Easy Teriyaki Chicken & Pineapple Kabobs – Dinner cannot get any easier than these grilled kabobs! Packed with flavor from the marinade and threaded onto a skewer with pineapple chunks, red onions, and green bell peppers, then grilled to juicy perfection. By husband LOVED these!
During the summer and even late spring, our family lives off of kabobs. These kabobs are always so tasty; you can customize each kabob to your liking, and they are perfect on the grill. Which means they are great for potlucks, barbecues, backyard cookouts, you name it. The best part, they typically do not take too long for them to cook with the meat being diced into smaller pieces.
These easy teriyaki chicken kabobs are perfect for this summer. I added red onions, or should I say purple onions, I mean they are purple, NOT red. How did they end up getting their name, do you know? I’m not sure, but they are purple! HA. I got a little off track there, so sorry. So what I was trying to say, I added PURPLE onions, green bell peppers, and canned pineapple chunks.
You can even go as far as calling these easy teriyaki chicken and pineapple kabobs five ingredients. I took a little shortcut. I bet you want to know what it was? It’s the best, and no this post isn’t sponsored by them…. McCormick Grill Mates 7-Spice Teriyaki Marinade. It’s the best, and I didn’t feel like mixing up my teriyaki. It’s perfect for a quick meal with no added stress. I’m not going that far and saying these are only five ingredients because the marinade clearly says, “7-Spice.”
I recently did a reader survey and a lot of you wanted quick weeknight meals – here you go! It cannot get any simpler than dicing chicken, pouring marinade over the chicken, allow the chicken to marinate for 30 minutes, dicing the vegetables, and placing them onto the skewer sticks.
- 1 pound chicken breasts, diced into 1" chunks
- a pinch of salt and pepper
- 5-ounce packet McCormick 7-Spice Teriyaki Marinade*
- 1 green bell pepper, diced into 1" pieces
- 1 red onion, diced into 1" pieces
- 1½ cups pineapple chunks
- fresh parsley, to garnish
- Place the chicken, pinch of salt and pepper, and teriyaki marinade in a glass bowl baking dish. Cover with plastic wrap and marinate for 30 minutes.
- Place your skewers in water for 30 minutes. **
- Place your diced bell pepper, onion, and pineapple on a cutting board.
- Skewer your chicken, bell pepper, onion, and pineapple, and then repeat until there the skewer is filled. Repeat with all skewers or until you run of out vegetables or chicken.
- Brush the teriyaki marinade on the skewers, flip the skewers over, and repeat on the other side.
- Place kabobs on a hot grill and grill for 5-6 minutes on each side or until the chicken reaches an internal temperature of 165 degrees.
- Remove from the grill, garnish with fresh parsley and serve.
**Placing your skewers into water allows the skewers to soak up the water and not catch on fire on the grill.