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–+ servings

Grilled Teriyaki Chicken Pineapple Kabobs

Priscilla Lawrence
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!
5 from 5 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 205 kcal

Equipment

  • small bowl
  • whisk
  • skewers metal or wood
  • Zip-top bag or container to marinate chicken
  • tongs
  • grill
  • plate

Ingredients
  

  • 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

Instructions
 

  • In small bowl, whisk together teriyaki sauce, Dijon mustard, minced garlic and sesame seeds (if using) until fully incorporated.
    Picture of teriyaki sauce.
  • 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.
    Picture of chicken in zip-top bag with teriyaki sauce.
  • 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.
    Picture of assembled skewers.
  • 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!
    Picture of skewers on grill.

Notes

  • 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.
 
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Serving: 1serving | Calories: 205kcal | Carbohydrates: 15g | Protein: 28.7g | Fat: 3.4g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 0.9g | Trans Fat: 0.01g | Cholesterol: 72.6mg | Sodium: 816.1mg | Potassium: 656.1mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1020.6IU | Vitamin C: 62.8mg | Calcium: 30.2mg | Iron: 1.6mg
Keywords barbecue, dairy free, entertaining, grilling, summertime, teriyaki chicken
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