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!
- 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
- 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.
Raised in Western Europe, widely traveled, and currently residing near Seattle with her husband and children, Kimberly loves preparing and experimenting with a large range of flavors and cuisines. This is reflected in her food blog, The Daring Gourmet, where she invites all to “tour the world through your taste buds.” Passionate cook, recipe developer and photo enthusiast, her culinary repertoire includes everything from gourmet to simple comfort food, and, as she puts it, “simply downright good eats.”