Teriyaki Kebabs
Fire up your grill and treat your taste buds to the savory-sweet perfection of Teriyaki Kebabs! This vibrant recipe features juicy, marinated chicken cubes infused with a homemade teriyaki sauce made from soy sauce, brown sugar, honey, garlic, and fresh ginger. Threaded with colorful bell peppers, tender red onion, and sweet pineapple chunks, these kebabs deliver a delightful medley of flavors in every bite. Ideal for backyard BBQs or weeknight dinners, these easy-to-prepare skewers cook to caramelized perfection in just 15 minutes. Serve them hot with extra teriyaki sauce for dipping, and prepare to impress your guests with their irresistible mix of smoky, tangy, and sweet notes. Perfect for summer grilling or indoor grill pans, these Teriyaki Kebabs are a crowd-pleaser you’ll want to make again and again!
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Recipe Information
Ingredients
- 1.5 pounds Chicken breasts
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Red onion
- 10 ounces Pineapple chunks (fresh or canned)
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 2 tablespoons Honey
- 3 Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 0.25 cup Water
- 1 tablespoon Vegetable oil (for grilling)
- 12 Wooden or metal skewers
Instructions
Cut the chicken breasts into 1-inch cubes. Place them in a medium-sized mixing bowl and set aside.
In a small saucepan, combine soy sauce, brown sugar, honey, minced garlic, grated ginger, and sesame oil. Heat over medium heat until the sugar dissolves and the mixture begins to simmer.
In a small bowl, mix the cornstarch with 1/4 cup of water to create a slurry. Slowly whisk this into the simmering sauce. Continue to cook for 2-3 minutes, stirring constantly, until the sauce thickens. Remove from heat and let it cool.
Pour half of the teriyaki sauce over the chicken, reserving the other half for basting and dipping. Toss the chicken to coat evenly, cover the bowl, and marinate in the refrigerator for 1-2 hours.
Meanwhile, soak wooden skewers in water for at least 30 minutes to prevent burning. If using metal skewers, skip this step.
Chop the red bell pepper, green bell pepper, and red onion into bite-sized pieces. Drain the pineapple chunks if using canned pineapple.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates with vegetable oil to prevent sticking.
Assemble the kebabs by threading marinated chicken, bell peppers, onion, and pineapple chunks onto the skewers. Alternate ingredients for a colorful presentation.
Place the kebabs on the grill and cook for 12-15 minutes, turning occasionally, until the chicken is fully cooked and has an internal temperature of at least 165°F (74°C). Brush the reserved teriyaki sauce onto the kebabs during the last few minutes of cooking for added flavor.
Remove the kebabs from the grill and let them rest for 5 minutes before serving. Serve warm with the additional teriyaki sauce on the side for dipping, if desired.
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 5141 mg | 224% | |
| Total Carbohydrate | 155.5 g | 57% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 113.5 g | ||
| Protein | 227.3 g | 455% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1670 mg | 36% | |
*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.
