Description
Tropical Teriyaki Chicken Kabobs with Pineapple bring island vibes straight to your grill. Juicy chicken chunks marinated in a sweet and savory teriyaki sauce are skewered with pineapple, bell peppers, and red onion for a colorful and flavor-packed meal.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch cubes
- 2 cups fresh pineapple chunks
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red onion, cut into chunks
- Wooden or metal skewers
For the Teriyaki Marinade and Glaze:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil. Reserve 1/4 cup of the marinade for glaze.
- Add chicken pieces to the remaining marinade, cover, and refrigerate for at least 1 hour or overnight.
- Soak wooden skewers in water for 30 minutes if using.
- Chop pineapple, bell peppers, and red onion into even chunks.
- Thread marinated chicken, pineapple, and vegetables onto skewers in alternating patterns.
- Heat reserved marinade in a saucepan. Mix cornstarch and water to form a slurry and stir into marinade. Simmer until thickened.
- Preheat grill to medium-high heat. Grill kabobs for 10–12 minutes, turning every 2–3 minutes.
- Brush kabobs with thickened teriyaki glaze during the last few minutes of grilling.
- Ensure chicken reaches an internal temperature of 165°F. Remove and let rest for 2–3 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes