Ingredients
Scale
- 1 lb chicken breast (cut into 1-inch cubes)
- 1 cup fresh pineapple (chunked)
- 1 bell pepper (cut into 1-inch pieces)
- 1 small onion (cut into wedges)
- 1 cup teriyaki sauce (homemade or store-bought)
- 1 package skewers (wooden or metal)
Instructions
- Make the teriyaki sauce by combining soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a saucepan.
- Bring the mixture to a simmer, whisking until the sugar dissolves, then let it cool.
- Marinate the chicken in half of the teriyaki sauce for at least 30 minutes.
- Soak wooden skewers in water for 20 minutes to prevent burning.
- Thread the chicken, pineapple, bell pepper, and onion onto the skewers.
- Preheat your grill to medium-high heat and grill the kabobs for 10-12 minutes, turning occasionally.
- Brush with remaining teriyaki sauce during the last few minutes of grilling.
- Remove from the grill and let rest for a couple of minutes before serving.
- Prep Time: 30
- Cook Time: 12