Grilled Teriyaki Chicken Kabobs is an easy grilling recipe that you are sure to enjoy. Chicken cubes are marinated in a homemade teriyaki sauce and then skewered with fresh pineapple to create an amazingly delicious combination that tastes like summer. That is if summer had a taste.
This is a recipe that can be low cost yet taste and look like it was expensive. Grilling and being kabobs just makes this seem more special and fun to eat.
Ingredients
This recipe calls for boneless skinless chicken breast meat that gets cut into 1-inch sized cubes. Uniformity between the size of the cubes helps this cook more evenly. Just do your best to cut them into a consistent size. A meat knife or a kitchen shears can really help with this.
Fresh pineapple will taste best in this recipe, but if fresh is not available, canned pineapple cubes will work too.
The marinade ingredients are honey, low sodium soy sauce, brown sugar, garlic, canola oil and rice vinegar. They all get mixed together and microwaved for a little bit. The microwaving helps to incorporate all of the ingredients together before you marinade the chicken.
If you would like you can add other ingredients to the kabobs, such as onion, red and orange peppers, zucchini or summer squash, or mushrooms.
Assembling
Now the chicken, pineapple, and any other ingredients you may want to add can be skewered. I prefer to use a reusable skewers instead of the wooden ones. However, the wooden ones will work great. The nice them about wooden skewers is they do not need to be cleaned.
It always seems as though there is more meat to skewer than the pineapple. So, I will determine how many cubes of meat to put on each kabob and how many pieces of pineapple. Then I just skewer them. If there is extra meat, just put those pieces in a pan made out of aluminum foil and cook as chicken cubes. They’re great for leftovers.
Grilling
The skewers get grilled about 4 minutes per side or until the chicken is no longer pink inside.
If you have never eaten grilled pineapple before, be prepared for the sweetness to be amped up. Grilling seems to do that with pineapple. The pineapple that was on these kabobs was perfectly ripe and sweet. Once it was grilled, we could believe how much sweeter the flavor was.
Serving
I like serving the grilled Teriyaki Chicken Kabobs with Lightly Flavored Seasoned Rice or Easy Boiled Garlic Potatoes with a green vegetable such as Oven Roasted Asparagus or broccoli made in the air fryer.
For dessert, I would recommend a fresh strawberry pie.
Happy Grilling!
Teriyaki Chicken & Pineapple Kabobs
Equipment
- 1 Grill
- 1 Microwaveable bowl
- 1 Kabob Skewers
- 1 Cutting board
- 1 Knife
- 1 Resealable Bag or Bowl
- 2 Platters
Ingredients
- ½ each Pineapple
- 6 each Boneless Skinless Chicken breasts
- 2 tbsp Honey
- ½ cup Soy Sauce low sodium
- 3 tbsp Brown Sugar
- 3 cloves Garlic minced
- 2 tbsp Canola Oil
- 2 tbsp Rice Vinegar
Instructions
- Cut the chicken breasts into about 1-inch sized cubes and place in a resealable bag or in a bowl.
- To make the marinade, in a microwaveable bowl add the honey, soy sauce, brown sugar, garlic, canola oil, and rice vinegar. Stir and microwave for 1 minute.
- Pour marinade over the chicken and stir. Then seal or cover it. Put it in the refrigerator for 2-12 hours. Stir or flip it a few times.
- Clean and cube the pineapple. Set aside.
- If using bamboo or wood skewers soak them in water for 15 minutes prior to adding the chicken and pineapple. Put chicken and pineapple pieces on skewers.
- Preheat the grill to a medium heat. Place the skewers of chicken and pineapple on the grill and grill for 8-12 minutes or until the chicken is no longer pink inside.
- Put on a clean platter and serve immediately.
