Grilled Pineapple Chicken Kabobs with Teriyaki Sauce
Experience the sweet, juicy, and savory combination of grilled chicken and caramelized pineapple with teriyaki sauce in these delicious kabobs.
Servings: 4 servings
Equipment
- Grill
- Mixing Bowl
- Skewers
Ingredients
Ingredients
- 4 large Chicken breasts cut into bite-sized chunks
- to taste Kosher salt
- to taste Cracked black pepper
- 1 cup Teriyaki sauce store-bought or homemade
- 1/4 cup Pineapple juice
- 1 Pineapple peeled, cored, and cut into bite-sized chunks
- 2 Bell peppers red, orange, or yellow, cut into bite-sized chunks
- 1 bunch Scallions green parts only, cut into 1-inch pieces
- to taste Sesame seeds for garnish
- to taste Chopped fresh parsley or cilantro for garnish
Instructions
- In a large bowl, season the chicken chunks with salt and cracked black pepper. Add 3/4 cup teriyaki sauce and pineapple juice. Toss well to coat, cover, and marinate in the refrigerator for at least 20 minutes (or up to 2 hours for deeper flavor).
- While the chicken is marinating, soak wooden skewers in water for 20-30 minutes if using to prevent burning. Prep your pineapple, bell peppers, and scallions.
- Alternate threading marinated chicken, pineapple, bell peppers, and scallions onto the skewers. Make sure to leave a little space between each piece for even cooking.
- Preheat your grill to medium-high heat. Place the kabobs on the grill and cook for about 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and lightly charred. During the last few minutes, brush with remaining teriyaki sauce.
- Remove kabobs from grill and let rest for a couple of minutes. Sprinkle with sesame seeds and chopped herbs. Serve hot and enjoy!
Notes
Pair with fluffy steamed rice or coconut-lime jasmine rice. A side of Asian slaw or mixed greens salad balances out the flavors.