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Teriyaki Chicken Kebabs

Prep Time 3 hours
Cook Time 12 minutes
Servings 5


  • 2 pounds boneless, skinless chicken breasts, cut in 1-inch pieces
  • 4 green bell peppers, cut in 1-inch pieces
  • 1 fresh pineapple, cut in 1-inch pieces
  • 1/3 cup granulated sugar
  • 1/4 cup rice vinegar
  • 3 teaspoons sesame oil
  • 1 cup low-sodium soy sauce
  • 6 cloves garlic, minced
  • 1/4 teaspoon dried ginger
  • 1/4 teaspoon red pepper flakes


  • Whisk all of the marinade ingredients together in a large bowl. Reserve 2/3 cup of the marinade to baste on kebabs after they're cooked.
    Add chicken pieces to the remaining marinade and stir to coat. Cover bowl tightly with a lid and place in the refrigerator.
    Let marinade for at least 3 hours or up to 12 hours.
  • Thread the marinated chicken, bell pepper and pineapple pieces onto 10 skewers.
    Grill kebabs on medium heat, with the grill lid closed, for 6 minutes per side OR until the internal temperature of the chicken reaches 160 degrees F.
  • Serve kebabs warm and enjoy!