Teriyaki Chicken Pineapple Kebabs

Whether it’s a weeknight dinner or a weekend barbecue with friends, these Teriyaki Chicken Pineapple Kebabs are always a hit. Slightly sweet, plenty savory, and sure to be a hit with the whole family, you’ll want to add this recipe to your 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

With under 10 ingredients, we find these chicken kebabs insanely 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.  With a short marinating time, you’ll have enough time to fire up the grill and prep the pineapple and peppers.

In no time flat, 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. With the sweet and sour teriyaki flavor mixed with a dash of coconut aminos marinated and brushed onto the kebabs, each bite of juicy chicken, sweet, tangy tropical pineapple, and crunchy, sweet mixed peppers makes for a satisfying dinner the whole family will love.

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 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 (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 pungent 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?

  • 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 boosting the immune system!
  • Bell peppers – Bell peppers (in all colors) are a good source of vitamins and minerals.  Vitamin C (helps with the absorption of iron in the gut), B6, and K1 (great for bone health) are the most abundant.  They’re also high in antioxidants, especially carotenoid which is great for eye health.
  • Chicken – Most notable for high lean protein and low fat, chicken is a great option for a healthy diet and 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. Cut 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. Make the sauce. The sauce can be stored in the refrigerator for up to 3 days.

While we recommend waiting to grill them just before serving you can cook them and transfer them (off the skewers) to an airtight container and store them in the refrigerator 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.

Suggestions for serving

  • We suggest serving these Pineapple Chicken Kebabs with our Instant Pot Jasmine Rice, fresh chopped cilantro, sesame seeds, and/or sliced avocado
    • For low-carb or Whole30 option: Replace the rice with a salad, a side of sauteed greens or green beans, and/or cauliflower rice

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

Other kebab recipes you might like

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Let’s Get Cookin’

Teriyaki Chicken Pineapple Kebabs

  • Author: Jessica Beacom
  • Prep Time: 20 mins.
  • Cook Time: 15 mins.
  • Total Time: 35 mins.
  • Yield: Serves 4 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 pieces (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 using)

For the Sauce*:

  • ½ cup Primal Kitchen No-Soy Teriyaki Sauce
  • 2 tablespoons coconut aminos (may substitute 1 tablespoon tamari + 1 tablespoon water if not Whole30)
  • 1 tablespoon avocado oil or olive oil

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

*For a homemade Teriyaki Sauce: Combine ½ coconut aminos, 2 tablespoons water, 1 tablespoon toasted sesame oil, 1 teaspoon garlic powder, ½ teaspoon ground ginger in a small bowl. Whisk to combine.

Nutrition

  • Serving Size: 4 ounces chicken + ~ 1 cup vegetables and pineapple + 1 tablespoon sauce

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.

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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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