Grilled Teriyaki Chicken Kabobs
These Grilled Teriyaki Chicken Kabobs are marinated in an easy homemade teriyaki sauce, then skewered with juicy pineapple, bell peppers, and red onion for the perfect summer dinner.
Love pineapple and chicken? Try my popular Hawaiian Chicken Sheet Pan Recipe or this dump-and-bake Pineapple Chicken and Rice Casserole.
Every summer, my husband starts requesting specific foods he craves during the warmer months. Fresh pineapple is always on the list and he loves a good chicken kabob, These Grilled Teriyaki Chicken Kabobs were inspired by those two favorites.
Each skewer is threaded with tender pieces of marinated chicken, fresh pineapple, and simple vegetables. I reserve a bit of marinade at the very end to brush over the kabobs that creates a sticky, caramelized finish and makes each bite irresistible.
One of the things I love most about kabobs is how easy they are to customize. Feel free to swap in your favorite vegetables or use whatever you have on hand to make them your own.
These grilled chicken kabobs are also a wonderful recipe for entertaining. They look impressive coming off the grill, but they're so simple to make. The hardest part is waiting for the chicken and veggies to marinate!
Watch Me Make It
Ingredients You Need
- Meat- Chicken breast or chicken thighs if you prefer dark meat
- Vegetables- Bell peppers (any color) and red onion
- Fruit- Fresh pineapple for the best taste and texture
- Teriyaki sauce- Soy sauce, rice vinegar, sesame oil, pineapple juice (from a can) brown sugar, ground ginger, honey, garlic, red pepper flakes, corn starch, and water
- Garnishes (optional)- Green onions and toasted sesame seeds
How To Make Teriyaki Chicken Kabobs
- Make the teriyaki sauce in a small bowl and set aside to allow the flavors to develop while you prep the rest of the ingredients.
- Marinate chicken and vegetables in separate bags for at least 30-minutes or up to 4 hours. Reserve half of the marinade for brushing over the kabobs.
- Thread chicken, veggies, and pineapple pieces on skewers. Place on a hot grill and cook 15-20 minutes, flipping half way through.
- Meanwhile, add remaining sauce to a small saucepan and bring to a simmer. Combine corn starch and water, then slowly drizzle into the sauce. Whisk until sauce thickens.
- Brush a generous amount of sauce over each skewer. Garnish with green onions and toasted sesame seeds if desired.
Ang's Helpful Tips
- Don't marinate too long. The teriyaki marinade gives the chicken incredible flavor, but marinating for about 2 to 4 hours is ideal. Marinating too long can affect the texture of the chicken and vegetables.
- Use fresh pineapple. Fresh pineapple holds up much better on the grill. Canned pineapple won't caramelize the same and may become mushy.
- Cut everything the same size. Keeping the chicken and vegetables the same size helps everything cook evenly.
- Soak wooden skewers. If using bamboo skewers, soak them in water for at least 30 minutes before grilling to help prevent burning. I love these reusable metal skewers.
- Double the sauce. If you love extra teriyaki sauce for serving over rice or potatoes, make a double batch so you'll have plenty on the side.
Can I Bake These Instead Of Grilling?
Yes! Bake the assembled kabobs at 425°F on a greased sheet pan for about 20-25 minutes, turning halfway through. Brush with the reserved teriyaki glaze during the last few minutes of cooking.
Prep Ahead Of Time
Prep the chicken and vegetables and marinate the day before. Assemble the skewers just before grilling.
What To Serve With Teriyaki Chicken Kabobs
These grilled teriyaki chicken kabobs pair well with any of these options:
- Cilantro Lime Rice
- Easy Coconut Rice
- Macaroni Salad
- Grilled Panzanella Salad
- Roasted Potatoes and Zucchini
- Creamy Cucumber Tomato Salad
- Easy Asian Noodles
Try These Grilled Recipes Next
- 4-Ingredient Grilled Chicken Kabobs
- Grilled Maple Chipotle Pork Chops
- Jerk Chicken With Pineapple Salsa
- Pineapple BBQ Chicken Foil Packs
- Grilled Foil Pack Potatoes
- Simple Grilled Chicken Breasts
- Grilled Shrimp Bowls with Creamy Cilantro Dressing
Grilled Teriyaki Chicken Kabobs
Equipment
- 8 metal or wooden skewers
- indoor or outdoor grill
- 2 ½ gallon sealable bags
Ingredients
Marinade
- ½ cup low-sodium soy sauce
- ⅓ cup pineapple juice from a can
- 2 tablespoon honey
- 2 tablespoon brown sugar
- 2 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes optional
- ½ tablespoon cornstarch
- 1 tablespoon cold water
Kabobs
- 1 ½ pounds boneless skinless chicken breasts cut in 1 inch pieces
- 1 small red bell pepper, cut in 1 inch pieces
- 1 small green bell pepper, cut in 1 inch pieces
- ½ medium red onion, cut in 1 inch pieces
- 1 ½ cups fresh pineapple, cut in 1 inch pieces
- green onion slices to garnish optional
- toasted sesame seeds to garnish optional
Instructions
- Use a whisk to combine the first 9 ingredients of the teriyaki sauce in a small bowl.
- Add chicken to one of the ziploc bags and pour in ¼ cup of the teriyaki marinade. Seal the bag and gently massage the chicken so every piece is coated in the marinade.
- Add peppers, onions, and pineapple in a second bag and pour over ¼ cup marinade. Gently massage and turn the bag upside down to evenly distribute the sauce over the ingredients. Set the remaining sauce aside until later.
- Place the two bags in the refrigerator for at least 30-minutes to marinate or up to 4 hours.
- Preheat grill to about 400℉ or medium high heat while you prepare the skewers.
- Use skewers to thread chicken, veggies, and pineapple, making sure not to pack the ingredients too tightly. You don't need to leave room between each item, just don't over-pack the skewers.
- Make sure the grill has been brushed with oil, then place skewers directly on the hot grill. Cook on the first side about 8-10 minutes, flip, then cook on the second side another 8-10 minutes. The skewers are done when the chicken reaches an internal temperature of 165℉.
- Meanwhile, place the remaining marinade in a small saucepan and bring to a simmer.
- Combine the corn starch with cold water and slowly drizzle into the simmering marinade. Use a whisk and continue to stir until the mixture starts to thicken. Remove from the heat.
- Brush the sauce over the skewers the last few minutes of the cooking time. Garnish with green onion slices and toasted sesame seeds if desired and serve.
Notes
Nutrition
Note: Some of the links on my website are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra charge to you.
