These grilled chicken kebobs are made with teriyaki marinated chicken, along with pineapple and red bell peppers. An Asian inspired chicken skewer recipe that is flavorful, healthy and easy to make!
In a small bowl, bring together marinade ingredients: soy sauce, brown sugar, Mirin, rice vinegar, sesame oil, minced garlic and corn starch. Whisk to combine.
Marinade chicken tenderloin cubes in marinade for t least 4 hours and up to 24 hours. The longer it is marinade, the more flavorful the chicken will be!
Thread marinated cubed chicken, pineapple pieces and bell peppers onto skewers. Alternate between chicken and veggies, but feel free to use more of the items you like!
Fire up grill to medium high heat, then generously grease grill grids with cooking oil.
Place skewers onto grill grids, grill for 3-5 minutes on each side, or until chicken is fully cooked. If chicken starts to burn excessively, move it so that it is cooked under indirect heat. Chicken should have an internal temperature of 165℉ when fully cooked. Avoid undercooking or overcooking. Some slightly charring on the chicken is expected, even encouraged!
Remove from heat, garnish with green onions.
Serve and enjoy!
Notes
If using wooden skewers, make sure to soak them in water for 30 minutes before threading chicken, pineapple and bell peppers onto skewers.
slice chicken, pineapple and bell pepper into ~2 inches (not too small) so that it is easier to secure them onto skewer.
If using wooden skewers (thin sticks), consider skewering chicken and veggies into two sticks parallel to each other so secure them more firmly.
Grilling temperature varies, so make sure to cook until chicken is fully cooked. Time provided is just an estimate.