Description
Juicy chicken, sweet pineapple, and vibrant vegetables grilled to perfection on skewers, perfect for summer cookouts.
Ingredients
Scale
- 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
- 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
Instructions
- Season the chicken chunks with kosher salt and cracked black pepper in a large bowl.
- Add 3/4 cup of the teriyaki sauce and the pineapple juice, then toss until coated. Cover and marinate in the refrigerator for at least 20 minutes, or up to 2 hours.
- If using wooden skewers, soak them in water for 20-30 minutes before assembling the kabobs.
- Prep your pineapple, bell peppers, and scallions while the chicken marinates.
- Thread the marinated chicken, pineapple chunks, bell pepper pieces, and scallion segments onto the soaked skewers, alternating ingredients.
- Preheat your grill to medium-high heat.
- Cook the assembled kabobs on the grill for about 12-15 minutes, turning every 3-4 minutes until the chicken is cooked through and lightly charred.
- Brush kabobs with the remaining teriyaki sauce during the last few minutes of grilling.
- Check for an internal temperature of 165°F for the chicken.
Notes
Serve hot, garnished with sesame seeds and parsley or cilantro. Pairs well with rice or salad.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg