Flavorful Grilled Pineapple Teriyaki Chicken Kabobs
Juicy chicken kabobs grilled with fresh pineapple and a sweet-savory teriyaki glaze, perfect for quick and easy summer dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 1.5 pounds chicken breast, cut into 1-inch cubes
- 1 medium fresh pineapple, peeled and cut into chunks
- ½ cup low-sodium soy sauce
- ¼ cup packed brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- ¼ cup water
- Wooden or metal skewers (soaked if wooden)
Instructions
- Prepare the marinade: In a medium bowl, whisk together ½ cup soy sauce, ¼ cup brown sugar, minced garlic, grated ginger, rice vinegar, and sesame oil until sugar dissolves.
- Marinate the chicken: Add cubed chicken to the marinade, toss to coat evenly, cover, and refrigerate for 30 minutes to 2 hours.
- Make the glaze: Mix cornstarch with water until smooth. Pour ½ cup of reserved marinade into a small saucepan, bring to simmer over medium heat, whisking constantly until thickened (3-5 minutes). Remove from heat and set aside.
- Prepare the grill: Preheat grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
- Assemble kabobs: Thread chicken pieces and pineapple chunks alternately onto soaked skewers, leaving space between pieces.
- Grill kabobs: Place skewers on grill and cook 4-5 minutes per side, turning carefully. Brush kabobs with teriyaki glaze during last 2 minutes on each side for caramelized finish.
- Check doneness: Ensure chicken reaches internal temperature of 165°F and pineapple is slightly charred but juicy.
- Rest and serve: Remove kabobs from grill, let rest 3-5 minutes to lock in juices, then serve immediately.
Notes
Soak wooden skewers for at least 30 minutes before grilling to prevent burning. Marinate chicken between 30 minutes and 2 hours to avoid mushy texture. Use tamari instead of soy sauce for gluten-free option. For even cooking, cut pineapple and chicken into uniform 1 to 1.5 inch pieces. Avoid frequent flipping to keep chicken juicy.
Nutrition
- Serving Size: About 2 skewers
- Calories: 280
- Fat: 5
- Carbohydrates: 12
- Protein: 30
Keywords: grilled chicken kabobs, pineapple teriyaki chicken, summer BBQ, easy chicken recipe, juicy grilled chicken, teriyaki glaze, pineapple chicken skewers