Description
Follow these steps to make flavorful chicken and pineapple kabobs brushed with a homemade teriyaki glaze, perfect for grilling.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 fresh pineapple, peeled, cored, and cut into 1-inch chunks
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- 1/4 cup soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- Wooden or metal skewers (soak wooden skewers in water for 30 minutes before use)
Instructions
- Prepare the Teriyaki Glaze: In a small saucepan, combine soy sauce, brown sugar, rice vinegar, ginger, garlic, sesame oil, and black pepper. Heat over medium heat, stirring until the sugar dissolves. Bring to a simmer and cook for 3 minutes until slightly thickened. Remove from heat and set aside half for basting later.
- Marinate the Chicken: Place the cubed chicken in a bowl. Pour half of the remaining teriyaki mixture over the chicken. Toss to coat. Let the chicken marinate for at least 20 minutes, but no more than 1 hour. Discard the used marinade.
- Assemble the Kabobs: Thread the chicken, pineapple chunks, red bell pepper, green bell pepper, and red onion onto the skewers, alternating the ingredients. Aim for 4-5 pieces of chicken per skewer.
- Preheat the Grill: Preheat your grill to medium-high heat (about 400°F or 200°C). Lightly oil the grates to prevent sticking.
- Grill the Kabobs: Place the assembled kabobs on the hot grill. Cook for 10-12 minutes total, turning every 3-4 minutes, until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the pineapple shows good char marks.
- Glaze and Finish: During the last 2 minutes of cooking, brush the kabobs generously on all sides with the reserved, unused teriyaki glaze. Allow the glaze to caramelize slightly.
- Serve immediately.
Notes
- Cut the chicken and pineapple into uniform sizes so they cook evenly on the grill.
- If you prefer a thicker glaze, simmer the sauce longer until it reduces more significantly.
- For extra flavor, add a sprinkle of sesame seeds over the finished kabobs before serving.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 kabobs
- Calories: 350
- Sugar: 22
- Sodium: 650
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 38
- Cholesterol: 95