Best 3 Teriyaki Chicken Pineapple And Red Pepper Kabobs Recipes

**Savor the tantalizing flavors of teriyaki-glazed chicken, juicy pineapple, and vibrant red peppers, expertly skewered and grilled to perfection.** This delightful dish, a symphony of sweet, savory, and slightly tangy notes, promises an unforgettable culinary experience. Each bite offers a burst of contrasting textures, from the tender chicken to the crisp-tender vegetables. Accompanied by two irresistible dipping sauces – a classic teriyaki sauce and a creamy pineapple sauce – these kabobs are sure to become your new favorite summer staple.

Here are our top 3 tried and tested recipes!

TERIYAKI AND PINEAPPLE CHICKEN

Teriyaki and Pineapple Chicken image

This is a real yummy recipe. Serve it over a bed of rice. The leftovers go nicely in a whole wheat pita the next day for a warm delicious lunch. Hope you all enjoy!

Provided by HEZZZ1223

Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes

Time 40m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into cubes
1 green bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1 ¼ cups sliced fresh mushrooms
1 onion, chopped
1 cup teriyaki sauce
1 (8 ounce) can pineapple chunks, undrained
1 teaspoon garlic powder
1 teaspoon crushed red pepper
¼ cup all-purpose flour

Steps:

Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.

Nutrition Facts : Calories 186.9 calories, Carbohydrate 18.1 g, Cholesterol 34.6 mg, Fat 5.5 g, Fiber 1.5 g, Protein 16.3 g, SaturatedFat 1.1 g, Sodium 1412.6 mg, Sugar 11.4 g

TERIYAKI CHICKEN KABOBS

Teriyaki Chicken Kabobs image

Chicken is marinaded in a sweet light glaze to create this grilled kabob recipe. Another recipe from Land O Lakes website.

Provided by diner524

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup lemon juice
1/4 cup butter, melted
1/4 cup soy sauce
2 tablespoons brown sugar, firmly packed
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3 tablespoons ketchup
1 teaspoon garlic, finely chopped
1 lb boneless skinless chicken breast, cut into about 32 (1-inch)
8 pineapple chunks (1-inch)
8 cherry tomatoes
1 green bell pepper, cut into 8 (1-inch)
1 zucchini, cut into 8 (1-inch)

Steps:

Combine all marinade ingredients in large resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight.
Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade with slotted spoon; discard marinade.
To assemble kabobs, alternately thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until chicken reaches at least 170°F or until juices run clear when pierced with fork (15 to 20 minutes).

PINEAPPLE TERIYAKI CHICKEN KABOBS

Pineapple Teriyaki Chicken Kabobs image

I found this on the back of a can of Dole brand Pineapple chunks. Thought it sounded good, tried it over the Memorial Day weekend. It turned out great.

Provided by litldarlin

Categories Chicken Breast

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 (20 ounce) can pineapple chunks, drained & reserve 2 Tblsp. juice
3/4 cup teriyaki sauce, Lawry's brand
1 teaspoon dijon-style mustard
4 boneless skinless chicken breasts (cut into 1 inch pieces)
2 bell peppers (cut into chunks)
1 zucchini, cut into slices
12 wooded skewers (12-inch long)

Steps:

Reserves 1/4 cup marinade.
Combine reserved juice, 1/2 cup marinade and mustard.
Pour into sealable plastic bag and add chicken and vegetables.
Marinade in refrigerator 30 minutes.
Remove chicken and veggies from bag and discard marinade.
Thread all ingredients onto skewers.
Grill or broil 10 minutes, turning and brushing with reserved marinade or until chicken is no longer pink.
Discard remaining marinade.

Tips:

For the best flavor, use fresh pineapple and red bell pepper. If you're using canned pineapple, be sure to drain it well.
To prevent the chicken from drying out, marinate it for at least 30 minutes before cooking.
If you don't have a grill, you can also cook the kabobs in a grill pan over medium heat.
Serve the kabobs with your favorite dipping sauce, such as teriyaki sauce, sweet and sour sauce, or soy sauce.

Conclusion:

These Teriyaki Chicken, Pineapple, and Red Pepper Kabobs are a delicious and easy-to-make meal that's perfect for a summer cookout or party. The chicken is tender and flavorful, the pineapple is sweet and juicy, and the red bell pepper adds a nice crunch. Plus, they're easy to customize to your own liking. So next time you're looking for a quick and easy dinner idea, give these kabobs a try!