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Grilled Chicken Teriyaki Kebobs

Grilled Chicken Teriyaki Kebobs
  • Category

    Main Course

  • Cusine



1 1/2 lbs boneless skinless chicken breasts

2 small green bell peppers

2 small red bell peppers

1 large yellow onion

3 heaping cups fresh pineapple

3/4 cup low sodium soy sauce

1/4 cup + 2 Tbsp apple cider vinegar

1/3 cup packed light-brown sugar

1/4 cup honey

3 Tbsp orange marmalade

1 tsp molasses

1 tbsp finely grated fresh ginger

2 cloves garlic

1/2 tsp freshly ground black pepper

1 Tbsp cold water

2 1/2 tsp cornstarch


In a mixing bowl, whisk together soy sauce, apple cider vinegar, light-brown sugar, honey, orange marmalade, molasses, grated ginger, garlic and pepper. Reserve 1 cup of sauce mixture in a bowl in refrigerator and pour remaining sauce over diced chicken in a large ziploc bag. Seal bag and place bag in a bowl in refrigerator and allow chicken to marinate 1 - 4 hours in refrigerator. To prepare glaze, pour reserved 1 cup sauce into a small saucepan. In a small bowl, whisk together 1 Tbsp cold water and cornstarch, then pour cornstarch mixture into saucepan and stir. Bring sauce just to a boil over medium high heat, stirring frequently. Once mixture reaches a boil, reduce heat and allow to gently boil 1 minute, stirring constantly. Remove from heat and allow to cool slightly. To prepare kabobs, using either metal skewers or water soaked wood skewers, thread a piece of marinated chicken , followed by an onion wedge, a chunk of red pepper, a chunk of green pepper and a chunk of pineapple, then repeat pattern twice and finish with an additional piece of chicken . Grill kebabs over medium heat, 12 - 16 minutes rotating once halfway through grilling, until chicken has fully cooked through. Remove from grill and brush kebabs with teriyaki sauce, serve warm with cooked white or brown rice if desired .