Tropical Teriyaki Chicken Kabobs with Pineapple Recipe
Bring island flavor to your dinner with these mouthwatering Tropical Teriyaki Chicken Kabobs with Pineapple. Juicy grilled chicken is marinated in a rich, tangy teriyaki sauce and paired with sweet caramelized pineapple, vibrant bell peppers, and onions — all grilled to perfection. This tropical fusion recipe is bold, colorful, and ready in under 30 minutes, making it the perfect choice for summer barbecues, weeknight dinners, or a fun twist on healthy eating. Every bite bursts with sweet and savory flavors that'll leave you craving more!
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.