These Easy Teriyaki Chicken Pineapple Kabobs are a fun mix of sweet and savory! Juicy chicken pieces are marinated in a tasty teriyaki sauce and paired with sweet pineapple chunks.
Grilling these kabobs makes them even better! I love how the pineapple caramelizes, adding a burst of flavor. Perfect for summer cookouts or quick weeknight dinners—even kids enjoy them! 🍍
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts are great for kabobs. If you’re looking for a leaner option, chicken thighs work well too. They stay juicy when cooked. For a vegetarian version, try tofu or tempeh cut into cubes, marinated just the same.
Pineapple: Fresh pineapple adds sweetness and acidity. If you don’t have fresh, canned pineapple chunks can be used, but drain them well. You could also swap in mango for a twist on flavors!
Vegetables: I used red bell peppers and onions for color and flavor. You can replace these with zucchini, cherry tomatoes, or even bell peppers in different colors. Use whatever veggies you love or have on hand!
Sauce: The marinade is key for flavor. Low-sodium soy sauce is a healthier option. If you’re avoiding sugar, try using maple syrup or agave nectar instead of honey.
What’s the Best Way to Grill Kabobs Without Burning Them?
Grilling kabobs can be tricky, but with a few tips, you’ll have perfect results! Make sure to soak wooden skewers for at least 30 minutes before grilling to prevent burning. Start your grill to medium-high heat and always preheat for even cooking.
- Turn the kabobs every 3-4 minutes to get an even char without burning them. Don’t crowd the skewers—give each ingredient room for heat circulation.
- Baste with marinade if you want extra flavor, but avoid using the marinade that touched raw chicken unless you boil it first.
- Use an instant-read thermometer to check the chicken for doneness; make sure it hits 165°F (75°C).
Enjoy making your kabobs, and don’t forget to have fun while grilling!
Easy Teriyaki Chicken Pineapple Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups fresh pineapple chunks (about half a pineapple)
- 1 red bell pepper, cut into 1-inch pieces
- 1 medium white or yellow onion, cut into wedges
- 8 oz button mushrooms, cleaned and whole or halved if large
For the Teriyaki Marinade:
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (or 1/4 tsp ground ginger)
- 1 tbsp sesame oil
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening sauce)
For Garnish:
- Sesame seeds
- Chopped green onions
- Metal or soaked wooden skewers
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and marinate, plus 10-15 minutes for grilling. If you opt to let the chicken marinate for up to an hour, the total time may extend to 1 hour and 30 minutes. Perfect for a quick dinner or a fun weekend BBQ!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil until well combined. This will be your delicious teriyaki marinade.
2. Marinate the Chicken:
Add the chicken cubes to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes or up to 1 hour, if time allows. This will infuse the chicken with amazing flavor!
3. Prepare the Glaze (Optional):
If you’d like a thicker glaze, strain the marinade into a small saucepan. Bring to a boil over medium heat, then stir in the cornstarch mixture to thicken it. Once thickened, remove from heat and set aside.
4. Preheat the Grill:
While the chicken is marinating, preheat your grill to medium-high heat, about 400°F (200°C), so it’s ready for the kabobs.
5. Assemble the Kabobs:
Skewer the marinated chicken, pineapple chunks, bell pepper pieces, onion wedges, and mushrooms alternately onto the skewers, creating a colorful mix. Leave a little space between each piece for even cooking.
6. Grill the Kabobs:
Place the kabobs on the grill and grill for 10-15 minutes, turning them every 3-4 minutes and basting occasionally with the reserved teriyaki glaze, until the chicken is cooked through (should reach an internal temperature of 165°F or 75°C) and the vegetables are slightly charred and tender.
7. Garnish and Serve:
Once done, remove the kabobs from the grill. Sprinkle with sesame seeds and chopped green onions for a beautiful finish. Serve hot alongside steamed rice or a fresh green salad for a complete meal.
Enjoy your juicy, flavorful teriyaki chicken pineapple kabobs! 🌟
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables in This Recipe?
Absolutely! While this recipe calls for red bell peppers, onions, and mushrooms, feel free to swap them out for your favorites. Zucchini, cherry tomatoes, or even eggplant would work beautifully. Just make sure they are cut into similarly sized pieces for even cooking!
How Do I Make Kabobs Ahead of Time?
You can prepare the chicken and vegetable skewers ahead of time! Assemble them, cover with plastic wrap, and refrigerate for up to 24 hours before grilling. Just remember to let them sit at room temperature for about 15 minutes before grilling to ensure even cooking.
Can I Use Store-Bought Teriyaki Sauce?
Yes, using store-bought teriyaki sauce is a great shortcut if you’re short on time! Just marinate the chicken in it for about 30 minutes before skewering. Keep in mind that the flavor may be different, so look for a good-quality brand.
What Are Good Ways to Store Leftovers?
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the kabobs in the microwave for a minute or two, or warm them gently on a skillet over low heat until heated through. Enjoy!
