Teriyaki Chicken Kabobs with Grilled Pineapple

This summer I moved into a new rental house that was full of lots of little goodies left behind by the last tenants. Among the treasures was a small grill on the back patio. Of course the grill was abandoned, full of rust and spider webs (and a random crumpled up walmart bag), but I was determined to put it to use! I absolutely LOVE the flavor of flame grilled food so I couldn’t pass this up. After scrubbing and burning off any residual ickyness, it was ready. I also had four frozen chicken breasts in my freezer from a bulk sale buy about a month ago. Soooo, teriyaki chicken kabobs and delicious grilled pineapple it was!

teriyaki chicken kabobs

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Total Recipe cost: $12.00
Servings Per Recipe: 4 (two kabobs each)
Cost per serving: $3.00
Prep time: 30 min. Cook time: 25 min. Total: 55 min. Marinate time: 4+ hours

4 boneless, skinless chicken breasts $5.75
2 large bell peppers $1.28
1 medium red onion $0.60
1 inch fresh ginger $0.30
1/4 cup soy sauce $0.37
1 clove fresh garlic $0.06
3 Tbsp brown sugar $0.07
1/2 tsp sesame oil $0.02
1 medium fresh pineapple $3.55
TOTAL $12.00

STEP 1: In a large bowl, combine the soy sauce with one cup water, 1 clove of minced garlic, 3 Tbsp of brown sugar, 1/2 tsp of sesame oil and about one inch of fresh ginger that has been peeled and grated. This is your teriyaki marinade.

STEP 2: Cube the chicken and put in a large glass dish with the marinade. Keep the marinating chicken covered and in the refrigerator for at least 4 hours. If you are using wooden/bamboo skewers, soak them in water for one hour.

STEP 3: Chop the bell peppers and onion into squares. Cut the pineapple into long spears. Here is a tutorial on how to cut pineapple.

STEP 4: Build the kabobs on the skewers, making sure to alternate the chicken, bell peppers and onions. Place the kabobs on the grill first. Close the lid to the grill to make sure the radiant heat cooks the chicken all the way through. Periodically turn the kabobs so all sides get grill marks.

STEP 5: When the kabobs have grill marks on all sides, move them to the outside (where it is cooler) and grill the pineapple in the center. Again, turn the pineapple to make grill marks on all sides.

NOTE: If you don’t have a grill, you can also make this dish under the broiler in your oven although you will not get the “char” effect. If you do not have skewers, simply cut the chicken and vegetables into larger pieces and grill them individually.

If you have never worked with fresh ginger before, do not fret! Because it is easy to break apart, you only need to buy what you need at the store. Simply break off a chunk the size that your recipe requires (it’s okay, really. it is just like breaking apart bunches of bananas if you don’t want a huge bunch). A regular vegetable peeler makes peeling the ginger a breeze. I used the small grate on a cheese grater to grate the ginger. You definitely want to buy fresh ginger for this recipe, it will make all the difference!

Serve the kabobs and grilled pineapple spears over a bed of jasmine coconut rice for a fancy, fragrant meal!

teriyaki kabob meal