Teriyaki Chicken Kabobs

Teriyaki Chicken Kabobs by

Clark and Suzy Neal with Unicoi Preserves


Serves: 6


  • 2 lbs. boneless skinless chicken breast, cut into 1 inch cubes
  • 10 oz. Laura Lynn Teriyaki Marinade & Sauce
  • ¼ cup pineapple juice
  • 1 tbsp. ginger, fresh, peeled and grated
  • 2 cloves garlic, fresh, peeled and grated
  • 2 tbsp. Laura Lynn Clover Honey
  • ¼ tsp. cayenne pepper
  • 1 red bell pepper, cut into 1 inch cubes
  • 1 orange bell pepper, cut into 1 inch cubes
  • 1 red onion, cut into 1 inch cubes
  • 1 lb. fresh pineapple, cut into 1 inch cubes
  • sesame seeds
  • green onions, sliced diagonally


  1. Add chicken cubes to a gallon zip top bag. In a small bowl, whisk together teriyaki sauce, pineapple juice, ginger, garlic, honey, and cayenne pepper. Reserve ½ cup of marinade for basting, then pour the rest over chicken. Massage the chicken in the bag to ensureeven coverage. Refrigerate and marinate 1 to 2 hours.
  2. Set up grill for direct cooking or preheat grill pan to medium-high heat. If using bamboo skewers, soak in water to prevent burning.
  3. Thread chicken, peppers, onion, and pineapple onto skewers, alternating items to prevent crowding. Grill 12-15 minutes, turning frequently. Baste skewers with reserved marinade several times during cooking.
  4. Remove kabobs to a serving platter, sprinkle with sesame seeds and green onion.
  5. We like to serve these kabobs with a packaged coconut ginger rice mix, prepared according to package directions.