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.