🍢 Pineapple Teriyaki Chicken Kabobs
🔹 Ingredients
For the Marinade (Savory Base):
For the Glaze (Sweet Finish):
1/2 cup pineapple juice
2 tbsp brown sugar
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp cornstarch + 2 tbsp water (to thicken)
For the Kabobs:
Chicken Breasts
Fresh pineapple chunks
Bell peppers (red, yellow, green – mix it up)
Pearl onions (parboiled for 2–3 min if you want them tender)
Skewers (soaked in water 30 mins if wooden)
🔪 Step-by-Step
1. Marinate the Chicken (2–24 hours ahead)
Whisk together all marinade ingredients.
Toss chicken in it and refrigerate, covered. More time = more flavor.
2. Make the Pineapple Teriyaki Glaze
In a small saucepan over medium heat, combine pineapple juice, brown sugar, soy sauce, and sesame oil.
Stir cornstarch + water in a small bowl, then add to the pan.
Simmer, stirring often, until thickened and glossy (5–7 minutes).
Set aside to cool slightly.
3. Assemble the Kabobs
Alternate chicken, pineapple chunks, bell peppers, and pearl onions on skewers.
Pro tip: Start and end with something sturdy (like onion or pepper) to anchor the skewer.
4. Grill Time
Preheat grill to medium-high.
Grill kabobs for ~10–12 minutes total, turning every few minutes.
In the last 5 minutes, brush with the teriyaki glaze, letting it caramelize but not burn.
Optional: Give a final brush just before serving.
📝 Optional Garnishes
Sprinkle of sesame seeds
Chopped green onions
Lime wedges on the side
This recipe was generated by ChatGPT, the instructions that I gave it was: "Okay what I want to do is make chicken kabob. I want to marinate the chicken and coat them with a sweet sauce. I thought some type marinade that will compliment the sweet." And this is the recipe that it come up with!
