Description
Sweet and savory chicken kabobs are perfect for a summer barbecue. Grilled pineapple adds a juicy sweetness that balances the teriyaki glaze.
Ingredients
Units
Scale
- 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