Name: Teriyaki Pineapple Chicken Kabobs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 0.5 cup Teriyaki sauce; 0.25 cup Brown sugar; 2 tablespoons Soy sauce; 1 tablespoon Sesame oil; 1 clove Garlic (minced); 0.5 teaspoon Ginger (grated); 0.5 pound Chicken breast (cut into 1-inch cubes); 1 cup Fresh pineapple chunks (about 1-inch pieces); 0 Red onion chunks (about 1-inch pieces); 0 Bell pepper chunks (any color, about 1-inch pieces)

You know those days when the sun is shining, there’s a gentle breeze, and all you want to do is gather everyone around the grill for a delicious, fuss-free meal? Yeah, me too. And let me tell you, there’s one dish that never, ever fails to hit the spot: my Teriyaki Pineapple Chicken Kabobs. Seriously, they are pure sunshine on a skewer. They’re bright, they’re flavorful, and they remind me of all those perfect summer evenings from my childhood, sticky fingers and all. This recipe is actually a spin on a classic teriyaki chicken, but by adding those juicy pineapple chunks and grilling them up on skewers, it just takes everything to a whole new level. It’s like a Hawaiian luau in your own backyard, and honestly, who wouldn’t want that? I’ve tried a million different marinades and grilling techniques over the years, but these teriyaki pineapple chicken kabobs always win. They’re a lifesaver on busy weeknights when you want something impressive without spending hours in the kitchen, and my family practically begs for them when the weather heats up. If you’ve ever had a great teriyaki chicken stir-fry and thought, “I wish I could just eat this outside,” well, this is your answer!

What are Teriyaki Pineapple Chicken Kabobs?

So, what exactly are these little flavor bombs? Think of it as your favorite teriyaki chicken, but elevated. We’re talking succulent pieces of chicken, marinated in a savory and slightly sweet teriyaki sauce, then threaded onto skewers with chunks of juicy, caramelized pineapple, vibrant bell peppers, and maybe some sweet onion. The “teriyaki” part comes from the Japanese cooking technique and sauce, which typically involves soy sauce, mirin (a type of rice wine), sugar, and sometimes sake. My version amps up the classic teriyaki with a few extra goodies to make it sing. The pineapple is the real star here, though. When it hits the heat of the grill, it gets wonderfully tender and its natural sweetness intensifies, creating these little pockets of pure bliss that perfectly complement the savory chicken. It’s essentially a vibrant, bite-sized explosion of sweet, savory, and slightly tangy goodness, all cooked up on a stick. Super fun, super easy, and incredibly satisfying!

Why you’ll love this recipe?

Okay, let me count the ways you’re going to adore these Teriyaki Pineapple Chicken Kabobs. First and foremost, the flavor profile is just out of this world. You get that deep, umami richness from the teriyaki glaze, balanced perfectly by the sweet, slightly tart burst of the grilled pineapple. The chicken stays incredibly moist and tender, and the veggies add a lovely freshness and slight char. It’s a symphony of tastes and textures that just works. Secondly, and this is a big one for me, the simplicity of this recipe is a game-changer. You marinate the chicken, chop up your ingredients, thread them onto skewers, and grill. That’s it! It feels so gourmet, but it’s genuinely so easy, even if you’re a beginner cook. Plus, they’re incredibly cost-effective. Chicken Thighs are usually pretty budget-friendly, and you can often grab seasonal veggies on sale. Using pineapple chunks from a can is also a smart way to keep costs down and ensure you have that perfect pineapple flavor year-round. And versatility? Oh, you bet. These kabobs are amazing on their own, but they’re also fantastic served over fluffy white or brown rice, tucked into a wrap, or even alongside a fresh salad. What I truly love most about this recipe, though, is the sheer joy it brings. It’s food that makes you happy, that brings people together, and that tastes like a perfect summer day. It’s everything I look for in a go-to family meal.

How do I make Pineapple Chicken Kabobs?

Quick Overview

The beauty of these teriyaki pineapple chicken kabobs lies in their straightforward approach. You’ll marinate your chicken for at least 30 minutes (longer is always better if you have the time!), then thread everything onto skewers with your favorite veggies and pineapple. A quick grill, and voilà! Dinner is served. The marinating time is key to infusing all that wonderful teriyaki flavor deep into the chicken, and the grilling process creates those lovely char marks and caramelizes the pineapple beautifully. It’s a hands-off cooking method for the most part, letting the grill do all the hard work. This recipe is truly a weeknight warrior, and it always impresses!

Ingredients

For the Chicken & Marinade: For the Chicken & Marinade: For the Chicken & Marinade: For the Chicken & Marinade
2 lbs boneless, skinless Chicken Thighs, cut into 1.5-inch chunks (I prefer thighs because they stay so juicy, but breasts work too if you trim them well!)
1/2 cup soy sauce (use low-sodium if you prefer)
1/4 cup mirin (Japanese sweet rice wine – it’s key for authentic teriyaki flavor!)
2 tablespoons honey or brown sugar (for that sweet glaze)
1 tablespoon grated fresh ginger (don’t skip this, it adds so much zing!)
2 cloves garlic, minced (or more, if you’re a garlic lover like me)
1 teaspoon sesame oil (just a touch for nutty aroma)

For the Kabobs:
1 (20-ounce) can pineapple chunks, drained (reserve the juice if you want to add it to the marinade!)
1 large red bell pepper, cut into 1.5-inch pieces
1 large green bell pepper, cut into 1.5-inch pieces
1 medium red onion, cut into 1.5-inch pieces
12-16 wooden or metal skewers (if using wooden, soak them in water for at least 30 minutes so they don’t burn!)

For the Glaze (Optional, but recommended!):
1/4 cup reserved teriyaki marinade
1 tablespoon cornstarch (to thicken it up)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your grill fired up to medium-high heat. If you’re using a gas grill, that’s about 400-450°F. If you’re using charcoal, let the coals get nice and hot with a fine layer of grey ash. While the grill is heating up, make sure your skewers are ready. If you’re using wooden skewers, now is the time to pop them into a shallow dish of water to soak. This is a trick I learned early on after a few fiery skewer incidents – it really helps prevent them from burning up on the grill. You’ll thank me later!

Step 2: Mix Dry Ingredients

While the grill is preheating, let’s get the marinade going. In a medium bowl, whisk together the soy sauce, mirin, honey or brown sugar, grated ginger, minced garlic, and sesame oil. Give it a good stir until everything is well combined and the honey/sugar is dissolved. If you reserved some pineapple juice, you can add a tablespoon or two here for an extra tropical punch! This mixture is going to coat the chicken and infuse it with all that wonderful teriyaki goodness. The ginger and garlic are non-negotiable for me; they really wake up the flavor.

Step 3: Mix Wet Ingredients

This step is actually part of Step 2 for this recipe! The “wet ingredients” for the marinade are all combined in that single bowl with the dry ingredients (soy sauce being the base). So, once you’ve whisked together the soy sauce, mirin, honey, ginger, garlic, and sesame oil, you’re basically done with the marinade mixing. Easy peasy, right? The key is just to make sure everything is fully incorporated. It should smell absolutely amazing already!

Step 4: Combine

Now, take your beautifully cut chicken thigh pieces and add them directly into the bowl with the teriyaki marinade. Give everything a good toss with your hands (or a spoon, but hands really get the marinade everywhere!) to ensure every single piece of chicken is coated. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator. For the best flavor, I always aim for at least an hour, but honestly, if you can let it go for 4 hours or even overnight, that’s when the magic really happens. The longer it marinates, the deeper and more intense the teriyaki flavor will be. Don’t worry about overmixing; the marinade is pretty forgiving.

Step 5: Prepare Filling

While the chicken is happily marinating, let’s get our kabob veggies and pineapple ready. Drain your canned pineapple chunks really well. If you’re using fresh pineapple, just cut it into bite-sized chunks similar to your chicken pieces. Then, chop up your red and green bell peppers and your red onion into roughly 1.5-inch pieces. You want everything to be about the same size so it cooks evenly on the skewers. Don’t overthink the veggie choices here; sometimes I throw on zucchini or cherry tomatoes if I have them on hand. The key is just to have things that will hold up well to grilling and complement those sweet and savory flavors.

Step 6: Layer & Swirl

Now for the fun part – assembling the kabobs! Take your soaked skewers and start threading the marinated chicken pieces onto them, alternating with the pineapple chunks, bell pepper pieces, and red onion. Try to pack them on fairly snugly, but not so tight that air can’t circulate. This helps everything cook evenly. I usually try to get a good mix of everything on each skewer. A common pattern I use is chicken, pepper, pineapple, onion, chicken, pepper, pineapple, onion, and finish with chicken. You can get creative with your patterns, or just go with a random, happy arrangement. The goal is just to get all those delicious ingredients onto a stick, ready for the grill!

Step 7: Bake

It’s grill time! Place your assembled kabobs directly onto the preheated grill grates. Make sure they have a little space between them so they can get a nice char all around. Grill for about 4-5 minutes per side, turning them with tongs every few minutes. You’re looking for the chicken to be cooked through and slightly browned, and the veggies to be tender-crisp and lightly charred. The pineapple should be getting wonderfully caramelized. The total cooking time will be around 15-20 minutes, depending on the heat of your grill and the size of your chicken pieces. You can always test one piece of chicken to ensure it’s cooked through – no pink inside!

Step 8: Cool & Glaze

Once your kabobs are cooked to perfection, carefully remove them from the grill and place them on a clean platter or baking sheet. While they’re still hot, you can brush them with a little extra glaze if you’ve made one. To make a quick glaze, just take about 1/4 cup of the reserved marinade (or a little extra of your prepared teriyaki sauce) and whisk it with 1 tablespoon of cornstarch in a small saucepan. Heat gently over medium-low heat, stirring constantly, until it thickens into a nice, glossy glaze. Brush this over the hot kabobs. Let the kabobs rest for about 5 minutes before serving. This allows the juices in the chicken to redistribute, making them extra tender and moist. This short resting period makes a surprising difference!

Step 9: Slice & Serve

Your incredible Teriyaki Pineapple Chicken Kabobs are ready to be devoured! You can serve them straight off the skewers, or carefully slide the chicken and pineapple pieces off onto a bed of fluffy rice or quinoa. I love serving them with a sprinkle of toasted sesame seeds and some chopped fresh green onions for a pop of color and freshness. They look so inviting and smell absolutely divine. The combination of the savory teriyaki, sweet pineapple, and tender chicken is just irresistible. They’re perfect for a casual weeknight dinner, a backyard BBQ, or even a fun weekend lunch. Enjoy every single bite!

What to Serve It With

These Teriyaki Pineapple Chicken Kabobs are so versatile, you can truly serve them with just about anything. For a classic weeknight meal, I always default to a big batch of fluffy white or brown rice. It’s the perfect canvas for soaking up any extra teriyaki sauce. A side of steamed broccoli or a simple Asian-inspired slaw with a creamy ginger dressing also makes it feel like a complete, restaurant-worthy meal. If you’re feeling fancy for a weekend brunch, you could serve them alongside some grilled halloumi or a fresh mango salsa. For a lighter option, a vibrant cucumber and avocado salad would be lovely. I also love to pack leftovers (if there are any!) for lunch the next day, sometimes even just eating them cold right out of the container! My kids, however, love them stuffed into warm pita bread with a drizzle of sriracha mayo for a fun, handheld meal. It’s also a fantastic addition to a buffet-style gathering; just arrange them on a platter and let people dig in!

Top Tips for Perfecting Your Teriyaki Pineapple Chicken Kabobs

Over the years of making these kabobs, I’ve picked up a few tricks that I think really make them shine. First, regarding the chicken: while chicken breasts can work, chicken thighs are my absolute go-to. They have more fat, which means they stay incredibly moist and flavorful on the grill, even if you accidentally leave them on a minute too long. If you do use breasts, make sure to cut them into uniform sizes and don’t overcook them – they dry out much faster! For the pineapple, canned chunks are a lifesaver because they’re already soft and sweet, but if you have fresh pineapple, go for it! Just ensure it’s ripe and sweet. When it comes to marinating, longer is truly better. I know sometimes we’re in a rush, but even an extra 30 minutes makes a difference. If you have time, let that chicken soak in that teriyaki goodness for a few hours or even overnight in the fridge. For assembling, resist the urge to pack the skewers too tightly. You want some air circulation so everything cooks evenly and gets a nice char. If you’re using wooden skewers, definitely remember to soak them! I learned that lesson the hard way. When it comes to grilling, medium-high heat is your friend. You want enough heat to get a good sear and caramelization without burning the outside before the inside is cooked. Keep an eye on them and turn them frequently. For ingredient swaps, feel free to add other veggies like zucchini, yellow squash, or cherry tomatoes. They all grill up beautifully! And if you’re not a fan of red onion, sweet onions or even shallots can be used. For the glaze, it’s totally optional, but that little bit of extra shine and concentrated flavor is worth the few extra minutes of cooking it on the stovetop. Just remember to use a separate portion of the marinade for the glaze, or boil the marinade for a few minutes before adding cornstarch to ensure it’s safe to consume.

Storing and Reheating Tips

One of the best things about teriyaki pineapple chicken kabobs is that they hold up really well, making them fantastic for leftovers. Once they’ve cooled down completely, you can store them in an airtight container in the refrigerator for up to 3-4 days. I usually remove the chicken and pineapple from the skewers before storing, as it makes them easier to pack and reheat. If you want to keep the skewers intact, just place them in a large container, though they can be a bit awkward. For reheating, my favorite method is to pop them back into a skillet over medium heat with a tiny splash of water or a little extra teriyaki sauce. This helps them rehydrate and keeps them from drying out. You can also reheat them gently in the oven at around 300°F (150°C) for about 10-15 minutes, or until warmed through. Microwaving is quick, but I find it can sometimes make the chicken a little rubbery, so I tend to avoid it if I can. If you’re planning to freeze them, it’s best to remove the chicken and pineapple from the skewers, place them in a freezer-safe bag or container, and freeze for up to 2-3 months. Thaw them in the refrigerator overnight before reheating using one of the methods above. The glaze, if you made it, can be a bit tricky to store and reapply perfectly after reheating, so sometimes I skip glazing leftovers and just add a fresh drizzle of teriyaki sauce when I’m serving them up again.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make these teriyaki pineapple chicken kabobs gluten-free, you’ll want to use a gluten-free soy sauce (tamari is a great option) in your marinade. Make sure to check the labels on all your ingredients, especially if you’re using any pre-made sauces or marinades. The rest of the recipe, including the chicken, pineapple, and vegetables, is naturally gluten-free. The flavor should remain fantastic!

Do I need to peel the zucchini?

For these particular kabobs, zucchini isn’t usually included. However, if you decide to add zucchini to your skewers, peeling it is entirely a matter of preference! Leaving the skin on adds a bit more fiber and color, and it typically softens nicely when grilled. If you prefer a smoother texture or are concerned about any bitterness, you can certainly peel it. For other recipes where zucchini is a main component, I often find leaving the skin on is best for texture and nutrients.

Can I make this as muffins instead?

That’s a fun idea, but teriyaki pineapple chicken kabobs are definitely a savory dish and not suited for a muffin format. Muffins are typically baked goods that are sweet or savory but baked in a batter. These kabobs are grilled meat and vegetable skewers! Perhaps you were thinking of a different recipe? If you’re looking for savory muffin ideas, I have a great recipe for cheddar and chive muffins that might be more along those lines!

How can I adjust the sweetness level?

Adjusting the sweetness is super easy! For a less sweet marinade, simply reduce the amount of honey or brown sugar you add. You could start with just 1 tablespoon and taste your marinade (before adding the chicken, of course!) and add more if you like. If you prefer a sweeter kabob, feel free to add a little extra honey or even a touch more brown sugar. The pineapple itself also adds a lot of natural sweetness, especially when caramelized on the grill, so keep that in mind!

What can I use instead of the glaze?

The glaze is wonderful for an extra layer of flavor and shine, but it’s absolutely not essential! If you’re short on time or just don’t want to make it, you can skip it entirely. The kabobs will still be delicious from the marinade. Another option is to simply drizzle a bit more of your prepared teriyaki sauce (or a store-bought one) over the finished kabobs right before serving. A sprinkle of toasted sesame seeds or chopped fresh herbs like cilantro or green onions can also add a nice finishing touch.

Final Thoughts

There you have it – my absolute favorite Teriyaki Pineapple Chicken Kabobs! This recipe has brought so much joy to my family dinners, and I truly hope it does the same for yours. It’s that perfect blend of sweet, savory, and a little bit tangy, all wrapped up in a fun, easy-to-eat package. It reminds me that delicious, memorable meals don’t have to be complicated. They can be simple, fresh, and full of flavor. If you love these kabobs, you might also enjoy my Grilled Teriyaki Salmon or my Pineapple Chicken Stir-Fry for more tropical-inspired dishes. Give these Teriyaki Pineapple Chicken Kabobs a try the next time you’re craving something bright, flavorful, and perfect for any occasion. I can’t wait to hear how they turn out for you! Feel free to leave a comment below and share your own favorite kabob combinations or any tips you discovered along the way. Happy grilling!