Description
Easy and delicious Hawaiian teriyaki chicken kabobs featuring juicy chicken thigh pieces marinated in a homemade teriyaki sauce, threaded with pineapple, red bell pepper, and red onion. Perfectly baked or grilled for a flavorful main course that pairs beautifully with rice or salad.
Ingredients
Scale
For the Kabobs:
- 2 1/2 lbs chicken thigh, or chicken breast, cut into chunks
- 1/2 large pineapple, cubed
- 1 large red bell pepper, cubed
- 1/2 large red onion, cubed
- 8 bamboo skewers, presoaked in water
For the 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
- Make the Sauce & Marinade: In a large bowl or measuring cup, combine soy sauce, pineapple juice, sesame seed oil, rice vinegar, minced garlic, brown sugar, and grated ginger. Stir well to combine. Reserve 1 cup of this sauce for marinating and the remaining for glazing.
- Prepare the Glaze: Pour the reserved glaze sauce into a small saucepan and bring to a simmer over medium heat. Cook for 7 to 8 minutes until garlic softens. Mix cornstarch with water to make a slurry, add it to the simmering sauce, and cook for another 30 seconds to 1 minute until thickened. Remove from heat.
- Marinate the Chicken: Cut chicken into chunks. Cube pineapple, bell pepper, and red onion evenly. In a large casserole dish, combine chicken and vegetables, pour over 1 cup of teriyaki sauce, and massage the sauce into the chicken. Cover and refrigerate for at least 30 minutes or overnight.
- Prepare Skewers: Pre-soak bamboo skewers in water to prevent burning. Thread chicken, pineapple, red bell pepper, and red onion alternately onto skewers without packing too tightly.
- Baking Method: Preheat oven to 475°F (246°C) and line a baking sheet with foil. Place kabobs on the sheet and bake for 20 minutes, turning after 10 minutes and draining excess juices. Switch oven to broil on high and broil kabobs 3 to 4 minutes per side, until charred and internal temperature reaches 165°F (74°C). Drain remaining juices and remove from oven.
- Grilling Method: Preheat grill to 600°F (315°C). Place kabobs on hot grill grates and cook 3 to 4 minutes per side, rotating to avoid over-charring, with the lid closed. Grill for 16 to 18 minutes total until internal temperature reaches 165°F (74°C). If needed, move kabobs to indirect heat to finish cooking.
- Serve: Brush cooked kabobs generously with the prepared thickened teriyaki glaze. Sprinkle with sesame seeds and chopped green onion if desired. Serve with steamed white or brown rice and optionally a green salad.
Notes
- Soak bamboo skewers in water for at least 30 minutes to prevent burning during cooking.
- Use chicken thighs for juicier, more flavorful kabobs, but chicken breast is a leaner option.
- For extra flavor, marinate the chicken overnight instead of 30 minutes.
- If you don’t have pineapple juice, substitute with orange juice or apple juice.
- The glaze thickens quickly; keep an eye on it to avoid burning.
- Check internal temperature of chicken kabobs with a meat thermometer to ensure food safety (165°F/74°C).
- Serve kabobs immediately after glazing for best taste and texture.
