Teriyaki chicken pineapple kabobs

The aroma of grilled teriyaki wafts through the air as these vibrant kabobs sizzle on the grill, beckoning you to gather around and enjoy. Teriyaki chicken pineapple kabobs are a delightful blend of juicy chicken and sweet pineapple, perfectly balanced with colorful peppers, all glazed in a homemade teriyaki sauce. This easy-to-make dish takes about 35 minutes from start to finish and is a surefire hit for summer gatherings or a quick weeknight dinner.

This recipe is perfect for families, casual get-togethers, or anyone craving a taste of the grill. Ideal for a fun meal outdoors, you can prep the kabobs ahead of time and store them in the fridge to keep the flavor intense and fresh until you’re ready to cook.

Why You’ll Love This Recipe

• The homemade teriyaki sauce infuses the chicken with incredible flavor.
• Colorful veggies and juicy pineapple add vibrant texture and sweetness.
• Quick grilling makes this dish perfect for busy evenings.
• Each kabob is customizable, allowing for fun and creativity with your ingredients.

What You’ll Need

Gather these ingredients for a delicious meal.

For the Marinade

• 1/4 cup low-sodium soy sauce
• 3 tablespoons brown sugar
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated (or sub 1/4 teaspoon ground ginger)
• Pinch of salt and black pepper
• 1 tablespoon cornstarch
• 1 tablespoon water

For the Kabobs

• 2 lbs. boneless skinless chicken breasts, cut into 1-inch cubes
• 1 lb. package of cooked turkey rope sausage, cut into 1-inch chunks
• 1 1/2 cups fresh pineapple, cut into 1-inch cubes
• 1 small red bell pepper, cut into 1-inch chunks
• 1 small green bell pepper, cut into 1-inch chunks
• 1/2 medium red onion, cut into 1-inch chunks

Reserve about 3 tablespoons of the marinade for basting and serving.

Substitutions & Swaps

• Chicken: Use tofu for a vegetarian option.
• Turkey sausage: Swap for chicken or pork sausage.
• Pineapple: Use firm mango or bell pepper.

How to Make It

Prepare this flavorful dish in just a few simple steps.

Make the marinade

Combine all marinade ingredients in a small saucepan, bringing it to a boil. Reduce heat to low and simmer for 1-2 minutes until slightly thickened. Remove from heat and let cool slightly.

Marinade the chicken

Place the chicken pieces in a large Ziploc bag. Add the teriyaki marinade (all but the reserved part) and toss to coat the chicken evenly. Let the chicken marinade for at least 30 minutes, ideally 2 hours, for deeper flavor.

Soak the skewers

While the chicken marinates, soak your skewers in a dish of water for at least 30 minutes to prevent burning on the grill. An 8×8 pan filled with half an inch of water works well.

Preheat the grill

Start preheating your grill to medium heat to ensure optimal cooking.

Assemble the kabobs

Thread the marinated chicken, peppers, pineapple, and sausage onto the soaked skewers, making sure to alternate between the ingredients for a colorful presentation.

Grill the kabobs

Place the kabobs on the grill. Cook over medium heat for 10-12 minutes, turning occasionally, until the chicken is fully cooked, the sausage is warmed, and the veggies are tender. Brush with the reserved teriyaki sauce toward the end or serve it on the side for dipping.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, best enjoyed fresh.
Reheat: Heat in a skillet over medium until warmed through, about 5-7 minutes.

Tips for Best Results

• Ensure the chicken is cut into uniform pieces for even cooking.
• Use wooden skewers for a classic look, but make sure they are soaked to avoid burning.
• Brush with extra marinade just before serving for more flavor.
• Mix and match your favorite veggies for variety.

Serving Suggestions

• Serve alongside a refreshing cucumber salad.
• Pair with steamed rice or quinoa for a complete meal.
• Great for backyard barbecues and family get-togethers.