Grilled Teriyaki Chicken Kebabs

This teriyaki chicken kebab recipe transforms ordinary chicken into a mouthwatering grilled delight with the perfect balance of sweet, savory, and tangy flavors. The vibrant combination of juicy chicken, crisp bell peppers, and sweet pineapple creates a colorful meal that's as beautiful as it is delicious.

I first made these kebabs for a backyard gathering when my in-laws visited, and they've become our signature dish for casual entertaining. The combination of the caramelized teriyaki glaze with the charred vegetables and sweet pineapple creates flavor memories that guests talk about for months.

Ingredients

• Boneless skinless chicken breasts: Adds lean protein and absorbs the marinade beautifully. Choose organic if possible for best flavor.
• Green bell peppers: Provide a fresh crunch and slight bitterness that balances the sweet sauce. Look for firm peppers with glossy skin.
• Fresh pineapple: Brings natural sweetness and helps tenderize the chicken. Select one that smells fragrant at the bottom.
• Granulated sugar: Creates the signature caramelization when grilled.
• Rice vinegar: Adds essential acidity without overwhelming the dish.
• Sesame oil: Contributes a nutty depth that elevates the entire marinade.
• Low sodium soy sauce: Forms the umami base of the marinade. Regular soy can make the dish too salty.
• Fresh garlic cloves: Provide aromatic punch. Always use fresh rather than jarred.
• Dried ginger: Offers warming spice that complements the other flavors.
• Red pepper flakes: Add a gentle heat that balances the sweetness.

Step-by-Step Instructions

Create the marinade:

Combine all marinade ingredients in a large bowl, whisking thoroughly until sugar dissolves completely. The mixture should have a glossy appearance with a fragrant aroma of garlic and sesame. This step is crucial as it creates the flavor foundation for your entire dish. Be sure to reserve 2/3 cup of the marinade before adding chicken for basting later.

Marinate the chicken:

Submerge chicken pieces in the remaining marinade, ensuring each piece is fully coated. Cover tightly with a lid or plastic wrap to prevent refrigerator odors from affecting the flavor. Allow to marinate for at least 3 hours, though overnight produces the most tender and flavorful results as the acids in the marinade break down the proteins in the chicken.

Assemble the kebabs:

Thread marinated chicken, bell pepper, and pineapple onto skewers in an alternating pattern, leaving small spaces between pieces to ensure even cooking. If using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to prevent burning. The assembly pattern matters for both appearance and cooking consistency.

Grill to perfection:

Place kebabs on a preheated medium heat grill, closing the lid to create an oven-like environment. Grill for exactly 6 minutes per side, rotating only once to develop those beautiful grill marks and caramelization. Cook until chicken reaches an internal temperature of 160°F, which is the sweet spot for juicy yet safe chicken. The sugars in the marinade will create a beautiful caramelized exterior.

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The sesame oil is truly the secret ingredient in this recipe. I discovered its importance when I once substituted regular vegetable oil in a pinch, and while the kebabs were good, they lacked that distinctive depth that makes this recipe special. Now I keep several bottles of high-quality sesame oil in my pantry specifically for these kebabs.

Make-Ahead Magic

These kebabs are perfect for entertaining because almost everything can be prepared in advance. You can marinate the chicken up to 12 hours ahead of time, and even assemble the kebabs and refrigerate them covered for up to 4 hours before grilling. This gives you more time to enjoy your guests rather than being stuck in the kitchen. Just remember to bring the kebabs to room temperature for about 20 minutes before grilling for the most even cooking.

Serving Suggestions

These kebabs pair beautifully with coconut rice, which complements the tropical flavors of the pineapple and teriyaki sauce. For a complete meal, I often serve them with a simple cucumber salad dressed with rice vinegar and a sprinkle of sesame seeds. The cool crunch of the cucumber provides the perfect contrast to the warm, caramelized kebabs. For a more substantial spread, consider adding edamame or a seaweed salad on the side.

The Secret to Perfect Kebabs

The key to truly exceptional kebabs lies in how you arrange the ingredients. While it might be tempting to pack each skewer tightly with ingredients, leaving small spaces between pieces allows the heat to circulate evenly, resulting in perfectly cooked chicken and vegetables. Additionally, try to keep pieces similar in size so everything cooks at the same rate. If your pineapple chunks are particularly juicy, place them on separate skewers, as their moisture can prevent the chicken from developing that beautiful caramelized exterior.

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Frequently Asked Questions

→ How long should I marinate the chicken?

For best flavor, marinate the chicken for at least 3 hours. You can marinate it for up to 12 hours for more intense flavor, but avoid going longer as the acidity in the marinade can break down the meat texture.

→ Can I use wooden skewers instead of metal ones?

Yes, wooden skewers work well but need to be soaked in water for at least 30 minutes before use to prevent them from burning on the grill.

→ What can I substitute for fresh pineapple?

If fresh pineapple isn't available, you can use canned pineapple chunks (drained well) or try other fruits like mango or peach. For a less sweet option, try zucchini or mushrooms.

→ What's the best way to know when the chicken is done?

The most reliable method is using an instant-read thermometer. The chicken is done when it reaches an internal temperature of 160°F (71°C). The meat should be opaque throughout with no pink remaining.

→ What can I serve with these kebabs?

These kebabs pair wonderfully with steamed rice, coconut rice, or noodles. For sides, consider a simple green salad, Asian slaw, steamed vegetables, or grilled corn on the cob.

→ Can I make these kebabs in the oven?

Yes, you can bake these kebabs in the oven at 425°F (220°C) for about 15-20 minutes, turning halfway through cooking time. Place them on a baking sheet lined with foil or parchment paper.