These grilled teriyaki chicken pineapple kabobs are packed with flavor, full of veggies and very easy to make! Chicken breast marinated in teriyaki sauce paired with fresh sweet pineapple, red bell pepper, mushrooms and onion. You'll want to make these delicious kabobs on repeat for your summer barbecues!
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, and I guarantee you, your guests will love them!
- 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 up to 3 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. Serve it over rice, brown or white, cauliflower rice, or any side you enjoy.
How to Make Chicken Pineapple Kabobs
- Cut up the chicken breast in 1-inch cubes, it doesn't have to be perfect. Just try to keep the pieces close in size so they cook evenly.
- Whisk your teriyaki sauce of choice with a little Dijon mustard, minced garlic and sesame seeds if you'd like. We're using bottled teriyaki sauce to make this recipe very easy, but adding a little Dijon and garlic just takes it to the next level for me.
- Add the chicken to a zip-top bag, pour the teriyaki sauce over, then seal the bag removing as much air as you can. Once the bag is closed, massage the chicken with the teriyaki sauce until every piece is well coated. Place the bag in the fridge and let the chicken marinate for at least 2 hours and up to 24 hours.
- Chop the pineapple and veggies in similar size pieces, about 1-inch. For the mushrooms, clean them and remove the stems, and depending on their size, cut them in half or keep them whole if they're small.
- To assemble your kabobs, have everything laid out and ready to go before you start as you will be touching raw chicken. Pick an order for the assemble as long as you keep the chicken and pineapple next to each other. I did chicken, pineapple, bell 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.
- Preheat the grill on medium high heat. Once hot, add the skewers and cook for 10 to 14 minutes, flipping every 3 minutes to make sure the skewers are nicely cooked with beautiful grill marks all around.
- Once cooked thru, remove skewers, place on a plate and let them rest for 5 minutes before serving.
Whisk together teriyaki sauce.
Add chicken and teriyaki sauce to zip-top bag to marinade for at least 2 hours.
Assemble your skewers.
Grill skewers for 10 to 14 minutes, flipping often.
TIPS AND FREQUENTLY ASKED QUESTIONS
- Should I use wooden or metal skewers? Either work great but if you use wooden skewers, make sure to soak them in water first for at least 30 minutes to avoid them from burning.
- Is it ok to touch raw chicken and the veggies? Yes it's completely fine to touch them after one another as everything is being grilled together.
- 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 marinate them in the teriyaki sauce for 30 minutes to 1 hour before cooking. Then brush them a few times with more teriyaki with a basting brush while cooking. Beef works too but should be marinated only for up to 2-3 hours. The texture will be affected if you over-marinate beef.
- Can I use canned pineapple? Ideally you want to use fresh pineapple for the this recipe. Canned pineapple is usually cut too small, but if that's what you want to use, get sliced pineapple and make sure it's NOT in syrup. Then you can use a few slice pieces together to make a thicker piece.
- Chicken is safe to eat when it reaches an internal temperature of 165° Fahrenheit when checked with a meat thermometer. The pieces of chicken are pretty small on kabobs, so it cooks pretty quickly.
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Grilled Teriyaki Chicken Pineapple Kabobs
- small bowl
- skewers metal or wood
- Zip-top bag or container to marinate chicken
- 1 pound chicken breast chopped in 1-inch cube
- ⅓ cup teriyaki sauce of choice
- 1 teaspoon dijon mustard
- 2 cloves garlic minced
- 1 teaspoon sesame seeds optional
- 1 cup fresh pineapple 1-inch cubed or sliced
- 15-18 mushrooms stem removed, whole or half
- 1 red bell pepper chopped in 1-inch squares
- ½ red or white onion chopped in 1-inch squares
- 1-2 stalks green onion sliced for garnish
- In small bowl, whisk together teriyaki sauce, Dijon mustard, minced garlic and sesame seeds (if using) until fully incorporated.
- Add chopped chicken to Zip-top bag or container, and pour teriyaki sauce over. Let as much air out as possible out of bag and seal it. Massage chicken into sauce well thru bag until every piece is well coated, then place in fridge, and let marinate for at least 2 hours and up to 24 hours.
- If using wood skewers, soak them in water at least 30 minutes before assembling your kabobs. Disregard this step if using metal skewers.
- Preheat grill to medium high heat.
- Once chicken has marinated, assemble skewers by sliding a piece of chicken, then a piece of pineapple, red pepper, mushroom, onion, then repeat chicken, pineapple, etc 2 more times or as desired.
- Place skewers on hot grill and cook for 11-14 minutes flipping every 3 minutes with tongs, or until chicken is cooked thru. Remove from grill, place on plate, and let skewers rest for 5 minutes. Sprinkle with sliced green onions and serve over rice or side of choice. Enjoy!
- Recipe yields 5 to 6 skewers depending on their size.
- Teriyaki sauce: use any kind you prefer, soy-based or coconut aminos-based are both great for this recipe.
- Chicken is safely cooked when internal temperature has reached 165° Fahrenheit when checked with meat thermometer.