Last Updated on
Bursting with flavor, Grilled Pineapple Teriyaki Chicken Kabobs are so easy and delicious!
These easy kabobs have tender, juicy chicken that is marinated in a flavor packed pineapple teriyaki. A rainbow of crisp vegetables and fresh pineapple basted with the sticky, sweet marinade tastes like Spring in every bite.
I don’t know about you, but the first warm Spring day of the season, and I’m all about flip-flops, toe nail polish, and barbecuing. There is nothing quite like enjoying the warm weather with a cocktail in hand on your patio while the barbecue does it’s thing and makes all the neighbors jealous with the heavenly smells coming from the grill.
Kabobs are a particular family favorite. My kids enjoy it when they can make their own and pick and choose what they want on their skewers.
I love how the whole meal is basically on a stick of you want to keep it a simple supper or they are always a great addition to any barbecue gathering.
I’ve been contemplating doing a Kabob Party for something different with outdoor entertaining. Guests choose from a variety of meats and veggies and skewer their own kabobs and then throw them on the grill. What do you think?
How to make Grilled Pineapple Teriyaki Chicken Kabobs
I really like boneless, skinless chicken thighs for this recipe. They are priced a little better per pound then chicken breasts, but more importantly, they do not dry out as easy as breast meat can.
Cube the chicken and marinate for at least 1-2 hours, but 4-24 hours is best to impart the deepest flavor. The easy teriyaki marinade is made from whisking together pineapple juice, soy, ginger, garlic, olive oil, sesame oil, crushed red pepper flakes, and brown sugar. It’s the perfect ratio of salty, sweet with just a smidge of heat all wrapped up with asian flare.
Seperate off half of the marinade before adding the chicken. The second portion will later be used for basting and the sauce to drizzle on the kabobs after they come off the grill.
How to cut a fresh pineapple
Start by cutting off the top and the bottom of the pineapple. Then place the pineapple upright on a cutting board.
Cut strips from top to bottom to remove the outer peal.
Next, cut the pineapple in quarters. Remove the hard, inner core from each quarter and then cut into 1″ pieces.
If using wooden kabob skewers, make sure to soak them for 30 minutes so they don’t burn on the grill.
Thread the marinated chicken pieces with fresh pineapple and a rainbow of colored peppers and red onion.
Grill for a few minutes on each side, basting with the reserved marinade.
Can I cook my kabobs in the oven?
Yes! There are easy broiler directions in the recipe notes below.
Simmer the remaining marinade for 5 minutes to thicken and use a drizzling sauce for the cooked kabobs. Serve with rice if desired.
For dessert, try this Grilled Triple Berry Crisp that cooks on the grill in a cast iron skillet.
For other yummy meal ideas straight from the barbecue, check out Grilled Teriyaki Steak, Chipotle Pork Tenderloin, or Grilled Goat Cheese Bruschetta.
Have you tried my Grilled Pineapple Teriyaki Chicken Kabobs? I LOVE questions, comments, and ratings. Leave me one below!
Pin now to save for later!
Grilled Pineapple Teriyaki Chicken Kabobs
Ingredients
- 2 pounds chicken thighs – boneless, skinless
- 1 sweet red bell pepper
- 1 sweet orange bell pepper
- 1 green bell pepper
- 2 cup pineapple chunks fresh
- 1 red onion
Pineapple Teriyaki Marinade
- 6 ounces pineapple juice
- 1 cup soy sauce
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup olive oil
- 2 tablespoons ginger – fresh grated
- 4 cloves garlic – finely minced
- 1 teaspoon sesame oil
- 1/2 cup brown sugar
Instructions
Whisk marinade ingredients together in a small bowl.
Cube chicken into 1″ pieces.
Pour HALF of the marinade on the chicken. Refrigerate the chicken in a covered bowl or in a ziplok bag for at least 1-2 hours but no longer then 24 hours.
Cube the vegetables and pineapple into1″ pieces.
If using wooden skewers, soak in water for 30 minutes before before adding the meat and veggies.
Thread marinated chicken pieces (discarding the chicken marinade), vegetables, and pineapple pieces onto skewers and place on a preheated, oiled barbecue grill.
Cook 4-7 minutes and then flip. Baste severl times with the unused marinade.
Place the remaining, unused marinade in a small saucepan and simmer for 5 minutes. Serve with the cooked kabobs for drizzling as desired. Garnish with cilantro or green onion.
Recipe Notes
Broiler Directions: Preheat the broiler to high. Place the skewers in a single layer on a large baking sheet that has been treated with cooking spray. Broil for 4-6 minutes, then flip the skewers and broil on the other side for and additional 4-6 minutes.
Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
Leave a Reply