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Pineapple Chicken Kabobs

Pineapple chicken kabobs with teriyaki pineapple glaze—sweet and savory skewers featuring caramelized pineapple, juicy chicken, and red bell pepper. Grilled until the pineapple turns golden-brown and the teriyaki sauce glistens over each piece.
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Prep Time 20 minutes
Cook Time 14 minutes
marinating 1 hour
Total Time 1 hour 34 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Chicken and pineapple teriyaki marinade
  • 1.5 lb boneless chicken thighs or breasts Cut into 1.5-inch pieces
  • 2 cup fresh pineapple chunks For alternating on the skewers
  • 2 red bell peppers Cut into 1.5-inch pieces
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 3 tbsp brown sugar
  • 2 tbsp sesame oil
  • 3 clove garlic Minced
  • 1 tbsp ginger Grated
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 0.5 sesame seeds For serving
  • 0.25 green onions Sliced for serving

Equipment

  • 1 grill
  • 1 skewers

Method
 

Make and marinate
  1. In a bowl, whisk soy sauce, pineapple juice, brown sugar, sesame oil, garlic, ginger, rice vinegar, and cornstarch until smooth, then reserve half for basting.
  2. Add the chicken to the remaining half of the marinade and toss to coat thoroughly, then cover and marinate for 1 hour.
Assemble and grill
  1. Soak wooden skewers in water, then thread alternating chicken, pineapple chunks, and red bell pepper pieces onto each skewer.
  2. Preheat the grill to medium-high and lightly oil the grates.
  3. Grill the kabobs for 6-7 minutes per side, basting generously with the reserved teriyaki sauce until the chicken is cooked through and the pineapple is caramelized.
Finish and serve
  1. Remove the kabobs and garnish with sesame seeds and sliced green onions before serving.

Notes

For best caramelization, let the chicken sit at room temperature for 10 minutes after assembling the skewers (while the grill preheats). Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked kabobs for up to 2 months. For a lighter option, use skinless chicken breast and reduce brown sugar by 1 tablespoon while keeping the marinade ratios the same.