Pineapple Teriyaki Chicken Kabobs
Transform your backyard barbecue into a tropical feast with these irresistible Pineapple Teriyaki Chicken Kabobs! Juicy chunks of marinated chicken, sweet pineapple, and vibrant bell peppers are threaded onto skewers alongside red onion for a colorful and flavorful combination. The homemade teriyaki sauce, made with soy sauce, brown sugar, honey, garlic, and ginger, infuses each bite with a tantalizing blend of savory and sweet. Grilled to perfection, these kabobs feature a delightful char and caramelization, adding depth to the fresh ingredients. Perfect for summer gatherings or weeknight dinners, this recipe is ready in just 45 minutes and pairs beautifully with steamed rice or a crisp side salad. Impress your guests with this easy, gluten-free grilling favorite that’s bursting with tropical flair!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 1 whole Fresh pineapple
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Red onion
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 2 tablespoons Honey
- 3 units Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 10 units Skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Cut the chicken breasts into 1-inch cubes. Set aside.
Peel and core the pineapple, then cut it into 1.5-inch chunks.
Slice the red bell pepper, green bell pepper, and red onion into 1-inch pieces.
In a medium saucepan, prepare the teriyaki sauce: combine the soy sauce, brown sugar, honey, minced garlic, grated ginger, sesame oil, and 1 tablespoon of water.
Heat the saucepan over medium heat, stirring until the sugar dissolves and the sauce slightly thickens.
In a small bowl, mix the remaining 1 tablespoon of water with the cornstarch to make a slurry, then add it to the saucepan. Cook for another 2 minutes, stirring continuously, until the sauce becomes glossy and thickened. Remove from heat.
Season the chicken pieces with salt and black pepper.
Thread the chicken, pineapple, bell peppers, and red onion alternately onto the skewers.
Preheat the grill to medium-high heat, around 375°F (190°C).
Brush the kabobs generously with the prepared teriyaki sauce.
Place the skewers on the grill and cook for 12-15 minutes, turning occasionally, until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the vegetables are slightly charred.
Brush the kabobs with more teriyaki sauce during the grilling process for extra flavor, reserving a small amount for serving if desired.
Remove the kabobs from the grill and let them rest for 2-3 minutes before serving.
Serve the kabobs warm with the remaining teriyaki sauce on the side.
Nutrition Facts
Calories |
3719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 1078 mg | 359% | |
| Sodium | 9331 mg | 406% | |
| Total Carbohydrate | 286.2 g | 104% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 194.4 g | ||
| Protein | 382.8 g | 766% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 540 mg | 42% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 6611 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
