Grilled Pineapple Chicken Kabobs
A delightful combination of marinated chicken, juicy pineapple, and vibrant bell peppers, perfect for summer barbecues or family gatherings.
Ingredients
For the Kabobs
- 4 large chicken breasts, cut into bite-sized chunks Use skinless for a healthier option.
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 1 cup teriyaki sauce (store-bought or homemade) Use gluten-free teriyaki if needed.
- ¼ 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
- to taste sesame seeds, for garnish
- to taste chopped fresh parsley or cilantro, for garnish
Instructions
Preparation
- Gather all your ingredients. Cut the chicken breasts, pineapple, and bell peppers into bite-sized pieces, and slice the scallions.
- In a large bowl, season the chicken pieces with kosher salt and cracked black pepper. Add 3/4 cup of the teriyaki sauce along with the pineapple juice. Toss until coated and let it marinate in the fridge for at least 20 minutes, or up to 2 hours.
- If using wooden skewers, soak them in water for 20-30 minutes to prevent burning.
- Prepare the vegetables by cutting the pineapple into chunks, quartering the bell peppers, and slicing the scallions uniformly.
Grilling
- Once marinated, assemble the kabobs by threading chicken, pineapple, bell peppers, and scallions onto the soaked skewers, alternating ingredients.
- Preheat the grill to medium-high heat.
- Place the assembled kabobs on the grill and cook for about 12-15 minutes, turning every 3-4 minutes for even cooking.
- Brush kabobs with the remaining teriyaki sauce during the last few minutes of grilling.
- Ensure chicken reaches an internal temperature of 165°F before removing from the grill.
- Garnish with sesame seeds and chopped parsley or cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, wrap tightly in plastic wrap and place in a freezer-safe bag.