Grilled Pineapple Chicken Kabobs
These delicious Grilled Pineapple Chicken Kabobs combine succulent chicken, sweet grilled pineapple, and colorful bell peppers, finished with a mouthwatering teriyaki glaze. Perfect for any occasion!
Ingrédients
Main Ingredients
- 4 large chicken breasts, cut into bite-sized chunks
- 1 teaspoon kosher salt
- 0.5 teaspoon cracked black pepper
- 1 cup teriyaki sauce (store-bought or homemade)
- 0.25 cup pineapple juice
- 1 whole pineapple, peeled, cored, and cut into bite-sized chunks
- 2 whole bell peppers (red, orange, or yellow), cut into bite-sized chunks
- 1 bunch scallions, green parts only, cut into 1-inch pieces
- Sesame seeds, for garnish
- Chopped fresh parsley or cilantro, for garnish
Instructions
Preparation
- Gather all your ingredients. Cut the chicken, pineapple, and bell peppers into bite-sized pieces. Slice the scallions into uniform lengths for even cooking.
- In a large bowl, combine the chicken chunks with kosher salt and cracked black pepper. Pour in 3/4 cup of the teriyaki sauce and the pineapple juice, tossing everything to evenly coat. Let the chicken marinate in the fridge for at least 20 minutes.
- If you are using wooden skewers, soak them in water for 20-30 minutes.
- While the chicken is marinating, prepare your vegetables.
- Once your chicken is marinated and your vegetables are prepped, assemble the kabobs by threading marinated chicken, pineapple chunks, bell pepper pieces, and scallion segments onto the soaked skewers.
Cooking
- Preheat your grill to medium-high heat.
- Carefully place the assembled kabobs on the grill. Grill them for about 12-15 minutes, turning them every 3-4 minutes.
- In the last few minutes of cooking, brush the kabobs with the remaining teriyaki sauce.
- Use a meat thermometer to check that the internal temperature reaches 165°F.
- Remove the kabobs from the grill and let them rest for a few minutes. Garnish with sesame seeds and freshly chopped parsley or cilantro before serving.
Notes
Store leftovers in an airtight container for 3-4 days. Can be frozen for up to three months. Reheat in the microwave for 1-2 minutes or on the stovetop.