Description
These Teriyaki Chicken Kebabs are a flavorful and delicious way to enjoy grilled chicken packed with sweet and savory marinade, complemented by fresh pineapple and green bell peppers. Perfect for a summer barbecue or a quick weeknight dinner, the chicken is marinated for hours in a traditional teriyaki sauce and grilled to juicy perfection on skewers.
Ingredients
Scale
Chicken and Vegetables
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 green bell peppers, cut into 1-inch cubes
- 1 fresh pineapple, cut into 1-inch cubes
Teriyaki Marinade
- 1/3 cup granulated sugar
- 1/4 cup rice vinegar
- 3 teaspoons sesame oil
- 1 cup low-sodium soy sauce
- 6 cloves garlic, minced
- 1/4 teaspoon dried ginger
- 1/4 teaspoon red pepper flakes
Instructions
- Prepare the Marinade: In a large bowl, whisk together granulated sugar, rice vinegar, sesame oil, low-sodium soy sauce, minced garlic, dried ginger, and red pepper flakes until the sugar is dissolved and ingredients are well combined. Reserve 2/3 cup of this marinade to baste the kebabs later.
- Marinate the Chicken: Add the cubed chicken pieces into the remaining marinade in the bowl. Stir well to coat all chicken evenly. Cover tightly with a lid or plastic wrap and refrigerate for at least 3 hours or up to 12 hours to allow the flavors to infuse.
- Assemble the Kebabs: Thread the marinated chicken pieces alternately with green bell pepper cubes and pineapple chunks onto 10 skewers. This layering creates a colorful and balanced kebab.
- Grill the Kebabs: Preheat your grill to medium heat and close the lid. Place the skewers on the grill and cook for about 6 minutes on each side, turning carefully. Continue grilling until the internal temperature of the chicken reaches 160°F to ensure it is fully cooked. Baste the kebabs occasionally with the reserved marinade during grilling for enhanced flavor and moisture.
- Serve: Once cooked through, remove the kebabs from the grill and serve them warm. Enjoy the sweet and savory combination of teriyaki chicken, fresh pineapple, and bell peppers.
Notes
- Soaking wooden skewers in water for 30 minutes before grilling prevents them from burning.
- Adjust the amount of red pepper flakes depending on your heat preference.
- Use an instant-read thermometer to ensure chicken reaches the safe internal temperature of 160°F.
- Can be served with steamed rice or a fresh salad for a complete meal.
- Extra marinade reserved for basting should not be consumed raw and only used for cooking.
