Imagine sinking your teeth into a perfectly grilled kabob where sweet, caramelized pineapple meets succulent, teriyaki-glazed chicken – a culinary adventure that transforms an ordinary meal into an extraordinary experience. These Grilled Teriyaki Chicken Pineapple Kabobs aren't just a recipe; they're a ticket to a tropical flavor paradise that will transport you from your backyard grill straight to a sun-soaked Hawaiian beach. Whether you're hosting a summer cookout or craving something extraordinary for dinner, these kabobs promise to be the star of your dining table.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cubed
- 1 cup teriyaki sauce
- 1 pineapple, cubed
- 1 bell pepper, cubed
- 1 onion, cubed
- Skewers
Instructions
- Prepare the marinade by combining teriyaki sauce with 2 tablespoons of olive oil in a large mixing bowl. Whisk thoroughly to blend ingredients.
- Cut chicken breast into uniform 1-inch cubes, ensuring even cooking and consistent size. Place chicken cubes into the marinade.
- Cover the marinating chicken and refrigerate for at least 30 minutes, preferably 2 hours, to allow flavors to penetrate the meat.
- While chicken marinates, prepare vegetables by cutting bell pepper and onion into similar-sized 1-inch cubes. Cube fresh pineapple into matching size pieces.
- If using wooden skewers, soak them in water for 20-30 minutes to prevent burning during grilling.
- Preheat outdoor grill or indoor grill pan to medium-high heat, approximately 375-400°F.
- Thread marinated chicken, pineapple, bell pepper, and onion alternately onto skewers, leaving small spaces between ingredients for even cooking.
- Brush kabobs lightly with additional teriyaki sauce and place on preheated grill.
- Grill kabobs for 6-8 minutes per side, rotating to ensure even charring and cooking chicken to internal temperature of 165°F.
- Remove from grill and let rest for 3-5 minutes to allow juices to redistribute.
- Serve hot, optionally garnished with chopped green onions or sesame seeds, accompanied by steamed rice or grilled vegetables.
Tips
- Marinating is Key: Allow chicken to marinate for at least 30 minutes, but 2 hours is ideal for maximum flavor absorption.
- Uniform Cutting: Cut all ingredients into similar-sized 1-inch cubes to ensure even cooking and attractive presentation.
- Wooden Skewer Hack: Always soak wooden skewers in water for 20-30 minutes before grilling to prevent burning.
- Temperature Matters: Maintain a medium-high grill temperature (375-400°F) for perfect charring without burning.
- Don't Overcrowd: Leave small spaces between ingredients on skewers to allow heat circulation and even cooking.
- Safety First: Always ensure chicken reaches an internal temperature of 165°F to prevent foodborne illness.
- Rest and Redistribute: Let kabobs rest 3-5 minutes after grilling to allow juices to redistribute, ensuring maximum tenderness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 25g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 70mg
