Teriyaki Chicken Pineapple Kebabs

teriyaki-chicken-pineapple-kebabs

Whether you need a meal for an easy weeknight dinner or a fun weekend barbecue with friends, these Teriyaki Chicken Pineapple Kebabs will be a hit. Slightly sweet, plenty savory, and pleasing for the whole family, this recipe for grilled teriyaki chicken kebabs will become a regular rotation for summer and beyond. The sauce is so flavorful that all you need is 30 minutes for the chicken to marinate, making this recipe ideal for busy weeknights, too.

Grilled chicken kebabs with pineapple and colored peppers on skewers plated on a round plate

This post was created in partnership with Primal Kitchen.

Easy and flavorful chicken pineapple kebabs

Requiring less than 10 ingredients, you’ll find these chicken kebabs quick and easy to make. Whipping up a marinade with Primal Kitchen No-Soy Teriyaki sauce gives these skewers a classic sweet-and-sour teriyaki flavor without the soy, gluten, or canola oil. Since the chicken needs only a short dip in the marinade, you’ll have plenty of time to fire up the grill and prep the pineapple and peppers as it all comes together.

These are a crowd please, trust us! You’ll have everyone licking their lips and waiting on the edge of their seats for the skewers to come piping hot off the grill. Each kebab features juicy chicken, sweet pineapple, crunchy peppers, and the sweet-sour teriyaki marinade flavor for a nutritious and well-rounded dinner you’ll be happy to serve, and everyone will be happy to eat!

Grilled pineapple chicken kebabs lined up on a baking sheet with a small bowl filled with teriyaki sauce

Ingredients for Teriyaki Chicken Pineapple Kebabs

Here’s what you’ll need to make the most delicious teriyaki chicken kebabs any time of the year:

  • Chicken – Boneless, skinless chicken breasts are our go-to for these Teriyaki Chicken Kebabs because the marinade keeps them tender and juicy but you can substitute chicken thighs or thick-cut pieces of pork chops or pork tenderloin if you’d like.
  • Pineapple – Fresh pineapple works best but frozen pineapple that has been thawed and drained (or drained canned pineapple packed in juice, not syrup) will also work.
  • Bell peppers – Any color of sweet bell pepper will work. We used a combination of orange, red, and green and used the leftover peppers for adding to salads and dipping into our Homemade Paleo Ranch Dressing for snacking.
  • Onion– We used red onion because of its mild flavor and gorgeous eye-catching color, but yellow or white onion will also work well.
  • Primal Kitchen No-Soy Teriyaki Sauce – We love the convenience of this versatile premade sauce and appreciate the high-quality ingredients inside the bottle. If you’re looking for a homemade option, we’ve included one in the recipe below.
  • Avocado oil or Olive oil – For adding richness and flavor to the sauce and tossing with the vegetables before grilling.
  • Coconut aminos – A few tablespoons of coconut aminos add extra salty-sweet zing to the sauce without added sugars.
  • Metal or wooden skewers – These reusable metal skewers are our go-to for kebabs. If you’re using wooden skewers, be sure to soak them in water for 30 minutes before using them to reduce the risk of burning or catching fire.

Confused about poultry labeling? Check this post out to learn all about how to choose the best chicken in the grocery store.

Teriyaki chicken kebabs with pineapple and peppers on skewers plated ready for serving

How to Make Teriyaki Chicken Kebabs

  1. In a small bowl, combine sauce ingredients and whisk well. Add ⅓ cup sauce to the chicken and stir, reserving the remaining sauce for basting and serving. Place the chicken in the refrigerator to marinate while you chop the vegetables and the grill preheats.
  2. Cut the pineapple and vegetables. Place the vegetables in a medium bowl and toss with avocado oil (or olive oil).
  3. Preheat the grill to high indirect heat (450F).
  4. To prepare the skewers, thread the chicken, pineapple, peppers, and onions onto the skewers alternating as you go.
  5. Set aside ¼ cup sauce for serving and use the remaining 2 tablespoons to brush the kebabs on all sides.
  6. Place the kebabs on the grill grate and grill over indirect heat for 8 minutes. Turn the kebabs and grill an additional 5-7 minutes or until the chicken is cooked through and the vegetables and pineapple are tender.
  7. Remove from the grill and serve immediately with reserved sauce. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store the chicken separately from the pineapple and vegetables to prevent the chicken from becoming mealy.

Are these Teriyaki Chicken Kebabs Healthy?

You bet they are! Here are some of the stand-out powerhouse ingredients you’ll get in each kebab.

  • Pineapple – Fresh pineapple is a great source of vitamin C, manganese, and a host of antioxidants that help fight oxidative stress. With a high amount of vitamin C, pineapple actually helps with the absorption of iron in the body. It’s high in the antioxidant bromelain which is a digestive enzyme that assists in breaking down protein for better absorption. Pineapple also has anti-inflammatory properties that can help boost your immune system!
  • Bell peppers – Bell peppers (in all colors) are a good source of vitamins and minerals. Sweet bell pepper contain vitamin C (helps with the absorption of iron in the gut), B6, and K1 (great for bone health). Peppers also are a great source of antioxidants, especially carotenoid, necessary for eye health.
  • Chicken breast – Most notable for being a source of lean well-rounded protein, chicken is a great option for a healthy diet, as well as building and maintaining muscle, and being satiable (the feeling of being full). Chicken is also high in niacin, selenium (thyroid health and fertility), and phosphorus.

Pineapple chicken kebabs on skewers lined up on a baking sheet ready for the grill

Can these Chicken Pineapple Kebabs be prepped ahead?

Absolutely! Since kabobs are extra tasty when served hot straight from the grill, we recommend prepping the ingredients ahead, as follows, so all you have to do is assemble and cook.

To prep Teriyaki Chicken Kebabs ahead:

  1. Cut the chicken into pieces. The chicken can be stored in an airtight container in the refrigerator for up to 3 days. If you plan to make the kabobs within 4 to 8 hours, you can go ahead and add the sauce to the chicken to marinate in the refrigerator. We do not recommend marinating longer than this as the acidity of the sauce can make the chicken soft and mealy.
  2. Cube the peppers, onions, and pineapple. Store the peppers and onions separately from the pineapple in airtight containers in the refrigerator for up to 3 days. The pineapple can be stored for up to 2 days in the refrigerator.
  3. Prepare the sauce. The sauce can be stored in the refrigerator for up to 3 days.

While we recommend waiting to grill kebabs until just before serving, you can also cook them and transfer the cooked ingredients (off the skewers) into an airtight container where they can be refrigerated for up to 3 days.

Grilled chicken kebabs with pineapple, peppers, and red onion over rice with a side of sliced avocado plated

Are these Grilled Chicken Kebabs Whole30-friendly?

They sure are! Primal Kitchen No-Soy Teriyaki Sauce and Marinade is Whole30-approved and sweetened naturally with dates and orange juice so it’s a delicious way to add flavor without adding refined sugars or preservatives to your meal. Our homemade version relies on the natural sweetness of coconut aminos to give you a DIY Whole30-friendly option.

Serve Grilled Teriyaki Chicken Kebabs Bowl-Style

  • We love to serve these Pineapple Chicken Kebabs bowl style, over our Instant Pot Jasmine Rice with fresh chopped cilantro, sesame seeds, and sliced avocado.
    • For low-carb or Whole30 bowl option: Replace the rice with lettuce greens, sautéed greens, cooked green beans, or use cauliflower rice.

Teriyaki chicken with pineapple and peppers served over rice plated on a speckled plate with sliced avocado on the side

Other Healthy Kebab Recipes to Try:

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Let’s Get Cookin’

Teriyaki Chicken Pineapple Kebabs

Quick and full of healthy ingredients, these delicious kebabs are an easy weeknight dinner, and also add an impressive touch to a weekend grill-out.

  • Author: Jessica Beacom
  • Prep Time: 20 mins.
  • Cook Time: 15 mins.
  • Total Time: 35 mins.
  • Yield: Serves 4 (~7-8 kebabs total) 1x
  • Cuisine: Whole30, Dairy-Free, Nut-Free

Grilled teriyaki chicken pineapple kebabs lined up on a speckled plate

Ingredients

For the Kebabs:

  • 1 ¼ pound boneless, skinless chicken breasts, cut into 1-inch pieces (may substitute chicken thighs or pork chops or pork loin)
  • 2 cups fresh pineapple, peeled and cut into 1-inch cubes (about ½ of a small pineapple)
  • 2 medium sweet bell peppers, any color, cut into 1-inch pieces
  • 1 small red onion, cut into 1-inch pieces
  • 1 teaspoon avocado oil or olive oil
  • Fine salt and black pepper
  • Metal or wooden skewers (soak wooden skewers in water for 30 minutes before grilling)

For the Sauce*:

Instructions

  1. In a small bowl, combine sauce ingredients and whisk well. Add ⅓ cup sauce to the chicken and stir, reserving the remaining sauce for basting and serving. Place the chicken in the refrigerator to marinate while you chop the vegetables and grill preheats.
  2. Cut the pineapple and vegetables. Place the vegetables in a medium bowl and toss with oil.
  3. Preheat the grill to high indirect heat (450F).
  4. To prepare the skewers, thread the chicken, pineapple, peppers, and onions onto the skewers alternating as you go.
  5. Set aside 1/4 cup sauce for serving and use the remaining 2 tablespoons to brush the kebabs on all sides.
  6. Place the kebabs on the grill grate and grill over indirect heat for 8 minutes. Turn the kebabs and grill an additional 5-7 minutes or until the chicken is cooked through and the vegetables and pineapple are tender.
  7. Remove from the grill and serve immediately with reserved sauce. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store the chicken separately from the pineapple and vegetables to prevent the chicken from becoming mealy.

Notes

*To make homemade no-soy teriyaki sauce: In a small bowl, whisk together ½ cup coconut aminos, 2 tablespoons water, 1 tablespoon toasted sesame oil, 1 teaspoon garlic powder, and ½ teaspoon ground ginger.

**If you don’t need kebabs to be Whole30, you can also use 1 tablespoon soy sauce, tamari, or shoyu mixed with 1 tablespoon water in place of the 2 tablespoons coconut aminos.

Nutrition

  • Serving Size: 1/4 recipe (~5 ounces chicken, 1/2 cup pineapple, 1/2 cup peppers) with sauce
  • Calories: 270
  • Sugar: 13 g
  • Sodium: 447 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 15 g
  • Fiber: 2 g
  • Protein: 33 g
  • Cholesterol: 81 mg

Pin it now & Make it later!

Teriyaki Chicken Kebabs in three stages; all ingredients in small bowls, on skewers with grill marks on the chicken, plated over rice with a side of avocado.


This post was made possible by our friends at Primal Kitchen. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her husband and two daughters. She’s been described as a ‘real food evangelist’ and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time, she enjoys CrossFit, telemark skiing, mountain biking, and camping out under the stars.

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