Teriyaki Pineapple Chicken Kabobs
Juicy chicken and caramelized pineapple glazed with homemade teriyaki sauce, grilled to perfection on skewers. Ready in 30 minutes for an easy crowd-pleasing meal!
Ingredients
Teriyaki Marinade
- ½ cup low-sodium soy sauce {120 ml}
- ¼ cup honey {60 ml}
- 2 tbsp rice vinegar {30 ml}
- 2 tbsp sesame oil {30 ml}
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated {15 g}
- 1 tsp cornstarch {5 g}
Kabobs
- 1.5 lbs boneless chicken breasts cubed {680 g}
- 2 cups fresh pineapple chunks {300 g}
- 1 red bell pepper cubed {150 g}
- 1 red onion wedged {120 g}
Garnishes
- 1 tbsp toasted sesame seeds {8 g}
- 2 tbsp chopped green onions {10 g}
Instructions
Marinate the Chicken
- Whisk all marinade ingredients (except cornstarch) in a saucepan.
- Simmer over medium heat, then add cornstarch slurry to thicken.
- Cool, then coat chicken in ¾ of the marinade. Refrigerate 30+ minutes.
Assemble Skewers
- Soak wooden skewers 30 minutes (if using).
- Thread chicken, pineapple, bell pepper, and onion alternately.
- Leave ¼-inch gaps between pieces for even cooking.
Grill
- Preheat grill to 400°F {200°C}. Oil grates.
- Grill skewers 4 minutes per side, basting with reserved marinade.
- Cook until chicken reaches 165°F {74°C} internally.
Serve
- Rest skewers 3 minutes.
- Garnish with sesame seeds and green onions.
Notes
Substitutions: Use tamari for gluten-free, maple syrup for vegan.
Storage: Refrigerate up to 3 days or freeze 2 months.
Pro Tip: Grill pineapple separately for extra char if preferred.