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Teriyaki Pineapple Chicken Kabobs

By Kimberly Killebrew
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

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.
Course Main Dish
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