These Grilled Teriyaki Chicken Kabobs are a favorite of the whole family. This easy meal uses summer vegetables to make an easy dinner. Cook outside on an outdoor grill; they are almost a complete meal without side dishes.
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Easy teriyaki chicken skewers, even without vegetables, are ones that the kids eat, and the meat goes amazing in a small bowl of rice. Most kids are more willing to try vegetables if they are on a stick. The only prep work is cutting the vegetables and the meat.
Grilled Teriyaki Chicken Kabobs Ingredients:
- Boneless Skinless Chicken Breasts– I like to use thick chicken breasts for this, so the chunks of chicken work best from a large breast; you can use boneless skinless chicken thighs. If using chicken thighs, watch as it may cause more flame-ups with the grease and the sauce.
- Fresh Pineapple– You could use canned pineapple, but fresh chunks will be larger and easier to put on skewers.
- Green Bell Pepper
- Teriyaki Marinade– I used a store-bought teriyaki sauce as the marinade, but a homemade teriyaki sauce will work just as well.
How TO make Teriyaki Chicken Kabobs:
Soak your skewers in water if you are using wooden skewers. You don’t want them to catch fire on the grill, so soaking the bamboo skewers helps stop this. I like to use metal skewers but never seem to have enough of them.
Wooden Bamboo Skewers For KabobsMetal BBQ Skewers for Kabobs
You will want to have about one to two-inch pieces of vegetables and fruit when cutting the vegetables for this. This will make the food easy to put on the skewer and the parts not to burn while the chicken cooks.
While you are cutting the green pepper, deseed the pepper as well
Dice up your chicken into pieces, about one-inch pieces that will fit on the skewers.
Your skewers should be soaked enough to start putting your ingredients on them by this time.
Take a skewer and start to assemble the kabobs. I like to place chicken pieces spread out with a couple of pieces of fruit or vegetables in between them.
Place the assembled kabobs in a baking pan and pour Teriyaki sauce. You can add other marinade ingredients here as well.
Allow to marinate for about 30 minutes to an hour; use a basting brush to continue to cover the ones on top with more teriyaki marinade.
Fire up the grill on medium heat and place the kabobs on the top rack once the grill has warmed up.
Toss out the remaining teriyaki sauce that has been in contact with the raw chicken.
Allow the kabobs to cook for about twenty minutes; this will vary by the grill. You can move them down onto the grill grate to finish cooking.
You can have a small saucepan of the fresh teriyaki marinade to keep brushing on the kabobs as they cook with a clean basting brush.
Keep regular rotation for flipping the kabobs around to allow everything to cook evenly.
Use a food thermometer to ensure the chicken has cooked fully to 165 degrees before serving.
What are your go-to Kabob ingredients and flavors?
How To Store leftover kabobs
Once cooled, store in an airtight container or a Ziploc bag. These can be stored on or off the skewer in a large bowl.
How To Reheat Kabobs
The best practice is to reheat in the oven; I have reheated the kabobs off the skewer in my microwave with no problems.
Vegetables To Use On Teriyaki Kabobs:
- Yellow Squash
- Red Onion
- Green Onions
- Yellow Onion
- Any Bell Peppers
- Red Pepper
- Orange Pepper
- Red Pepper
- Cherry Tomato
- Cremini Mushroom
- Mini Portabella Mushrooms
- Whole White Mushrooms
Other Sauces and ingredients for Teriyaki Kabobs
- Soy Sauce
- Rice Vinegar
- Brown Sugar
- Sesame Seeds
- Sesame Oil
- Fresh Ginger
- Red Pepper Flakes
- Pineapple Juice
what to serve with kabobs
Pair up with an easy side dish for the perfect summer meal, The whole meal can be made outside, which is a great thing, or you can pair it with an easy dish made in the kitchen.
- White Rice
- Fried Rice– Blackstone fried rice gets made almost weekly in my house! This is perfect for serving alongside kabobs.
- Brown Rice
- Grilled Vegetables– Keeping all of the dinner cooking on the grill Grilled Corn on the Cob goes perfectly with any kabob.
- Green Salad
- Macaroni Salad
- Potato Salad
- Noodles– A cold noodle salad or warm noodles are perfect to pair up with the meat and vegetables from kabobs.
- Fruit– My favorite part of summer grilling is summer fruit to go alongside! Serve with slices of watermelon and fresh strawberries, or whip up a Fruit Salad to serve up!
There is no right or wrong way to make Kabobs, skewers, or shish kabobs! Take the skewers to assemble with meat, and vegetables, and cook it up! Either in the oven, gas grill, charcoal grill, or pellet grill.
- Grilled Teriyaki Pork Kabobs-These are easy to make and full of amazing flavor. Use your favorite vegetables to pair up with the pork tenderloin and sauce for kabobs.
- Grilled Steak Kabobs– Use diced tri-tip steak and summer vegetables to make this dinner—simple seasonings with apple juice and orange juice to make a sweet marinade. The marinade ingredients add fantastic flavor.
- Grilled Teriyaki Chicken Kabobs-Satisfy your cravings with our mouthwatering grilled teriyaki chicken kabobs! Perfect for summer barbecues or easy, quick weeknight dinners.
- Garlic Butter Shrimp Skewers– Use garlic and butter to coat these shrimp skewers to make an easy add-on to surf and turf or a meal in and of itself.
- Grilled Teriyaki Steak Kabobs– Diced steak with summer veggies goes perfectly with a simple teriyaki marinade. These turn out tender and amazing.
Grilled Teriyaki Chicken Kabobs
- 4 Chicken Breast
- 16 Ounce Fresh Pineapple
- 24 Ounce Mushrooms
- 2 Green Pepper
- 2 Zucchini
- 20 Ounce Teriyaki Marinade
- Soak your skewers in water if you are using wooden skewers. You don't want them to catch fire on the grill, so soaking the bamboo skewers helps stop this.
- You will want to have about one to two-inch pieces of vegetables and fruit when cutting the vegetables for this. This will allow the food to be easy to put on the skewer and the pieces not to burn while the chicken cooks.
- While you are cutting the green pepper deseed the pepper as well
- Dice up your chicken into pieces, about one-inch pieces that will fit on the skewers.
- Your skewers should be soaked enough to start putting your ingredients on them by this time.
- Take a skewer and start to assemble the kabobs. I like to place chicken pieces spread out with a couple of pieces of fruit or vegetables in between them.
- Place the assembled kabobs in a baking pan and pour Teriyaki sauce.
- Allow to marinate for about 30 minutes to an hour; use a basting brush to continue to cover the ones on top with more teriyaki marinade.
- Fire up the grill on medium heat and place the kabobs on the top rack once the grill has warmed up.
- Toss out the remaining teriyaki sauce that had contact with the raw chicken.
- Allow the kabobs to cook for about twenty minutes; this will vary by the grill.
- Keep regular rotation for flipping the kabobs around to allow everything to cook evenly.
- Use a food thermometer to ensure the chicken has cooked fully to 165 degrees before serving.
These look amazing!! I never think of adding pineapple to my kabobs but that sounds scrumptious.