Teriyaki Chicken and Pineapple Kabobs

We grill a lot.  With the warmer than usual winter this year, we grilled all the way through the winter.   I should actually clarify – when I say grill I mean Jim grills and I usually prepare whatever we are about to grill.  So this year I decided to start skewering food in an attempt to change things up a bit.

The best thing about kabobs is that you get your veggies (fruit) and meat cooked all in one shot.    Plus since they all marinate together the flavors go together better than if they were all cooked separately.  You can serve this over rice and if you want some extra flavor you can make a little extra marinade and warm it up before serving.  Yum!

I added the chopped jalapeño to the recipe, but I will admit that I didn’t use it in this particular recipe because the kids were eating it with us.  I do try to get them to eat some spicy foods, but jalapeño can sometimes be too much for them.   Jalapeno and pineapple taste surprisingly great together and I think they would taste even better with the Teriyaki and cilantro….Kind of like the salsa in this fish recipe.

I will definitely be making variations of this recipe all summer.   I’m sure this won’t be the last kabob recipe on the blog.  Enjoy!


Teriyaki Chicken and Pineapple Kabobs
Recipe type: Main
  • 10 ounces boneless skinless breast cut into 1 inch cubes
  • 8 ounces pineapple chunks with juice
  • 2 red peppers - cut into 1 inch squares
  • 1 sweet onion - cut into 1 inch pieces
  • ¾ cup teriyaki sauce
  • 2 cloves garlic - minced
  • 1 good handful of cilantro - coarsely chopped
  • 1 jalapeño finely chopped with seeds and membranes removed - optional
  1. Combine all ingredients in a Ziploc bag and let marinate in the fridge for at least 30 minutes but as much as overnight.
  2. Drain in a colander and reserve the marinade for basting. Thread the chicken, pineapple, onion and peppers alternately on a skewer. (Its great if you can get some cilantro and jalapeno to stick to everything.
  3. Over a medium hot grill cook the kabobs turning frequently. Cook for about 15 minutes until chicken is no longer pink in the middle. Base the kabobs with the reserved marinade while cooking.



  1. i don’t get to eat grilled food nearly as much as i’d like. i LOVE kabobs–there’s something about skewering a piece of meat, fruit, or vegetable that makes it exponentially tastier. 🙂

  2. Words Of Deliciousness says:

    I love making kabobs on the grill. These sound really good.

  3. Gracie Johnson says:

    That looks amazing!
    And everything looks good on kabobs! =)

  4. Jenn's Food Journey says:

    I grill any chance I get – there is just something rewarding about cooking your food over fire 🙂 These skewers look amazing.. love the flavors!

  5. I cook up a variation of this at least three times a month. I love kabobs! They’re so delicious and easy!

  6. What a great combination for kabobs! Food on a stick is so fun to eat! It feels extra special.

  7. Love teriyaki anything! The addition of pineapple here is an idea of genius!


  1. […] Teriyaki Chicken and Pineapple Kabobs | Becki's Whole Life […]

Speak Your Mind


Rate this recipe: