Looking for a flavorful, quick, and vibrant meal that brings tropical vibes straight to your dinner table? Look no further than these Tropical Teriyaki Chicken Kabobs with Pineapple. This recipe is not only colorful and mouthwatering but also packed with juicy flavors that balance sweet, savory, and smoky — making it a go-to dish for BBQs, family dinners, and healthy meal preps.
In this post, you’ll learn how to make these kabobs step-by-step, get tips on ingredient substitutions, and find answers to all your possible questions. Let’s fire up the grill and dive in!
Why You’ll Love This Recipe
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Quick and Easy: Ready in just 30 minutes (including prep and grill time)
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Healthy and Colorful: Packed with lean protein, fresh veggies, and fruit
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Bold Tropical Flavors: The mix of teriyaki sauce and pineapple is irresistible
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Perfect for All Occasions: From summer BBQs to weeknight dinners
Ingredients You’ll Need
Here’s what you’ll need to make these delicious chicken kabobs:
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1.5 lbs boneless, skinless chicken breast or thighs (cut into 1.5-inch cubes)
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1 cup fresh pineapple chunks
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1 red bell pepper, chopped into 1.5-inch pieces
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1 green bell pepper, chopped
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1 small red onion, sliced into chunks
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1/2 cup teriyaki sauce (store-bought or homemade)
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2 tablespoons olive oil
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Salt and pepper to taste
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Wooden or metal skewers
Optional garnishes:
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Chopped green onions
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Sesame seeds
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Lime wedges
How to Make Tropical Teriyaki Chicken Kabobs
Step 1: Prepare the Skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat your grill or grill pan to medium-high heat.
Step 2: Marinate the Chicken
In a bowl, combine the chicken cubes with teriyaki sauce, olive oil, salt, and pepper. Let it marinate for 15–20 minutes. For deeper flavor, marinate for up to 2 hours in the fridge.
Step 3: Assemble the Kabobs
Thread the chicken, pineapple, bell peppers, and onions onto skewers, alternating ingredients to create a colorful pattern.
Step 4: Grill the Kabobs
Place the skewers on the grill. Cook for 10–12 minutes, turning occasionally, until the chicken is fully cooked and has a nice char. Brush extra teriyaki sauce during grilling for more flavor.
Step 5: Serve and Garnish
Remove from grill and garnish with sesame seeds, green onions, and a squeeze of lime. Serve over rice, salad, or with a dipping sauce.
Tips for Success
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Cut ingredients evenly: To ensure even cooking, make sure all pieces are roughly the same size.
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Don’t skip marinating: It makes a big difference in flavor and tenderness.
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Grill on medium-high heat: Too hot and you’ll burn the pineapple; too low and the chicken won’t sear properly.
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Use fresh pineapple: The sweetness and acidity complement the savory chicken and teriyaki perfectly.
Suggested Sides
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Steamed jasmine rice or coconut rice
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Grilled corn on the cob
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Mixed green salad with citrus vinaigrette
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Noodles or rice paper wraps for a tropical twist
Make It Your Own
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Protein swaps: Try shrimp, tofu, or beef instead of chicken
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Vegetable variety: Add zucchini, cherry tomatoes, or mushrooms
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Spicy twist: Add red chili flakes or sriracha to the marinade
Nutrition Info (Per Serving)
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Calories: ~280
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Protein: 28g
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Carbs: 18g
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Fat: 10g
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Fiber: 2g
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Sugar: 12g
(Note: Based on 4 servings; values may vary based on ingredients used.)
15 Frequently Asked Questions (FAQs)
1. Can I use canned pineapple instead of fresh?
Yes, but fresh pineapple gives better texture and flavor. If using canned, choose chunks in juice, not syrup.
2. What’s the best chicken cut for kabobs?
Boneless, skinless chicken thighs are juicier, but chicken breasts work well too.
3. Can I bake these instead of grilling?
Absolutely. Bake at 425°F for 20–25 minutes, turning halfway.
4. Is teriyaki sauce gluten-free?
Not always. Check the label or make your own using tamari instead of soy sauce.
5. Can I make these ahead of time?
Yes. Marinate and skewer the ingredients a day ahead and store covered in the fridge.
6. What other fruits work with this recipe?
Mango or peach chunks can be a tasty tropical addition.
7. How do I know when the chicken is done?
Use a meat thermometer. Chicken is done at 165°F (75°C).
8. Can I freeze the marinated chicken?
Yes, marinated chicken can be frozen for up to 3 months. Thaw before skewering and grilling.
9. Can I air-fry these kabobs?
Yes, air fry at 375°F for 12–15 minutes, flipping halfway through.
10. What can I use instead of skewers?
Grill the ingredients in a grill basket or pan-fry them in a skillet.
11. Are these kabobs spicy?
No, they’re sweet and savory. Add chili flakes or sriracha if you want heat.
12. Can I use frozen vegetables?
Yes, but they may release extra moisture. Thaw and pat dry before using.
13. How long should I marinate the chicken?
Minimum 15 minutes; ideally 1–2 hours for best flavor.
14. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
15. What drink pairs well with this meal?
Tropical iced tea, pineapple juice, coconut water, or even a fruity sangria.
Final Thoughts
These Tropical Teriyaki Chicken Kabobs with Pineapple are a perfect fusion of tropical flavors and savory goodness, making every bite unforgettable. Whether you’re planning a summer BBQ or want to brighten up a weekday meal, this dish delivers taste, ease, and color all in one.
Try it today and don’t forget to follow us on Pinterest for more delicious and healthy recipes!
Tropical Teriyaki Chicken Kabobs with Pineapple Recipe
Ingredients
- 1.5 lbs boneless skinless chicken breast or thighs, cut into 1.5-inch chunks
- 1 cup fresh pineapple chunks
- 1 red bell pepper cut into 1.5-inch pieces
- 1 green bell pepper cut into chunks
- 1 small red onion chopped into large pieces
- 1/2 cup teriyaki sauce store-bought or homemade
- 2 tablespoons olive oil
- Salt and pepper to taste
- Wooden or metal skewers
Optional for garnish:
- Chopped green onions
- Sesame seeds
- Lime wedges
Instructions
- Soak the Skewers (if using wood): Soak wooden skewers in water for 30 minutes to prevent burning.
- Marinate the Chicken: In a bowl, toss the chicken pieces with teriyaki sauce, olive oil, salt, and pepper. Let marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
- Preheat the Grill: Set your grill or grill pan to medium-high heat.
- Assemble the Kabobs: Thread marinated chicken, pineapple, bell peppers, and onions alternately onto skewers to create a colorful pattern.
- Grill: Place skewers on the grill and cook for 10–12 minutes, turning occasionally, until the chicken is cooked through and slightly charred. Baste with extra teriyaki sauce during grilling for extra flavor.
- Serve: Remove kabobs from the grill, sprinkle with sesame seeds and green onions, and serve hot with lime wedges, rice, or a fresh salad.
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