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Grill Up Hawaiian Teriyaki Chicken Kabobs for Summer Bliss

Delicious Hawaiian Teriyaki Chicken Kabobs bring tropical flavors to your summer gatherings with a quick prep!
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Prep Time 30 minutes
Cook Time 12 minutes
Marination Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 4 kabobs
Course: Chicken
Cuisine: Hawaiian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Kabobs
  • 1 pound Chicken Thighs or chicken breast for a leaner alternative
  • 2 cups Pineapple fresh, canned, or thawed frozen
  • 2 medium Bell Peppers any color, cut into chunks
  • 1 medium Onion or scallions for a milder taste
For the Marinade
  • 1/2 cup Teriyaki Sauce store-bought or homemade
For Garnish
  • 2 tablespoons Sesame Seeds optional, can substitute with chopped green onions

Equipment

  • Grill
  • skewers
  • mixing bowl

Method
 

Preparation
  1. In a medium bowl, whisk together the teriyaki sauce and optional lime juice to enhance the flavors.
  2. Cut the chicken thighs into bite-sized pieces and add to the marinade, coating it thoroughly.
  3. While the chicken marinates, chop bell peppers and onions into chunks, and cut pineapple into bite-sized pieces.
  4. Thread the marinated chicken, pineapple, bell peppers, and onion onto skewers, alternating the ingredients.
  5. Preheat your grill to medium-high heat, about 375°F (190°C), and place the skewers on the grill.
  6. Cook for approximately 12 minutes, turning occasionally until the chicken is cooked through.
  7. Remove from the grill and garnish with sesame seeds or chopped green onions. Serve hot.

Notes

For the best flavor, allow the chicken to marinate for at least a few hours or overnight. Serve hot off the grill for maximum juiciness.