As the sun dips below the horizon, the sweet aroma of grilled pineapple wafts through the air, making your mouth water in anticipation. This delightful recipe for grilled pineapple chicken kabobs is not only a feast for the taste buds, but it also takes just 20 minutes of active time, with an optional marinating period that enriches the flavors. Your family and friends will adore the tantalizing blend of tender chicken, fresh pineapple, and colorful veggies, all infused with a savory teriyaki glaze.
This recipe is for anyone looking to elevate their outdoor grilling game or make a delicious weeknight dinner that dazzles. It’s perfect for cookouts, family gatherings, or even a simple weeknight meal. You can prep the chicken and vegetables ahead of time and store them in the refrigerator until you’re ready to grill.
Why You’ll Love This Recipe
- The combination of sweet pineapple and savory chicken creates a mouthwatering flavor contrast.
- Grilling adds a satisfying charred texture that enhances every bite.
- Visual appeal is high with colorful veggies creating a vibrant presentation.
- Quick preparation and cooking time make it a feasible weeknight dish.
What You’ll Need
Gather your ingredients before you start cooking.
For the Chicken 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 pineapple, peeled, cored, and cut into bite-sized chunks
- 2 bell peppers (red, orange, or yellow), cut into bite-sized chunks
- 1 bunch of scallions, green parts only, cut into 1-inch pieces
- Sesame seeds, for garnish
- Chopped fresh parsley or cilantro, for garnish
Teriyaki sauce works great when homemade or store-bought.
Substitutions & Swaps
- Chicken thighs for chicken breasts
- Coconut aminos instead of teriyaki sauce
- Zucchini or mushrooms in place of bell peppers
- Fresh basil instead of parsley or cilantro
How to Make It
Get ready to create a delicious meal in just a few simple steps.
Season
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, then toss everything together until the chicken is evenly coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 20 minutes, or up to 2 hours for deeper flavor.
Prepare Skewers
If you’re using wooden skewers, soak them in water for 20-30 minutes before assembling the kabobs.
Prep Ingredients
While the chicken is marinating, prep your pineapple, bell peppers, and scallions. Cut the pineapple into bite-sized chunks, the bell peppers into square pieces, and the scallions into 1-inch segments.
Assemble
Carefully thread the marinated chicken, pineapple chunks, bell pepper pieces, and scallion segments onto the soaked skewers, alternating the ingredients for an eye-catching presentation.
Grill
Preheat your grill to medium-high heat. Place the assembled kabobs directly on the grill grates and let them cook for about 12-15 minutes, turning them every 3-4 minutes, until the chicken is cooked through and lightly charred. During the last few minutes of grilling, brush the kabobs with the remaining teriyaki sauce for an extra layer of flavor. Aim for an internal temperature of 165°F for the chicken. Use a meat thermometer to check the doneness.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: no, it’s best fresh for flavor.
Reheat: microwave on high for 1-2 minutes.
Tips for Best Results
- For intense flavor, marinate chicken longer than 20 minutes.
- Alternate dense and softer ingredients for even cooking on skewers.
- Always brush with teriyaki sauce near the end of grilling for a sticky glaze.
- Use a meat thermometer to ensure chicken is perfectly cooked.
Serving Suggestions
- Serve with steamed rice for a complete meal.
- Pair with a fresh green salad for a lighter option.
- Great alongside grilled corn on the cob for summer barbecues.
Leave a Comment