Teriyaki Pineapple Chicken Kabobs
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Nothing beats a sizzling hot skewer from the grill that’s slathered down with a luscious, sticky finger-lickin’ sauce. These Teriyaki Pineapple Chicken Kabobs are fast and easy to make and are a guaranteed hit at your dinner table!
These Teriyaki Pineapple Chicken Kabobs are quick to assemble and the sauce takes all of 5 minutes to make from start to finish. You can assemble the kabobs up to a day in advance and keep them refrigerated until ready to grill. They make the perfect dinner for a Summer’s evening or for a rainy day when you want some “happy food” to cheer you up.
You can easily customize these kabobs to your own preferences. You can substitute pork or shrimp and use whatever vegetables you like. Whatever combination you choose, you’re going to love these finger-lickin’ kabobs!
Teriyaki Pineapple Chicken Kabobs Recipe
To make the teriyaki sauce, combine all the ingredients in a small saucepan. Bring it to a boil, reduce the heat to medium, and simmer for two minutes.
You’re going to love this teriyaki sauce! So quick and easy to make and so perfect for your soon-to-be sizzling kabobs!
Thread the chicken, pineapple, red bell peppers and onions onto the skewers, alternating the ingredients.
Lightly brush all sides with some extra virgin olive oil.
Preheat the grill to high heat and place the kabobs and the grill.
Grill for about 6-7 minutes on both sides or until nicely browned and the chicken is cooked through.
Generously brush all sides of the kabobs with the teriyaki sauce.
Serve immediately and enjoy!
Teriyaki Pineapple Chicken Kabobs
Ingredients
- 2 boneless skinless chicken breasts , cut into 1-inch pieces
- 1 fresh ripe pineapple , cut into 1-inch pieces
- 2 red bell peppers , cut into 1-inch pieces
- 2 yellow onions , cut into 1-inch pieces
- For the Teriyaki Glaze:
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 1/2 teaspoon fresh minced ginger
- 1/2 teaspoon fresh minced garlic
- 1/2 teaspoon sesame oil
- 2 tablespoons water mixed with 1 teaspoon cornstarch
Instructions
- To make the teriyaki glaze, combine all ingredients in a small saucepan, bring it to a boil, reduce the heat to low and simmer for two minutes. Remove from heat and set aside until ready to use.
- Alternately thread the pieces of chicken, pineapple, red bell pepper and onion onto skewers. Brush all sides with some olive oil.
- Preheat the grill for high heat. Once hot, place the kabobs on the grill rack and cook for about 6-7 minutes on each side or until nicely browned and the chicken is cooked through. Use a basting brush to generously brush all sides of each kabob with the teriyaki sauce. Serve immediately.
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
