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Teriyaki Chicken Kabobs
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Delicious teriyaki chicken kabobs with sweet onion, red pepper, and pineapple, perfect with rice.
Ingredients:
  • 2 (6 ounce) skinless, boneless chicken breast halves
  • 1 cup teriyaki marinade
  • 4 bamboo kabob sticks
  • 1 medium sweet onion
  • 1 medium red bell pepper
  • 1 (20 ounce) can pineapple chunks, drained
Instructions:
  • Slice each chicken breast into 10 bite-sized pieces and marinate in a glass bowl with teriyaki sauce, refrigerating for a minimum of 30 minutes.
  • Submerge bamboo skewers in water for 30 minutes to prep for grilling.
  • Cut the onion and bell pepper into four 1-inch square pieces. Set aside 14 pineapple chunks, and save any extras for later.
  • Prepare the outdoor grill by heating it to medium heat and lightly oiling the grate.
  • Take the chicken out of the marinade and gently shake off any extra. Get rid of the leftover marinade. Thread the chicken, onion, pepper, and pineapple onto the kabob skewers, making sure to evenly distribute the ingredients.
  • Grill the kabobs until the chicken is fully cooked, about 4 to 5 minutes per side. Use an instant-read thermometer to ensure the chicken reaches 165 degrees F (74 degrees C). Handle with care as the kabobs will be hot when flipping.

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