Description
Easy Hawaiian Teriyaki Chicken Kabobs are a delicious and colorful meal featuring tender chicken pieces marinated in a homemade teriyaki sauce, skewered with sweet pineapple, red bell peppers, and red onion. Perfectly cooked by baking or grilling, these kabobs are finished with a flavorful teriyaki glaze and sesame seed garnish. Ideal for a quick and tasty dinner or a fun grilling session.
Ingredients
Scale
Chicken and Vegetables
- 2 1/2 lbs chicken thigh, or chicken breast
- 1/2 large pineapple, cubed
- 1 large red bell pepper, cubed
- 1/2 large red onion, cubed
- 8 bamboo skewers
Teriyaki Sauce
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup sesame seed oil
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 10 garlic cloves, finely minced
- 1 1/2 inch chunk ginger, about 2 tbsp grated
- sesame seeds, for garnish
- 2 tsp cornstarch
- 2 tbsp water
Instructions
- Make the Sauce and Marinade: In a large measuring cup or mixing bowl, combine soy sauce, pineapple juice, sesame seed oil, and rice vinegar. Add minced garlic, brown sugar, and freshly grated ginger. Stir well to mix all ingredients. Separate the sauce into two 1-cup portions; use one cup for marinating and reserve one cup for the glaze.
- Prepare the Glaze: Pour the reserved 1 cup of sauce into a small saucepan and bring to a simmer over medium heat. Cook for 7 to 8 minutes until the garlic softens. Mix cornstarch with water to create a slurry, then add it to the simmering sauce. Cook for 30 seconds to 1 minute until the sauce thickens. Remove from heat and set aside.
- Marinate the Chicken and Vegetables: Cut the chicken thighs into quarters or smaller chunks. Cube the pineapple, red bell pepper, and red onion to similar sizes. Place chicken, pineapple, and bell pepper in a large casserole dish, pour 1 cup of the prepared sauce over them, and massage the marinade into the chicken. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Prepare Skewers: Soak bamboo skewers in water to prevent burning. Skewer the chicken, pineapple, red bell pepper, and red onion alternately, making sure not to pack too tightly.
- Bake the Kabobs (Optional Method): Preheat the oven to 475 degrees Fahrenheit (246 degrees Celsius) and line a baking sheet with foil. Place the kabobs on the sheet as you assemble them. Bake for 20 minutes, turning after 10 minutes and draining excess juices periodically. Then switch oven setting to broil and broil kabobs on high for 3 to 4 minutes per side until charred and reaching an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Remove and drain excess liquid.
- Grill the Kabobs (Alternative Method): Preheat the outdoor grill to 600 degrees Fahrenheit (315 degrees Celsius). Grill kabobs for 3 to 4 minutes per side with the lid closed, rotating to avoid burning. Total grilling time is about 16 to 18 minutes or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). If kabobs are charred before done, move to an indirect heat area to finish cooking.
- Glaze and Serve: Brush the cooked kabobs with the prepared teriyaki glaze. Garnish with sesame seeds and finely chopped green onion if desired. Serve with steamed white or brown rice and an optional side green salad.
Notes
- Soak bamboo skewers in water for at least 30 minutes before grilling or baking to prevent burning.
- Chicken thighs are preferred for juiciness, but breasts can be used for a leaner option.
- If you want a spicier glaze, add a teaspoon of chili flakes to the sauce while simmering.
- Marinate chicken overnight for a more intense flavor.
- Use a food thermometer to check for the safe internal temperature of 165 degrees Fahrenheit.
- Leftover kabobs can be refrigerated up to 3 days and reheated gently in the oven or on the grill.
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce.
Nutrition
- Serving Size: 1 kabob
- Calories: 380 kcal
- Sugar: 14 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
