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.
- 1 lb chicken breasts, diced into 1" chunks
- a pinch of salt and pepper
- 5 oz packet McCormick 7-Spice Teriyaki Marinade (note 1)
- 1 green bell pepper, diced into 1" pieces
- 1 red onion, diced into 1" pieces
- 1½ cups pineapple chunks
- skewers
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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.
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Place your skewers in water for 30 minutes. (note 2)
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Place your diced bell pepper, onion, and pineapple on a cutting board.
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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.
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Brush the teriyaki marinade on the skewers, flip the skewers over, and repeat on the other side.
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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.
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Remove from the grill, garnish with fresh parsley and serve.
(note 1) - You may use any kind of teriyaki marinade, and you only need to use 5 ounces
(note 2) - Placing your skewers into the water allows the skewers to soak up the water and not catch on fire on the grill.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.