My family loves kabobs. They are a fun, delicious way to cook meat and vegetables. You can easily customize them for each person. The possibilities are limitless as to what type of kabobs you can create.
These teriyaki kabobs are fantastic. The marinade is the perfect balance of tangy, savory and spicy. Making your own teriyaki sauce takes just a few minutes, and the freshness and flavor can’t be beat. It’s better than any store-bought teriyaki sauce.
I am not an expert on the grill, but my husband is. He has been grilling kabobs our entire marriage, which is a very long time. Well over a quarter of a century of cooking over open flame. This is his teriyaki recipe, and it’s a winner. So fire up that grill, and get ready to dig into a delightful meal.
For we walk by faith, not by sight. 2 Corinthians 5:7
Teriyaki Chicken Kabobs
2 cups pineapple juice
2 cups low sodium soy sauce
½ cup brown sugar
5 cloves crushed garlic
1 tablespoon fresh grated ginger
¼ teaspoon black pepper
¼ teaspoon red pepper flake
4 chicken breasts cut into bite sized pieces
2 tablespoons cornstarch to thicken the sauce (do not add to the marinade)
1 tablespoon of water to mix with the cornstarch
Optional for the kabobs
yellow onion chopped
red onion chopped
sliced green onion for garnish
- In a large mixing bowl combine pineapple juice, soy sauce, brown sugar, garlic, ginger, black pepper, and red pepper flake. You will have 4 cups total.
- Cut chicken breasts evenly into bite sized pieces.
- Place the cut up chicken in a large resealable bag. Add 1 cup of the teriyaki sauce. Refrigerate for at least 2 hours, up to overnight.
- Keep the remaining 3 cups of marinade in the refrigerator. While the chicken is marinating, make the teriyaki sauce that will be used for dipping.
- In a small saucepan take 2 cups of the remaining teriyaki sauce and bring to a simmer over medium-high heat. In a small bowl combine 1 tablespoon of water with 2 tablespoons of cornstarch. Add the cornstarch mixture to the simmering sauce and whisk until smooth and thickened. Take it off the heat and let it cool. You can do this the night before and keep the thickened sauce in the refrigerator until you cook the kabobs or make it the same day.
- Keep the 1 cup of remaining sauce aside for basting while grilling. This is optional. You can use all remaining teriyaki marinade for sauce if you prefer.
- Assemble the kabobs with pieces of chicken, onion, and pineapple.
- Leave prepared kabobs out at room temperature for 20 minutes before cooking.
- Heat the gas grill to medium. Spray the grill grates with cooking oil.
- Grill kabobs for about 20 minutes until the chicken is done. Every 5 minutes turn the kabobs. Baste with teriyaki sauce 3 or 4 times throughout grilling.
*You can use up to 6 chicken breasts with this recipe.
*Marinating overnight is ideal.
For all of my monthly recipes go to Mustard Seed Sentinel, Meghan’s Corner.