Flavorful Teriyaki Pineapple Chicken Kabobs
Juicy chicken thighs marinated in a homemade teriyaki glaze, grilled with sweet pineapple and charred veggies for a quick, easy, and crowd-pleasing dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- ½ cup soy sauce (low sodium if preferred)
- ¼ cup brown sugar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- ¼ cup water
- 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
- Fresh pineapple chunks, about 1-inch pieces
- Red and green bell peppers, cut into 1.5-inch chunks
- Red onion, cut into wedges
- Skewers (wooden or metal, soaked if wooden)
- Optional garnishes: sesame seeds, chopped green onions, fresh cilantro leaves
Instructions
- Make the Teriyaki Marinade: In a medium bowl, whisk together soy sauce, brown sugar, grated ginger, minced garlic, rice vinegar, sesame oil, and water until sugar dissolves (about 2 minutes).
- Marinate the Chicken: Add chicken thigh pieces to the marinade, coat well, cover and refrigerate for at least 30 minutes, ideally 1-2 hours but no longer than 4 hours.
- Prepare Vegetables and Pineapple: Cut bell peppers into 1.5-inch chunks, slice red onion into wedges, and cube pineapple into similar-sized pieces.
- Assemble Kabobs: Soak wooden skewers in water for 30 minutes if using. Alternate threading chicken, pineapple, bell peppers, and onion onto skewers, leaving space between pieces.
- Preheat Grill: Heat grill to medium-high (about 400°F). Oil the grate lightly to prevent sticking.
- Grill Kabobs: Place skewers on grill and cook for 12-15 minutes, turning every 3-4 minutes until chicken reaches 165°F internal temperature and grill marks appear.
- Baste Occasionally: Brush kabobs with reserved marinade once or twice during grilling to boost flavor and moisture, avoiding flare-ups.
- Rest and Garnish: Let kabobs rest for 5 minutes off heat. Sprinkle with sesame seeds and chopped green onions before serving.
Notes
Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Use an instant-read thermometer to ensure chicken reaches 165°F. Reserve some marinade for basting to avoid flare-ups. If no grill is available, a grill pan or broiler can be used with slightly less smoky flavor.
Nutrition
- Serving Size: About two skewers pe
- Calories: 350
- Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 32
Keywords: teriyaki chicken kabobs, grilled chicken, pineapple chicken, easy dinner, backyard cookout, grilled kabobs, teriyaki marinade