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Flavorful Teriyaki Pineapple Chicken Kabobs Easy Sweet Tangy Glaze Recipe

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These teriyaki pineapple chicken kabobs feature a sweet and tangy glaze with juicy pineapple and tender chicken thighs, perfect for quick and flavorful summer cookouts.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 fresh pineapple, peeled and cut into 1-inch chunks (or about 2 cups canned pineapple chunks, drained)
  • Red bell pepper, cut into 1-inch pieces
  • Green bell pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • ½ cup soy sauce (low-sodium preferred)
  • ¼ cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon freshly grated ginger
  • 2 garlic cloves, minced
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon toasted sesame oil (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • Bamboo or metal skewers (if bamboo, soak in water for 30 minutes before grilling)
  • Sesame seeds and chopped green onions for garnish (optional)

Instructions

  1. Prepare the Teriyaki Glaze: In a small saucepan, combine ½ cup soy sauce, ¼ cup honey, 2 tablespoons rice vinegar, 1 tablespoon grated ginger, and 2 minced garlic cloves. Bring to a gentle simmer over medium heat. Let it cook for 3-4 minutes, whisking occasionally.
  2. Thicken the Glaze: Mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Slowly whisk this slurry into the simmering sauce. Continue cooking for another 2 minutes until the glaze thickens and coats the back of a spoon. Remove from heat and stir in 1 tablespoon lime juice and 1 teaspoon toasted sesame oil if using. Let cool slightly.
  3. Marinate the Chicken: Place chicken cubes in a medium bowl and pour half of the cooled glaze over them. Toss to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours.
  4. Prepare the Vegetables and Pineapple: Chop the bell peppers, red onion, and pineapple into uniform chunks.
  5. Assemble the Kabobs: Thread the marinated chicken, pineapple, red and green bell peppers, and red onion onto skewers, alternating chicken and pineapple.
  6. Preheat the Grill: Heat grill or grill pan to medium-high (about 400°F). Lightly oil the grates or pan to prevent sticking.
  7. Grill the Kabobs: Place kabobs on the grill and cook for 10-12 minutes total, turning every 3-4 minutes. Brush with remaining glaze during the last 5 minutes of cooking. Watch closely to avoid burning.
  8. Check for Doneness: Ensure chicken reaches 165°F using a meat thermometer. Pineapple should be caramelized and tender.
  9. Serve: Remove kabobs from grill and let rest for a couple of minutes. Garnish with sesame seeds and chopped green onions if desired.

Notes

Soak bamboo skewers in water for 30 minutes before grilling to prevent burning. Marinate chicken for at least 20 minutes but no longer than 2 hours to avoid mushy texture. Brush glaze on kabobs during last 5 minutes of grilling to prevent burning. Let kabobs rest a few minutes after grilling to lock in juices. For gluten-free, substitute soy sauce with tamari. For lower sugar, use maple syrup instead of honey.

Nutrition

Keywords: teriyaki chicken kabobs, pineapple chicken, grilled kabobs, sweet tangy glaze, summer cookout, easy chicken recipe

Find it online: https://perkypan.com/flavorful-teriyaki-pineapple-chicken-kabobs-easy-sweet-tangy-glaze-recipe/