Grilled Teriyaki Chicken and Pineapple Kabobs Recipe

These grilled teriyaki chicken pineapple kabobs are bursting with flavor, loaded with vegetables, and easy to prepare. Tender chicken breast is marinated in teriyaki, then skewered with fresh sweet pineapple, red bell pepper, mushrooms and onion. These kabobs are perfect for summer barbecues and make a flavorful weeknight dinner or entertaining dish.

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Why This Recipe Works

• These kabobs balance sweet and savory: teriyaki-marinated chicken paired with grilled pineapple and crisp vegetables for bright, summery flavor. Perfect for backyard gatherings.
• This recipe reheats well and makes great leftovers — store in the refrigerator for up to 3 days, or use for meal prep.
• It’s a nourishing, balanced dish: lean chicken breast plus vegetables and fruit. Serve over white or brown rice, cauliflower rice, or your favorite side.

How to Make Chicken Pineapple Kabobs

• Cut the chicken breast into roughly 1-inch cubes so pieces cook evenly.
• Whisk your chosen teriyaki sauce with a teaspoon Dijon mustard, minced garlic and sesame seeds if desired. Using store-bought teriyaki keeps this quick, while mustard and garlic add depth.
• Place the chicken in a zip-top bag or container, add the teriyaki mixture, remove excess air, and massage the chicken until well coated. Marinate in the refrigerator for at least 2 hours and up to 24 hours.
• Chop pineapple and vegetables into similar 1-inch pieces. Clean mushrooms and remove stems; halve larger mushrooms or leave small ones whole.
• Assemble skewers with the ingredients in an order you prefer, keeping chicken and pineapple next to each other. Example pattern: chicken, pineapple, bell pepper, mushroom, onion, then repeat. Wash hands after handling raw chicken and before grilling.
• Preheat the grill to medium-high. Grill skewers 10–14 minutes, turning every 3 minutes, until chicken is cooked through and grill marks form.
• Remove skewers and let rest 5 minutes before serving. Garnish with sliced green onion and serve over rice or with your favorite sides.

Whisk teriyaki sauce with Dijon, garlic and sesame seeds.

Marinate chicken in a zip-top bag for at least 2 hours.

Assemble the skewers with chicken, pineapple and vegetables.

Grill skewers, turning often, until chicken is cooked through.

Tips and Frequently Asked Questions

• Wooden or metal skewers? Both work. If using wooden skewers, soak them in water at least 30 minutes to prevent burning.
• Can I touch raw chicken and vegetables? Yes—just practice normal food-safety precautions: wash hands and utensils after handling raw poultry.
• Can I substitute the chicken? Yes. Vegetarians can use extra vegetables marinated 30–60 minutes and basted while grilling. Beef works but marinate only 2–3 hours to avoid textural changes.
• Is canned pineapple OK? Fresh pineapple is best for size and texture. If using canned, choose slices not packed in syrup and combine slices to make thicker pieces.
• How do I know when chicken is done? Chicken is safe at an internal temperature of 165°F (74°C). Small kabob pieces cook quickly—use a meat thermometer for accuracy.

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Grilled Teriyaki Chicken Pineapple Kabobs

These grilled teriyaki chicken pineapple kabobs are flavorful, full of veggies, and simple to prepare. Marinated chicken pairs with fresh pineapple, red bell pepper, mushrooms and onion for a bright, satisfying meal.

5 from 5 votes

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Prep Time 15 mins

Cook Time 15 mins

Marinating time 2 hrs

Total Time 2 hrs 30 mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 205 kcal

Equipment

• small bowl
• whisk
• skewers metal or wood
• zip-top bag or container to marinate chicken
• tongs
• grill
• plate

Ingredients

• 1 pound chicken breast chopped into 1-inch cubes
• ⅓ cup teriyaki sauce of choice
• 1 teaspoon Dijon mustard
• 2 cloves garlic minced
• 1 teaspoon sesame seeds optional
• 1 cup fresh pineapple 1-inch cubes or slices
• 15-18 mushrooms stem removed, whole or halved
• 1 red bell pepper chopped into 1-inch squares
• ½ red or white onion chopped into 1-inch squares
• 1-2 stalks green onion sliced for garnish

Instructions

• In a small bowl, whisk together teriyaki sauce, Dijon mustard, minced garlic and sesame seeds (if using) until combined.
• Add chopped chicken to a zip-top bag or container and pour the teriyaki mixture over it. Press out excess air, seal, and massage the sauce through the chicken until evenly coated. Refrigerate and marinate at least 2 hours and up to 24 hours.
• If using wooden skewers, soak them in water for at least 30 minutes before assembling to prevent burning.
• Preheat the grill to medium-high heat.
• Assemble skewers alternating chicken, pineapple, bell pepper, mushroom and onion, repeating until skewers are filled but leaving about 1–1½ inches of skewer at the end.
• Place skewers on the hot grill and cook 11–14 minutes, turning every 3 minutes, until chicken is cooked through. Remove from grill, let rest 5 minutes, sprinkle with sliced green onions and serve.

Notes

• Yield: About 5–6 skewers, depending on skewer size.
• Teriyaki sauce: Any preferred brand works—soy-based or coconut-aminos-based are both suitable.
• Doneness: Chicken is safely cooked when internal temperature reaches 165°F (74°C).

*Nutrition values are approximate and depend on exact ingredients and portion sizes.

Nutrition

Serving: 1serving | Calories: 205kcal

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About Priscilla Lawrence

Hi, I’m Priscilla Lawrence. I develop approachable, nutrient-rich recipes that are flavorful and simple. Based in California and raised in France, I’m a mom of two, a former certified nutritionist, recipe developer, and food photographer.

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