Looking for an easy, light and summery dish? Try these Grilled Teriyaki Chicken Kabobs!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: American, Japanese
Keyword: chicken kabobs, grilled chicken, kabobs
Servings: 6servings
Calories: 408kcal
Equipment
grill
Ingredients
1/2cupsoy sauce
1/4cupwater
2tablespoonssweet rice wine
1/2cupbrown sugar
1 1/2teaspoonsminced garlic
2teaspoonsminced ginger
1tablespoonscornstarch
2poundsboneless, skinless chicken breastscut into bite sized pieces
2cupspineapple chunks
1red onioncut into chunks
kosher salt and fresh ground pepper
olive oilto prevent sticking
12wooden skewers soaked in water for 1-24 hours
1bell peppercut into chunks
Instructions
In a small saucepan over medium heat, add the soy sauce, water, rice wine, brown sugar, garlic and ginger.
Bring the mixture to a boil and then turn the heat to low. Simmer for 5 minutes.
In a small bowl, whisk together the cornstarch with 1 tablespoon of water. Slowly whisk the cornstarch into the soy sauce mixture and turn off the heat. Set aside.
Place the chicken in a shallow bowl and pour half the teriyaki sauce over the chicken turning the chicken to coat.
Cover the chicken and marinate for 1 hour or overnight.
Preheat the grill. Assemble the skewers by alternating pieces of chicken, pineapple, bell pepper and onion.
Place the kabobs on the grill over medium heat and cook for 3-4 minutes until the internal temperature of the chicken reaches 170. Turn the kabobs over and cook for an additional minute.
Brush the kabobs with the teriyaki sauce and cook for one minute longer. Turn the kabob once more and brush the opposite side with the sauce.
Allow to cook for an additional minute and then transfer to a serving platter. Serve immediately
Notes
Kabobs can be assembled and marinated overnight if covered tightly and stored in the refrigerator.