Teriyaki Chicken Pineapple Kabobs
Sweet and savory kabobs made from juicy chicken thighs, caramelized pineapple, and fresh vegetables, perfect for grilling.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the kabobs
- 1.5 pounds chicken thighs, cubed Chicken thighs are ideal for juiciness.
- 2 cups pineapple chunks, fresh or canned
- 2 pieces bell peppers, cut into squares (any color) You can swap these for zucchini or mushrooms.
- 1 piece red onion, cut into chunks
- 0.5 cup teriyaki sauce Store-bought or homemade.
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- to taste sesame seeds, for garnish
- to taste green onions, sliced, for garnish
Instructions
Preparation
- In a mixing bowl, combine the cubed chicken thighs, teriyaki sauce, sesame oil, and rice vinegar. Toss well to coat the chicken evenly.
- Cover the bowl and refrigerate for at least 30 minutes, or overnight if time permits.
- Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for about 30 minutes to prevent burning.
- Thread the marinated chicken, pineapple chunks, bell pepper squares, and red onion pieces onto the skewers, alternating each ingredient for a colorful presentation.
Cooking
- Place the skewers on the grill and cook for about 12 to 14 minutes, turning occasionally until the chicken reaches an internal temperature of 165°F (75°C).
- Once done, remove the skewers from the grill and sprinkle with sesame seeds and sliced green onions before serving.
Notes
For extra flavor, brush on additional teriyaki sauce while grilling. Serve these kabobs with rice or a fresh salad for a complete meal.