Tropical Teriyaki Chicken Kabobs with Pineapple

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Fire up the grill and get ready for a burst of island flavor with these Tropical Teriyaki Chicken Kabobs with Pineapple. Juicy chicken cubes are marinated in a sweet and tangy teriyaki sauce, then skewered with vibrant bell peppers, red onion, and golden pineapple chunks. Each bite delivers a perfect balance of savory, sweet, and smoky goodness that screams summer.

Whether you’re throwing a backyard BBQ, planning a family dinner, or just craving something bright and bold, these kabobs are the ultimate crowd-pleaser. They’re colorful, flavorful, and come together with minimal fuss. Serve them over coconut rice or alongside a crisp green salad for a tropical meal that delights every time.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken breast or thigh meat both work well for kabobs. Breast meat is leaner and cooks quickly, while thighs offer more flavor and juiciness. Just be sure to cut the chicken into even-sized chunks so everything grills uniformly. Marinating beforehand enhances the flavor and helps keep the meat tender.

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Ingredients for the Tropical Teriyaki Chicken Kabobs with Pineapple

• Chicken breast or thighs: These provide a hearty, protein-packed base that absorbs the marinade beautifully.
• Pineapple chunks: Fresh or canned (in juice, not syrup) add natural sweetness and a juicy contrast to the savory chicken.
• Bell peppers (red, yellow, green): Their vibrant colors and crisp texture make each skewer visually and texturally dynamic.
• Red onion: Adds a hint of sharpness and rounds out the kabobs with a pop of purple and flavor depth.
• Teriyaki sauce: A blend of soy sauce, garlic, ginger, and brown sugar creates a glaze that caramelizes beautifully on the grill.
• Olive oil: Helps the marinade coat the ingredients and keeps everything from sticking to the grill.
• Salt & pepper: To taste, for seasoning before and after grilling.
• Wooden or metal skewers: Essential for threading the ingredients. If using wood, soak them in water for 30 minutes to prevent burning.

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How To Make the Tropical Teriyaki Chicken Kabobs with Pineapple

Step 1: Prepare the Marinade

In a bowl, whisk together teriyaki sauce, olive oil, minced garlic, grated ginger, a splash of pineapple juice (optional), salt, and pepper. This flavorful blend will soak into the chicken, infusing it with a perfect mix of sweet, salty, and umami notes.

Step 2: Marinate the Chicken

Cut the chicken into bite-sized cubes and toss them in the marinade. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours for deeper flavor.

Step 3: Assemble the Kabobs

Chop the bell peppers, red onion, and pineapple into similar-sized chunks. Thread the marinated chicken, pineapple, and veggies onto skewers, alternating for color and balance.

Step 4: Grill to Perfection

Preheat the grill to medium-high heat. Lightly oil the grates, then place the kabobs on the grill. Cook for 10–12 minutes, turning occasionally, until the chicken is fully cooked and has a slight char. Baste with extra marinade (boiled first) during grilling for more flavor.

Step 5: Serve and Enjoy

Remove kabobs from the grill and let them rest for a couple of minutes. Serve over rice or salad, or enjoy them as-is for a handheld tropical treat.

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Serving and Storing These Kabobs

Tropical Teriyaki Chicken Kabobs are best served hot off the grill. Pair them with coconut jasmine rice, mango salsa, or a crisp cabbage slaw for the full island vibe. They’re great for casual dinners, BBQ parties, or meal prep.

To store leftovers, remove the kabobs from the skewers and place the chicken and vegetables in an airtight container. Refrigerate for up to 3 days. Reheat gently in the microwave or in a skillet over low heat to keep the chicken tender. Avoid freezing if using pineapple, as it can alter the texture.

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Frequently Asked Questions

How long should I marinate the chicken?

For best flavor, marinate the chicken for at least 30 minutes. For maximum flavor, go for 2 to 4 hours. Avoid exceeding 8 hours to prevent the chicken from getting mushy.

Can I make these kabobs in the oven?

Absolutely! Use a broiler or bake them at 425°F on a foil-lined baking sheet, turning halfway through, for about 15-20 minutes or until the chicken is cooked through.

What if I don’t have a grill?

A stovetop grill pan or a cast-iron skillet works well. You can also use the oven or an air fryer.

Can I use store-bought teriyaki sauce?

Yes! A quality store-bought sauce works great. Just make sure it’s thick enough to glaze the kabobs as they cook.

Are these kabobs gluten-free?

If you use a gluten-free teriyaki sauce, then yes. Always double-check the label for soy sauce or other gluten-containing ingredients.

Can I add other vegetables?

Definitely. Zucchini, cherry tomatoes, or mushrooms are all great additions. Just keep the pieces similar in size for even cooking.

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