Teriyaki Chicken and Vegetable Kebabs

5 from 2 votes

These Teriyaki Chicken Kabobs are everything you want in a spring or summer time dinner! Sweet, savory, and juicy chicken with tender vegetables that are grilled to perfection. The homemade teriyaki sauce is packed with flavor, and pairs so nicely with the chicken, colorful bell peppers, red onion, and pineapple. Perfect for cooking for your family, or entertaining friends.

Prep Time20

Cook Time10

Marinating Time1

Total Time1 30

Course: Dinner

Cuisine: American

Keyword: Hawaiian Teriyaki Chicken Bowls, Teriyaki Chicken and Vegetable Kebabs, teriyaki chicken kabobs

Servings: kabobs

Calories: 186kcal

Equipment

Hand Whisk
Large Mixing Bowl

Ingredients

For the Chicken Skewers:

1 pounds chicken breast (cut into 1 inch cubes)
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)
sliced green onions (optional, for serving)

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
1/2 tsp salt
1/2 TBS cornstarch
1 TBS cold water

Instructions

For the Marinade:

Combine the soy sauce, pineapple juice, brown sugar, honey, rice wine vinegar, and minced garlic in a small bowl, and whisk them together. 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, 1/2 tsp salt
Remove 1/2 cup of the sauce, and set it aside in a bowl in the fridge for later.
Add the chicken, and the remaining sauce over the top. Seal the bag or bowl and place it in the refrigerator and allow the chicken to marinate for 1-4 hours. 1 pounds chicken breast,

For making the Chicken Skewers:

Soak wooden skewers in cold water for 30 minutes, or use metal skewers, and spray them with nonstick spray.
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 cornstarch and cold water to make a slurry. Slowly whisk the mixture into the sauce. 1/2 TBS cornstarch, 1 TBS cold water
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, vegetables, and pineapple onto the prepared skewers, alternating as you go. 1 red bell pepper, 1 green bell pepper, 1 red onion, 1 zucchini squash, 2 cups fresh pineapple
Cook kebabs for about 10-15 minutes on the grill, rotating half way through cooking. Brush the top and sides of the kabobs with the sticky cooked sauce. Cook until the chicken reaches 165 F internally.
Remove kabobs from the grill and brush with remaining sticky teriyaki sauce.
Serve over cooked white or brown rice if desired, and top with green onions. sliced green onions

Notes

Even Cuts: Cut the chicken, and all the vegetables, and fruit into similar sized pieces to ensure everything cooks evenly.

Customize the Kabobs: I like to use a variety of fruits and vegetables for the kabobs. Some other favorites are mango, squash, or mushrooms. You can also skip any of the veggies I used, if you don't like them.

Prep the Skewers: If using metal skewers you will want to spray them with non stick spray. If you are using wooden bamboo skewers you will want to soak them for at least 30 minutes. You can do this while you marinate the chicken.

Bake Instead of Grilling: Preheat the oven to 425 F and bake on a foil lined baking sheet for about 20 to 25 minutes, flipping them half way through.

Nutrition