These Teriyaki Chicken Pineapple Kabobs are a sweet and tasty treat! Juicy chicken pieces and fresh pineapple chunks are grilled to perfection, coated in a delicious teriyaki sauce.
Grilling these kabobs is a total game-changer for summer BBQs. I love munching on them with friends, and the combo of chicken and pineapple is just the best! 🍍
Key Ingredients & Substitutions
Chicken Breast: I love using boneless, skinless chicken breast because it’s lean and cooks quickly. You can substitute it with chicken thighs for more flavor or even tofu if you’re looking for a vegetarian option.
Pineapple: Fresh pineapple is my favorite for its juiciness and natural sweetness. If fresh isn’t available, canned pineapple works too – just make sure to drain and rinse it to reduce sweetness.
Vegetables: The red bell pepper and onion add color and flavor. You can easily swap them for other veggies like zucchini or cherry tomatoes. Even eggplant could work if you’re feeling adventurous!
Teriyaki Sauce: Store-bought sauce is convenient, but homemade is easy and tasty. You can whisk together soy sauce, honey, garlic, and ginger for a quick version. Low-sodium soy sauce is great for a healthier option.
Olive Oil: Besides the cooking purpose, I use it to brush the grill. You can substitute with any cooking oil you have on hand, like canola or avocado oil.
How Can You Marinate Chicken for Maximum Flavor?
The key step in this recipe is marinating the chicken. This not only adds flavor but also helps tenderize the meat. To get it just right:
- Combine chicken cubes and teriyaki sauce in a bowl, ensuring the chicken is fully coated.
- Cover the bowl and refrigerate the mixture for at least 30 minutes, but if you have time, 2 hours unlocks even deeper flavors.
Remember, the longer you marinate, the more flavorful your chicken will taste! Just don’t go too long – chicken can become mushy if left overnight in an acidic marinade.
How to Make Teriyaki Chicken Pineapple Kabobs?
Ingredients You’ll Need:
For the Kabobs:
- 1 lb chicken breast, cut into 1-inch cubes
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow or white onion, cut into 1-inch pieces
- 1 cup mushrooms, whole or halved if large
- 2 tbsp olive oil
- Salt and pepper to taste
- Skewers (metal or soaked wooden skewers)
For the Marinade:
- 1/2 cup teriyaki sauce (store-bought or homemade)
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prep, plus at least 30 minutes for marinating the chicken, and about 15 minutes for grilling. In total, you’re looking at around 1 hour (more if you let the chicken marinate longer) to enjoy your flavorful kabobs!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by placing the cubed chicken in a bowl and pouring the teriyaki sauce over it. Mix well to coat the chicken pieces evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or longer if time permits. This will make the chicken super tasty!
2. Prep the Vegetables:
While the chicken is soaking up that delicious teriyaki flavor, it’s time to get your veggies ready! Cut the bell pepper, onion, and mushrooms into bite-sized pieces. If you like, you can even add other veggies, such as zucchini or cherry tomatoes! If you’re using wooden skewers, don’t forget to soak them in water for about 30 minutes to stop them from burning on the grill.
3. Assemble the Kabobs:
Now it’s time for some fun! Take the marinated chicken and start threading the pieces onto the skewers. Alternate with pineapple chunks and your prepped veggies, keeping a little space between each item for even cooking. This colorful mix will look so good!
4. Preheat the Grill:
Heat up your grill to medium-high. This step is important for achieving those lovely grill marks. To prevent the kabobs from sticking, brush a little olive oil on the grill grates before you start grilling!
5. Grill the Kabobs:
Once the grill is hot, carefully place your kabobs on it. Cook them for about 10-15 minutes, turning them occasionally. You’ll know they’re done when the chicken reaches an internal temperature of 165°F and they’re nicely browned, while the veggies feel tender.
6. Finish and Serve:
Once grilled to perfection, take the kabobs off the grill and let them rest for a few minutes. If you want, drizzle a little extra teriyaki sauce over them, and sprinkle with sesame seeds and chopped green onions for a pretty finish!
7. Serve:
Your tasty Teriyaki Chicken Pineapple Kabobs are ready to enjoy! You can serve them on their own or alongside some fluffy steamed rice or a fresh salad. Dig in and savor each bite!
Can I Use Different Vegetables for the Kabobs?
Absolutely! You can customize your kabobs with any vegetables you like. Consider using zucchini, cherry tomatoes, or even asparagus. Just make sure to cut them into similar 1-inch pieces for even cooking!
What Can I Substitute for Teriyaki Sauce?
If you don’t have teriyaki sauce, you can make a quick substitute using soy sauce mixed with honey or brown sugar, garlic, and ginger. This will give you a similar sweet-savory flavor profile. Adjust the sweetness to your taste!
How Should I Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. You can enjoy them cold, or reheat in the microwave or on a skillet over low heat until warmed through. Adding a splash of water while reheating can help retain moisture!
Can I Make This Recipe in the Oven Instead of on the Grill?
Yes! Preheat your oven to 400°F and place the kabobs on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, turning halfway through. Keep an eye on the chicken to ensure it reaches 165°F internally!
