Teriyaki chicken pineapple kabobs are a delicious and exciting dish for the grill (or oven), featuring tender chicken, vibrant peppers, and sweet, juicy pineapple. The easy teriyaki sauce serves double duty as both a marinade and a basting sauce, adding flavor with every bite. These kabobs are perfect for a family meal or a fun BBQ gathering!
INGREDIENTS
For the Teriyaki Sauce Marinade:
- ¼ cup low-sodium soy sauce
- 3 tablespoons brown sugar
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated (or substitute ¼ teaspoon ground ginger)
- Pinch of salt and black pepper
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Kabobs:
- 2 lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb. cooked turkey rope sausage, cut into 1-inch chunks (see notes)
- 1 ½ cups fresh pineapple, cut into 1-inch cubes
- 1 small red bell pepper, cut into 1-inch chunks
- 1 small green bell pepper, cut into 1-inch chunks
- ½ medium red onion, cut into 1-inch chunks
INSTRUCTIONS
- Prepare the Marinade: In a small saucepan, combine all marinade ingredients. Bring to a boil, then reduce heat and simmer for 1-2 minutes until slightly thickened. Remove from heat and let cool slightly. Set aside about 3 tablespoons of the sauce for basting and serving.
- Marinate the Chicken: Place the chicken in a large zip-top bag, pour the teriyaki marinade over it (reserving 3 tablespoons), and toss to coat. Refrigerate for at least 30 minutes (or up to 2 hours for better flavor).
- Soak the Skewers: While the chicken marinates, soak your skewers in water to prevent them from burning on the grill.
- Preheat the Grill: Heat the grill to medium heat.
- Assemble the Kabobs: Thread the marinated chicken, peppers, pineapple, and sausage onto the soaked skewers.
- Grill the Kabobs: Cook the kabobs on the grill for 10-12 minutes, turning occasionally, until the chicken is fully cooked, the sausage is heated through, and the veggies are tender. Brush with the reserved teriyaki sauce at the end of grilling or serve it on the side for dipping.
NOTES
- I like combining chicken and sausage on my kabobs, but feel free to make some with just chicken or just sausage to suit different preferences. You could even make a veggie-only version.
- While I use a homemade teriyaki sauce for this recipe, store-bought teriyaki marinade works just as well.
- Remember to reserve some sauce before marinating the chicken to avoid cross-contamination.
- If the sauce thickens too much during cooking or cooling, simply add a little water and stir until you reach the desired consistency.
- No grill? You can bake these kabobs in the oven at 450°F for 10-15 minutes on the middle rack, then flip and bake for another 10 minutes, until everything is cooked through.
