Description
Easy Hawaiian Teriyaki Chicken Kabobs feature juicy marinated chicken thigh pieces alternated with sweet pineapple, red bell pepper, and red onion, all cooked to perfection with a homemade teriyaki sauce. Perfect for baking or grilling, these kabobs combine savory, sweet, and tangy flavors with a beautifully caramelized glaze and a sprinkle of sesame seeds.
Ingredients
Scale
Protein and Vegetables
- 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
Teriyaki Sauce
- 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
- 2 tsp cornstarch
- 2 tbsp water
- sesame seeds, for garnish
Instructions
- Making the Sauce & Marinade: In a large bowl or measuring cup, combine the soy sauce, pineapple juice, sesame seed oil, and rice vinegar. Add minced garlic, brown sugar, and grated ginger. Stir well until sugar dissolves. Reserve 1 cup of this sauce for marinating and pour the remaining 1 cup into a small saucepan for glaze preparation.
- Preparing the Glaze: Heat the reserved 1 cup of sauce over medium heat until it simmers. Cook for 7 to 8 minutes until garlic softens. Mix cornstarch with water to make a slurry, then add it to the simmering sauce. Cook for another 30 seconds to 1 minute until the sauce thickens. Remove from heat and set aside.
- Marinating the Chicken: Cut chicken thighs into quarters or smaller chunks. Cube pineapple, bell pepper, and onion into similar sizes. Place chicken and vegetables in a large dish and pour 1 cup of the prepared teriyaki sauce over them. Use your hands to mix the marinade evenly. Cover with plastic wrap and refrigerate for at least 30 minutes, ideally overnight.
- Preparing Skewers: Soak bamboo skewers in water for at least 30 minutes to prevent burning. Thread chicken, pineapple, bell pepper, and red onion alternately onto the skewers, avoiding packing chicken too tightly for even cooking.
- Baking the Kabobs: Preheat oven to 475F (246C). Line a baking sheet with foil. Arrange kabobs on the sheet and bake for 20 minutes, turning halfway through. Drain excess juices occasionally. After baking, switch oven to broil and broil on high for 3 to 4 minutes per side to achieve caramelization and char. Continue rotating until the internal temperature of chicken reaches 165F (74C). Remove kabobs and drain remaining liquids.
- Grilling the Kabobs: Preheat grill to 600F (315C). Place kabobs on hot grates and grill for 3 to 4 minutes per side with lid closed, rotating to prevent burning. Grill for 16 to 18 minutes total or until internal chicken temperature is 165F (74C). If kabobs get charred but are not fully cooked, move them to indirect heat to finish cooking.
- Serving: Brush cooked kabobs with the thickened teriyaki glaze using a pastry brush. Sprinkle with sesame seeds and optionally finely chopped green onion. Serve hot with steamed white or brown rice and a simple green salad.
Notes
- Marinate chicken overnight for deeper flavor and tenderness.
- Pre-soaking bamboo skewers prevents burning during cooking.
- Use chicken thigh for juicier kabobs; chicken breast can be used for a leaner option.
- Monitor kabobs closely when broiling or grilling to avoid excessive charring.
- Glaze can be thickened more by simmering longer if desired.
- Serve with rice or a fresh green salad for a complete meal.
Nutrition
- Serving Size: 1 kabob
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
