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Flavorful Teriyaki Pineapple Chicken Kabobs Easy Sweet Tangy Glaze Recipe

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These teriyaki pineapple chicken kabobs feature a sweet, tangy glaze that perfectly complements juicy grilled chicken and caramelized pineapple chunks, making for a quick and delicious meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
  • 1 large ripe pineapple, peeled, cored, and cut into 1.5-inch chunks
  • 1 medium red bell pepper, cut into 1.5-inch pieces (optional)
  • 1 medium green bell pepper, cut into 1.5-inch pieces (optional)
  • ½ cup low-sodium soy sauce
  • ¼ cup honey or maple syrup
  • 2 tablespoons brown sugar, packed
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • Wooden or metal skewers (wooden soaked in water for 30 minutes)
  • Cooking oil spray or brush for the grill

Instructions

  1. Cut chicken breasts into 1.5-inch cubes. Peel, core, and cut pineapple into 1.5-inch chunks. Chop bell peppers into similar-sized pieces if using.
  2. In a bowl, whisk together soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, and sesame oil. Stir cornstarch into cold water and add to the mixture.
  3. Heat the glaze over medium heat, stirring constantly until thickened (2-3 minutes). Remove from heat and cool slightly.
  4. Place chicken cubes in a bowl or zip-top bag, pour about two-thirds of the cooled glaze over them, toss to coat, cover, and refrigerate for 15 minutes to 1 hour.
  5. Thread chicken, pineapple, and bell peppers alternately onto soaked skewers, leaving space between pieces.
  6. Preheat grill or grill pan to medium-high (about 400°F). Oil the grates or pan to prevent sticking.
  7. Grill kabobs for 10-12 minutes, turning every 3-4 minutes and brushing with reserved glaze each turn, until chicken reaches 165°F and has slight char.
  8. Remove kabobs from grill and let rest for 5 minutes before serving.

Notes

Soak wooden skewers for 30 minutes before grilling to prevent burning. Marinate chicken for 15-60 minutes for best flavor without mushiness. Turn kabobs frequently and baste with glaze to keep moist and flavorful. Let kabobs rest 5 minutes after grilling to redistribute juices. If glaze thickens too much on grill, lower heat to avoid burning.

Nutrition

Keywords: teriyaki chicken kabobs, pineapple chicken skewers, sweet tangy glaze, grilled chicken, easy dinner, BBQ kabobs

Find it online: https://pokirecipes.com/flavorful-teriyaki-pineapple-chicken-kabobs-easy-sweet-tangy-glaze-recipe/