These Easy Teriyaki Chicken Pineapple Kabobs make for a fun and tasty meal! Juicy chicken and sweet pineapple come together on skewers, all coated in a yummy teriyaki sauce.
They’re great for grilling nights with family or friends. I love how colorful they are too! Just toss everything on a stick, grill, and enjoy a delicious bite of summer. 🍍🍗
Key Ingredients & Substitutions
Chicken: I prefer using boneless skinless chicken thighs for their juiciness, but chicken breasts work too. If you want a lighter option, try tofu or tempeh for a vegetarian spin!
Pineapple: Fresh pineapple is ideal for sweetness and texture. If you can’t find fresh, canned pineapple works too, but be sure to drain it well to avoid sogginess.
Vegetables: Red bell pepper adds sweetness and color, but feel free to substitute with zucchini, cherry tomatoes, or even asparagus. Mix and match based on what you like or have on hand!
Teriyaki Sauce: A store-bought version is convenient, but homemade is super easy! Try mixing soy sauce, honey, garlic, and ginger if you want to make your own. You can also use a gluten-free soy sauce if needed.
How Do You Properly Marinate Chicken for Kabobs?
Marinating chicken is key to locking in flavor and moisture. Here’s how to do it right:
- Combine chicken with half of your teriyaki sauce, ensuring every piece is coated.
- Let the chicken marinate for at least 20 minutes at room temperature, or up to an hour in the fridge. This allows the flavors to deeply penetrate the meat.
- Do not marinate for too long (like overnight) or the chicken can become mushy due to the acidity in the sauce.
Marinating is a simple step that makes a big difference in flavor, so take that little bit of time for delicious results!
Easy Teriyaki Chicken Pineapple Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
- 1 cup fresh pineapple chunks (about 1 small pineapple)
- 1 red bell pepper, cut into bite-sized pieces
- 1 cup whole mushrooms or sliced (about 8-10 mushrooms)
- 1 small white or yellow onion, cut into chunks
For the Marinade:
- 1/2 cup teriyaki sauce (store-bought or homemade)
For Cooking:
- 1 tbsp vegetable or olive oil (for brushing)
- 1-2 green onions, thinly sliced for garnish
- Sesame seeds for garnish (optional)
- Metal or soaked wooden skewers
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus at least 20 minutes for marinating. Grilling the kabobs will take about 10-12 minutes. So, plan for approximately 1 hour total, including marinating and cooking time. A perfect plan for a quick meal or gathering!
Step-by-Step Instructions:
1. Preparing the Ingredients:
Start by cutting the chicken into 1.5-inch cubes for even cooking. Then, chop the bell pepper and onion into similarly sized chunks. Finally, cut the pineapple into pieces that match the size of the chicken and veggies to ensure everything cooks evenly. This way, you’ll have a beautiful mix of flavors in every bite!
2. Marinating the Chicken:
Place the cubed chicken in a mixing bowl and pour half of the teriyaki sauce over it. Toss the chicken around until it’s well coated. Let it sit for at least 20 minutes to soak up the flavors. If you have extra time, you can marinate it in the fridge for up to an hour for an even tastier outcome!
3. Assembling the Kabobs:
Now it’s time to put everything together! Take your soaked or metal skewers and start threading them with marinated chicken, alternating with pineapple, bell pepper, mushrooms, and onion. Feel free to create a colorful pattern that you like—it’s all about the presentation!
4. Preheating the Grill:
While assembling the kabobs, heat up your grill to medium-high. This should be hot enough to give you those delightful grill marks. Make sure to lightly brush the grill grates with oil so your kabobs won’t stick.
5. Grilling the Kabobs:
Place the assembled kabobs onto the grill. Cook them for about 10-12 minutes total, turning every 3-4 minutes. Brush them with the remaining teriyaki sauce as they cook to add extra flavor. You’ll know they’re done when the chicken is cooked through and your vegetables and pineapple are nicely charred and caramelized!
6. Serving the Kabobs:
Once cooked, take the kabobs off the grill. Sprinkle them with sliced green onions and sesame seeds for a nice finishing touch. Serve them hot alongside some steamed rice or your favorite side dish for a fantastic meal!
Enjoy these vibrant, sweet-savory kabobs fresh off the grill! The juicy pineapple pairs beautifully with tender teriyaki chicken and smoky grilled vegetables.
FAQ for Easy Teriyaki Chicken Pineapple Kabobs
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to completely thaw the frozen chicken before cutting it into cubes. The best method is to leave it in the fridge overnight, or if you’re short on time, you can thaw it in a sealed plastic bag submerged in cold water.
Can I Prepare These Kabobs Ahead of Time?
Absolutely! You can marinate the chicken and assemble the kabobs a few hours in advance. Just cover them and keep them refrigerated until you’re ready to grill. This helps deepen the flavors!
What Can I Substitute for Pineapple?
If pineapple isn’t your thing, you can substitute it with firm fruits like peaches, mangoes, or even zucchini for a savory twist. Just remember to adjust the cooking time according to the fruit used, as some may cook faster than others.
How to Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or grill for a few minutes until heated through. Enjoy them in salads or wraps for a quick meal!
