grilled teriyaki chicken kabobs
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Grilled Teriyaki Chicken Kabobs

Grilled teriyaki chicken kabobs is a fun and flavorful recipe for the grill, made with tender juicy chicken, mushrooms, pineapple, peppers, and red onion.
Course Main Course
Cuisine American, Asian
Keyword chicken, grilled, Kabobs, teriyaki
Prep Time 20 minutes
Cook Time 15 minutes
Marinade Time 1 day
Total Time 1 day 35 minutes
Servings 4
Calories 356kcal
Author David & Debbie Spivey

Useful Equipment:



  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar
  • cup brown sugar
  • teaspoon toasted sesame oil
  • 2 cloves minced garlic regular not seasoned
  • 1 ½ teaspoons ginger freshly grated

The Kabobs:

  • 1 ½ pounds chicken breast marinated in teriyaki for 4 to 24 hours, cut into 2-inch cubes
  • 8 ounces portobello mushrooms whole
  • 1 ½ cups pineapple fresh, cubed
  • 1 green bell pepper cut into 1-inch cubes
  • 1 red bell pepper cut into 1-inch cubes
  • 1 yellow bell pepper cut into 1-inch cubes
  • 1 red onion cut into 1-inch cubes

Teriyaki Basting Sauce:

  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar
  • cup brown sugar
  • teaspoon toasted sesame oil
  • 2 cloves minced garlic regular not seasoned
  • 1 ½ teaspoons ginger freshly grated
  • ¼ cup water
  • 2 teaspoons cornstarch


Marinate the Chicken:

  • Cut the chicken breast into 2-inch cubes and place the cubes inside a large zip-top plastic bag; set aside.
  • Combine all marinade ingredients in a small bowl. Whisk until the sugar has dissolved. Pour the teriyaki marinade into the bag covering the chicken. Gently massage the chicken so that the marinade coats each piece of chicken. Then seal the bag pressing out as much air as possible. Refrigerate for 4-hours or overnight.
    Turn the bag occasionally while the chicken is marinated to ensure it coats the chicken evenly.
  • Prepare the Kabobs:
  • Remove the chicken from the teriyaki marinade with a slotted spoon and discard the marinade.
    Alternately thread the marinated teriyaki chicken, mushrooms, pineapple, peppers, and onion onto metal or water soaked wooden skewers.
    Repeat the pattern 2 to 3 times until the skewer is filled with meat, vegetables and fruit, leaving about 2 to 3-inches at the end. Continue to thread the skewers. You should have about 4 to 6 12-inch skewers.

Fire Up the Grill:

  • Light a chimney full of charcoal. When the coals are lit and gray with ash, pour out the coal into the grill and set up the coals for a two-zone method for indirect heat.
    Preheat the grill to medium-high heat. Dip a wad of paper towels into some oil (canola); using tongs, carefully wipe the grate of the grill.
  • Prepare the Teriyaki Basting Sauce:
  • Meanwhile, add the soy sauce, rice vinegar, brown sugar, sesame oil, garlic and ginger to a small saucepan over medium-high heat.
    In a small glass, add the cornstarch to ¼ cup cold water. Whisk until all of the cornstarch clumps have disappeared. Pour the cornstarch mixture into the saucepan with the other ingredients.
    Bring to a boil, stirring constantly, until thickened; about 3 to 5 minutes.
  • Grill The Kabobs:
  • Place the kabobs on the preheated grill. Grill the kabobs, over medium heat, covered. Turn each kabob a quarter turn every 2 minutes, brushing the kabobs with the Teriyaki basting sauce each time. Cook the kabobs 10 to 15 minutes or until the chicken is cooked through and the veggies are tender. If the kabobs start to scorch, move them over onto the cooler side of the grill.
  • Remove the kabobs from the grill. Allow the kabobs to cool for about 3 to 5 minutes. Serve warm.


4 to 6 (12-inch) skewers for this recipe (wooden skewers need to be soaked in water for at least 30 minutes before grilling) 


Calories: 356kcal | Carbohydrates: 35g | Protein: 42g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 1833mg | Potassium: 1201mg | Fiber: 4g | Sugar: 25g | Vitamin A: 1190IU | Vitamin C: 151.1mg | Calcium: 52mg | Iron: 2.2mg
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