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Flavorful Grilled Pineapple Teriyaki Chicken Kebabs

grilled pineapple teriyaki chicken kebabs - featured image
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Juicy chicken thigh kebabs marinated in a homemade teriyaki sauce with sweet pineapple chunks, grilled to perfection for a tropical and savory flavor combination.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1.5-inch cubes
  • 1/3 cup soy sauce
  • 1/4 cup pineapple juice
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil (optional)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 fresh pineapple, cut into 1.5-inch chunks
  • 1 red bell pepper, cut into squares
  • 1 green bell pepper, cut into squares
  • Wooden or metal skewers (if wooden, soak in water for 30 minutes before grilling)

Instructions

  1. In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, minced garlic, grated ginger, rice vinegar, sesame oil (if using), and red pepper flakes. This should take about 5 minutes.
  2. Add the chicken thigh cubes to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes, preferably 2 to 4 hours.
  3. While the chicken marinates, chop the pineapple into 1.5-inch chunks and the bell peppers into similar-sized squares. Soak wooden skewers in water for 30 minutes to prevent burning.
  4. Thread the marinated chicken, pineapple chunks, and bell peppers alternately onto each skewer, leaving a little space between pieces.
  5. Preheat the grill to medium-high heat (around 400°F). Brush the grates lightly with oil to prevent sticking.
  6. Place the skewers on the grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes to get even grill marks and caramelization. Ensure the chicken reaches an internal temperature of 165°F.
  7. Optionally, during the last few minutes, brush extra marinade or reserved pineapple juice over the kebabs for a glossy finish.
  8. Remove kebabs from the grill and let rest for 5 minutes before serving.

Notes

Marinate chicken for at least 30 minutes, ideally 2 to 4 hours but no longer than 8 hours to avoid mushy texture. Soak wooden skewers for 30 minutes before grilling to prevent burning. Watch pineapple closely to avoid flare-ups due to sugar content. Rest kebabs for 5 minutes after grilling to keep them juicy. For gluten-free, substitute soy sauce with tamari. If no grill is available, use a grill pan or broiler.

Nutrition

Keywords: grilled chicken kebabs, teriyaki chicken, pineapple kebabs, easy chicken recipe, summer grilling, backyard barbecue, juicy chicken thighs, tropical chicken kebabs

Find it online: https://siennaspoon.com/flavorful-grilled-pineapple-teriyaki-chicken-kebabs-easy-recipe-for-juicy-kebabs/