Description
Juicy chicken breast, caramelized pineapple, and colorful veggies come together in this tropical-inspired kabob, glazed with sweet and savory teriyaki sauce.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds chicken breast (boneless, skinless, cut into 1-inch pieces)
- 2 cups fresh pineapple chunks (can use canned in juice, drained)
- 1 red bell pepper (cut into 1-inch pieces)
- 1 yellow bell pepper (cut into 1-inch pieces)
- 1 red onion (cut into chunks)
For the Marinade
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
Instructions
- In a mixing bowl, combine teriyaki sauce, olive oil, garlic, and ginger. Add chicken pieces and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
- If using bamboo skewers, soak them in water for 30 minutes to prevent burning.
- Thread marinated chicken, pineapple chunks, bell peppers, and onion alternately onto skewers.
- Preheat grill or grill pan over medium-high heat. Lightly oil the grates. Grill kabobs for 12–15 minutes, turning occasionally, until the chicken is cooked through and nicely charred.
- Brush with additional teriyaki sauce during the last few minutes of grilling for extra flavor. Serve hot!
Notes
Feel free to mix in other veggies like zucchini or mushrooms. Serve with rice or noodles for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian-Inspired
Nutrition
- Calories: 320
- Sugar: 14
- Sodium: 780
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 22
- Fiber: 2
- Protein: 28
- Cholesterol: 75