These healthy and flavorful grilled teriyaki chicken pineapple kabobs are so delicious, full of veggies and easy to make! Perfect for summer barbecues and gatherings, this is one of my absolute favorite recipes and I bet you'll enjoy it as much as I do!
Why This Recipe Works
- Grilled teriyaki chicken pineapple kabobs are so delicious and easy to make! Sweet and savory, each bite is full of amazing flavors. This dish tastes like summertime and is so great for barbecues and gatherings with friends and family!
- This recipe makes amazing leftovers! You can absolutely meal-prep these skewers if you wish, they will keep in the fridge and taste great for 2 days after grilling!
- When delicious comes with nutritious, it's always a winning dish for me! These kabobs have lean chicken breast, mushrooms, red bell pepper, onion and fresh pineapple! All fresh food that will nourish you and keep you so satisfied. A side of brown rice is my favorite with this dish.
How to Make Chicken Pineapple Kabobs
- Marinating the cut-up chicken is an important step to get the best teriyaki flavor! 2 hours minimum, 24 hours maximum! You don't want to go over 24 hours, it could affect the texture of the chicken.
- This recipe is very easy, all you'll need to do is a little chopping, assemble and let the grill do its magic. The chicken, pineapple, peppers and onions are chopped in about 1-inch cubes. It doesn't have to be perfect but try to keep the pieces close to the same size for even cooking. When it comes to the mushrooms, remove the stem and keep them whole if they're little or cut them in half if bigger.
- To assemble your kabobs, have everything laid out and ready to go before you start as you will be touching raw chicken. It's completely fine to touch the chicken and then the veggies, everything is being grilled together! Pick an order for the assemble but I highly recommend that the chicken and pineapple are next to each other. I did chicken, pineapple, pepper, mushroom, onion then chicken again and keep going until you have about 1 ½ inch left empty of the skewer. Just wash your hands thoroughly when the skewers are assembled and ready to be grilled!
Tips and FAQs
- Can I use something different besides chicken? Absolutely! The grilled pineapple is the true star of this recipe! If you are vegetarian, use more veggies and marinated some of them in the teriyaki sauce for 30 minutes to 1 hour. Then brush them with more teriyaki Beef works too but should be marinated only for up to 2-3 hours. The texture will become a little strange if you over marinate the beef.
- The teriyaki sauce is up to your preference! I use a coconut aminos-based teriyaki sauce and add a little garlic, mustard and sesame seeds to it but this is optional. If you have a soy-base teriyaki sauce you like, use it!
- Flip the skewers on the grill about every 3 minutes for everything to be perfectly cooked without burning.
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Grilled Teriyaki Chicken Pineapple Kabobs
- 1 grill
- 6 skewers metal or wood
- 1 pound chicken breast 1-inch cubed
- ⅓ cup teriyaki sauce *see notes
- 1 cup fresh pineapple 1-inch cubed or sliced
- 15-18 mushrooms stem removed, whole or half
- 1 red bell pepper 1-inch square
- ½ onion white or red. 1-inch square
- 1 stalk green onion chopped for garnish
Optional: Add to the Teriyaki Sauce
- 1 teaspoon dijon mustard
- 1 teaspoon sesame seeds
- 2 garlic cloves minced
- Get teriyaki sauce ready. Either use read-to go sauce as is or add mustard, garlic and sesame seeds if you want (optional step).
- Cut up chicken and place in Ziploc bag or container and add teriyaki sauce. Mix well and place in fridge to marinate for 2 hours.
- Chop the rest of veggies and pineapple. Once chicken is ready, assemble your skewers.
- Place on warm grill and cook for 11-14 minutes flipping every 3 minutes or until chicken is cooked thru. Sprinkle with chopped green onion. Serve with rice or preferred side.
- You can use read-to go teriyaki sauce as-is or add mustard, garlic and sesame seeds if you want to. I use a coconut aminos teriyaki sauce but soy-base is great too.