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.