These Easy Grilled Teriyaki Chicken Kabobs are packed with juicy chicken, colorful veggies, and a sweet teriyaki sauce. Perfect for a fun day grilling in your backyard!
I love how quick they are to make—just toss everything on skewers and grill away! Plus, they taste amazing, making dinner feel like a special treat. 🍗🥦
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for these kabobs. You can use chicken thighs for more flavor and juiciness. Vegetarian? Try using firm tofu or tempeh for a similar texture!
Teriyaki Sauce: Store-bought sauce is convenient, but homemade teriyaki sauce using soy sauce, honey, garlic, and ginger is easy and delicious. If you’re aiming for a low-sugar version, use coconut aminos or a sugar-free sauce.
Bell Peppers: Any color works! Red, yellow, or green adds a splash of color. If peppers aren’t your thing, mushrooms or zucchini can be tasty alternatives.
Pineapple: Fresh pineapple is sweeter, but canned pineapple chunks in juice work fine and are super convenient. You can substitute with other fruits like peaches or strawberries for a fun twist.
Sesame Seeds: These add a nice crunch, but feel free to skip them if you’re not a fan. You could also try chopped nuts or sunflower seeds for a different texture!
How Can I Get the Chicken Perfectly Marinated?
Marinating chicken helps add flavor and tenderness. Here’s how to do it right:
- Combine chicken pieces with ½ cup teriyaki sauce in a bowl, coating them well.
- Cover and refrigerate. Aim for at least 30 minutes, but 2 hours is even better for deeper flavors.
- Don’t skip this step! Marinating transforms your chicken from ordinary to extraordinary.
As a tip, if you’re short on time, even a quick 15-minute marinade can work wonders, just not quite as flavorful.
What Do I Need to Know About Assembling the Kabobs?
Putting the kabobs together should be fun and creative! Here are a few tips:
- Start with threading a piece of chicken, followed by a piece of bell pepper, onion, and pineapple.
- Alternate ingredients for a colorful kabob that pleases the eye (and the taste buds!).
- Leave a little space between pieces to ensure they cook evenly and get those nice grill marks.
Don’t forget to soak wooden skewers for 30 minutes before using them! This step prevents them from burning on the grill, keeping your kabobs intact.
Easy Grilled Teriyaki Chicken Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup teriyaki sauce (store-bought or homemade)
- 1 bell pepper (any color), cut into chunks
- 1 red onion, cut into chunks
- 1 cup pineapple chunks (fresh or canned)
- Salt and pepper, to taste
- Skewers (wooden or metal)
For Garnish:
- 1 tablespoon sesame seeds
- 2 green onions, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus a marinating time of at least 30 minutes (up to 2 hours) and about 15 minutes for grilling. So you’re looking at approximately 1 hour total, which includes waiting for the chicken to marinate. The delicious kabobs are well worth the wait!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by placing the bite-sized pieces of chicken in a bowl. Pour in ½ cup of teriyaki sauce and stir well, making sure all the pieces are coated. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the chicken marinate for at least 30 minutes, or for even better flavor, up to 2 hours.
2. Prepare the Skewers:
If you’re using wooden skewers, soak them in water for about 30 minutes to prevent them from burning on the grill. While they soak, preheat your grill to medium-high heat so it’s nice and hot when you’re ready to cook.
3. Assemble the Kabobs:
Once the chicken is marinated, it’s time to assemble your kabobs! Take the skewers and thread on the marinated chicken pieces, alternating with chunks of bell pepper, red onion, and pineapple. Make it colorful and fun! Fill the skewers, but leave a little space between the pieces for even cooking.
4. Grill the Kabobs:
Now for the fun part! Place the assembled skewers on the hot grill. Brush the kabobs with the remaining teriyaki sauce for extra flavor. Grill the kabobs for about 10-15 minutes, turning them occasionally. You want to cook them until the chicken is fully cooked (no longer pink inside) and has those beautiful grill marks.
5. Finish and Serve:
Once the kabobs are cooked, carefully remove them from the grill. Sprinkle sesame seeds on top and add the chopped green onions for a fresh touch. Serve the kabobs hot, with extra teriyaki sauce on the side for dipping if you like. Enjoy your delicious meal!
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute the chicken with shrimp, firm tofu, or beef. Just adjust the marinating time: shrimp needs only about 15-30 minutes, while beef may require up to 2 hours to tenderize depending on the cut.
What Can I Substitute for Teriyaki Sauce?
If you don’t have teriyaki sauce, you can make a quick replacement using soy sauce, honey or brown sugar, garlic, and ginger. Mix together ¼ cup soy sauce, 2 tablespoons honey, and 1 teaspoon each of minced garlic and grated ginger for a similar flavor profile.
How to Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, you can place them on a baking sheet and warm in the oven at 350°F (175°C) for about 10 minutes, or until heated through.
Can I Grill Kabobs on a Stovetop Grill Pan?
Yes, a stovetop grill pan works just fine! Preheat your grill pan over medium-high heat and lightly oil it before adding the kabobs. Cook as directed, turning occasionally, until the chicken is cooked through and has grill marks.
