Teriyaki Kabobs
Fire up the grill for these irresistible Teriyaki Kabobs, a vibrant and flavorful dish that's perfect for summer cookouts or weeknight dinners! Juicy, marinated chicken breast pairs beautifully with sweet pineapple chunks, crisp bell peppers, and tender red onion, all threaded onto skewers for a stunning presentation. Infused with a homemade teriyaki sauce made with soy sauce, honey, brown sugar, and aromatic spices, these kabobs are brushed with a glossy glaze during grilling for an extra burst of savory-sweet flavor. Quick and easy to prepare, this recipe takes just 45 minutes from start to finish and is sure to become a family favorite. Whether served as a main dish or a crowd-pleasing appetizer, teriyaki chicken kabobs bring bold Asian-inspired flavors to your table.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 1 cup Pineapple chunks
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Red onion
- 0.5 cup Soy sauce
- 3 tbsp Brown sugar
- 2 tbsp Honey
- 1 tbsp Sesame oil
- 2 cloves Minced garlic
- 1 tsp Ground ginger
- 2 tsp Cornstarch
- 2 tsp Water (for cornstarch slurry)
- 10 pieces Wooden skewers (soaked in water for 30 minutes)
Instructions
Cut the chicken breast into 1-inch cubes and set aside.
Cut the red bell pepper, green bell pepper, and red onion into 1-inch pieces.
In a medium bowl, whisk together the soy sauce, brown sugar, honey, sesame oil, minced garlic, and ground ginger to make the marinade.
Reserve 1/4 cup of the marinade for basting and pouring over cooked kabobs.
Place the cubed chicken into the marinade bowl and let it marinate in the refrigerator for at least 20 minutes, or up to 1 hour for more flavor.
While the chicken is marinating, soak the wooden skewers in water for 30 minutes to prevent burning during grilling.
Preheat your grill or grill pan to medium-high heat.
Thread the marinated chicken, pineapple chunks, bell peppers, and onion onto the soaked skewers, alternating ingredients for color and variety.
In a small saucepan, combine the reserved marinade with cornstarch mixed with water to create a slurry. Cook over medium heat, stirring frequently, until the sauce thickens. Remove from heat and set aside.
Place the kabobs on the preheated grill and cook for about 10-15 minutes, turning occasionally, until the chicken is fully cooked and the vegetables are tender.
Brush the kabobs with the thickened teriyaki sauce during the last few minutes of grilling for a glossy finish.
Remove the kabobs from the grill, let them rest for 5 minutes, then serve hot with additional teriyaki sauce on the side if desired.
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5091 mg | 221% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 92.6 g | ||
| Protein | 157.9 g | 316% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 193 mg | 15% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2689 mg | 57% | |
*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.
