Teriyaki Pineapple Chicken Kabobs
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
Nothing beats a sizzling skewer off the grill slathered with a luscious finger-lickin’ sauce. Teriyaki Pineapple Chicken Kabobs are fast and easy.
  • 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
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  • For the Teriyaki Glaze:
  • ¼ cup soy sauce
  • 3 tablespoons brown sugar
  • ½ teaspoon fresh minced ginger
  • ½ teaspoon fresh minced garlic
  • ½ teaspoon sesame oil
  • 2 tablespoons water mixed with 1 teaspoon cornstarch
  1. 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.
  2. Alternately thread the pieces of chicken, pineapple, red bell pepper and onion onto skewers. Brush all sides with some olive oil.
  3. 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.
Recipe by Honest Cooking at https://honestcooking.com/teriyaki-pineapple-chicken-kabobs/