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- 1 lb boneless chicken breast, cut into 1-inch chunks - 1 cup fresh pineapple, cut into 1-inch chunks - 1 bell pepper (red or yellow), cut into 1-inch pieces - 1 small red onion, cut into wedges - 1/4 cup soy sauce - 2 tablespoons honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 garlic cloves, minced - 1 teaspoon fresh ginger, grated - Salt and pepper to taste - Wooden or metal skewers (soak wooden skewers in water for 30 minutes) Gather these ingredients to make your kabobs. Fresh chicken and pineapple give the best taste. The bell pepper adds color and crunch. The marinade brings all the flavors together. Use good quality soy sauce for the best results. Make sure to soak wooden skewers to prevent burning on the grill. Enjoy your time cooking these tasty kabobs! Whisk together these ingredients in a bowl: - 1/4 cup soy sauce - 2 tablespoons honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 minced garlic cloves - 1 teaspoon grated ginger Mix them well. This marinade adds great taste to the chicken. Next, add 1 pound of chicken breast cut into 1-inch chunks. Make sure all the pieces are coated in the marinade. Cover the bowl and put it in the fridge. Let it marinate for at least 30 minutes. For more flavor, let it sit for up to 2 hours. Now it’s time to make the kabobs. Take skewers and thread the chicken, pineapple, bell pepper, and onion onto them. Use 1-inch pieces for all. Alternate the ingredients as you go. This makes the kabobs look nice and colorful. Preheat your grill or grill pan over medium heat. Once hot, place the kabobs on the grill. Cook them for 10 to 12 minutes. Turn them occasionally. This helps them cook evenly. The chicken should reach an internal temperature of 165°F (75°C). For extra glaze, brush with leftover marinade during the last few minutes. Enjoy the grilling smell! To keep it safe, always cook your chicken to an internal temperature of 165°F (75°C). Use a meat thermometer to check. This ensures the chicken is juicy and safe to eat. You can change the flavor of your marinade. If you want it sweeter, add more honey. If you like heat, try adding some chili flakes or sriracha. This makes it fun to create your own version! When serving, place the kabobs on a large platter. Drizzle some teriyaki sauce over them for a shiny look. Sprinkle sesame seeds and fresh cilantro on top. For an extra zing, add lime wedges on the side. This makes your dish eye-catching and tasty! {{image_2}} You can switch up the protein in your kabobs. Shrimp works great and cooks quickly. It adds a nice sweetness. Tofu is another option. It absorbs the marinade well. This option is perfect for a plant-based meal. Beef is also a tasty choice. Use tender cuts, like sirloin, for the best flavor. Each protein gives a new twist to your kabobs. Use seasonal veggies for a fresh touch. Zucchini adds a nice crunch. Cut it into half-moons and thread it on skewers. Cherry tomatoes bring a burst of flavor. They grill well and get sweet. You can also try bell peppers in different colors. Each color adds its own taste and look. Seasonal ingredients make your kabobs more vibrant and fun. Add spices or different sauces to change the flavor. Try some chili flakes for heat. A splash of lime juice can brighten the dish. You can swap the teriyaki sauce for a sweet chili sauce if you want. This gives your kabobs a different zing. Experiment with herbs like cilantro or basil for freshness. Each change can make your kabobs unique and exciting. To keep kabobs fresh, place leftovers in an airtight container. This helps prevent moisture loss. Store in the fridge for up to three days. If you want to enjoy them later, make sure they cool down before sealing. This keeps the texture nice and avoids sogginess. For the best taste, reheat kabobs in the oven. Preheat the oven to 350°F (175°C). Place the kabobs on a baking sheet and cover them with foil. Heat for about 10-15 minutes. This method keeps them juicy. You can also reheat them in a skillet over medium heat. Just add a splash of water or broth to keep them moist. To freeze kabobs, wrap each one in plastic wrap. Then, place them in a freezer-safe bag. Try to remove as much air as possible. Label the bags with the date. You can freeze them for up to three months. When ready to eat, thaw them in the fridge overnight. Reheat them using the methods shared above for the best results. To check if your chicken is done, use a meat thermometer. The safe internal temperature is 165°F (75°C). Insert the thermometer into the thickest part of the chicken. If it reads 165°F, the chicken is safe to eat. If you don't have a thermometer, look for these signs: the chicken should no longer be pink inside, and the juices should run clear. Yes, you can use canned pineapple. Canned pineapple is softer and sweeter than fresh pineapple. You might want to drain it well to avoid excess moisture. This can help keep your kabobs from getting soggy. Since canned pineapple is sweeter, you may want to adjust the honey in your marinade to balance the flavors. These kabobs pair well with many sides. Here are a few ideas: - Steamed jasmine rice - A fresh green salad - Grilled vegetables - Quinoa with lime and cilantro These options will enhance the sweet and savory flavors of the kabobs. Enjoy! In this article, we explored a tasty recipe for Teriyaki Chicken Pineapple Kabobs. You learned about the main ingredients, marinade components, and steps for grilling. We also shared tips for cooking and serving, plus variations to keep things fresh. Try these kabobs at your next meal for a fun and flavorful dish. Enjoy experimenting with different ingredients and flavors. You'll impress your family while keeping mealtime exciting.

Teriyaki Chicken Pineapple Kabobs

Indulge in the tropical flavors of Tropical Teriyaki Chicken Pineapple Kabobs! These easy-to-make kabobs combine juicy chicken, fresh pineapple, and vibrant veggies, all grilled to perfection. Perfect for summer barbecues or weeknight dinners, this recipe is bursting with flavor thanks to a delicious homemade teriyaki marinade.
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Ingredients
  

1 lb boneless chicken breast, cut into 1-inch chunks

1 cup fresh pineapple, cut into 1-inch chunks

1 bell pepper (red or yellow), cut into 1-inch pieces

1 small red onion, cut into wedges

1/4 cup soy sauce

2 tablespoons honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

Salt and pepper to taste

Skewers (if using wooden skewers, soak in water for 30 minutes)

Instructions
 

In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to create the teriyaki marinade.

    Add the chicken chunks to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

      Preheat the grill or grill pan over medium heat.

        While the grill is heating, prepare your kabobs. Thread the marinated chicken, pineapple, bell pepper, and red onion onto the skewers, alternating between ingredients.

          Remove the skewers from the marinade, allowing excess to drip off, and season with salt and pepper.

            Place the kabobs on the grill and cook for 10-12 minutes, turning occasionally until the chicken is cooked through and slightly charred, about 165°F (75°C) internal temperature.

              For extra glaze, brush with remaining marinade during the last few minutes of grilling.

                Remove from the grill and let them rest for a few minutes before serving.

                  Prep Time, Total Time, Servings: 30 min | 45 min | 4 servings

                    - Presentation Tips: Serve the kabobs on a large platter, drizzled with additional teriyaki sauce, and garnish with sesame seeds and fresh cilantro. Place lime wedges on the side for an added citrus kick!