Teriyaki Kabobs

Kabobs are a bit more effort than just a stir fry, but they’re so fun and absolutely delicious. Definitely worth the effort!


A tasty teriyaki sauce + chicken + veg makes for some amazing kabobs! Here are the component and some variation ideas for ya:

  • Teriyaki sauce – it’s so simple to make and, I think, worth the effort!
    substitutions: use store bought, or any other sauce you’d want to use!
  • Chicken – I didn’t marinade the chicken but relied on the sauce to be flavorful enough that it would be fine and it was! saves you some time, which I’m all about
    substitutions: any protein that you can cube will work!
  • Veg – I used my favs: bell peppers, red onion, and pineapple! The pineapple brings such a fun, contrasting sweetness that I love
    substitutions: whatever veggies you like!
  • Grain – I serve mine with some quinoa to soak up all of those tasty juices, but you can use whatever you want, or skip this!

Some notes on assembly
I make sure that all of my elements are prepped before I start loading things onto skewers. If you have any veg leftover, be mindful of cross-contamination from the chicken or whichever meat you used. Also, if you’ll be using an actual grill, make sure to soak your wooden skewers in water so that they don’t burn!


These store beautifully in an airtight container for the week. Reheat in the microwave for 1:30-2 mins and you’re ready for lunch.

Teriyaki Kabobs
Yield: 8 kabobs

Teriyaki Kabobs

These are made of chicken with a delicious, slightly sweet teriyaki marinade and sauce with veggies and pineapple that can be made in two ways: skewers, for a fun, grilled entree or a quick stir fry for a weeknight meal.


for the marinade and sauce

  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/4 cup pineapple juice
  • 2 cloves garlic, grated
  • 1 inch piece ginger, grated
  • 1/4 tsp pepper
  • 1 Tbsp cornstarch
  • 1 Tbsp water

for assembly

  • 2-3 boneless, skinless chicken breasts
  • 2 bell peppers, any colors
  • 1 small red onion
  • 1 can pineapple
  • wooden skewers

for serving

  • 1 cup quinoa or rice, cooked


  1. make the marinade: in a small pot, combine the soy sauce, brown sugar, pineapple juice, garlic, ginger, salt, and pepper. in a small bowl, combine the cornstarch and water and add it to the mixture in the pot. stir and heat over medium heat until it comes to a boil. let boil for 2-3 minutes, then remove from the heat. set aside half for serving and place the rest in a medium bowl
  2. prep the chicken: cut the chicken into 1" cubes, keeping them as uniform in shape as possible so they cook at the same rate. if you will be using wooden skewers on the grill, soak them in water now.
  3. prep the fruit and veg: cut the bell peppers, red onion, and pineapple into 1" squares. for the pineapple, be sure it's a reasonable size so it's easy to eat
  4. assembly: layer the prepped ingredients onto your skewer. I did bell peppers, pineapple, onion, chicken, and repeat 3 times for each kabob
  5. cook: grill (or cook with a grill pan on medium/medium high heat) on each side until they've gotten some color and baste liberally with the reserved sauce. continue cooking until the chicken is cooked through
  6. enjoy! serve with your grain of choice. if using for meal prep, store in an airtight container and reheat in the microwave when it's time to eat

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