Juicy grilled chicken, caramelized pineapple, and colorful bell peppers—these Tropical Teriyaki Chicken Kabobs are your passport to island flavors right in your backyard. Each bite bursts with sweet and savory notes, thanks to a luscious teriyaki marinade that clings beautifully to the grilled ingredients. The contrast between tender chicken, slightly charred veggies, and sweet pineapple creates a perfect harmony that’s hard to resist.
Whether you’re hosting a summer cookout, looking for a quick weeknight dinner, or meal-prepping for the week, these kabobs deliver. They’re visually striking and incredibly easy to prepare ahead. Plus, they bring a healthy twist to grilling with lean protein and vibrant produce.
Ingredients for this Tropical Teriyaki Chicken Kabobs with Pineapple
- 1 1/2 lbs boneless, skinless chicken breast or thighs, cut into 1-inch cubes
- 2 cups fresh pineapple chunks
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into chunks
- Wooden or metal skewers (if wooden, soak in water 30 minutes beforehand)
For the Teriyaki Marinade:
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tbsp honey
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Step 1: Make the Marinade
In a bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil. If you prefer a thicker glaze, stir in the cornstarch-water mixture. Set aside a small portion of the marinade for brushing during grilling.
Step 2: Marinate the Chicken
Place the cubed chicken into a resealable plastic bag or a large bowl. Pour in the marinade (excluding the reserved portion), seal, and refrigerate for at least 30 minutes or up to 4 hours. The longer it sits, the deeper the flavor.
Step 3: Assemble the Kabobs
Thread chicken, pineapple, and vegetables alternately onto the skewers. Leave a little space between each piece to allow even cooking. Discard used marinade.
Step 4: Preheat and Grill
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates. Place skewers on the grill and cook for 10-12 minutes, turning every few minutes and brushing occasionally with the reserved marinade. Cook until chicken is fully cooked and slightly charred.
Step 5: Serve
Remove kabobs from the grill and let them rest a couple of minutes. Serve hot over steamed rice, with extra marinade drizzle or a side of your favorite dipping sauce.
Frequently Asked Questions
How do I prevent wooden skewers from burning?
Soak wooden skewers in water for at least 30 minutes before grilling. This helps prevent them from catching fire.
Can I use canned pineapple?
Yes, but fresh pineapple gives better texture and flavor. If using canned, choose chunks in juice rather than syrup, and drain them well.
What if I don’t have a grill?
You can use a grill pan or bake the kabobs in a 400°F oven for 15-20 minutes, turning halfway through.
Can I make this recipe vegetarian?
Absolutely. Substitute tofu or tempeh for the chicken and ensure your teriyaki sauce is plant-based.
How do I know the chicken is fully cooked?
Use a meat thermometer to check the internal temperature. It should read 165°F.
Can I prepare the kabobs ahead of time?
Yes. You can marinate the chicken and prep the vegetables a day in advance. Assemble the kabobs the day you plan to grill for best texture and appearance.
Tropical Teriyaki Chicken Kabobs with Pineapple
- Prep Time: 15 minutes (plus marinate time)
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves 4-6 1x
- Category: Dinner
Description
Bright, juicy, and loaded with sweet-savory flair, these Tropical Teriyaki Chicken Kabobs with Pineapple are a must-try for your summer grilling lineup. Tender chunks of marinated chicken are skewered with fresh pineapple, bell peppers, and red onions, then grilled to juicy perfection. This easy dinner idea is perfect for busy weeknights, festive BBQs, or healthy meal prep. If you’re searching for tropical dinner ideas, healthy grilled food, or a quick and easy chicken recipe, this one checks all the boxes. With a glaze that caramelizes beautifully on the grill, it’s a dish that tastes as good as it looks.
Ingredients
1 1/2 lbs boneless, skinless chicken breast or thighs, cut into 1-inch cubes
2 cups fresh pineapple chunks
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 red onion, cut into chunks
Wooden or metal skewers (if wooden, soak in water 30 minutes beforehand)
Teriyaki Marinade:
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
2 tbsp honey
2 tbsp rice vinegar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Instructions
- Whisk all marinade ingredients in a bowl. Reserve a few tablespoons for grilling.
- Add chicken and marinade to a bowl or resealable bag. Marinate 30 minutes to 4 hours.
- Thread chicken, pineapple, and veggies onto skewers.
- Preheat grill to medium-high. Lightly oil grates.
- Grill skewers 10-12 minutes, turning often and brushing with reserved marinade.
- Serve warm over rice or your favorite sides.