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Teriyaki chicken pineapple skewers garnished with fresh herbs on a grill.

Teriyaki Chicken Pineapple Kabobs

A delightful fusion of juicy chicken, succulent pineapple, and colorful peppers, perfect for family gatherings and summer cookouts.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 360
Ingredients Method Notes

Ingredients
  

Marinade
  • 1/4 cup low-sodium soy sauce Adds savory depth without overwhelming saltiness.
  • 3 tablespoons brown sugar Provides delightful sweetness.
  • 1 clove garlic (minced) For aromatic punch.
  • 1 teaspoon fresh ginger (grated) Zesty warmth; can substitute with ground ginger.
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tablespoon cornstarch To thicken the marinade.
  • 1 tablespoon water To dissolve corn starch.
Kabob Ingredients
  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes Tender and juicy main ingredient.
  • 1 lb package of cooked turkey rope sausage, cut into 1-inch chunks Adds a hearty, smoky element.
  • 1 1/2 cups fresh pineapple, cut into 1-inch cubes Sweet and caramelizes beautifully on grill.
  • 1 small red bell pepper, cut into 1-inch chunks Provides sweetness and vibrant color.
  • 1 small green bell pepper, cut into 1-inch chunks Adds a slightly bitter contrast.
  • 1/2 medium red onion, cut into 1-inch chunks Enhances flavor when grilled.

Method
 

Make the Marinade
  1. Combine soy sauce, brown sugar, minced garlic, grated ginger, salt, and black pepper in a saucepan. Heat over medium until boiling; simmer for 1-2 minutes until thickened. Remove from heat and cool slightly. Reserve 3 tablespoons for basting.
Marinate the Chicken
  1. Place chicken cubes in a Ziploc bag; pour in marinade (excluding reserved part). Seal and toss to coat. Marinate for at least 30 minutes (2 hours ideal). Soak skewers in water.
Preheat the Grill
  1. Preheat the grill to medium heat to ensure nice char on kabobs.
Assemble the Kabobs
  1. Thread marinated chicken, turkey sausage, bell peppers, pineapple, and onion onto soaked skewers.
Grill the Kabobs
  1. Grill kabobs for 10-12 minutes, turning occasionally until chicken is cooked and vegetables are tender. Brush with reserved marinade in last few minutes.

Notes

For extra flavor, grill on a cedar plank. They can be made ahead and refrigerated before grilling. Add desired vegetables for customization or extra heat with jalapeños.