Ingredients
Equipment
Method
Step-by-Step Instructions
- In a mixing bowl, combine soy sauce, brown sugar, sesame oil, freshly grated ginger, and minced garlic. Whisk together until the sugar dissolves.
- Chop the chicken thighs and pineapple into uniform, bite-sized chunks.
- Place the chicken in the marinade, mix well, cover, and refrigerate for at least 1 hour, ideally overnight.
- Thread the marinated chicken and pineapple chunks onto the skewers, alternating between them.
- Preheat your grill to medium heat, around 350°F (175°C), and lightly oil the grates.
- Grill the kabobs for about 10-15 minutes, turning frequently until the chicken reaches 165°F (74°C).
- In the last 2 minutes of grilling, brush the kabobs with the reserved marinade.
- Remove kabobs from the grill, let them rest, and serve hot, garnished with fresh herbs.
Nutrition
Notes
These Hawaiian Teriyaki Chicken Kabobs are perfect for a quick weeknight dinner or a weekend BBQ. You can customize the fruits and enjoy with various side dishes.
