Description
Tender chunks of chicken marinated in teriyaki sauce, paired with juicy pineapple and colorful bell peppers, all 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
- 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.
- Pour in 3/4 cup of teriyaki sauce and the pineapple juice, then toss until the chicken is fully coated.
- Cover the bowl and let the chicken marinate in the refrigerator for at least 20 minutes, or up to 2 hours for even more flavor.
- Soak wooden skewers in water for 20-30 minutes to prevent burning on the grill.
- Chop the pineapple, bell peppers, and scallions into bite-sized pieces while the chicken marinates.
- Thread the marinated chicken, pineapple, bell peppers, and scallions onto the soaked skewers, alternating the ingredients for visual appeal.
- Preheat your grill to medium-high heat, then place the skewers on the grates.
- Grill for 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and lightly charred.
- Brush the skewers with the remaining teriyaki sauce in the last few minutes of grilling.
- Ensure the internal temperature of the chicken reaches 165°F before serving.
- Plate the kabobs, garnishing with sesame seeds and fresh herbs for a vibrant finish.
Notes
Marinate the chicken overnight for maximum flavor. You can substitute chicken thighs for juiciness or use different vegetables for variety.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian