These Grilled Pineapple Teriyaki Chicken Kabobs are sweet, savory, smoky, and perfect for an easy summer-style dinner. Tender pieces of chicken are marinated in a simple teriyaki sauce, then layered onto skewers with juicy pineapple, colorful bell peppers, and red onion.
When the kabobs hit the grill, the chicken gets golden edges, the pineapple caramelizes, and the vegetables become crisp-tender. A warm teriyaki glaze brushed over the top gives everything that glossy, sticky finish.
This recipe is great for BBQ nights, family dinners, weekend grilling, meal prep bowls, or any time you want something colorful and flavorful without a complicated cooking process.
Ingredients You’ll Need
Chicken
Boneless skinless chicken thighs stay juicy and are very forgiving on the grill. Chicken breast also works if you want a leaner option.
Pineapple
Fresh pineapple gives the best flavor and texture. It caramelizes nicely and holds its shape on the skewer.
Bell Peppers
Red, yellow, orange, or green bell peppers all work. They add color and a little sweetness.
Red Onion
Red onion becomes sweet and lightly smoky once grilled.
Soy Sauce
Low-sodium soy sauce is best so the marinade does not become too salty.
Pineapple Juice
Pineapple juice adds sweetness and helps build the teriyaki flavor.
Brown Sugar or Honey
This helps the sauce become glossy and sticky.
Garlic and Ginger
Fresh garlic and ginger give the sauce a homemade flavor.
Rice Vinegar
A small amount of vinegar balances the sweetness.
Sesame Oil
Sesame oil adds a nutty background flavor. A little goes a long way.
Ingredients
For the Kabobs
- 1 1/2 pounds boneless skinless chicken thighs or chicken breast, cut into 1 1/2-inch pieces
- 2 cups fresh pineapple chunks
- 1 red bell pepper, cut into chunks
- 1 yellow or orange bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 tablespoon olive oil, for brushing
- Sliced green onions, for garnish
- Sesame seeds, optional
- Lime wedges, optional
For the Teriyaki Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup pineapple juice
- 3 tablespoons brown sugar or honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves, finely minced
- 1 teaspoon fresh grated ginger
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Skewers
- Metal skewers, or wooden skewers soaked in water for 30 minutes
How to Make Grilled Pineapple Teriyaki Chicken Kabobs
Step 1: Make the Sauce
In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar or honey, rice vinegar, sesame oil, garlic, ginger, and black pepper.
Before adding chicken, pour about 1/2 cup of the sauce into a clean small bowl or jar. Set it aside for the glaze.
Add the chicken pieces to the remaining sauce.
Step 2: Marinate the Chicken
Cover the chicken and refrigerate for at least 30 minutes.
For more flavor, marinate for 2 to 4 hours.
Avoid marinating overnight because pineapple juice can soften the chicken too much and change the texture.
Step 3: Prepare the Pineapple and Vegetables
Cut the pineapple, bell peppers, and red onion into chunks close to the same size as the chicken.
Even-size pieces help the kabobs cook more evenly.
If using wooden skewers, soak them in water for about 30 minutes before assembling.
Step 4: Assemble the Kabobs
Thread the chicken, pineapple, bell peppers, and red onion onto the skewers.
Alternate the ingredients so every skewer has a good mix of chicken, fruit, and vegetables.
Leave a little space between pieces. If the skewers are packed too tightly, the chicken may cook slower.
Step 5: Grill the Kabobs
Heat the grill to medium-high heat.
Brush the grates lightly with oil.
Place the kabobs on the grill and cook for 10 to 14 minutes, turning every few minutes, until the chicken is cooked through and lightly charred.
The pineapple should look caramelized, and the peppers should be tender but not mushy.
Step 6: Make the Glaze and Serve
Pour the reserved clean sauce into a small saucepan.
In a small bowl, mix cornstarch and water until smooth.
Bring the reserved sauce to a gentle simmer, then stir in the cornstarch mixture. Cook for 1 to 2 minutes, until the sauce thickens and turns glossy.
Brush the cooked kabobs with the warm glaze.
Top with green onions and sesame seeds if you like. Serve hot.
Tips for the Best Kabobs
Cut the chicken into even pieces so everything cooks at the same speed.
Reserve clean sauce before marinating the chicken.
Use fresh pineapple for the best grilled texture.
Do not marinate the chicken too long with pineapple juice.
Leave a little room between pieces on the skewers.
Turn the kabobs often so the glaze and pineapple do not burn.
Use a thermometer to check the chicken.
Let the kabobs rest for a few minutes before serving.
Best Chicken to Use
Chicken thighs are the easiest choice because they stay juicy on the grill.
Chicken breast works too, but it can dry out faster. If using chicken breast, cut the pieces evenly and do not overcook them.
For the most tender kabobs, I would choose boneless skinless chicken thighs.
What to Serve With Pineapple Teriyaki Chicken Kabobs
These kabobs go well with simple sides like:
- Steamed white rice
- Coconut rice
- Fried rice
- Grilled corn
- Cucumber salad
- Asian-style slaw
- Roasted vegetables
- Noodles
- Lettuce cups
- Pineapple salsa
For a fresh dinner plate, serve them with coconut rice and cucumber salad.
How to Store Leftovers
Remove the chicken, pineapple, and vegetables from the skewers.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keep any extra glaze in a separate small container.
How to Reheat
Reheat leftovers gently in a skillet over medium-low heat.
You can also microwave in short bursts until warm.
Add a spoonful of glaze or a splash of water if the chicken looks dry.
Frequently Asked Questions
Can I use canned pineapple?
Yes. Drain it well and pat it dry so it grills better.
Can I use chicken thighs?
Yes. Chicken thighs are a great choice because they stay juicy.
Can I make these without a grill?
Yes. Use a grill pan, oven, broiler, or air fryer.
How long should I marinate the chicken?
At least 30 minutes is good. Two to four hours gives better flavor. Avoid overnight marinating with pineapple juice.
Can I use store-bought teriyaki sauce?
Yes. Store-bought teriyaki sauce works as a shortcut, but homemade sauce gives better control over sweetness and salt.
Should I use wooden or metal skewers?
Both work. Metal skewers do not need soaking. Wooden skewers should be soaked in water for 30 minutes.
How do I stop the kabobs from sticking?
Oil the grill grates and make sure the grill is hot before adding the skewers.
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