy pineapple, marinated chicken, and fresh veggies with a tangy teriyaki glaze for a perfect summer meal.

Ingredients

Scale
  • 1/3 cup soy sauce
  • 1/4 cup pineapple juice
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil (optional)
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 fresh pineapple, peeled and cut into 1-inch chunks
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 1 zucchini, sliced into thick rounds
  • Toasted sesame seeds (optional, for garnish)
  • Chopped fresh cilantro or green onions (optional, for garnish)

Instructions

  1. Prepare the marinade by whisking together soy sauce, pineapple juice, brown sugar, minced garlic, grated ginger, rice vinegar, and sesame oil (if using) in a medium bowl.
  2. Add the cubed chicken to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes up to 2 hours.
  3. While the chicken marinates, chop the red and green bell peppers, red onion, zucchini, and pineapple into 1-inch chunks.
  4. Thread the chicken, pineapple, and veggies alternately onto skewers, leaving a little space between pieces for even cooking.
  5. Preheat the grill or grill pan to medium-high heat (around 400°F). Lightly oil the grates or pan to prevent sticking.
  6. Grill the kabobs for 10-12 minutes, turning every 3 minutes, until chicken reaches an internal temperature of 165°F and edges are nicely charred.
  7. Optionally, brush kabobs with boiled leftover marinade or homemade teriyaki sauce during the last few minutes of grilling for a glossy finish.
  8. Remove kabobs from grill and let rest for 5 minutes. Garnish with toasted sesame seeds and chopped cilantro or green onions before serving.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Use a meat thermometer to ensure chicken reaches 165°F. Boil leftover marinade before using as glaze to avoid contamination. Cut chicken and veggies into uniform sizes for even cooking. If pineapple is frozen, thaw and drain well to avoid soggy kabobs.

Nutrition

Keywords: pineapple teriyaki chicken kabobs, grilled chicken kabobs, summer grilling, easy chicken recipe, teriyaki glaze, pineapple chicken skewers

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