Teriyaki Chicken Kabobs With Pineapple and Peppers

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Juicy grilled chicken kebabs marinated in a sweet and savory homemade teriyaki sauce with sweet pineapples, flavorful bell peppers and red onion. These colorful and flavorful kabobs are perfect for the summer.



Chicken, Pineapple and Pepper Kabobs

5 chicken breasts, boneless and skinless, cut into 1 1/2 inch pieces

2 large bell peppers, cut into 1 1/2 inch pieces (any color)

1 large red onion, cut into 1 1/2 inch pieces

1 pineapple, cut into 1 1/2 inch pieces (reserve the end pieces to make pineapple juice)

1 Tablespoon oil, plus additional oil to brush on the grill

salt, pepper, to taste

Teriyaki Sauce

3/4 cup pineapple juice

1/2 cup soy sauce

35 garlic cloves, minced

1/2 teaspoon grated ginger

1 Tablespoon mirin

1 Tablespoon brown sugar

1 1/2 teaspoons cornstarch


  1. Cut the pineapple into 1 1/2 inch pieces. Set aside all the end pieces and place into a blender. Add a 2-3 Tablespoons of water and blend until you have pineapple juice.
  2. Prepare the Teriyaki Sauce first.
  3. In a medium saucepan, combine the pineapple juice, soy sauce, garlic, ginger, mirin, brown sugar and cornstarch. Whisk together until all the ingredients are evenly combined and the cornstarch is dissolved.
  4. Place the saucepan on the stovetop and bring to a boil. Reduce to a simmer and whisking often, cook for about 5 minutes until the sauce has thickened. Turn off the heat and cool to just slightly warm.
  5. Meanwhile, cut the chicken, peppers and onions also into 1 1/2 inch pieces.
  6. When the teriyaki sauce has cooled, set aside about 1/2 cup of the sauce to brush on the kabobs when grilling. Pour the remaining teriyaki sauce over the cut chicken and mix to combine. Set aside the chicken to marinate for at least 15 minutes, preferably about 1 hour. You can also marinate it 1 day in advance and store int eh refrigerator.
  7. Mix the bell peppers and onion with 1 Tablespoon of oil and season with salt and pepper to taste.
  8. Thread the chicken, pineapple and vegetables onto skewers. (If you use wooden skewers, soak them in water for 15-30 minutes first.) You will have about 12 kabobs.
  9. Preheat your grill on high heat for at least 15 minutes, covered. Clean your grill grates. Take a wad of paper towels and holding them with a pair of tongs, dip them into a small bowl of oil and brush the grill grates 3-5 times. This will help to create a barrier on the grates and clean them at the same time.
  10. Place the kabobs on the grill and cook for about 5 minutes per side, but don’t rely just on time. Look at the chicken and vegetables and make sure they are golden and charred in some areas, the vegetables are softened. You can check the chicken using an instant read thermometer and make sure it is 160 degrees Fahrenheit.
  11. During the last few minutes of grilling, brush the remaining teriyaki sauce on the kabobs.
  12. Serve hot. Store the leftover kabobs in the refrigerator for up 3-5 days in an airtight container.


Reheating Kabobs:

The best way to reheat them is by removing the chicken and vegetables from the skewers and reheating in a skillet on low heat. Add about a spoonful or broth to the hot skillet. This will create steam and will reheat the chicken, vegetables and pineapple gently and keep them really juicy too.

Feel free to halve the recipe if you want a. smaller portion. This recipe is meant for a get together, party or company dinner, so if you make it for a small family, just make half of it.