Grilled Teriyaki Chicken Kabobs with Pineapple and Peppers
Tender chicken breast pieces marinated in homemade teriyaki sauce and grilled with sweet pineapple, crisp bell peppers, and red onion. The glossy soy-ginger glaze caramelizes beautifully on the grill, creating perfect char marks while keeping the meat juicy. These colorful skewers make an ideal summer dinner or party appetizer, offering a satisfying balance of savory umami flavors and tropical sweetness. The homemade teriyaki sauce sets this version apart from store-bought alternatives, delivering authentic Japanese-inspired taste with just the right consistency for both marinating and glazing.
Ingredients
- ½ cup soy sauce
- ¼ cup water
- 2 tablespoons sweet rice winemirin1:1authentic
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- ½ cup brown sugar
- 1 ½ teaspoons garlic, minced
- 2 teaspoons ginger, minced
- 1 tablespoons cornstarch
- 2 pounds chicken breasts, boneless, skinless, cut into bite sized pieces
- 2 cups pineapple chunks
- 1 red onion, cut into chunks
- kosher salt(optional)
- fresh ground pepper(optional)
- olive oil, to prevent sticking
- 12 wooden skewers, soaked in water for 1-24 hours
- 1 bell pepper, cut into chunks
Instructions
- 1
Combine soy sauce, water, rice wine, brown sugar, garlic and ginger in small saucepan over medium heat
- 2
Bring mixture to boil then reduce to low and simmer for 5 minutes
- 3
Whisk cornstarch with 1 tablespoon water in small bowl
- 4
Slowly whisk cornstarch mixture into soy sauce mixture and turn off heat
- 5
Place chicken in shallow bowl and pour half the teriyaki sauce over chicken, turning to coat
- 6
Cover chicken and marinate for 1 hour or overnight
- 7
Preheat grill
- 8
Assemble skewers by alternating pieces of chicken, pineapple, bell pepper and onion
- 9
Place kabobs on grill over medium heat and cook for 3-4 minutes until internal temperature reaches 170
- 10
Turn kabobs over and cook for additional minute
- 11
Brush kabobs with teriyaki sauce and cook for one minute longer
- 12
Turn kabobs once more and brush opposite side with sauce
- 13
Cook for additional minute then transfer to serving platter and serve immediately
Tips
Soak wooden skewers for at least 1 hour to prevent burning on the grill
Reserve half the teriyaki sauce before adding chicken to avoid cross-contamination
Cut all ingredients into similar-sized pieces for even cooking
Good to Know
Refrigerate cooked kabobs for up to 3 days in airtight container
Marinate chicken and prep vegetables up to 24 hours ahead
Best served immediately while hot from the grill
Common Mistakes
Soak skewers adequately to avoid burning
Don't overcrowd grill to avoid uneven cooking
Use reserved sauce for brushing to avoid contamination
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work excellently and may be more tender. Cut into similar-sized pieces and cook to same internal temperature.
What if I don't have sweet rice wine?
Substitute with mirin for authentic flavor, or use dry white wine with extra brown sugar. Regular cooking wine works in a pinch.
How long will leftover kabobs keep?
Store cooked kabobs in refrigerator for up to 3 days. Reheat gently in microwave or oven to avoid drying out the chicken.