These teriyaki chicken kabobs are full of flavorful marinated chicken, and colorful vegetables. Cooked to juicy perfection.
These teriyaki chicken kabobs are such a great easy meal, and the results are absolutely stunning. They’re the perfect meal for a warm summer evening, especially paired with some macaroni salad or your favorite pasta salad.
When I think of summer foods I think of grilled foods. Nothing is better than going into the yard or going to the park, firing up the grill and cooking up some meat. Whether you are grilling hamburgers, ribs, or bbq chicken. One of my favorite meals to cook on the grill is kebabs. I love kebabs because you can load them up with a bunch of delicious vegetables and some delicious meat and throw them on the grill with your favorite sauce. We like to add chicken, pork or beef. Our vegetable choices are usually a mix of peppers, onions, squash and sometimes we add pineapple too! And then we like teriyaki sauce, bbq sauce, or whatever. For this recipe, or more of a guideline I chose to do teriyaki chicken and vegetable kebabs. But feel free to switch it up a little, however you want.
Today is the final day, Day #6 of Kick Off to Summer Week, a multi-blogger event co-host by Lauren of From Gate to Plate and Summer of Summer Scraps. With summer quickly approaching and Memorial Day in a few weeks, we wanted to make sure you had plenty of ideas for your Memorial Day activities. For the past six days we have been serving up a variety of different appetizers, main dishes, desserts, decor, printables and more all centered around the up-coming Memorial Day. We hope you enjoyed all of these wonderful ideas and thank you for tuning in each day.
Teriyaki Chicken and Vegetable Kebabs
- 1 pounds chicken breast
- 1 red bell pepper (diced into 1 1/2 inch pieces)
- 1 green bell pepper (diced into 1 1/2 inch pieces)
- 1 red onion (diced into 1 1/2 inch pieces)
- 1 zucchini squash (diced into 1 1/2 inch pieces)
- 2 cups fresh pineapple (diced into 1 1/2 inch pieces, and about 1/2 inch thick)
For the Marinade:
- 1/2 cup soy sauce
- 1/4 cup pineapple juice
- 1/4 cup brown sugar
- 2 TBS honey
- 1 TBS rice wine vinegar
- 1 TBS minced garlic
- Large Mixing Bowl
- Combine the soy sauce, pineapple juice, brown sugar, honey, rice wine vinegar, and minced garlic in a small bowl, and whisk them together.
- Remove 1/2 cup of the sauce, and set it aside in a bowl in the fridge for later.
- Add the chicken, bell peppers, onions, and zucchini to a large bowl, or ziptop bag and pour the remaining sauce over the top. Seal the bag or bowl and place it in the refrigerator and allow the chicken and veggies to marinate for 1-4 hours.
- Soak wooden skewers in cold water for 30 minutes, or use metal skewers.
- Preheat the grill to medium high heat, about 400 F.
- Add the reserved sauce to a small sauce pan. In another small bowl, whisk together 1 TBS cornstarch and cold water to make a slurry. Slowly whisk the mixture into the sauce.
- Bring the sauce to boil over medium heat, stirring often until the mixture starts to thicken, about 1-3 minutes. Remove from the heat and let it cool slightly until needed.
- Thread the chicken, and vegetables, and pineapple, onto the prepared skewers, alternating them as you go.
- Cook the kabobs for about 4 to 5 minutes on each side, until the chicken is cooked through. (It needs to reach an internal temperature of 165 F)
- Cook kebabs for about 15 minutes on the grill, rotating every few minutes.
- Remove kabobs from the grill and brush with sticky teriyaki sauce.
- Serve over cooked white or brown rice if desired.
Enjoy this easy, delicious and healthy meal cooked on the grill!