Go Back
Homemade Chicken Pineapple Kabobs with Teriyaki Sauce recipe photo
Print Recipe Save it for later

Chicken Pineapple Kabobs with Teriyaki Sauce

Savory-sweet grilled chicken and pineapple kabobs glazed with homemade teriyaki sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 lb chicken tenders cut into large chunks
  • 1 yellow bell pepper seeded and cut into chunks
  • 1 red bell pepper seeded and cut into chunks
  • 1 red onion peeled and cut into chunks
  • 1/2 fresh pineapple cut into chunks
  • 1 cup soy sauce
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 1/2 tablespoon sesame oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 cup brown sugar
  • 2 tablespoons honey
  • 1 teaspoon sesame seeds

Instructions

  • Soak wooden skewers in water for a few hours if using wooden skewers; this prevents burning on the grill.
  • Preheat your outdoor grill to medium-high heat (gas or charcoal) while you prepare the ingredients.
  • Thread the chicken chunks, yellow pepper, red pepper, red onion, and pineapple onto the skewers, alternating pieces evenly; set the assembled skewers aside.
  • Make the teriyaki sauce: in a small saucepan combine soy sauce, water, cornstarch, sesame oil, garlic powder, ground ginger, brown sugar, and honey; whisk until smooth.
  • Bring the sauce to a boil over medium heat, then reduce heat and simmer gently until it thickens slightly, about 2–4 minutes; remove from heat and stir in sesame seeds.
  • Place the skewers on the hot grill and baste with teriyaki sauce; grill for about 3–4 minutes per side, continuing to baste, until the chicken is cooked through and reaches 165°F (74°C).
  • If you plan to serve extra sauce with the cooked skewers, return the reserved sauce to a simmer for at least a minute to bring it back to a boil before using.
  • Remove skewers from the grill and let rest briefly before serving over brown rice if desired.

Equipment

  • grill (gas or charcoal)
  • skewers (wooden or metal)
  • Small Saucepan
  • Whisk
  • mixing bowl or plate

Notes

  • Soak wooden skewers for a few hours to prevent burning.
  • Bring reserved sauce to a boil before serving to ensure safety after basting raw chicken.
  • Cook chicken until internal temperature reaches 165°F (74°C).