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Grilled Pineapple Chicken Kabobs with Teriyaki Glaze

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Juicy grilled chicken kabobs paired with fresh pineapple and a sticky, flavorful homemade teriyaki glaze. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1.5-inch cubes
  • 1 fresh pineapple, peeled, cored, and cut into 1.5-inch chunks
  • 1 red bell pepper, cut into 1.5-inch pieces
  • 1 small red onion, cut into wedges
  • ½ cup soy sauce (low-sodium preferred)
  • 3 tablespoons honey or brown sugar
  • 2 tablespoons rice vinegar
  • 2 teaspoons freshly grated ginger
  • 2 garlic cloves, minced
  • 1 tablespoon toasted sesame oil (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • Bamboo or metal skewers (if bamboo, soak for 30 minutes)
  • Sesame seeds and chopped green onions for garnish

Instructions

  1. Make the Teriyaki Marinade: In a medium bowl, whisk together ½ cup soy sauce, 3 tablespoons honey, 2 tablespoons rice vinegar, 2 teaspoons grated ginger, 2 minced garlic cloves, and 1 tablespoon toasted sesame oil. Set aside ¼ cup of this mixture for glazing later.
  2. Marinate the Chicken: Place the chicken cubes in the remaining marinade, tossing to coat fully. Cover and refrigerate for at least 1 hour, up to 4 hours.
  3. Prepare the Skewers: Cut pineapple, red bell pepper, and onion into roughly equal-sized chunks (about 1.5 inches). Soak bamboo skewers in water for 30 minutes if using.
  4. Assemble the Kabobs: Thread marinated chicken, pineapple chunks, bell pepper, and onion alternately onto the skewers, keeping pieces snug but not squished.
  5. Preheat the Grill: Heat grill or grill pan to medium-high (around 400°F). Lightly oil grates or pan to prevent sticking.
  6. Cook the Kabobs: Grill skewers for 10-12 minutes, turning every 3-4 minutes. During the last 5 minutes, brush reserved teriyaki glaze onto kabobs to caramelize. Chicken should reach 165°F internal temperature.
  7. Thicken the Glaze (Optional): Pour reserved glaze into a small saucepan, stir in cornstarch mixture, and heat over medium until thickened, about 2 minutes. Drizzle over kabobs before serving.
  8. Serve: Remove kabobs from grill, sprinkle with sesame seeds and sliced green onions, and enjoy immediately.

Notes

Soak bamboo skewers for 30 minutes before grilling to prevent burning. Marinate chicken for at least 1 hour but no more than 4 hours to avoid mushy texture. Rotate kabobs every 3-4 minutes for even cooking and prevent glaze burning. Use fresh pineapple for best flavor. For gluten-free, substitute soy sauce with tamari. Avoid microwaving leftovers to keep chicken moist.

Nutrition

Keywords: grilled chicken kabobs, pineapple chicken, teriyaki glaze, easy dinner, weeknight meal, grilled pineapple, healthy chicken recipe, gluten-free, dairy-free

Find it online: https://tempotaste.com/grilled-pineapple-chicken-kabobs-recipe-easy-teriyaki-glaze-dinner/