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Flavorful Grilled Pineapple Teriyaki Chicken Kabobs

grilled pineapple teriyaki chicken kabobs - featured image
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These grilled pineapple teriyaki chicken kabobs are quick, easy, and perfect for summer BBQs, combining juicy chicken with caramelized pineapple and a sticky, flavorful teriyaki glaze.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • Fresh pineapple, peeled and cut into bite-sized chunks
  • 1/2 cup low sodium soy sauce
  • 1/4 cup packed brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon honey
  • 1 teaspoon cornstarch (optional)
  • 1 tablespoon cold water (for cornstarch slurry, optional)
  • Green onions, sliced (optional, for garnish)
  • Wooden or metal skewers (wooden soaked in water for 30 minutes if used)

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup packed brown sugar, 2 minced garlic cloves, 1 tablespoon freshly grated ginger, 2 tablespoons rice vinegar, 1 teaspoon toasted sesame oil, and 1 tablespoon honey. Taste to ensure a balanced sweet, salty, and tangy flavor.
  2. Optional thickening: Mix 1 teaspoon cornstarch with 1 tablespoon cold water to create a slurry. Stir into the marinade if a thicker glaze is desired.
  3. Marinate the chicken: Place chicken cubes in a large bowl or zip-top bag. Pour half the marinade over the chicken, reserving the rest for basting. Cover and refrigerate for 30 minutes to 1 hour, avoiding over-marinating.
  4. Prep the pineapple: Peel and chop fresh pineapple into chunks similar in size to the chicken cubes.
  5. Assemble the kabobs: Thread chicken and pineapple chunks alternately onto skewers, leaving space between pieces for even cooking.
  6. Preheat the grill: Heat grill to medium-high (about 400°F). Clean and oil grates to prevent sticking.
  7. Grill the kabobs: Cook kabobs for 10 to 12 minutes, turning every 3-4 minutes. Brush with reserved marinade each turn to build a sticky glaze. Ensure chicken reaches an internal temperature of 165°F.
  8. Rest and garnish: Remove kabobs from grill and let rest for 5 minutes. Sprinkle with sliced green onions before serving.

Notes

Do not over-marinate chicken to avoid mushy texture; 30 minutes to 1 hour is ideal. Soak wooden skewers in water for 30 minutes before use to prevent burning. Use fresh pineapple for best flavor and caramelization. Watch for flare-ups due to sugar in marinade and move kabobs to indirect heat if needed. Use a meat thermometer to ensure chicken is cooked to 165°F. Brushing marinade multiple times during grilling builds a sticky, flavorful glaze.

Nutrition

Keywords: grilled chicken kabobs, teriyaki chicken, pineapple kabobs, summer BBQ, easy chicken recipe, grilled pineapple, teriyaki glaze, backyard grilling

Find it online: https://zorbmeal.com/flavorful-grilled-pineapple-teriyaki-chicken-kabobs-recipe-easy-and-perfect-for-summer-bbqs/