Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup teriyaki sauce (store-bought or homemade)
- 2 cups fresh pineapple chunks
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- Sesame seeds and sliced green onions for garnish
Instructions
- In a medium bowl, whisk together the teriyaki sauce, minced garlic, and ground ginger. Place the chicken chunks in a zip-top bag or a shallow dish and pour half of the sauce over them. Let the chicken marinate in the refrigerator for at least 15 to 30 minutes to soak up the flavors.
- While the chicken marinates, chop your bell peppers, red onion, and fresh pineapple into uniform 1-inch pieces. Toss the vegetables in a small amount of olive oil and a pinch of salt to help them cook evenly and prevent sticking to the grill.
- Thread the marinated chicken, pineapple, peppers, and onions onto skewers. Alternate the items to create a colorful pattern. Ensure there is a small amount of space between each piece so the heat can circulate and cook everything thoroughly.
- Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates. Place the kabobs on the grill and cook for 12 to 15 minutes, turning every few minutes. The chicken is done when it reaches an internal temperature of 165°F.
- During the last 2 minutes of grilling, brush the remaining teriyaki sauce over the kabobs to create a sticky, delicious glaze. Once cooked, remove from the grill and garnish with sesame seeds and fresh green onions before serving.
- Cook Time: 35 minutes
- Diet: High-Protein