Go Back
Grilled pineapple teriyaki chicken kabobs arranged on a wooden platter. The skewers are loaded with juicy chicken, caramelized pineapple chunks, red bell pepper, and red onion with visible grill marks and a shiny teriyaki glaze.

Pineapple Teriyaki Chicken Kabobs

Juicy chicken breast, caramelized pineapple, and colorful veggies come together in this tropical-inspired kabob, glazed with sweet and savory teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian-Inspired
Servings 4 servings
Calories 320 kcal

Equipment

  • Grill or grill pan
  • Skewers
  • Mixing bowl

Ingredients
  

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.
Keyword Chicken, Grilled, Kabobs, Pineapple, Teriyaki