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Pineapple Chicken Kabobs

Grilled pineapple chicken kabobs with teriyaki glaze recipe
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Sweet and savory grilled chicken skewers with fresh pineapple and colorful bell peppers, marinated in homemade teriyaki sauce for a tropical flavor explosion.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 2 cups fresh pineapple chunks (about 1 small pineapple)
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch chunks
  • Wooden or metal skewers (if using wooden, soak in water for 30 minutes before grilling)
  • For the Teriyaki Marinade:
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 3 tbsp honey or maple syrup
  • 2 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening the glaze)

Instructions

  1. Make the Marinade: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil.
  2. Marinate the Chicken: Place the cubed chicken in a resealable bag or shallow dish and pour about two-thirds of the marinade over it. Reserve the remaining marinade for basting and glazing. Seal the bag, massage the marinade into the chicken, and refrigerate for at least 30 minutes (or up to 4 hours).
  3. Prepare the Skewers and Veggies: While the chicken marinates, soak wooden skewers in water to prevent burning. Thread the marinated chicken, pineapple chunks, bell peppers, and onion onto the skewers, alternating ingredients for color and flavor distribution.
  4. Grill to Perfection: Preheat your grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking. Place the skewers on the grill and cook for 5–6 minutes per side, brushing with reserved marinade during the last few minutes of cooking. The chicken should reach an internal temperature of 165°F.
  5. Make the Glaze: While the kabobs grill, pour the remaining marinade into a small saucepan. Add the cornstarch slurry and simmer for 2–3 minutes, stirring constantly, until the sauce thickens into a glossy glaze. Brush over the finished kabobs before serving.

Notes

Soak wooden skewers for at least 30 minutes to prevent burning. Reserve some marinade before adding raw chicken to avoid cross-contamination. Can be made with canned pineapple chunks if fresh isn't available. Serve with rice and extra teriyaki glaze.

Nutrition

Find it online: https://www.stacksipsnack.com/pineapple-chicken-kabobs/