Teriyaki Chicken Pineapple Kebabs

Whether you need a meal for an easy weeknight dinner or a fun weekend barbecue with friends, these Teriyaki Chicken Pineapple Kebabs will be a hit. Slightly sweet, plenty savory, and pleasing for the whole family, this recipe for grilled teriyaki chicken kebabs will become a regular rotation for summer and beyond. The sauce is so flavorful that all you need is 30 minutes for the chicken to marinate, making this recipe ideal for busy weeknights, too.

This post was created in partnership with Primal Kitchen.

Easy and flavorful chicken pineapple kebabs

Requiring less than 10 ingredients, you’ll find these chicken kebabs quick and easy to make. Whipping up a marinade with Primal Kitchen No-Soy Teriyaki sauce gives these skewers a classic sweet-and-sour teriyaki flavor without the soy, gluten, or canola oil. Since the chicken needs only a short dip in the marinade, you’ll have plenty of time to fire up the grill and prep the pineapple and peppers as it all comes together.

These are a crowd please, trust us! You’ll have everyone licking their lips and waiting on the edge of their seats for the skewers to come piping hot off the grill. Each kebab features juicy chicken, sweet pineapple, crunchy peppers, and the sweet-sour teriyaki marinade flavor for a nutritious and well-rounded dinner you’ll be happy to serve, and everyone will be happy to eat!

Ingredients for Teriyaki Chicken Pineapple Kebabs

Here’s what you’ll need to make the most delicious teriyaki chicken kebabs any time of the year:

• Chicken – Boneless, skinless chicken breasts are our go-to for these Teriyaki Chicken Kebabs because the marinade keeps them tender and juicy but you can substitute chicken thighs or thick-cut pieces of pork chops or pork tenderloin if you’d like.
• Pineapple – Fresh pineapple works best but frozen pineapple that has been thawed and drained (or drained canned pineapple packed in juice, not syrup) will also work.
• Bell peppers – Any color of sweet bell pepper will work. We used a combination of orange, red, and green and used the leftover peppers for adding to salads and dipping into our Homemade Paleo Ranch Dressing for snacking.
• Onion– We used red onion because of its mild flavor and gorgeous eye-catching color, but yellow or white onion will also work well.
• Primal Kitchen No-Soy Teriyaki Sauce – We love the convenience of this versatile premade sauce and appreciate the high-quality ingredients inside the bottle. If you’re looking for a homemade option, we’ve included one in the recipe below.
• Avocado oil or Olive oil – For adding richness and flavor to the sauce and tossing with the vegetables before grilling.
• Coconut aminos – A few tablespoons of coconut aminos add extra salty-sweet zing to the sauce without added sugars.
• Metal or wooden skewers – These reusable metal skewers are our go-to for kebabs. If you’re using wooden skewers, be sure to soak them in water for 30 minutes before using them to reduce the risk of burning or catching fire.

Confused about poultry labeling? Check this post out to learn all about how to choose the best chicken in the grocery store.

How to Make Teriyaki Chicken Kebabs

1. In a small bowl, combine sauce ingredients and whisk well. Add ⅓ cup sauce to the chicken and stir, reserving the remaining sauce for basting and serving. Place the chicken in the refrigerator to marinate while you chop the vegetables and the grill preheats.
2. Cut the pineapple and vegetables. Place the vegetables in a medium bowl and toss with avocado oil (or olive oil).
3. Preheat the grill to high indirect heat (450F).
4. To prepare the skewers, thread the chicken, pineapple, peppers, and onions onto the skewers alternating as you go.
5. Set aside ¼ cup sauce for serving and use the remaining 2 tablespoons to brush the kebabs on all sides.
6. Place the kebabs on the grill grate and grill over indirect heat for 8 minutes. Turn the kebabs and grill an additional 5-7 minutes or until the chicken is cooked through and the vegetables and pineapple are tender.
7. Remove from the grill and serve immediately with reserved sauce. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store the chicken separately from the pineapple and vegetables to prevent the chicken from becoming mealy.

Are these Teriyaki Chicken Kebabs Healthy?

You bet they are! Here are some of the stand-out powerhouse ingredients you’ll get in each kebab.

• Pineapple – Fresh pineapple is a great source of vitamin C, manganese, and a host of antioxidants that help fight oxidative stress. With a high amount of vitamin C, pineapple actually helps with the absorption of iron in the body. It’s high in the antioxidant bromelain which is a digestive enzyme that assists in breaking down protein for better absorption. Pineapple also has anti-inflammatory properties that can help boost your immune system!
• Bell peppers – Bell peppers (in all colors) are a good source of vitamins and minerals. Sweet bell pepper contain vitamin C (helps with the absorption of iron in the gut), B6, and K1 (great for bone health). Peppers also are a great source of antioxidants, especially carotenoid, necessary for eye health.
• Chicken breast – Most notable for being a source of lean well-rounded protein, chicken is a great option for a healthy diet, as well as building and maintaining muscle, and being satiable (the feeling of being full). Chicken is also high in niacin, selenium (thyroid health and fertility), and phosphorus.

Can these Chicken Pineapple Kebabs be prepped ahead?

Absolutely! Since kabobs are extra tasty when served hot straight from the grill, we recommend prepping the ingredients ahead, as follows, so all you have to do is assemble and cook.

To prep Teriyaki Chicken Kebabs ahead:

1. Cut the chicken into pieces. The chicken can be stored in an airtight container in the refrigerator for up to 3 days. If you plan to make the kabobs within 4 to 8 hours, you can go ahead and add the sauce to the chicken to marinate in the refrigerator. We do not recommend marinating longer than this as the acidity of the sauce can make the chicken soft and mealy.
2. Cube the peppers, onions, and pineapple. Store the peppers and onions separately from the pineapple in airtight containers in the refrigerator for up to 3 days. The pineapple can be stored for up to 2 days in the refrigerator.
3. Prepare the sauce. The sauce can be stored in the refrigerator for up to 3 days.

While we recommend waiting to grill kebabs until just before serving, you can also cook them and transfer the cooked ingredients (off the skewers) into an airtight container where they can be refrigerated for up to 3 days.

Are these Grilled Chicken Kebabs Whole30-friendly?

They sure are! Primal Kitchen No-Soy Teriyaki Sauce and Marinade is Whole30-approved and sweetened naturally with dates and orange juice so it’s a delicious way to add flavor without adding refined sugars or preservatives to your meal. Our homemade version relies on the natural sweetness of coconut aminos to give you a DIY Whole30-friendly option.

Serve Grilled Teriyaki Chicken Kebabs Bowl-Style

• We love to serve these Pineapple Chicken Kebabs bowl style, over our Instant Pot Jasmine Rice with fresh chopped cilantro, sesame seeds, and sliced avocado.
  • For low-carb or Whole30 bowl option: Replace the rice with lettuce greens, sautéed greens, cooked green beans, or use cauliflower rice.

Other Healthy Kebab Recipes to Try:

• Grilled Pork Kebabs with Peanut Sauce
• Chicken Tikka Masala Skewers
• Greek Chicken Kebabs with Tzatziki Sauce
• Grilled Steak Kebabs

Video: How to make Teriyaki Chicken Pineapple Kebabs

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