Kabobs are a grill projects where the prep does most of the work. Threading everything onto skewers takes five minutes, the teriyaki glaze is ready fast in one saucepan, and then the grill handles the rest. Pineapple right next to chicken on a hot grate is genuinely exciting: the sugars caramelize and you get these slightly charred, juicy bites against the savory glaze. Red bell pepper and onion soften and sweeten on the fire and fill out the skewer nicely. Get good ripe pineapple if you can. Underripe fruit does not caramelize the same way and the flavor stays sharp rather than rounding out as it should. Make the glaze in advance and keep it warm on the side of the grill for extra brushing.
How to Make Teriyaki Pineapple Chicken Kabobs
Skewer strategy
If using wooden skewers, soak them in water for 30 minutes before threading. Metal skewers skip this step and conduct heat, which can actually help the chicken cook slightly faster from the inside out.
The teriyaki glaze
Simmer the soy sauce, brown sugar, ginger, garlic, sesame oil, and cornstarch slurry until it thickens and turns glossy. Brush during cooking and again right off the grill for a lacquered finish. 
Grill temperature and timing
High heat, 500°F, six to seven minutes per side. Do not move them constantly. Let the grill marks form before you turn and the chicken will release cleanly without tearing.
Teriyaki Pineapple Chicken Kabobs
- Total Time: 34 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet and savory chicken kabobs are perfect for a summer barbecue. Grilled pineapple adds a juicy sweetness that balances the teriyaki glaze.
Ingredients
- 2 lbs (907 g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lbs (454 g) fresh ripe pineapple, cut into 1-inch pieces
- 2 lbs (907 g) red bell peppers, cut into 1-inch pieces
- 2 lbs (907 g) yellow onions, cut into 1-inch pieces
- 1/4 cups (59 ml) soy sauce
- 3 tbsp brown sugar
- 1/2 tsp fresh minced ginger
- 1/2 tsp fresh minced garlic
- 1/2 tsp sesame oil
- 2 tbsp water mixed with 1 tsp cornstarch
Instructions
- Combine all teriyaki glaze ingredients in a small saucepan, bring to a boil, reduce heat to low, and simmer for two minutes. Remove from heat and set aside.
- Thread chicken, pineapple, red bell pepper, and onion onto skewers. Brush all sides with olive oil.
- Preheat grill to high heat (500°F/260°C).
- Place kabobs on the grill rack and cook for 6-7 minutes per side, or until browned and chicken is cooked through. Generously brush with teriyaki sauce.
- Serve immediately.
Notes
- For easier cleanup, line your grill grates with foil.
- If pineapple is not ripe, marinate it in the teriyaki sauce for 30 minutes before grilling to enhance sweetness.
- Leftover kabobs can be stored in the refrigerator for up to 3 days; reheat gently in a skillet or microwave.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
Can I use bottled teriyaki sauce instead of making my own?
You can, but the homemade version tastes better and only takes a few minutes. The fresh ginger and sesame oil make a noticeable difference.
How do I keep the chicken from drying out on the grill?
Cut the chicken into even 1-inch pieces so they cook uniformly. Don’t overcook; 6 to 7 minutes per side at 500F is enough for boneless chicken breast.
Can I make these in the oven instead of on a grill?
Yes. Broil them on a sheet pan about 6 inches from the heat, turning once halfway through. They will take roughly the same amount of time, about 14 minutes total.
