Description
Easy and delicious Hawaiian teriyaki chicken kabobs featuring juicy chicken, pineapple, bell peppers, and red onion, all marinated in a sweet and tangy homemade teriyaki sauce. Perfectly cooked by baking or grilling and served with a flavorful glaze and sesame seed garnish.
Ingredients
Scale
Chicken and Vegetables
- 2 1/2 lbs chicken thigh, or chicken breast
- 1/2 large pineapple, cubed
- 1 large red bell pepper, cubed
- 1/2 large red onion, cubed
- 8 bamboo skewers
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
- Prepare the Teriyaki Sauce and Marinade: In a large mixing bowl or measuring cup, combine soy sauce, pineapple juice, sesame seed oil, and rice vinegar. Add minced garlic and brown sugar. Grate fresh ginger using a citrus zester or add ginger puree, then mix well to combine. Reserve 1 cup of this sauce for marinating and set aside the remaining 1 cup for glazing.
- Make the Teriyaki Glaze: Pour the reserved 1 cup of sauce into a small saucepan. Bring to a simmer over medium heat and cook for 7 to 8 minutes until the garlic softens. Mix cornstarch with water to create a slurry, then add it to the simmering sauce. Cook for 30 seconds to 1 minute until the sauce thickens. Remove from heat and set aside.
- Marinate the Chicken and Vegetables: Cut chicken thighs into quarters or bite-sized pieces. Cube pineapple, red bell pepper, and red onion into similar sizes. Place chicken and vegetables in a large casserole dish and pour 1 cup of the prepared teriyaki sauce over them. Use your hands to massage the sauce into the chicken and vegetables evenly. Cover with plastic wrap and refrigerate for at least 30 minutes or overnight for best flavor.
- Soak Bamboo Skewers: While marinating, soak bamboo skewers in water for at least 30 minutes to prevent them from burning during cooking.
- Assemble the Kabobs: Thread chicken, pineapple, red bell pepper, and red onion alternately onto each skewer, leaving some space between pieces to ensure even cooking. Avoid packing the chicken too tightly.
- Cooking Using Baking Method: Preheat the oven to 475 degrees Fahrenheit (246 degrees Celsius). Line a baking sheet with aluminum foil for easy clean-up. Arrange the assembled kabobs on the baking sheet. Bake for about 20 minutes, turning kabobs halfway through. Drain and discard any juices released during baking periodically. After 20 minutes, switch the oven to broil on high and broil the kabobs for 3 to 4 minutes per side until they have a nice char and reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Remove from oven and drain any excess liquid.
- Cooking Using Grilling Method: Preheat an outdoor grill to 600 degrees Fahrenheit (315 degrees Celsius). Place the kabobs directly on the hot grill grates. Grill for approximately 3 to 4 minutes per side, rotating kabobs to avoid overly charred spots. Close the grill lid during cooking to maintain heat. Continue grilling for a total of 16 to 18 minutes or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). If kabobs get too charred before fully cooked, move them to the top rack for indirect heat to finish cooking.
- Glaze and Serve: Once cooked by baking or grilling, brush the kabobs generously with prepared teriyaki glaze. Sprinkle sesame seeds and optionally finely chopped green onions on top for garnish. Serve warm with steamed white or brown rice and a simple green salad if desired.
Notes
- Marinate chicken for at least 30 minutes; for deeper flavor, marinate overnight.
- Soaking bamboo skewers prevents burning on the grill or in the oven.
- Use chicken thighs for juicier kabobs, or chicken breast for leaner meat.
- If pineapple is not available, mango or peaches can be good substitutes.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Drain excess juices during baking to avoid soggy kabobs.
- Use an instant-read meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
Nutrition
- Serving Size: 1 kabob
- Calories: 310 kcal
- Sugar: 9 g
- Sodium: 650 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
