Description
Easy and delicious Hawaiian teriyaki chicken kabobs featuring tender marinated chicken, fresh pineapple, red bell pepper, and red onion, all brushed with a homemade teriyaki glaze. Perfectly cooked by baking or grilling, these kabobs are a flavorful meal ideal for any occasion.
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 ginger, about 2 tbsp grated
- sesame seeds, for garnish
- 2 tsp cornstarch
- 2 tbsp water
Instructions
- Make the Sauce and Marinade: In a large bowl or measuring cup, combine the soy sauce, pineapple juice, sesame seed oil, and rice vinegar. Add minced garlic, brown sugar, and grated ginger, then mix well. Reserve 1 cup of this sauce for marinating the chicken and keep the remaining 1 cup for the glaze.
- Prepare the Glaze: Pour the reserved 1 cup of sauce into a small saucepan and bring to a simmer over medium heat. Cook for 7 to 8 minutes until the garlic softens. Mix cornstarch with water to create a slurry, then stir into the sauce. Cook for an additional 30 seconds to 1 minute until thickened. Remove from heat.
- Marinate the Chicken and Vegetables: Cut chicken thighs into quarters or small chunks. Cube pineapple, red bell pepper, and red onion into uniform pieces. Place chicken and vegetables in a large casserole dish, pour 1 cup of the teriyaki sauce over, and massage the sauce into the chicken. Cover and refrigerate for at least 30 minutes or overnight.
- Prepare Skewers: Pre-soak bamboo skewers in water to prevent burning. Thread the chicken, pineapple, bell pepper, and onion alternately onto each skewer without packing tightly.
- Baking the Kabobs: Preheat oven to 475F (246C). Line a baking sheet with foil. Arrange skewers on the sheet and bake for 20 minutes, turning after 10 minutes. Drain any juices released from the chicken and pineapple periodically. After baking, switch oven to broil on high and broil the kabobs for 3 to 4 minutes per side until they develop color and slight char. Continue rotating and cook until internal temperature reaches 165F (74C). Remove and drain any liquids.
- Grilling the Kabobs (Alternative): Preheat grill to 600F (315C). Once hot, add kabobs and grill with lid closed for about 16 to 18 minutes, turning every 3 to 4 minutes to prevent excessive charring. If kabobs char before cooking through, move to indirect heat top rack to finish. Cook until internal temperature reaches 165F (74C).
- Serve: Brush cooked kabobs generously with the teriyaki glaze. Sprinkle with sesame seeds and chopped green onion if desired. Serve with steamed white or brown rice and a simple green salad for a complete meal.
Notes
- Presoak bamboo skewers in water for at least 30 minutes to prevent burning during cooking.
- For a spicier glaze, add a teaspoon of chili flakes or sriracha to the teriyaki sauce.
- Chicken thighs provide more flavor and juiciness compared to chicken breasts, but either works well.
- Marinate the chicken overnight for deeper flavor infusion.
- If broiling, watch kabobs carefully to prevent burning due to sugars in the glaze.
- Use metal skewers if preferred for grilling to avoid soaking time.
- Check internal temperature with a meat thermometer to ensure food safety.
Nutrition
- Serving Size: 1 kabob
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 900 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: 75 mg
