Teriyaki Grilled Chicken Kabobs
Bursting with bold, tangy-sweet flavors, these Teriyaki Grilled Chicken Kabobs are a crowd-pleasing favorite perfect for summer cookouts or family dinners. Featuring tender chunks of marinated chicken, juicy pineapple, and vibrant bell peppers, all threaded onto skewers and grilled to perfection, this recipe combines fresh ingredients with an irresistibly glossy homemade teriyaki glaze. The marinade, made with soy sauce, brown sugar, honey, garlic, and ginger, ensures every bite is rich with savory-sweet flavor, while a quick basting with the thickened sauce adds a caramelized finish. Easy to make in just 45 minutes of active time, these kabobs are best served warm with fluffy steamed rice or a crisp side salad. Whether you're entertaining guests or spicing up a weeknight meal, these kabobs turn humble ingredients into a colorful and flavorful feast.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 cups pineapple chunks (fresh or canned, drained)
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large red onion
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 2 tablespoons honey
- 2 large garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 1 tablespoon sesame seeds (optional garnish)
- 8 pieces wooden skewers (soaked in water for 30 minutes)
Instructions
Cut the chicken breasts into bite-sized cubes, approximately 1.5 inches in size. Set aside.
Chop the red bell pepper, green bell pepper, and red onion into similar-sized pieces as the chicken for even cooking.
In a medium bowl, whisk together the soy sauce, brown sugar, honey, minced garlic, grated ginger, and sesame oil to make the teriyaki marinade.
Reserve 1/4 cup of the marinade in a separate bowl for basting later. Pour the remaining marinade over the chicken pieces in a resealable plastic bag or shallow dish. Marinate the chicken in the refrigerator for at least 1 hour, or up to 8 hours for best results.
While the chicken is marinating, prepare the cornstarch slurry. Mix the cornstarch with 2 tablespoons of water until smooth. In a small saucepan over medium heat, warm the reserved marinade and add the slurry, whisking constantly until the sauce thickens slightly. Remove from heat and set aside for basting.
Preheat your grill to medium-high heat (approximately 375°F/190°C). If using wooden skewers, make sure they have been soaked in water for at least 30 minutes to prevent burning.
Assemble the kabobs by threading the marinated chicken, pineapple chunks, bell peppers, and onion pieces onto the skewers in an alternating pattern.
Place the kabobs on the preheated grill. Cook for 12-15 minutes, turning every few minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). During the last few minutes of grilling, brush the kabobs with the reserved thickened teriyaki sauce for added flavor and a glossy finish.
Remove the kabobs from the grill and let them rest for 2-3 minutes. Garnish with sesame seeds if desired.
Serve the Teriyaki Grilled Chicken Kabobs warm, along with steamed rice or a fresh side salad for a complete meal.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1289 mg | 56% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 39.7 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 976 mg | 21% | |
*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.
