These Easy Teriyaki Chicken Pineapple Kabobs are a tasty treat that will brighten up your meal. They’re made with juicy chicken pieces and sweet pineapple, all glazed with tasty teriyaki sauce!
Grilling these kabobs is a fun way to get that perfect char and flavor. Plus, they make for a colorful plate! I love pairing them with rice for a satisfying dinner. Yum! 🍍🍗
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the best choice for kabobs since they cook quickly and stay tender. If you’re looking for a lighter option, turkey breast can work too.
Pineapple: Fresh pineapple adds a burst of sweetness that balances the teriyaki sauce. If fresh pineapple isn’t available, you can use canned pineapple chunks, but drain them well to prevent excess moisture on the grill.
Teriyaki Sauce: Store-bought teriyaki sauce is convenient, but you can easily make your own with soy sauce, sugar, and ginger. For gluten-free options, look for gluten-free soy sauce or tamari.
Garlic & Ginger: Fresh garlic and ginger bring extra flavor to the dish. If fresh isn’t on hand, you can use powdered garlic or ginger, but I recommend adjusting the amounts since they are more potent.
How Do I Get the Kabobs Perfectly Grilled?
Grilling kabobs can be tricky, but here’s how to ensure they come out just right:
- Medium-high heat is key! Preheat your grill to around 375-400°F (190-204°C) to get those nice grill marks while keeping the chicken juicy.
- To prevent sticking, oil the grill grates lightly before placing the kabobs on them.
- Turn the kabobs often, about every 3-4 minutes, to cook them evenly on all sides. Keep your grill lid closed between turns to maintain heat.
- Use a meat thermometer to check doneness. The chicken should reach 165°F (75°C) to ensure it is safe to eat.
After grilling, letting the kabobs rest for a few minutes allows the juices to redistribute, making them even more juicy!
How to Make Easy Teriyaki Chicken Pineapple Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1- to 1.5-inch cubes
- 1 fresh pineapple, peeled, cored, and cut into chunks (about 2 cups)
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon soy sauce (optional, for extra umami)
- 2 teaspoons honey or brown sugar (optional, for added sweetness)
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
- Salt and pepper, to taste
- Wooden or metal skewers (if wooden, soak in water for 30 minutes before grilling)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus at least 30 minutes (up to 2 hours) for marinating. Then, you’ll need around 10-15 minutes for grilling. In total, you can enjoy these delicious kabobs in about 1 hour to 2 hours and 30 minutes, depending on your marinade time!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, combine the teriyaki sauce, olive oil, soy sauce (if using), honey or brown sugar, minced garlic, and grated ginger. Mix everything together until well combined to create a tasty marinade for the chicken.
2. Marinate the Chicken:
Next, add the cubed chicken pieces to the marinade and toss well to coat the chicken evenly. Once all the chicken is coated, cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it marinate for at least 30 minutes. For the best flavor, let it sit for 1-2 hours!
3. Preheat the Grill:
While the chicken is marinating, preheat your grill to medium-high heat, which is around 375-400°F (190-204°C). Make sure your grill is nice and hot to get those delicious grill marks on the kabobs!
4. Assemble the Kabobs:
Once the chicken has marinated, it’s time to assemble the kabobs! Thread the marinated chicken pieces and pineapple chunks onto the skewers, alternating between chicken and pineapple chunks for a colorful kabob. Be sure not to pack them too tightly; they need some space to cook evenly.
5. Season and Grill:
Lightly season the kabobs with salt and pepper before placing them on the grill. Grill the kabobs for about 10-15 minutes. Make sure to turn them occasionally to ensure all sides are cooked through and slightly charred. You’ll know they’re done when the chicken reaches an internal temperature of 165°F (75°C).
6. Optional Glazing:
If you’d like, you can brush some extra teriyaki sauce over the kabobs while they are grilling for extra flavor and glaze!
7. Serve and Enjoy:
Once done, remove the kabobs from the grill and let them rest for a few minutes. This allows the juices to settle, making the chicken even juicier! Serve them warm alongside steamed rice, salad, or your favorite side dishes.
Enjoy the vibrant flavors of your Teriyaki Chicken Pineapple Kabobs!
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are actually more flavorful and juicier than breasts, making them a great choice for kabobs. Just make sure to cut them into similar-sized pieces for even cooking.
What Can I Substitute for Pineapple?
If you don’t have fresh pineapple, you can use other fruits like bell peppers, zucchini, or even cherry tomatoes for a different flavor. Keep in mind that cooking times may vary with different fruits, so adjust accordingly.
How Do I Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. To reheat, simply place them in a microwave or on a skillet until heated through. You can also give them a quick grill to regain some of that charred flavor!
Can I Make These Kabobs in the Oven?
Yes, you can! Preheat your oven to 400°F (200°C) and place the kabobs on a baking sheet lined with foil. Bake for about 15-20 minutes, turning halfway through, until the chicken is cooked through and lightly charred.
