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Angled view of teriyaki chicken and vegetable kebabs on a white plate.
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5 from 2 votes

Teriyaki Chicken and Vegetable Kebabs

Individualize your kebabs with your favorite vegetables and this teriyaki chicken to grill tonight.
Course: Dinner
Cuisine: American
Keyword: Teriyaki Chicken and Vegetable Kebabs

Equipment

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.

For the Chicken Skewers:

  • Add the chicken, bell peppers, onions, and zucchini to a large bowl, or ziplock 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. 1 pounds chicken breast, 1 red bell pepper, 1 green bell pepper, 1 red onion, 1 zucchini squash, 2 cups fresh pineapple
  • 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 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 them as you go.
  • Cook kebabs for about 10-15 minutes on the grill, rotating every few minutes, until cooked through, and chicken reaches 165 F internally.
  • Remove kabobs from the grill and brush with sticky teriyaki sauce.
  • Serve over cooked white or brown rice if desired, and top with green onions.