Grilled Pineapple Teriyaki Chicken Kabobs

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.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American, Asian

Keyword: Grilled Pineapple Teriyaki Chicken Kabobs

Servings:

Calories: 429kcal

Author: Jennifer Grissom

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.

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.

Nutrition