Description
Delightful kabobs with tender chicken, sweet pineapple, and colorful bell peppers, grilled to perfection.
Ingredients
- 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 diced
- 2 bell peppers (red, orange, or yellow), cut into 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.
- Add 3/4 cup of teriyaki sauce and pineapple juice. Toss to coat and marinate in the fridge for at least 20 minutes, or up to 2 hours.
- Soak wooden skewers in water for 20-30 minutes to prevent burning.
- Prepare the pineapple, bell peppers, and scallions by cutting them into bite-sized pieces.
- Thread the marinated chicken, pineapple, bell peppers, and scallions onto the soaked skewers.
- Preheat your grill to medium-high heat.
- Grill the kabobs for about 12-15 minutes, turning every 3-4 minutes, until the chicken is fully cooked.
- Brush the kabobs with the remaining teriyaki sauce in the final minutes of grilling.
Notes
Serve with a light salad or rice for a complete meal. For leftovers, store in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American