These Teriyaki Chicken Pineapple Kabobs are a fun and tasty treat! Juicy chicken pieces are mixed with sweet pineapple, all coated in a yummy teriyaki sauce, making each bite a burst of flavor.
Grilling these kabobs is a joy, and they make for a perfect summer meal! I love serving them at BBQs and watching everyone go back for seconds. Who can resist that sweet and savory combo? 😋
Key Ingredients & Substitutions
Chicken breast: I recommend using boneless, skinless chicken breast for a tender bite. If you’re looking for a leaner option, turkey breast can also work well in this recipe.
Pineapple: Fresh pineapple gives the kabobs a vibrant taste and juicy texture. Canned pineapple chunks are a good alternative but make sure to drain them well before using.
Bell Peppers: While I’m using red and yellow peppers for their sweetness, feel free to swap in green bell pepper or even zucchini for a different flavor profile.
Teriyaki Sauce: Store-bought teriyaki sauce is convenient, but if you want to make it yourself, combining soy sauce, honey, garlic, and ginger creates a delightful homemade version.
Mushrooms: I prefer button mushrooms, but cremini or shiitake mushrooms can add an extra depth to the kabobs with their rich flavor.
How Can I Make Sure My Chicken is Perfectly Cooked?
To achieve juicy chicken, marinating is key! Let the chicken soak in teriyaki sauce for at least 30 minutes and up to 2 hours. Since you’re cooking on the grill, ensure even cooking by cutting the chicken into uniform 1-inch cubes.
- Prepare the grill to medium-high heat and lightly oil the grates to prevent sticking.
- Measure the internal temperature with a meat thermometer; you’re aiming for 165°F for safe consumption.
- Rotate the kabobs every few minutes to ensure even cooking and nice grill marks.
Let the kabobs rest for a couple of minutes after grilling. This allows the juices to redistribute, making every bite tender and flavorful.
How to Make Teriyaki Chicken Pineapple Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1 lb chicken breast, cut into 1-inch cubes
- 1 cup fresh pineapple, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 onion, cut into 1-inch pieces
- 8 oz mushrooms, whole or halved if large
- 1/2 cup teriyaki sauce (plus extra for serving)
- 2 tbsp sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
- Skewers (soaked in water if wooden)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation, plus at least 30 minutes for marinating the chicken. Then, you’ll need another 10-15 minutes to grill the kabobs. Overall, you can expect to spend about an hour to an hour and a half, depending on how long you choose to marinate.
Step-by-Step Instructions:
1. Marinate The Chicken:
In a mixing bowl, combine the cubed chicken breast and the teriyaki sauce. Mix them well to ensure all the chicken is coated. Let this marinate for at least 30 minutes, or if you want a deeper flavor, pop it in the refrigerator for up to 2 hours.
2. Prepare The Vegetables:
While the chicken is marinating, take the time to cut your vegetables. Slice the fresh pineapple, red and yellow bell peppers, onion, and mushrooms into roughly 1-inch pieces. This size helps everything cook evenly on the grill!
3. Assemble The Kabobs:
Once your chicken is ready, preheat your grill to medium-high heat. Now it’s time to assemble the kabobs! Take your soaked skewers and thread the marinated chicken, pineapple, bell peppers, onion, and mushrooms onto each skewer. Feel free to mix and match; alternating the colors makes for a pretty presentation!
4. Grill The Kabobs:
Place the kabobs on the grill and cook them for about 10-15 minutes. Turn them occasionally to ensure even cooking. You want the chicken to reach an internal temperature of 165°F, and the vegetables should be tender and have nice grill marks.
5. Serve:
After grilling, remove the kabobs from the grill and let them rest for a couple of minutes. This helps keep the chicken juicy. Drizzle some extra teriyaki sauce over them and sprinkle with sesame seeds and chopped green onions before serving.
6. Enjoy:
Serve your delicious teriyaki chicken pineapple kabobs hot, and don’t forget to pair them with rice or your favorite side dish. Enjoy every flavorful bite!
Feel free to customize the vegetables based on your personal preferences!
Can I Use Different Vegetables for the Kabobs?
Absolutely! Feel free to substitute or add your favorite vegetables. Zucchini, cherry tomatoes, or even asparagus can be great additions. Just make sure the pieces are roughly 1-inch in size for even cooking.
How Do I Soak Wooden Skewers Properly?
To prevent wooden skewers from burning on the grill, soak them in water for at least 30 minutes before using. This will help them withstand the heat while cooking your kabobs.
What Should I Do If I Don’t Have Teriyaki Sauce?
If you don’t have teriyaki sauce, you can make a quick substitute by mixing soy sauce, brown sugar, garlic powder, and ginger. Combine 1/4 cup soy sauce, 2 tbsp brown sugar, 1/2 tsp garlic powder, and 1/2 tsp minced ginger for a similar flavor profile!
Can I Make These Kabobs Ahead of Time?
Yes! You can marinate the chicken in advance and assemble the kabobs a few hours before grilling. Just keep them covered in the refrigerator until you’re ready to cook. This works great for meal prep or parties!
