Juicy Grilled Pineapple Teriyaki Chicken Kabobs

I’ll be honest—for the longest time, I thought kabobs were too much work for a weeknight dinner. All that chopping and threading seemed like something you’d only do for a backyard party. Then one Tuesday, I threw together these grilled pineapple teriyaki chicken kabobs because I had random bell peppers to use up, and they were done in less time than it takes to order takeout.

The trick is cutting everything the same size so it all cooks evenly. Once you’ve got that down, it’s just skewer, grill, and try not to eat them all straight off the grill. The pineapple gets a little caramelized, the teriyaki glaze gets sticky and sweet, and somehow threading food onto sticks makes my kids actually excited about eating vegetables.

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What Kind of Pineapple Should I Use?

Fresh pineapple is definitely the way to go for these kabobs since it holds up better on the grill and has a firmer texture that won’t fall apart when you’re threading it onto skewers. Look for a pineapple that’s golden yellow on the outside and gives off a sweet smell at the base—that’s how you know it’s ripe and ready to use. If fresh isn’t available, canned pineapple chunks can work in a pinch, but make sure to drain them really well and pat them dry with paper towels so they’ll caramelize nicely on the grill instead of steaming. Just skip the pineapple juice in the recipe if you’re using canned, since the liquid from the can will give you plenty of that sweet pineapple flavor.

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Options for Substitutions

These kabobs are easy to customize based on what you have in your kitchen:

• Chicken breasts: Chicken thighs work great here and actually stay juicier on the grill. You can also use pork tenderloin or large shrimp – just adjust your cooking time accordingly (shrimp will cook much faster).
• Teriyaki sauce: Store-bought is convenient, but you can make your own by mixing soy sauce, brown sugar, ginger, and garlic. If you’re watching sodium, look for low-sodium teriyaki or dilute regular teriyaki with a bit more pineapple juice.
• Fresh pineapple: Canned pineapple chunks work in a pinch – just drain them well and pat dry before threading onto skewers. You can also try mango or peach chunks for a different fruity twist.
• Bell peppers: Any color bell pepper works, or try zucchini, mushrooms, or red onion wedges. Just keep the pieces similar in size so everything cooks evenly.
• Scallions: Regular onions cut into chunks or wedges make a good substitute. You could also skip them entirely if onions aren’t your thing.
• Sesame seeds: These add a nice crunch but are totally optional. Leave them off or use chopped peanuts or cashews instead.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling chicken kabobs is cutting your ingredients into uneven sizes, which leads to some pieces being overcooked while others are still raw – aim for uniform 1 to 1.5-inch chunks so everything cooks at the same rate.

Another common error is overcrowding the skewers by packing the pieces too tightly together, preventing proper heat circulation and leaving you with steamed rather than grilled kabobs – leave a small gap between each piece for the best char.

Don’t skip oiling your grill grates before cooking, as the sugars in the teriyaki sauce and pineapple will stick and burn easily, making it nearly impossible to flip your skewers without leaving half the food behind.

Finally, resist the urge to constantly flip the kabobs – let them sit undisturbed for the full 5 minutes on the first side to develop those nice grill marks and prevent the chicken from tearing apart.

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What to Serve With Grilled Pineapple Teriyaki Chicken Kabobs?

These kabobs are perfect over a bed of fluffy white rice or coconut rice, which soaks up all that sweet and savory teriyaki glaze. I love serving them alongside a simple cucumber salad with rice vinegar and sesame oil to balance out the richness of the chicken. If you want to make it a full meal, add some stir-fried vegetables like snap peas or bok choy on the side, or even some crispy egg rolls for a fun appetizer. For a lighter option, try wrapping the kabob pieces in butter lettuce leaves with extra scallions and a drizzle of sriracha mayo.

Storage Instructions

Store: If you have leftover kabobs, slide the chicken, pineapple, and veggies off the skewers and store them in an airtight container in the fridge for up to 3 days. They make great meal prep for quick lunches throughout the week!

Freeze: You can freeze the cooked chicken and veggies (off the skewers) in a freezer-safe container for up to 2 months. The pineapple might get a bit softer after freezing, but everything still tastes great.

Reheat: Warm up your leftovers in the microwave for about 1-2 minutes, or toss them in a hot skillet for a few minutes until heated through. You can also enjoy them cold over a salad or in a wrap for an easy lunch.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 140-160 g
• Fat: 10-14 g
• Carbohydrates: 100-120 g

Ingredients

For the marinade:

• 2 lb chicken breast (cut into 1-inch chunks to ensure even grilling)
• 1 cup teriyaki sauce (I prefer Kikkoman for the perfect consistency)
• 1/3 cup pineapple juice (I use Dole for the best sweetness)
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper

For the kabobs:

• 1 large pineapple (peeled and cored, then cut into 1-inch cubes)
• 3 bell peppers (variety of colors, seeded and cut into 1-inch squares)
• 1 bunch scallions (cut into 1-inch pieces)

For the garnish:

• 1 tablespoon sesame seeds (toasted for a better nutty aroma and crunch)
• 2 tablespoons fresh cilantro, finely chopped

Step 1: Prepare the Marinade and Prep Vegetables

• 1 cup teriyaki sauce
• 1/3 cup pineapple juice
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1 large pineapple, peeled, cored, and cut into 1-inch cubes
• 3 bell peppers, seeded and cut into 1-inch squares
• 1 bunch scallions, cut into 1-inch pieces

In a bowl, whisk together the teriyaki sauce, pineapple juice, minced ginger, minced garlic, kosher salt, and cracked black pepper until well combined.

This creates your flavor base for the chicken.

While the marinade sits, prepare all your vegetables: peel and core the pineapple, cutting it into 1-inch cubes; seed the bell peppers and cut them into 1-inch squares; and cut the scallions into 1-inch pieces.

Having everything prepped and ready will make assembly seamless once marinating is complete.

Step 2: Marinate the Chicken

• 2 lb chicken breast, cut into 1-inch chunks
• marinade mixture from Step 1

Cut the chicken breasts into 1-inch chunks and add them to the marinade from Step 1.

Stir well to coat every piece evenly.

Let the chicken marinate for 30 minutes at room temperature—this time allows the ginger, garlic, and teriyaki flavors to penetrate the meat.

I like to give it a stir halfway through to ensure even marination.

While the chicken marinates, preheat your grill to 400°F.

Step 3: Toast the Sesame Seeds

• 1 tablespoon sesame seeds

While the chicken finishes marinating, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, shaking the pan occasionally, until they become fragrant and lightly golden.

Transfer them to a small bowl and set aside.

This toasting step brings out their nutty aroma and adds a better crunch to the finished dish compared to using them raw.

Step 4: Assemble and Grill the Kabobs

• marinated chicken from Step 2
• pineapple cubes from Step 1
• bell pepper squares from Step 1
• scallion pieces from Step 1

Remove the chicken from the marinade, reserving the liquid in a small bowl.

Thread the chicken, pineapple chunks, bell pepper squares, and scallion pieces onto skewers in an alternating pattern, making sure pieces are snug but not packed tightly—this ensures even cooking and those beautiful grill marks.

Oil your preheated grill grates well to prevent sticking.

Place the skewers on the grill and cook undisturbed for 5 minutes to develop a caramelized exterior.

Step 5: Finish Cooking and Baste the Kabobs

• reserved marinade from Step 2

Flip the skewers carefully and cook for another 3-5 minutes, until the chicken reaches an internal temperature of 160-165°F when measured at the thickest piece.

During this second side, brush the reserved marinade from Step 2 onto the skewers using a basting brush—this adds layers of flavor and keeps everything moist.

The pineapple and peppers should be lightly charred at the edges while staying tender.

Step 6: Plate and Garnish

• toasted sesame seeds from Step 3
• 2 tablespoons fresh cilantro, finely chopped
• any remaining reserved marinade from Step 2

Transfer the grilled kabobs to a serving plate.

Drizzle any remaining reserved marinade over the top, then generously sprinkle with the toasted sesame seeds from Step 3 and the fresh cilantro.

Serve immediately while the kabobs are still hot and the pineapple is juicy.

Juicy Grilled Pineapple Teriyaki Chicken Kabobs

Delicious Juicy Grilled Pineapple Teriyaki Chicken Kabobs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 6 kabobs

Calories 1200 kcal

Ingredients

  

For the marinade

• 2 lb chicken breast (cut into 1-inch chunks to ensure even grilling)
• 1 cup teriyaki sauce (I prefer Kikkoman for the perfect consistency)
• 1/3 cup pineapple juice (I use Dole for the best sweetness)
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper

For the kabobs

• 1 large pineapple (peeled and cored, then cut into 1-inch cubes)
• 3 bell peppers (variety of colors, seeded and cut into 1-inch squares)
• 1 bunch scallions (cut into 1-inch pieces)

For the garnish

• 1 tablespoon sesame seeds (toasted for a better nutty aroma and crunch)
• 2 tablespoons fresh cilantro, finely chopped

Instructions

 

• In a bowl, whisk together the teriyaki sauce, pineapple juice, minced ginger, minced garlic, kosher salt, and cracked black pepper until well combined. This creates your flavor base for the chicken. While the marinade sits, prepare all your vegetables: peel and core the pineapple, cutting it into 1-inch cubes; seed the bell peppers and cut them into 1-inch squares; and cut the scallions into 1-inch pieces. Having everything prepped and ready will make assembly seamless once marinating is complete.
• Cut the chicken breasts into 1-inch chunks and add them to the marinade from Step 1. Stir well to coat every piece evenly. Let the chicken marinate for 30 minutes at room temperature—this time allows the ginger, garlic, and teriyaki flavors to penetrate the meat. I like to give it a stir halfway through to ensure even marination. While the chicken marinates, preheat your grill to 400°F.
• While the chicken finishes marinating, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, shaking the pan occasionally, until they become fragrant and lightly golden. Transfer them to a small bowl and set aside. This toasting step brings out their nutty aroma and adds a better crunch to the finished dish compared to using them raw.
• Remove the chicken from the marinade, reserving the liquid in a small bowl. Thread the chicken, pineapple chunks, bell pepper squares, and scallion pieces onto skewers in an alternating pattern, making sure pieces are snug but not packed tightly—this ensures even cooking and those beautiful grill marks. Oil your preheated grill grates well to prevent sticking. Place the skewers on the grill and cook undisturbed for 5 minutes to develop a caramelized exterior.
• Flip the skewers carefully and cook for another 3-5 minutes, until the chicken reaches an internal temperature of 160-165°F when measured at the thickest piece. During this second side, brush the reserved marinade from Step 2 onto the skewers using a basting brush—this adds layers of flavor and keeps everything moist. The pineapple and peppers should be lightly charred at the edges while staying tender.
• Transfer the grilled kabobs to a serving plate. Drizzle any remaining reserved marinade over the top, then generously sprinkle with the toasted sesame seeds from Step 3 and the fresh cilantro. Serve immediately while the kabobs are still hot and the pineapple is juicy.