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Grilled Teriyaki Chicken Kebabs With Pineapple

These easy Grilled Teriyaki Chicken Kebabs With Pineapple are easy enough for a weeknight, and delicious enough to celebrate the weekend. 
Course Main Course, Side Dish
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Author Dana Sandonato


  • 4 large chicken breasts, cut into bite-sized chunks
  • Kosher salt and cracked black pepper
  • 1 cup teriyaki sauce, divided
  • 1/4 cup pineapple juice
  • 1 pineapple, peeled, cored, and cut into bite-sized chunks
  • 2 bell peppers (red, orange, or yellow), cut into bite-sized chunks
  • 1 bunch of scallions, cut into 1-inch pieces (green parts only; save the white parts for later).


  • Sesame seeds
  • Reserved white ends of scallions, thinly sliced (optional)
  • Chopped fresh parsley or cilantro


  • Pre heat your grill to high heat.
  • Place your chunks of chicken into a large bowl and season with salt and pepper. Pour about 1/4 cup of Teriyaki sauce over the, as well as the pineapple juice. (If you buy one of those pre-cored pineapples, there's often some juice at the bottom of the container. Use that. Or, buy pineapple juice. You can also sub-in orange juice if necessary.) Toss the chicken to coat it. If you feel you need a bit more Teriyaki sauce, drizzle another TBSP or two over the chicken and toss to coat, until you're satisfied; set this aside while you prep and cut your veggies and pineapple.
  • When your veggies are ready, start threading the skewers by alternating veggies, pineapple, and chicken pieces.
  • Place the kebabs in a baking dish and prepare a small bowl of the rest of the Teriyaki sauce. Bring it all to the grill and place the kebabs onto the grill carefully. Cook, and use tongs to turn occasionally turn the skewers. Once the meat is cooked on the outside, you can start brushing the kebabs with the extra Teriyaki  sauce. Use as much or as little as you want. Do this until the chicken is cooked through—about 15 minutes. If you have a meat thermometer, make sure the chicken is at an internal temperature of 165° F.
  • Garnish the kebabs with sesame seeds, the fresh chopped herbs, and or the thinly sliced white ends of the scallions. You can eat these on their own or as a side; we enjoyed them over coconut lime rice :)


  1. IMPORTANT: If you're using wooden or bamboo skewers, soak them a few hours before grill time (or go by the instructed soaking time on the packaging). If you don't, they'll burn and possibly catch fire. (Yikes!)
  2. In this recipe, I tell you to cut the meat and veggies into "bite-sized chunks". Aim for about 1" x 1" pieces.
  3. There's no need to marinate the meat, since marinating doesn't actually penetrate into most meats, so it's a waste of time. But if you can't let go of the idea of marinating, go ahead.