Description
These Hawaiian Teriyaki Chicken Kabobs combine juicy chicken thighs, caramelized fresh pineapple, and red bell peppers with a sweet and savory homemade teriyaki marinade. They are easy to prepare, family-friendly, and perfect for summer grilling, busy weeknights, or backyard gatherings.
Ingredients
Scale
For the Chicken Kabobs
- 2 pounds boneless, skinless chicken thighs, cut into 1½-inch cubes
- 1 medium fresh pineapple, peeled and cut into chunks, about 2 cups
- 1 red bell pepper, cut into 1½-inch pieces, optional
- 8 wooden or metal skewers
- Chopped green onions or fresh parsley, for garnish, optional
For the Teriyaki Marinade
- ½ cup low-sodium soy sauce
- ¼ cup honey or packed brown sugar
- 2 tablespoons toasted sesame oil
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons rice vinegar
- 1 teaspoon sriracha or red pepper flakes, optional
Instructions
- Make the marinade: In a medium bowl, whisk together the soy sauce, honey, sesame oil, garlic, ginger, rice vinegar, and sriracha until well combined.
- Marinate the chicken: Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 1 hour or up to overnight. For a quick version, marinate for at least 30 minutes.
- Prepare the skewers: Soak wooden skewers in water for 30 minutes. Cut the pineapple and bell pepper into pieces similar in size to the chicken.
- Assemble the kabobs: Remove the chicken from the marinade and discard the used marinade. Thread the chicken, pineapple, and bell pepper alternately onto the skewers, leaving a little space between each piece.
- Preheat the grill: Heat an outdoor grill or grill pan to medium-high heat, about 375°F to 400°F. Lightly oil the grates to prevent sticking.
- Grill the kabobs: Cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the chicken is caramelized on all sides and reaches an internal temperature of 165°F.
- Rest and serve: Transfer the kabobs to a clean platter and let them rest for 5 minutes. Garnish with green onions or parsley and serve warm.
Notes
- Chicken thighs stay juicier on the grill, but boneless chicken breasts may also be used. Begin checking them a few minutes earlier.
- Cut the chicken, pineapple, and peppers into similar-size pieces so they cook evenly.
- Do not reuse marinade that has touched raw chicken unless it is boiled thoroughly first.
- For extra sauce, prepare a separate half batch of marinade before adding the raw chicken.
- If the kabobs brown too quickly, move them to a cooler area of the grill.
- Serve with jasmine rice, coconut rice, grilled vegetables, cucumber salad, or coleslaw.
- Nutrition values are estimates and may vary depending on the ingredients used and how much marinade remains on the chicken.
- Prep Time: 20 minutes
- 1 hour marinating:
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian-Inspired, American
Nutrition
- Serving Size: 1 serving, about 1 to 2 kabobs
- Calories: 365 kcal
- Sugar: 17 g
- Sodium: 880 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 135 mg