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Flavorful Grilled Teriyaki Pineapple Chicken Kabobs

grilled teriyaki pineapple chicken kabobs - featured image
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These grilled teriyaki pineapple chicken kabobs offer a perfect balance of smoky, sweet, and savory flavors, paired with nutty sesame rice for an easy and impressive summer BBQ meal.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs, cut into 1 ½-inch cubes
  • 1 fresh pineapple, peeled and cut into 1 ½-inch chunks (or about 2 cups pre-cut pineapple)
  • Wooden or metal skewers (soak wooden skewers in water for 30 minutes before grilling)
  • ½ cup soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 2 cups jasmine or basmati rice, rinsed
  • 2 ½ cups water or low-sodium chicken broth
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds (optional)
  • 2 green onions, thinly sliced

Instructions

  1. Make the Teriyaki Marinade: In a medium bowl, whisk together soy sauce, brown sugar, honey, minced garlic, grated ginger, rice vinegar, and sesame oil until sugar dissolves. Set aside about ¼ cup for basting and thickening later.
  2. Marinate the Chicken: Add the chicken cubes to the remaining marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours. Do not marinate longer than 6 hours.
  3. Prepare the Sesame Rice: Rinse the jasmine rice under cold water until water runs clear. In a medium pot or rice cooker, combine rinsed rice and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and stir in toasted sesame oil, sliced green onions, and sesame seeds.
  4. Assemble Kabobs: Thread the marinated chicken and pineapple chunks alternately onto the skewers, leaving space between pieces.
  5. Preheat the Grill: Heat grill to medium-high (375-400°F). Oil the grates lightly to prevent sticking.
  6. Grill the Kabobs: Place kabobs on the grill and cook for 4-5 minutes per side. During the last 5 minutes, brush frequently with the reserved teriyaki mixture thickened with cornstarch slurry. Grill until chicken reaches an internal temperature of 165°F.
  7. Serve: Remove kabobs from grill and let rest for a few minutes. Serve with sesame rice and garnish with extra green onions or sesame seeds if desired.

Notes

Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Marinate chicken for 1-2 hours for best flavor but no longer than 6 hours to avoid mushy texture. Watch pineapple closely on the grill to prevent burning. Thicken reserved marinade with cornstarch slurry off heat before basting kabobs.

Nutrition

Keywords: grilled chicken kabobs, teriyaki chicken, pineapple chicken, summer BBQ, sesame rice, easy dinner, grilled pineapple

Find it online: https://twinkletaste.com/flavorful-grilled-teriyaki-pineapple-chicken-kabobs-recipe-for-easy-summer-bbq/