These Easy Teriyaki Chicken Pineapple Kabobs are a fun twist for dinner! Juicy chicken and sweet pineapple are perfect when grilled together on skewers.
You can’t go wrong with this delicious combo! I love how simple it is—just marinate the chicken, then pop it on the grill. Perfect for those sunny days!
I’ve found that serving them with rice or a fresh salad makes it a complete meal. Plus, they look great on a plate—so colorful and inviting!
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts or thighs work great here. I prefer thighs for their juiciness, but you can also use tofu for a vegetarian option or shrimp for something different.
Pineapple: Fresh pineapple adds the best flavor, but canned pineapple chunks are a convenient substitute. Just be sure to drain them well to avoid excess moisture.
Vegetables: I love using red bell peppers for their sweetness, but feel free to mix in other colorful veggies like zucchini or cherry tomatoes for variety!
Soy Sauce: Low-sodium soy sauce helps control saltiness. For a gluten-free option, use tamari or coconut aminos. You can also use liquid aminos for a similar taste.
Ginger and Garlic: Fresh is best for both. However, you can use garlic powder and ginger powder as a quick substitute. Just remember that the flavor will be milder.
How Can I Make Perfect Kabobs Without Them Sticking to the Grill?
Grilling kabobs without sticking is key to a great presentation! Here’s how to do it:
- Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Hot Grill: Make sure your grill is preheated before adding the kabobs. A hot grill creates a nice sear.
- Oil the Grill: Lightly brush grill grates with vegetable oil using a paper towel before grilling.
- Don’t Rush: Let the kabobs cook undisturbed for a few minutes before flipping. They naturally release from the grill when ready!
These tips will help keep your kabobs intact while grilling, ensuring they look and taste fantastic!
Easy Teriyaki Chicken Pineapple Kabobs
Ingredients You’ll Need:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 cup fresh pineapple chunks (about 1 small pineapple or canned in juice, drained)
- 1 red bell pepper, cut into 1-inch pieces
- 1 small onion, cut into wedges (or use white or yellow onion rings)
- 8 oz whole mushrooms, cleaned
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar
- 1/4 cup water
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening sauce)
- 1-2 tablespoons vegetable oil (for grilling)
- Sesame seeds and chopped green onions for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes for prep, plus at least 30 minutes to marinate the chicken (ideally 2 hours for best flavor). Cooking on the grill will take another 10-12 minutes. Overall, plan for around 1 hour and 10 minutes to enjoy these delicious kabobs.
Step-by-Step Instructions:
1. Prepare Teriyaki Sauce:
In a small saucepan, combine the soy sauce, brown sugar, water, honey, minced garlic, grated ginger, and vinegar. Bring this mixture to a simmer over medium heat while stirring. If you prefer a thicker sauce, mix in the cornstarch slurry and cook until it thickens as desired. Remove the saucepan from the heat and let it cool for later use.
2. Marinate Chicken:
Take the cubed chicken and place it in a bowl or a large zip-lock bag. Pour in about half of the cooled teriyaki sauce, keeping the rest aside for basting during grilling and for serving. Seal tightly or cover, then refrigerate to marinate for at least 30 minutes (or up to 2 hours for extra flavor).
3. Prepare Kabobs:
After marinating, take metal or soaked wooden skewers and start threading the chicken, pineapple chunks, red bell pepper pieces, onion wedges, and mushrooms onto the skewers. Alternate the ingredients evenly to create colorful kabobs.
4. Preheat Grill:
Heat your outdoor grill or grill pan to medium-high heat. To prevent the kabobs from sticking, lightly brush the grill grates with vegetable oil.
5. Grill Kabobs:
Place the prepared skewers on the grill. Cook for about 10-12 minutes total, turning the kabobs every 3-4 minutes. As you turn them, brush with the reserved teriyaki sauce to enhance the flavor and promote caramelization.
6. Check for Doneness:
To ensure your chicken is safe to eat, it should reach an internal temperature of 165°F (75°C). The chicken will be opaque, and the vegetables and pineapple should have a nice char while being tender.
7. Serve:
Once grilled to perfection, remove the kabobs from the grill and sprinkle with sesame seeds and chopped green onions for a delightful garnish.
8. Optional:
For a complete meal, serve these kabobs with steamed rice or a fresh green salad.
Enjoy your colorful and flavorful Teriyaki Chicken Pineapple Kabobs—perfect for a quick and easy grilled dinner!
FAQ for Easy Teriyaki Chicken Pineapple Kabobs
Can I Use Alternative Proteins in This Recipe?
Absolutely! You can substitute chicken with shrimp, tofu, or even beef if you prefer. Adjust cooking times accordingly, as shrimp will cook faster while tofu could take a bit longer to develop a nice char.
What’s the Best Way to Store Leftovers?
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. For best results, reheat them gently on the grill or in a pan to maintain their texture.
How Do I Prevent Wooden Skewers from Burning on the Grill?
Soaking wooden skewers in water for at least 30 minutes before using them is key. This helps prevent them from catching fire on the grill. You can also use metal skewers if you have them!
Can I Make the Teriyaki Sauce Ahead of Time?
Yes, you can prepare the teriyaki sauce in advance! Just store it in the refrigerator for up to a week. Give it a quick stir or reheat slightly before using it for marinating or basting.
