Grilled Pineapple Chicken Kabobs
These grilled pineapple chicken kabobs feature marinated chicken, fresh pineapple, and colorful bell peppers, making them a delicious and visually stunning dish perfect for any occasion.
Ingredients
For the marinade
- 4 large chicken breasts, cut into bite-sized chunks
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 cup teriyaki sauce store-bought or homemade
- 1/4 cup pineapple juice
For the kabobs
- 1 whole pineapple, peeled, cored, and cut into bite-sized chunks
- 2 pieces 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 and Marination
- In a large bowl, season the chicken chunks with kosher salt and cracked black pepper.
- Add 3/4 cup of the teriyaki sauce and the pineapple juice to the bowl. Toss until the chicken is coated evenly.
- Cover the bowl and let the chicken marinate in the refrigerator for at least 20 minutes, or up to 2 hours for a deeper flavor.
- If using wooden skewers, soak them in water for 20-30 minutes before assembling your kabobs.
- While the chicken is marinating, prepare the pineapple, bell peppers, and scallions by chopping them into bite-sized pieces.
Assembling and Grilling
- Carefully thread the marinated chicken, pineapple chunks, bell pepper pieces, and scallion segments onto the soaked skewers, creating a colorful and eye-catching presentation.
- Preheat your grill to medium-high heat and place the assembled kabobs directly on the grill grates.
- Cook the kabobs for about 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and lightly charred.
- In the last few minutes of grilling, brush the kabobs with the remaining teriyaki sauce for an extra burst of flavor. Check that the internal temperature of the chicken reaches 165°F using a meat thermometer.
Notes
These kabobs can be served on a platter with sesame seeds and fresh herbs. Pair with jasmine rice or quinoa for a complete meal. Leftovers can be stored in an airtight container for up to three days.