Description
Delightful marinated chicken kabobs with fresh pineapple and colorful bell peppers, perfect for BBQs and family gatherings.
Ingredients
- 4 large chicken breasts, cut into bite-sized chunks
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 cup teriyaki sauce (store-bought or homemade)
- 1/4 cup pineapple juice
- 1 pineapple, peeled, cored, and cut into bite-sized chunks
- 2 bell peppers (red, orange, or yellow), cut into bite-sized chunks
- 1 bunch of scallions, green parts only, cut into 1-inch pieces
- Sesame seeds, for garnish
- Chopped fresh parsley or cilantro, for garnish
Instructions
- Season the chicken chunks with kosher salt and cracked black pepper in a large bowl.
- Add 3/4 cup of the teriyaki sauce and pineapple juice to the chicken. Toss everything together until the chicken is evenly coated.
- Cover the bowl and let the chicken marinate in the refrigerator for at least 20 minutes, or up to 2 hours for deeper flavor.
- If using wooden skewers, soak them in water for 20-30 minutes before assembling the kabobs.
- Prep your pineapple, bell peppers, and scallions. Cut the pineapple into bite-sized chunks, the bell peppers into square pieces, and the scallions into 1-inch segments.
- Thread the marinated chicken, pineapple chunks, bell pepper pieces, and scallion segments onto the soaked skewers, alternating the ingredients for a visually appealing presentation.
- Preheat your grill to medium-high heat.
- Place the assembled kabobs directly on the grill grates. Cook for about 12-15 minutes, turning them every 3-4 minutes, until the chicken is cooked through and lightly charred.
- Brush the kabobs with the remaining teriyaki sauce during the last few minutes of grilling for an extra layer of flavor.
- Aim for an internal temperature of 165°F for the chicken, using a meat thermometer to check the doneness.
Notes
Consider using zucchini, cherry tomatoes, or mushrooms for added variety. Store leftovers in an airtight container for up to three days.
