Teriyaki Chicken Kabobs are a healthy low-carb dinner bursting with flavor. These easy kabobs are prepared on the grill or in the oven and are loaded with lean chicken, bell peppers, onions and juicy pineapple for a balanced meal.
Teriyaki Chicken Kabobs
This month’s Taste Tested dish comes from the talented Gina from Kleinworth & Co., with these amazing Teriyaki Chicken Kabobs. Gina shares so many amazingly hearty dishes, she is a great place to look for a rich and delicious meal. I opted to try one of her lighter dishes with this kabob recipe. I am a sucker for anything savory that includes pineapple, so I knew immediately I would love them.
Baked Teriyaki Chicken Kabobs
Gina prepares her kebabs on the grill, but I was too lazy/cold to go outside, so I opted to make mine in the oven. I baked them for 25 minutes and they turned out fantastic. You wouldn’t even know they didn’t hit the grill with all the great caramelization they still managed to get. I enjoyed a couple of these kabobs for dinner and packaged up the rest for easy and healthy lunches for the week. Win win!
I had quite the chaotic weekend, so it was nice to prepare and easy dinner like this Sunday evening. I invited my two nephews over for the weekend to hang out with their favorite aunt. 😉 We played outside because it was so beautiful out as well as went to the pool and out to eat. By the end of the evening, the youngest said his tummy was hurting. He isn’t one to complain for no reason, so I knew he must not be feeling well.
We headed home and I laid him on the sofa over a couple of blankets. About 30 minutes later, I looked over and he was throwing up all over himself. It wasn’t a pretty sight, let me tell you. I cleaned everything up and gave him a bath and thought for sure I would be in the clear. I was certain he was sick because his aunt may have allowed him to indulge in too much junk food…woops. That is what aunts are for though, right?!
Needless to say, about an hour later when I heard him cough from the bedroom I sprinted to that end of the house. He ended up spending the night with his head on a bucket far too much. Poor little guy took it like such a champ though.
I was handling myself quite well I thought, that was until *I* got sick! We spent our evening taking turns running to the bathroom and it was quite a scene, let me tell you. I feel like I got a full blow parenting experience this weekend! LOL Let’s just say, it is making me savor every last minute of being childless… 😉
So, now that I have grossed you out with the tales of sick children, I am going to remind you how great these Teriyaki Chicken Kabobs are. I promise, you won’t be disappointed! Find the original recipe with grilling instructions at Kleinworth & Co.
Teriyaki Chicken Kabobs
- 3 bell peppers chopped in 1 inch chunks
- 1 onion chopped in 1 inch chunks
- 2 c. pineapple chunks
- 2 lb. boneless skinless chicken breasts
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. pepper
- 1/2 tsp. salt
- 3/4 c. teriyaki glaze
- If using wooden skewers for the kabobs, soak them for 10 minutes in water before assembling.
- Preheat your oven to 350°.
- Cube all of your vegetables, pineapple and chicken into 1 inch pieces. Season the chicken with the spices. Rub the spices into all of the cubed chicken so it is evenly seasoned.
- Assemble six kabobs by alternating the chicken and vegetables. Brush 1/2 cup of the teriyaki sauce over all of the kabobs.
- Arrange the assembled kabobs on a lined baking sheet and bake for 25 minutes at 350°.
- Remove the kabobs from the oven and brush with the remaining 1/4 cup Teriyaki sauce. Serve immediately.
More healthy chicken & pineapple recipes!
Light Pineapple, Chicken & Bacon Pizza