Description
Easy and delicious Hawaiian Teriyaki Chicken Kabobs featuring juicy chicken thigh pieces marinated in a homemade teriyaki sauce, paired with fresh pineapple, red bell pepper, and red onion. Perfect for baking or grilling, these kabobs are glazed with a flavorful teriyaki sauce and garnished with sesame seeds for a tropical twist.
Ingredients
Scale
Chicken and Vegetables
- 2 1/2 lbs chicken thigh, or chicken breast, cut into chunks
- 1/2 large pineapple, cubed
- 1 large red bell pepper, cubed
- 1/2 large red onion, cubed
- 8 bamboo skewers, presoaked in water
Teriyaki Sauce
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup sesame seed oil
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 10 garlic cloves, finely minced
- 1 1/2 inch chunk fresh ginger, about 2 tbsp grated
- 2 tsp cornstarch
- 2 tbsp water
- Sesame seeds, for garnish
Instructions
- Prepare the Sauce and Marinade: In a large bowl or measuring cup, combine soy sauce, pineapple juice, sesame seed oil, rice vinegar, minced garlic, brown sugar, and grated ginger. Mix well. Pour 1 cup of this sauce over the chicken for marinating and reserve the remaining 1 cup for glazing later.
- Make the Teriyaki Glaze: Pour the reserved sauce into a small saucepan and bring to a simmer over medium heat. Cook for 7 to 8 minutes until garlic softens. Mix cornstarch with 2 tablespoons of water to make a slurry, then stir it into the simmering sauce. Cook for 30 seconds to 1 minute until thickened. Remove from heat.
- Marinate the Chicken: Place chicken chunks, cubed pineapple, and red bell pepper in a large dish. Pour 1 cup of prepared sauce over them and massage to coat evenly. Cover with plastic wrap and refrigerate for at least 30 minutes or up to overnight for best flavor.
- Prepare Skewers: Pre-soak bamboo skewers in water to prevent burning. Thread chicken, pineapple, red bell pepper, and red onion onto skewers alternately, leaving some space so pieces are not packed too tightly.
- Bake the Kabobs: Preheat oven to 475 degrees F (246 degrees C). Line a baking sheet with foil. Place kabobs on the baking sheet and bake for 20 minutes, turning after 10 minutes. Drain any collected liquids periodically.
- Broil for Finish: Switch the oven to high broil. Broil kabobs 3 to 4 minutes per side until charred and chicken reaches an internal temperature of 165 degrees F (74 degrees C). Rotate kabobs every 3 to 4 minutes and discard any excess liquid.
- Grill Option: Preheat grill to 600 degrees F (315 degrees C). Place kabobs on hot grates and grill 3 to 4 minutes per side with lid closed, rotating to avoid excessive charring. Grill 16 to 18 minutes total until internal temperature is 165 degrees F (74 degrees C). Move kabobs to indirect heat if charred too soon and continue cooking.
- Glaze and Serve: Brush kabobs generously with teriyaki glaze. Sprinkle sesame seeds and optionally chopped green onions on top. Serve hot with steamed white or brown rice and a simple green salad.
Notes
- Use chicken thigh for juicier kabobs; chicken breast is leaner but can dry out faster.
- Pre-soak bamboo skewers for at least 30 minutes to prevent burning on grill or in oven.
- Marinate chicken overnight for deeper flavor and tenderness.
- Drain liquids from baking kabobs to avoid sogginess and encourage browning.
- The glaze can be made ahead and refrigerated for up to 3 days.
- Swap red bell pepper for green or yellow bell pepper based on preference or availability.
- For gluten-free version, use gluten-free soy sauce or tamari.
- Check internal temperature with a meat thermometer to ensure food safety.
Nutrition
- Serving Size: 1 kabob
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
