Description
Teriyaki Shish Kabobs are flavorful grilled skewers loaded with tender marinated chicken, colorful bell peppers, sweet onions, and juicy pineapple. Coated in a savory-sweet teriyaki marinade, these kabobs caramelize beautifully on the grill and make an easy, crowd-pleasing meal perfect for summer barbecues, weeknight dinners, and outdoor gatherings.
Ingredients
For the Kabobs
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 medium red onion, cut into chunks
- 1 cup fresh pineapple chunks
- 8 wooden or metal skewers
For the Teriyaki Marinade
- 1/2 cup soy sauce
- 1/4 cup pineapple juice
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Prepare Skewers: If using wooden skewers, soak them in water for at least 30 minutes to help prevent burning during grilling.
- Make Marinade: In a bowl, whisk together the soy sauce, pineapple juice, honey, rice vinegar, sesame oil, minced garlic, and freshly grated ginger until well combined.
- Marinate Chicken: Reserve about 1/4 cup of the marinade in a separate container for later use. Place the chicken cubes in a resealable bag or a shallow dish, then pour the remaining marinade over the chicken. Seal and refrigerate for 30 minutes up to 2 hours to allow flavors to develop.
- Assemble Kabobs: Thread the marinated chicken, bell peppers (red, green, and yellow), red onion chunks, and pineapple pieces alternately onto the skewers ensuring even distribution for balanced cooking.
- Preheat Grill: Heat the grill to medium-high heat and lightly oil the grates to prevent sticking.
- Grill Kabobs: Place the skewers on the grill and cook for 10 to 15 minutes, turning every 3 to 4 minutes to ensure even cooking on all sides. Cook until vegetables are tender and chicken reaches an internal temperature of 165°F (74°C).
- Prepare Teriyaki Sauce: While kabobs cook, pour the reserved marinade into a small saucepan. Whisk together the cornstarch and water until smooth, then stir this mixture into the saucepan. Heat over medium heat, bringing it to a gentle simmer and stirring occasionally until the sauce thickens. Ensure the marinade is thoroughly cooked to make it safe for serving.
- Glaze Kabobs: During the last minute of grilling, brush the thickened teriyaki sauce over the kabobs to add extra flavor and a glossy finish.
- Rest and Serve: Remove the kabobs from the grill and let them rest for a few minutes to allow juices to redistribute. Serve hot with rice, extra teriyaki sauce on the side, and a sprinkle of sesame seeds if desired.
Notes
- Protein options: Substitute chicken with beef sirloin, pork tenderloin, or firm tofu. Adjust cooking times accordingly for the chosen protein.
- Vegetable variations: Mushrooms, zucchini, cherry tomatoes, and yellow squash make excellent additions or replacements in the kabobs.
- Gluten-free option: Use certified gluten-free tamari instead of regular soy sauce to accommodate gluten sensitivities.
- Even cooking: Cut chicken and vegetables into similarly sized pieces to ensure uniform grilling and doneness.
- Oven method: Instead of grilling, arrange the skewers on a foil-lined baking sheet and broil in the oven, turning occasionally until the chicken reaches 165°F (74°C).
- Storage: Refrigerate any leftovers in an airtight container for up to 3 to 4 days for best freshness and safety.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course, Dinner, Grilling, Summer Recipes
- Method: Grilling
- Cuisine: Asian-Inspired
