Description
Easy and delicious Hawaiian teriyaki chicken kabobs featuring tender chicken, fresh pineapple, bell peppers, and red onions, marinated in a homemade teriyaki sauce and cooked to perfection by baking or grilling. Perfect for a flavorful main dish served with rice or salad.
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
- Make the 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 the ginger into the mixture or add ginger puree, then stir well. Reserve 1 cup of this sauce for marinating the chicken and set the remaining 1 cup aside for glazing later.
- 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, add it to the sauce, and cook for another 30 seconds to 1 minute until thickened. Remove from heat.
- Marinate the Chicken: Cut chicken thighs into quarters or bite-sized pieces. Cube pineapple, red bell pepper, and red onion to similar sizes. Place chicken and vegetables in a large casserole dish. Pour 1 cup of the prepared teriyaki sauce over, then massage into the chicken evenly. Cover and refrigerate for at least 30 minutes or overnight for best flavor.
- Soak Skewers: While marinating, soak bamboo skewers in water in a shallow dish or baking pan to prevent burning during cooking.
- Assemble Kabobs: Thread chicken, pineapple, red bell pepper, and red onion alternately onto the soaked skewers. Avoid packing the ingredients too tightly to ensure even cooking.
- For Baking - Preheat Oven and Bake: Preheat oven to 475F (246C). Line a large baking sheet with foil. Arrange kabobs on the sheet as you assemble. Bake for 20 minutes, turning kabobs after 10 minutes. Periodically drain and discard any accumulated liquids released during baking.
- Broil for Color and Char: After baking, switch oven to broil on high. Broil kabobs for 3 to 4 minutes per side until they develop a nice char and reach an internal temperature of 165F (74C). Rotate every 3 to 4 minutes to brown evenly. Remove from oven and drain excess juices.
- For Grilling - Preheat Grill and Cook: Preheat outdoor grill to 600F (315C) while assembling kabobs. Place kabobs on hot grill grates and cook for 3 to 4 minutes per side with lid closed, rotating to prevent excessive charring. Grill for 16 to 18 minutes total, or until internal temperature reaches 165F (74C). If kabobs become too charred before fully cooked, move to top rack and finish with indirect heat.
- Glaze and Serve: Brush cooked kabobs generously with the prepared teriyaki glaze. Sprinkle with sesame seeds and finely chopped green onions if desired. Serve hot with steamed white or brown rice and a simple green salad for a complete meal.
Notes
- Marinate chicken overnight for deeper flavor.
- Soaking bamboo skewers prevents burning on the grill or in the oven.
- Use chicken thigh for juicier kabobs or chicken breast for leaner meat.
- If you do not have fresh ginger, ginger powder can be used but use less intensity.
- Discard excess marinade juices during cooking to avoid sogginess.
- Adjust broiling and grilling time based on your appliance’s heat for best results.
- Serve with rice and green salad to balance the sweet and savory flavors.
Nutrition
- Serving Size: 1 kabob
- Calories: 310 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
