Description
Easy Hawaiian Teriyaki Chicken Kabobs with juicy chicken thighs, sweet pineapple, vibrant bell peppers, and red onion, all marinated and glazed in a homemade teriyaki sauce. Perfect for baking or grilling, these flavorful kabobs are great served with rice or salad for a delicious, tropical-inspired meal.
Ingredients
Scale
Main Ingredients
- 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
- 2 tsp cornstarch
- 2 tbsp water
- Sesame seeds, for garnish
Instructions
- Make 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. Stir well to blend all ingredients. Divide the sauce into two equal parts, reserving half for marinating and half for glazing.
- Prepare the glaze: Pour the reserved half of the 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 water to form a slurry, then whisk it into the sauce. Cook for 30 seconds to 1 minute until sauce thickens. Remove from heat and set aside.
- Marinate the chicken: Cut chicken thighs into quarters or bite-sized chunks. Combine chicken, cubed pineapple, red bell pepper, and red onion in a large dish. Pour 1 cup of the prepared marinade over the mixture and gently massage to coat all pieces. Cover and refrigerate for at least 30 minutes or overnight for stronger flavor.
- Assemble the kabobs: Presoak bamboo skewers in water for at least 30 minutes to prevent burning. Thread chicken, pineapple, bell pepper, and onion pieces alternately onto each skewer, leaving space but not packing tightly.
- Bake the kabobs: Preheat oven to 475F (246C) and line a baking sheet with foil. Arrange kabobs on the sheet. Bake for 20 minutes, turning after 10 minutes, draining excess juices intermittently. Switch oven to broil on high and broil kabobs 3 to 4 minutes per side until nicely charred and cooked through to an internal temperature of 165F (74C). Drain final liquids and remove from oven.
- Grill the kabobs (alternative method): Preheat grill to 600F (315C) while assembling kabobs. Grill kabobs for 3 to 4 minutes per side with lid closed, rotating to avoid burning and ensure even cooking. Continue grilling 16 to 18 minutes or until chicken reaches 165F (74C). If kabobs char before fully cooked, move to indirect heat to finish cooking.
- Glaze and serve: Brush kabobs generously with the prepared teriyaki glaze. Garnish with sesame seeds and finely chopped green onions if desired. Serve with steamed white or brown rice and a green salad for a complete meal.
Notes
- Presoak bamboo skewers in water for at least 30 minutes to prevent burning during cooking.
- Chicken thighs are recommended for juiciness, but chicken breast can be used as a leaner option.
- Marinate for at least 30 minutes, but overnight marinating improves flavor and tenderness.
- Drain excess juice from kabobs during baking to avoid sogginess and ensure better caramelization.
- Use a meat thermometer to ensure chicken reaches safe internal temperature of 165F (74C).
- For gluten-free version, substitute soy sauce with tamari or gluten-free soy sauce.
- If unable to broil, you can finish kabobs under a hot grill or on a stovetop grill pan.
Nutrition
- Serving Size: 1 kabob
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 750 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
