Nothing beats a sizzling hot skewer from the grill that’s slathered down with a luscious, sticky finger-lickin’ sauce. These Teriyaki Pineapple Chicken Kabobs are fast and easy to make and are a guaranteed hit at your dinner table.
By Kimberly Killebrew
Nothing beats a sizzling hot skewer from the grill that’s slathered down with a luscious, sticky finger-lickin’ sauce. These Teriyaki Pineapple Chicken Kabobs are fast and easy to make and are a guaranteed hit at your dinner table!
PrintTeriyaki Pineapple Chicken Kabobs
Nothing beats a sizzling skewer off the grill slathered with a luscious finger-lickin’ sauce. Teriyaki Pineapple Chicken Kabobs are fast and easy.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 6 1x
- Category: Main
Ingredients
Scale
- 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
Instructions
- 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.
- Alternately thread the pieces of chicken, pineapple, red bell pepper and onion onto skewers. Brush all sides with some olive oil.
- 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.
