Description
Succulent marinated chicken kabobs with pineapple and vegetables, infused with a homemade teriyaki glaze, perfect for summer barbeques.
Ingredients
Scale
- 2 1/2 lbs chicken thigh (or chicken breast)
- 1/2 large pineapple (cubed)
- 1 large red bell pepper (cubed)
- 1/2 large red onion (cubed)
- 8 bamboo skewers
- 1/2 cup soy sauce
- 1/2 cup pineapple juice
- 1/4 cup sesame seed oil
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 10 garlic cloves (finely minced)
- 1 1/2 inch chunk ginger (about 2 tbsp grated)
- Sesame seeds (for garnish)
- 2 tsp cornstarch
- 2 tbsp water
Instructions
- Whisk together soy sauce, pineapple juice, sesame seed oil, rice vinegar, brown sugar, minced garlic, and grated ginger in a large bowl.
- Mix cornstarch with water to create a slurry, then stir into the marinade.
- Cut the chicken thighs into bite-sized pieces and add to the marinade.
- Allow the chicken to marinate for at least 30 minutes.
- Preheat your oven to 400°F (200°C) or grill to medium-high heat.
- Thread the marinated chicken and veggies onto soaked skewers in an alternating pattern.
- Bake for 20-25 minutes or grill for 10-15 minutes, turning occasionally until the chicken is cooked through.
- Sprinkle with sesame seeds and serve hot.
Notes
Soak bamboo skewers for at least 30 minutes before grilling. Allow longer marination for deeper flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 skewer
- Calories: 250
- Sugar: 7g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg