Teriyaki Chicken Kabobs
Author: Nikki
These Teriyaki Chicken Kabobs are mouthwatering delicious! They are prepped in a delicious marinade, paired with fresh pineapple and bell peppers and grilled to perfection!
  • 10 to 12 skewers, if you use wooden skewers, make sure to soak in water for two hours
  • 2 pounds boneless skinless chicken tenders or breasts, cut into 2 inches pieces
  • 3 bell peppers cut into 2 inch pieces
  • pineapple chunks, cut into 2 inch pieces (about 3 cups)
Marinade and sauce
  • ⅓ cup sugar
  • ¼ cup rice vinegar
  • 3 teaspoons sesame oil
  • 1 cup soy sauce
  • ⅓ cup white wine vinegar
  • 6 cloves garlic, minced
  • 1½ Tablespoons ginger
  • ¼ teaspoon red pepper flakes
  1. Mix all marinade ingredients together. Reserve ⅔ cups to make sauce to baste over cooked kabobs.
  2. Place chicken in zip lock bag and add marinade. Marinate for 3 hours or longer.
  3. Skewer chicken on wooden skewers alternating with peppers and pineapple.
  4. Heat grill to medium heat and cook skewers for about five minutes per side until chicken is cooked through. Remove from grill and baste with cooked sauce.
  5. Serve hot.
Directions for remaining marinade
  1. Place in small sauce pan and heat sauce over medium heat until it comes to a boil. Reduce heat to low and simmer for five minutes.
  2. Baste cooked skewers with remaining sauce.
Recipe by Chef in Training at https://www.chef-in-training.com/teriyaki-chicken-kabobs/