Name: Teriyaki Chicken Pineapple Kabobs
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Cuisine: Asian
Ingredients: 1 lb boneless skinless chicken thighs or breasts (Thighs are recommended for juiciness.); 2 cups pineapple chunks, fresh or canned (Fresh is preferable but canned can be used if well-drained.); 1 cup bell peppers, red, yellow, or orange (For sweetness.); 1 medium red onion (Optional, but enhances flavor when grilled.); 2 tablespoons oil (For the grill and marinade.); to taste salt and pepper (Adds a bit of seasoning.); 2 tablespoons green onions, for topping (Optional, adds freshness on top.); 1 tablespoon sesame seeds (Optional for garnish.); 1/2 cup soy sauce (Base of the marinade.); 1/4 cup honey or brown sugar (For sweetness.); 2 cloves grated garlic (Adds flavor.); 1 tablespoon grated ginger (Enhances the marinade.); 1 tablespoon rice vinegar (Adds acidity.); 1 teaspoon sesame oil (Adds depth of flavor.); 1 tablespoon cornstarch (Optional for thickening the marinade.); to taste red pepper flakes (Optional for heat.)

Description

These delicious teriyaki chicken pineapple kabobs combine sweet and savory flavors, making them perfect for a quick and fun summer meal on the grill.

Ingredients

For the Kabobs

1 lb boneless skinless chicken thighs or breasts (Thighs are recommended for juiciness.)
2 cups pineapple chunks, fresh or canned (Fresh is preferable but canned can be used if well-drained.)
1 cup bell peppers, red, yellow, or orange (For sweetness.)
1 medium red onion (Optional, but enhances flavor when grilled.)
2 tablespoons oil (For the grill and marinade.)
to taste salt and pepper (Adds a bit of seasoning.)
2 tablespoons green onions, for topping (Optional, adds freshness on top.)
1 tablespoon sesame seeds (Optional for garnish.)

Homemade Teriyaki Marinade

1/2 cup soy sauce (Base of the marinade.)
1/4 cup honey or brown sugar (For sweetness.)
2 cloves grated garlic (Adds flavor.)
1 tablespoon grated ginger (Enhances the marinade.)
1 tablespoon rice vinegar (Adds acidity.)
1 teaspoon sesame oil (Adds depth of flavor.)
1 tablespoon cornstarch (Optional for thickening the marinade.)
to taste red pepper flakes (Optional for heat.)

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Instructions

Preparation

Cut chicken into even-sized chunks, about 1 to 1.5 inches.
Marinate the chicken in the homemade teriyaki mixture for 30 minutes to 8 hours.
While it marinates, chop the pineapple, peppers, and onion into similar sized pieces.
If using wooden skewers, soak them in water for 30 minutes.
Thread the skewers with chicken, pineapple, pepper, and onion, repeating until all ingredients are used.
Pat the outside of the skewers lightly to remove excess marinade.

Grilling

Preheat the grill to medium high and oil the grates.
Place the skewers on the grill without fussing with them for the first couple of minutes to achieve a good sear.
Turn the skewers every 2 to 3 minutes until all sides are lightly charred (10 to 14 minutes total).
Brush on extra teriyaki sauce during the last minute for a glossy finish.
Let skewers rest for a couple of minutes before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months. Reheat in the microwave, skillet, or air fryer.

Prep Time: 30 minutes
Cook Time: 14 minutes
Category: Dinner, Main Course
Cuisine: Asian, Barbecue