Teriyaki Pineapple Chicken Kabobs (Sweet & Smoky) Recipe

Get ready to fall in love with dinner! These Teriyaki Pineapple Chicken Kabobs combine juicy chicken, sweet-tart pineapple, and colorful veggies—each bite brushed with glossy teriyaki that caramelizes beautifully on the grill. They’re bright, tangy, and smoky-sweet, and they’ll have you hooked after the very first skewer.

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Ingredients You’ll Need

You truly don’t need anything fancy to make these kabobs a hit—just a handful of fresh, essential ingredients that come together for the ultimate combination of flavors and textures. Each one plays a starring role in bringing that sweet, savory, and smoky kabob magic to life.

• Chicken breast: Boneless, skinless chicken breast is perfect for soaking up the tangy-sweet marinade and grilling to juicy perfection.
• Teriyaki sauce: Use your favorite store-bought sauce or homemade—this is where all the bold, glossy flavor comes from!
• Dijon mustard: A little bit adds a gentle tang and helps emulsify the sauce so it clings to every bite.
• Fresh garlic: Minced garlic brings savory depth (trust me, don’t skip it).
• Sesame seeds (optional): These are lovely for a little texture and a nutty pop on those finished kabobs.
• Fresh pineapple: Nothing beats the bursts of sweet-tart freshness you get from real pineapple cubes between the chicken.
• Mushrooms: Whole or halved cremini or white mushrooms add an earthy note and soak up the marinade, too!
• Red bell pepper: For juicy crunch and that vibrant color pop—so visually stunning on the skewers!
• Red or white onion: Onion adds sweetness and gentle bite once grilled to tender.
• Green onion: Sprinkle these over the hot kabobs for a fresh, zippy finish.

Variations

One of the best things about Teriyaki Pineapple Chicken Kabobs is how easy they are to customize! Whether you’re working with what’s in the fridge, accommodating dietary choices, or just craving something new, you can switch up the kabobs however you like.

• Make it vegetarian: Swap the chicken for extra-firm tofu or tempeh and double up on the veggies for a satisfying plant-based dinner.
• Pepper power: Use a rainbow of bell peppers—yellow, orange, and green make the kabobs even more colorful and add subtle flavor variations.
• Spice it up: Add a pinch of red pepper flakes or a drizzle of sriracha to the marinade for a sweet and spicy kabob twist.
• Flavorful swaps: Try shrimp instead of chicken for a quick-cooking, seafood version (just reduce grilling time!), or toss in zucchini slices or cherry tomatoes for more veggie goodness.

How to Make Teriyaki Pineapple Chicken Kabobs

Step 1: Marinate the Chicken

Start by whisking together your teriyaki sauce, Dijon mustard, minced garlic, and sesame seeds in a bowl until smooth. Add the chopped chicken cubes to a zip-top bag or container, pour in the marinade, and give everything a good massage so each piece gets coated. Seal it tight and let the chicken hang out in the fridge for at least 2 hours—overnight is even better for maximum flavor!

Step 2: Prep Your Skewers and Veggies

If you’re using wooden skewers, pop them in water to soak for at least 30 minutes so they don’t burn on the grill. Meanwhile, chop your pineapple, mushrooms, bell pepper, and onion into chunky, even pieces—this makes sure everything cooks evenly and looks extra inviting!

Step 3: Assemble the Kabobs

Time for a little kabob artistry! Thread a piece of marinated chicken onto the skewer, followed by pineapple, red pepper, mushroom, and onion. Repeat the pattern a couple more times or until your skewer is full, leaving a little space at the ends for easy flipping. Alternate the ingredients for the prettiest (and tastiest!) kabobs.

Step 4: Grill to Perfection

Preheat your grill to medium-high heat. Arrange the assembled kabobs on the hot grates and cook for 11–14 minutes, turning every 3 minutes with tongs. You’ll know they’re ready when the chicken is fully cooked through and the veggies have a lovely char. Let them rest on a plate for 5 minutes off the grill to keep those juices in.

Step 5: Garnish and Serve

Sprinkle the hot kabobs with plenty of sliced green onion for a final pop of freshness. Serve over steamy rice or your favorite side, and dig in while everything’s still warm and glossy from the grill!

How to Serve Teriyaki Pineapple Chicken Kabobs

Garnishes

A generous sprinkle of freshly sliced green onions brings brightness and crunch just before serving. For an extra touch, try a scattering of toasted sesame seeds or a tiny drizzle of extra teriyaki glaze—these details make the Teriyaki Pineapple Chicken Kabobs look as sensational as they taste!

Side Dishes

Fluffy jasmine rice or brown rice are classic pairings to soak up the flavorful juices. You can also serve these kabobs with refreshing Asian-style slaw, garlic butter noodles, or even a crisp cucumber salad for a complete, satisfying meal.

Creative Ways to Present

For parties, try serving Teriyaki Pineapple Chicken Kabobs straight on their skewers for a fun hands-on meal, or remove everything and pile over a big platter of rice in rainbow stripes. Tiny kabobs on toothpicks make amazing appetizers, and you can even use leftovers to top a colorful salad bowl the next day.

Make Ahead and Storage

Storing Leftovers

To keep leftover kabobs tasting fresh, store the grilled chicken and veggies in an airtight container in the fridge for up to 3 days. Separate from rice or sides to prevent everything from getting soggy.

Freezing

To freeze, remove chicken and veggies from skewers, spread in a single layer on a baking tray, and freeze until firm. Toss them into a freezer bag and keep for up to 2 months. Thaw overnight in the fridge before reheating for a fabulous, fast meal.

Reheating

Warm leftovers in a skillet over medium or in a 350°F oven until heated through. A splash of extra teriyaki sauce keeps everything moist and flavorful—avoid microwaving too long, which can dry out the chicken.

FAQs

Final Thoughts

If you’re looking for a dish that brings serious flavor, color, and joy to the table, it’s got to be Teriyaki Pineapple Chicken Kabobs. I hope you give these a try soon—once you taste that sweet, savory, smoky magic, they’ll quickly become a favorite at your house too. Happy grilling!

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