Teriyaki chicken pineapple kabobs

Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes
Serves 8     adjust servings

Teriyaki chicken pineapple kabobs are a fun and flavorful recipe for the grill (or oven) for dinner or a BBQ party!


    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 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.

    Recipe Notes

    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 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.

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