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    Home » Recipes » Chicken

    Published: Jun 15, 2021 · Modified: Jul 1, 2021 by Rachel

    Teriyaki Chicken Skewers

    This post may contain affiliate links. Read my disclosure.
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    Fire up the grill for Teriyaki Chicken kabobs! An ideal dinner for warm summer nights, this citrus teriyaki marinade adds a flavorful twist to a healthy and simple grilled favorite. Include oven and grill instructions as well as tips for making the perfect kabobs!

    Honey Teriyaki Chicken Kabobs grilled with marinated chicken, green peppers, and pineapple over with rice.
    Contents show
    1 Marinade Ingredients and Notes
    2 How To Make Great Kabobs
    3 Tips and Tricks for Making Chicken Kabobs
    4 Serving and Storage Suggestions
    5 FAQs
    6 Teriayki Chicken Kabobs

    These Teriyaki Chicken Kabobs are the epitome of summer! During those lazy days, nothing beats a delicious and easy dinner cooked al fresco.

    Our Favorite Grilled Chicken Thigh Marinade, Mexican Street Corn or Cajun Blackened Chicken are some fun recipes that will add to your next barbecue. There’s simply no substitution for the summery flavor of food fresh off the grill with the added benefit of less of a kitchen clean up! Yesss!

    For this recipe, succulent pineapple is paired with soy sauce and then combined with honey, lemon and ginger for a knock-your-socks-off flavor profile. The marinade is perfect for chicken or pork dishes as well as elegant grilled salmon.

    With all the tips and tricks, these kabobs are so moist, delicious, and, yet a healthy summertime treat!

    Marinade Ingredients and Notes

    Here is an overview of the ingredients you will need to make the teriyaki marinade.

    Ingredients for Teriyaki Marinade with text labels.

    Pineapple Juice: I use the juice straight from the canned pineapple chunks that I grill on the skewers.

    Soy Sauce: I generally use low sodium but regular is fine.

    Ginger: This recipe works well for both store-bought minced and fresh ginger. To mince fresh ginger, peel the skin with the edge of a spoon and then cut into tiny pieces. You can also substitute ½ teaspoon of ground ginger if you don’t have fresh on hand.

    Lemon Juice: Squeeze 1 half of a fresh lemon or use 1 teaspoon Lemon Juice.

    How To Make Great Kabobs

    For teriyaki chicken kabobs, cut the meat and vegetables between 1.5-2 inches thick. Uniform thickness is key for even cooking. You want the pieces to be like a larger bite size or even two bites.

    Select any vegetables you prefer for your skewers. I love a mix of colorful veggies. They are much more fun and appealing. It’s like sprinkles made for savory foods! Some of our favorites are:

    • Red Peppers
    • Green Peppers
    • Mini Sweet Pepper mix
    • Zucchini
    • Yellow Squash
    • Pineapple Chunks (canned or fresh)
    • Mushrooms
    • Red Onions
    • Yellow or Orange Peppers
    Ingredients for Chicken Skewer preparation with pineapple, vegetables, and marinated chicken.

    I absolutely love grilled pineapple because the grill caramelizes the pineapple edges slightly. This juicy bite plays well with the teriyaki marinade.

    I pack ours tightly on the kabob skewers. This keeps the moisture in while the outside is crispy with fire roasted goodness.

    Tip: Most of the time I grill the chicken ALL on one skewer and grill the veggies on their own skewers (i.e. a pepper skewer, a pineapple skewer, etc.) While the skewers are much prettier when alternating, separating allows the best cooking method because different meats and vegetables have different cooking times. Bonus: Everyone can pick what they like!

    Tips and Tricks for Making Chicken Kabobs

    Cut Everything on the larger side

    You want everything cooked as a large bite size, maybe 2 bites. Larger pieces will cook more evenly and still remain moist at the center. I cut the chicken and vegetables at the same size – about 1.5 inches. While canned pineapple chunks will be about half that size, they are much more resistant to the heat because of their inherent juiciness.

    Soak Your Wooden Skewers

    I use metal skewers like these and loooove them! They work great for kabobs, roasting marshmallows, hot dogs over a fire, and even stirring large pitchers. Just watch out for the ends as they can easily burn your hands.

    If you are using wooden or bamboo skewers, soak them in water to make sure that the skewers don’t burn or dry out. They need to be soaked at least an hour so I find it easiest to submerge the skewers while putting the marinade together.

    Marinate Your Teriyaki Chicken Kabobs

    The flavor is all in the marinade. I always marinade my meat at least two hours, but preferably overnight in the refrigerator. You don’t need to marinate the veggies, but you can use the extra marinade to brush over the kabobs as they cook. Just make sure to either reserve ½ cup marinade or boil it for at least 5 minutes if reusing from the chicken.

    How To Make Teriyaki Chicken Skewers in the Oven

    No grill at home? No problem, you can get the delicious taste by making these in the oven.

    • Preheat oven to 450F. Marinade chicken 2 hours or up to overnight.
    • Place on baking sheets lined with aluminum foil. 
    • Place marinated chicken and veggies on skewers. Brush reserved marinade over veggies.
    • Bake in the oven for 25-30 minutes, flipping the skewers about halfway through and brushing again with the reserved marinade.
    • Check to make sure the chicken is cooked all the way through. You may need to cook for an additional 5-10 minutes depending on the size of your chicken chunks.
    • You can broil your kebabs for a few minutes to get a bit of that yummy charred flavor.
    Skewered honey teriyaki chicken kabobs with green pepper and pineapple chunks served over rice.

    Serving and Storage Suggestions

    Serving Ideas: I usually serve over a bed of rice. This is also delicious with Fresh Mexican Street Corn Cobs, our Cucumber Onion Salad, or Crunchy Asian Slaw.

    Throwing a summer soiree? Play off the kabob theme and go skewer-crazy! Thread fresh fruit, antipasti and mini dessert bites on skewers. If theme park visits have taught us anything, it’s that food on a stick is simply more fun.

    Store: Store in the refrigerator in an airtight container. Lasts 3-4 days.

    Freeze: You can freeze the marinating chicken or the cooked kabobs. Allow it to thaw before grilling or baking in the oven. Lasts about 3 months if in an airtight ziplock bag and sealed well.

    FAQs

    Can I use the marinade on the vegetables?

    Yes! Reserve ½ cup of the marinade and brush the veggies with the extra marinade juice. To reuse the raw chicken marinade, marinades are only safe if they are boiled for five minutes according to the U.S. Department of Agriculture’s website.

    How do you grill kabobs without burning vegetables?

    You can grill on top of aluminum foil to prevent burning vegetables, although you will also reduce the charring effect of roasting the vegetables and meat. The best way is to make kabobs individually rather than layered with meats (i.e. a pepper kabob, a mushroom kabob, etc). This allows for the best adjustment of cooking times so each component is perfectly cooked.

    Can you prepare chicken kabobs the night before?

    Yes! If you want to build the skewers the night before, you can prepare and marinate the skewers in a shallow roasting pan or dish in the refrigerator.

    Cookbook cover of Chicken and Rice casserole. The cookbook is titled Weeknight Supper Solutions

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    PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes. 

    Teriyaki Chicken Kabobs overhead with pineapple and green peppers on a bed of rice.

    Teriayki Chicken Kabobs

    Fire up the grill for Teriyaki Chicken kabobs! An ideal dinner for warm summer nights, the citrus teriyaki marinade adds a flavorful twist to this healthy and simple grilled favorite.
    5 from 15 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: American, Asian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4 servings
    Calories: 346kcal
    Author: Rachel

    Ingredients

    Marinade

    • 1.5 tablespoon Vegetable Oil
    • 3 tablespoon Tomato Paste
    • ½ cup Low Sodium Soy Sauce
    • ⅓ cup Honey
    • ½ cup Pineapple Juice
    • 1 teaspoon Minced Ginger substitute ½ teaspoon ground ginger
    • 1 teaspoon Lemon Juice

    Chicken Kebabs

    • 1 can pineapple chunks or use fresh pineapple when in season
    • 5 cups vegetables cut into 1.5 inch chunks red pepper, mushrooms, red onions, and zucchini are excellent
    • 2.5 lbs chicken breasts, cut into 1.5 inch chunks about 4 breasts
    • Kabob Skewers

    Instructions

    • Whisk all marinade ingredients together in a bowl.
    • Reserve ½ cup of marinade for brushing on the grill. Pour the rest over chicken and coat well. Marinate for 2 hours or overnight.
    • Cut veggies into 1.5 – 2 inch chunk size pieces. The vegetables should ideally all be the same size as the chicken.
    • Pre-heat grill to med/med-high.
    • Thread the chicken and veggies using kebab skewers or bamboo sticks.
    • Grill 12-16 minutes or until cooked through. Rotate as needed during grilling.

    Notes

    Tips:
    • If you are using wooden skewers, soak in water at least an hour. I find it easiest to submerge the skewers while putting the marinade together.
    • Larger pieces will cook more evenly and still remain moist at the center.
    • Cut the chicken and vegetables at the same size – about 1.5 inches. 
    Serving Ideas: I usually serve over a bed of rice. This is also delicious with Fresh Mexican Street Corn Cobs, our Cucumber Onion Salad, or Crunchy Asian Slaw. Other fun ideas include kabobs of fresh fruit, antipasti and mini dessert bites.
    Store: Store in the refrigerator in an airtight container. Lasts 3-4 days.
    Freeze: You can freeze the marinating chicken or the cooked kabobs. Allow it to thaw before grilling. Lasts about 3 months if in an airtight ziplock bag and sealed well.

    Nutrition

    Serving: 1breast | Calories: 346kcal | Carbohydrates: 22.2g | Protein: 45g | Fat: 9.2g | Cholesterol: 32mg | Sodium: 546mg | Potassium: 187mg | Fiber: 9g | Sugar: 17g | Calcium: 30mg | Iron: 2.9mg
    Tried this Recipe? Tag me Today!Mention @CravingCreative or tag #CravingSomeCreativity!
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      Recipe Rating




    1. Rhiannon says

      April 01, 2021 at 8:37 pm

      5 stars
      .

      Reply
    2. Joseph C Smith says

      March 26, 2021 at 8:04 am

      5 stars
      tasty

      Reply
    3. Alyssa Zellner says

      June 22, 2020 at 7:33 pm

      5 stars
      Made tonight very good made with sweet onion, mushrooms and pineapple. Over a bed of rice. I used local fresh honey and added a bit of schiracha sauce cause I like a little spice. Very good.

      Reply
    4. Ariel says

      June 05, 2020 at 7:49 pm

      5 stars
      So you think I could sub the tomato paste with ketchup?

      Reply
      • Rachel says

        June 15, 2020 at 1:03 am

        I haven’t done it specifically, but I don’t see why not.

        Reply
    5. Ronald Gagnon says

      August 23, 2016 at 11:31 pm

      5 stars
      Wonderful recipe for kabobs and so easy to make

      Reply
      • Rachel says

        August 24, 2016 at 1:37 am

        Glad you enjoyed them!

        Reply
    6. Nettie Moore says

      April 23, 2015 at 2:02 pm

      5 stars
      Hi Rachel! Congratulations! Your kabobs were featured at our Simple Supper Tuesday Linky Party! Looks delicious! Nettie

      Reply
    7. Cindy @ Hun... What's for Dinner? says

      April 19, 2015 at 11:10 am

      5 stars
      These Kabobs looks delicious and are so simple to make. I’m featuring you this week, over at Simple Supper Tuesday. We hope you can join us again, starting Monday night at 8pm EST.

      Reply
    8. Joanne T Ferguson says

      April 18, 2015 at 1:57 am

      5 stars
      Always enjoy seeing your posts and thanks for sharing with the Say G’day Party! Pinned and hope to see you on Saturday!

      Reply
    9. Lisa says

      April 13, 2015 at 10:38 pm

      5 stars
      Yum! These look so good. I can’t wait to start summer grilling. Thanks for the recipe.

      Reply
    10. Cathy says

      April 13, 2015 at 10:00 pm

      5 stars
      Wow this looks great!
      This is amazing! What a yummy recipe! I would love for you to share this at my link party Making Memories Mondays going on now! 🙂
      Cathy

      Reply
    11. Kathleen says

      April 10, 2015 at 1:41 am

      5 stars
      That looks so good. I bought some bamboo sticks some time ago so that I could make chicken kabobs and I have not made them. Your post has got me motivated to make them again. I would love you to share this recipe on the new party in the attached link.

      Reply

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