Hawaiian Teriyaki Chicken Kabobs
Juicy, sweet-savory kabobs featuring marinated chicken, caramelized pineapple, and colorful veggies, perfect for a quick, satisfying meal.
Ingredients
For the Kabobs
- 1 pound chicken breasts Cut into bite-sized pieces
- 1/2 cup teriyaki sauce Use a favorite store-bought brand or low-sodium version
- 1 cup pineapple chunks Fresh or canned in juice
- 1 cup bell peppers Any color, cut into chunks
- 1 medium onion Cut into chunks
- 8 pieces skewers Wooden (soaked in water) or metal skewers
- 2 tablespoons olive oil For brushing
- 1 teaspoon salt To taste
- 1/2 teaspoon black pepper To taste
Instructions
Preparation
- Preheat the grill to medium heat.
- Cut chicken breasts into bite-sized pieces and marinate in teriyaki sauce for at least 30 minutes, preferably 2-4 hours.
- Thread chicken, pineapple chunks, bell peppers, and onion onto skewers, alternating as desired.
- Brush the assembled kabobs lightly with olive oil and season with salt and pepper.
Grilling
- Grill kabobs over medium heat for 10-15 minutes, turning occasionally until chicken is cooked through and juices run clear.
- Let kabobs sit for a couple of minutes before serving warm.
Notes
Marinate chicken the night before for even easier prep. Leftovers keep well in the fridge for 3-4 days. Serve over rice or alongside grilled veggies.