Pineapple Teriyaki Chicken Kabobs

Transform your backyard barbecue into a tropical feast with these irresistible Pineapple Teriyaki Chicken Kabobs! Juicy chunks of marinated chicken, sweet pineapple, and vibrant bell peppers are threaded onto skewers alongside red onion for a colorful and flavorful combination. The homemade teriyaki sauce, made with soy sauce, brown sugar, honey, garlic, and ginger, infuses each bite with a tantalizing blend of savory and sweet. Grilled to perfection, these kabobs feature a delightful char and caramelization, adding depth to the fresh ingredients. Perfect for summer gatherings or weeknight dinners, this recipe is ready in just 45 minutes and pairs beautifully with steamed rice or a crisp side salad. Impress your guests with this easy, gluten-free grilling favorite that’s bursting with tropical flair!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 pounds Boneless, skinless chicken breasts
• 1 whole Fresh pineapple
• 1 large Red bell pepper
• 1 large Green bell pepper
• 1 medium Red onion
• 0.5 cup Soy sauce
• 0.25 cup Brown sugar
• 2 tablespoons Honey
• 3 units Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 1 tablespoon Sesame oil
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 10 units Skewers

Directions

Step 1

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Step 2

Cut the chicken breasts into 1-inch cubes. Set aside.

Step 3

Peel and core the pineapple, then cut it into 1.5-inch chunks.

Step 4

Slice the red bell pepper, green bell pepper, and red onion into 1-inch pieces.

Step 5

In a medium saucepan, prepare the teriyaki sauce: combine the soy sauce, brown sugar, honey, minced garlic, grated ginger, sesame oil, and 1 tablespoon of water.

Step 6

Heat the saucepan over medium heat, stirring until the sugar dissolves and the sauce slightly thickens.

Step 7

In a small bowl, mix the remaining 1 tablespoon of water with the cornstarch to make a slurry, then add it to the saucepan. Cook for another 2 minutes, stirring continuously, until the sauce becomes glossy and thickened. Remove from heat.

Step 8

Season the chicken pieces with salt and black pepper.

Step 9

Thread the chicken, pineapple, bell peppers, and red onion alternately onto the skewers.

Step 10

Preheat the grill to medium-high heat, around 375°F (190°C).

Step 11

Brush the kabobs generously with the prepared teriyaki sauce.

Step 12

Place the skewers on the grill and cook for 12-15 minutes, turning occasionally, until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the vegetables are slightly charred.

Step 13

Brush the kabobs with more teriyaki sauce during the grilling process for extra flavor, reserving a small amount for serving if desired.

Step 14

Remove the kabobs from the grill and let them rest for 2-3 minutes before serving.

Step 15

Serve the kabobs warm with the remaining teriyaki sauce on the side.

Nutrition Facts

Serving size	(3301.8g)

Amount per serving	% Daily Value*
Calories	3719.4

Total Fat 121.0g	0%
Saturated Fat 34.2g	0%
Polyunsaturated Fat 6.1g
Cholesterol 1078.3mg	0%
Sodium 9331.3mg	0%
Total Carbohydrate 286.2g	0%
Dietary Fiber 32.4g	0%
Total Sugars 194.4g
Protein 382.8g	0%

Vitamin D 6.8IU	0%
Calcium 539.8mg	0%
Iron 27.8mg	0%
Potassium 6611.3mg	0%

*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.

Source of Calories

Fat: 28.9%

Protein: 40.7%

Carbs: 30.4%