Teriyaki chicken pineapple kabobs are a fun and flavorful recipe for the grill (or oven) with tender chicken, peppers, fresh sweet pineapple and an easy teriyaki sauce that doubles as a marinade and sauce for basting and serving. Perfect for a family dinner or a BBQ party!
Today, my sweet baby girl turns 7. Cue the dramatic sigh and tear trickling down my cheek…
It’s hard to believe it’s been 7 years already – I can remember so clearly being pregnant with her, being in labor with her and holding her as an itty bitty baby. Oh how she loved to be held ALL the time!
On the other hand, there have certainly been some LONG days and nights over the years where it seemed like time was slowing down. And there’s been plenty of worry and mom guilt along the way, too.
But today I’m going to focus on celebrating the amazing kid she has become.
She truly fascinates me and I love watching her creative mind explore and build and imagine and wonder. I can’t wait to watch her grow and see who she becomes over these next seven years. Happy birthday M! I love you with all of my heart. 🎂💕
OK. Food time. (Something she’s always up for!)
Kabobs to me are such a great family-friendly food.
I mean, who doesn’t love dinner on a stick?
Previously I’ve shared my sausage pineapple kabobs with BBQ sauce and my chili lime chicken kabobs with peppers, farro and creamy adobo sauce.
And today’s it’s these fun and flavorful teriyaki chicken pineapple kabobs.
We’ve got chunks of chicken and sausage, peppers, red onions, fresh sweet pineapple chunks with an easy teriyaki sauce to use both as a marinade and to baste with while grilling (or as a dipping sauce to serve). Double-duty!
Your weekend BBQ game will be strong with these kabobs!
Plus, there are just plain pretty to look at 😍
Notes on teriyaki chicken pineapple kabobs:
- I like to mix mine, but you could also do some just chicken and some just sausage to accommodate different tastes or skip the sausage altogether if you prefer. (While you’re at it, you could make some just veggie ones.)
- I use a homemade teriyaki sauce, which is part of the recipe below, but you could also pick up a teriyaki marinade at the store if you prefer.
- Make sure to save some of the sauce before you marinade the chicken to use for basting and/or dipping. No cross-contamination please!
- If your teriyaki sauce gets too thick as it cooks or as it cools, add a splash or two of water and mix it through until it’s the right consistency.
No grill? No problem!
You can make kabobs in the oven, too. Bake the kabobs in the middle rack of the oven at 450 degrees for 10-15 minutes, then turn each one over and continue baking for another 10 minutes, until done.
Kabob lovers, I hope you give these a try. And if you think you are so-so on kabobs, make these — they are sure to sway you!
Have a wonderful weekend!
Check out these side dishes to serve with your kabobs:
- Cheddar, corn and bacon potato salad (Family Food on the Table)
- Classic spaghetti salad (Family Food on the Table)
- Rainbow quinoa summer salad (Boulder Locavore)
- Watermelon salad with mint-basil vinaigrette (The Noshery)
- Seared romaine and easy cheater’s Caesar dressing (Family Food on the Table)
For the teriyaki sauce marinade:
- 1/4 cup low-sodium soy sauce
- 3 tablespoons brown sugar
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated (or sub 1/4 teaspoon ground ginger)
- Pinch of salt and black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
For the kabobs:
- 2 lbs. boneless, skinless chicken breasts, cut in 1-inch cubes
- 1 lb. package of cooked turkey rope sausage, cut into 1-inch chunks (see notes)
- 1 1/2 cups fresh pineapple, cut into 1-inch cubes
- 1 small red bell pepper, cut into 1-inch chunks
- 1 small green bell pepper, cut into 1-inch chunks
- 1/2 medium red onion, cut into 1-inch chunks
- Make marinade: combine all ingredients in a small saucepan, bring it to a boil, reduce the heat to low and simmer for 1-2 minutes, until slightly thickened. Remove from heat and let cool slightly. (Also, reserve about 3 tablespoons for basting the kabobs and/or dipping into while serving.)
- Place the chicken pieces in a large ziploc bag and add the teriyaki marinade (all but the reserved part) and toss to coat the chicken pieces.
- Marinade chicken for at least 30 minutes (2 hours is better if you’ve got it). Meanwhile, soak your skewers in a dish with water so they don’t burn on the grill. I use an 8x8 pan and fill it with a half-inch or so of water.
- Preheat the grill.
- Assemble the kabobs: Thread the marinated chicken, peppers, pineapple and sausage onto the soaked skewers.
- Grill the kabobs over medium heat for 10-12 minutes, turning occasionally, until the chicken is cooked through, the sausage is warmed and the veggies are softened. Brush with reserved teriyaki sauce at the end of the grilling time or serve the sauce on the side for dipping.
I like to mix my kabobs with chicken and sausage, but you could also do some just chicken and some just sausage to accommodate different tastes or you can skip the sausage altogether if you prefer. (While you’re at it, you could make some just veggie ones.)
I use a homemade teriyaki sauce, which is part of the recipe below, but you could also pick up a teriyaki marinade at the store if you’d prefer.
Make sure to save some of the sauce before you marinade the chicken to use for basting and/or dipping. No cross-contamination please!
If your teriyaki sauce gets to thick as it cooks or as it cools, add a splash or two of water and mix it through until it’s the right consistency.
No grill? No problem! You can make kabobs in the oven, too. Bake the kabobs in the middle rack of the oven at 450 degrees for 10-15 minutes, then turn each one over and continue baking for another 10 minutes, until done.
Amount Per Serving: Calories: 372Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 163mgSodium: 518mgCarbohydrates: 12gFiber: 1gSugar: 9gProtein: 54g