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Grilled Pineapple Chicken Kabobs

Delicious grilled kabobs featuring juicy chicken, sweet pineapple, and vibrant bell peppers, all coated in a rich teriyaki glaze.

Ingredients

Scale
  • 4 large chicken breasts, cut into bite-sized chunks
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1 cup teriyaki sauce
  • 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 of scallions, green parts only, cut into 1-inch pieces
  • Sesame seeds, for garnish
  • Chopped fresh parsley or cilantro, for garnish

Instructions

  1. Season the chicken: In a large bowl, season your chicken chunks with kosher salt and cracked black pepper. Pour in 3/4 cup of teriyaki sauce along with pineapple juice and toss to coat thoroughly. Let marinate in the refrigerator for at least 20 minutes.
  2. Prepare the skewers: Soak wooden skewers in water for 20-30 minutes to prevent burning during grilling.
  3. Chop the vegetables and pineapple: While the chicken marinates, chop pineapple, bell peppers, and scallions into bite-sized pieces.
  4. Assemble the kabobs: Thread the marinated chicken, pineapple chunks, bell peppers, and scallion pieces onto skewers, alternating ingredients for a visually appealing combination.
  5. Preheat the grill: Preheat grill to medium-high heat.
  6. Grill the kabobs: Place the skewers on the grill and grill for about 12-15 minutes, turning every 3-4 minutes and basting with the remaining teriyaki sauce.
  7. Finishing touch: Once the chicken shows no pink and reaches an internal temperature of 165°F, remove from grill. Sprinkle with sesame seeds and fresh herbs before serving.

Notes

Marinate the chicken a few hours in advance or overnight for maximum flavor. Use an air fryer or broiler for a quicker cooking alternative.

Nutrition

Keywords: grilled kabobs, pineapple chicken, teriyaki chicken, summer grilling, easy dinner