Teriyaki Chicken Kabobs are a new family favorite in our house. You’re going to want to add this simple skewer recipe to your meal plan!
I’m calling it. Officially. This is the new family favorite. Ohhhh my goodness, these Teriyaki Chicken Kabobs came out so incredibly amazingly good. I want to invite people over just so I can make it for them and we can talk about how good they are and eat more and be merry ohhhhh yessssss. So good.
Teriyaki Chicken Kabobs
Teriyaki Chicken Kabob Ingredients
- Chicken – We like to use boneless, skinless chicken thighs when grilling. I find that they stay moist and delicious and take the flavor of the sauce beautifully.
- Teriyaki sauce – You could make your own, but we typically just buy a bottle of marinade at the market.
- Red onion – I will never understand why it’s called red onion and not purple onion.
- Pineapple – Fresh pineapple is definitely preferred for this recipe. To make it easy, you can usually find fresh cubed pineapple in the produce section of your grocery store.
- Optional – Sesame seeds and green onion for garnish.
How do you make teriyaki chicken kabobs? (Step-by-step)
⭐ First, cut chicken into bite sized pieces and cover with about half the teriyaki sauce. Mix well and allow to marinate at least 30 minutes. Reserve remaining teriyaki sauce.
⭐ Then, cut pineapple and onion into bite sized pieces. Put chicken, onion, and pineapple onto skewers in an alternating pattern.
⭐ Next, cook over a medium heat grill, turning and basting until cooked through.
⭐ Finally, garnish with green onion and sesame seeds.
Have I mentioned they’re really good? Like, impress your mother-in-law good. Legit good. Wowza.
The combination of dark juicy chicken meat, sweet pineapple, and a little bite from the onion, all pulled together with delicious teriyaki sauce – it’s almost too much. Except it isn’t. Mmmmmm.
This recipe is really simple, but does take a little time to put together. While the chicken is marinating, might I suggest playing dress up with your four year old and having an impromptu fashion photo shoot? She’ll love you for it.
My chicken grilling method is very different than how I like to do steak. With chicken we suggest a medium heat grill and lots of basting. Rotate often to achieve even cooking and too keep more of the delicious juices in the meat.
It takes a little longer than using a screaming hot grill, but you’ll be glad you took the time!
Grilling is one of my absolute favorite past times lately and I’m embarassed to admit that I really didn’t do much of it until this past year.
We’re making up for the lost time though by grilling at least once (usually more!) a week. Once upon a time I was a die hard charcoal gal, but these days I’m a huge fan of the convenience of propane.
The teriyaki sauce we used actually has sesame seeds in it already, but I feel like adding them at the end again (or for the first time) really finishes the dish off nicely.
And the fresh green onion, while not strictly necessary lends a nice bright flavor and beautiful pop of color. If you’re serving this to guests, definitely don’t skip the garnishes!
❤ If you love Asian inspired dishes, try our easy Chow Mein Soup next! ❤
Complete your meal with these recipe suggestions
I love to pair these grilled teriyaki chicken skewers with a light brussel sprout salad with citrus dressing, or a simple cucumber tomato salad. Oven baked french fries also go well, and you’ll definitely want to end on a sweet note with our no bake peanut butter balls!
More chicken recipes to love
- Chicken tostadas
- Italian dressing chicken recipe
- Easy honey garlic chicken
- Healthy coconut chicken
- See all our chicken recipe dinners!
More grilling recipes to love
- Perfect rib eye steak
- Chimichurri flank steak
- Honey sriracha grilled chicken
- Instapot ribs
- See more grilling recipes!
Tools we love
- Santuko knife – My favorite knife for cutting vegetables! This knife is the perfect size and shape, handles great, and is super reasonably priced. Also, I just love that it’s fun and colorful!
- End grain cutting board – This is my absolute favorite cutting board and the one that I get the most compliments on. And p.s. I have a lot of cutting boards. It really is absolutely stunning, and knows how to take a beating. We use it every single day!
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How to make Teryaki Chicken Kabobs
Teriyaki Chicken Kabobs
- 8 boneless skinless chicken thighs
- Teriyaki sauce 20 ounces
- 1 large red onion
- 1 fresh pineapple
- optional garnish: sesame seeds green onion
- Cut chicken into bite sized pieces and cover with about half the teriyaki sauce. Mix well and allow to marinate at least 30 minutes. Reserve remaining teriyaki sauce.
- Cut pineapple and onion into bite sized pieces.
- Put chicken, onion, and pineapple onto skewers in an alternating pattern.
- Cook over a medium heat grill, turning and basting every 5 minutes until cooked through.
- Garnish with green onion and sesame seeds.